One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

Ingredients

• 1 package Marie Callender's Parmesan Garlic dinner mix
• 2 cups milk
• ¾ cup water
• ½ cup heavy creamy
• 2 tablespoons butter
• 1 pound frozen cooked jumbo or large shrimp, thawed
• 1-2 teaspoons fresh lemon zest
• ½ teaspoon parsley flakes
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
2. Bring mixture to a boil over medium heat.
3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
4. Stir in shrimp, lemon zest, parsley flakes and pepper.
5. Serve warm.

source:http://www.motherthyme.com

Easy Rotini Pasta Salad

Easy Rotini Pasta Salad

Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 244 kcal

Ingredients

• 12 ounces Rotini or other small pasta
• 2 cups bite-sized broccoli florets (from 1 head broccoli)
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 1/2 red onion peeled and cut into strips
• 1 cup grated Parmesan cheese
• 8 ounces prepared Italian salad dressing or homemade Red Wine Vinaigrette

Instructions

1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and 1 minute pasta al dente, about 8 minutes. Drain well, rinse with cold water, and drain again.
2. Meanwhile, combine broccoli florets, bell peppers, and onion in a large bowl. Stir in cold pasta. Add Parmesan cheese and salad dressing and toss until uniformly combined.
3. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving.
4. Stir carefully before serving. Add more salad dressing as needed to keep the pasta from drying out.

source:https://www.culinaryhill.com

CREAMY BALSAMIC PASTA

CREAMY BALSAMIC PASTA

Serves 4
Prep Time 5 min
Cook Time 40 min
Total Time 45 min

INGREDIENTS

• 1 lb. linguine
• 3 tbsp. butter
• 2 large shallots, minced
• 4 cloves garlic, minced
• ½ cup balsamic vinegar
• 2 cups heavy cream
• 3 large handfuls arugula
• Kosher salt
• Ground black pepper

INSTRUCTIONS

1. Cook linguine to al dente according to package instructions. Reserve about ½ cup pasta water.
2. Melt butter in a large skillet over medium heat. Add shallots and sauté until translucent, about 3-4 minutes. Add garlic and sauté for 1 minute. Add balsamic vinegar and allow to simmer until cooked down to a glaze, about 5 minutes. Add heavy cream and whisk to combine with the balsamic vinegar. Allow to simmer over low heat until the mixture has reduced to about 1 to 1 ¼ cups. It should be thick enough to coat the back of a spoon. Season with salt and pepper to taste.
3. Once pasta has finished cooking, add directly to skillet with cream sauce. Toss to combine. Add some of the reserved pasta water if it is too thick.

source:http://thecharmingdetroiter.com

Crab pasta

Crab pasta

Course Main Course
Cuisine Italian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 -4
Calories 311 kcal
Author Caroline's Cooking

Ingredients

• 8 oz pasta 225g, recommend wholewheat spaghetti/thin spaghetti or linguini
• 8 oz crabmeat 225g, or one large dressed crab
• 1 handful parsley small
• 1 clove garlic or 2, depending on size (or more to taste - this isn't that strong)
• 3 tbsp olive oil approx, or butter/a mixture
• a couple shakes of red pepper flakes optional

Instructions

1. Cook the pasta according to the packet instructions - would recommend slightly al dente.
2. Meanwhile, remove the leaves from the parsley and roughly chop, and peel and finely dice the garlic.
3. Drain the pasta and dry the pan then add 2 tbsp olive oil (or 1tbsp each of butter and oil) and cook the garlic for a minute until you can see it is softening but not browning.
4. Remove pan from the heat and add back the pasta, add the parsley and crab and a bit more oil and mix everything so the garlic, crab and parley are well distributed through the pasta. Add a little more oil if needed to loosen it.
5. Serve with a little red pepper flakes sprinkled on top (optionally).

source:https://www.carolinescooking.com

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings
Buffalo Chicken Pasta Bake

Ingredients

• 8 ounces penne pasta (2 cups, uncooked)
• 1 - 8 ounce package cream cheese, softened
• 3/4 cup ranch dressing
• 1/3 cup hot sauce
• 2 cups shredded, cooked chicken
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• green onions, for garnish

Instructions

1. Preheat the oven to 375 degrees. Spray a 8-inch casserole dish with nonstick spray.
2. Cook the pasta noodles, according to the package directions.
3. Stir together the cream cheese, ranch, and hot sauce until creamy.
4. Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. Spoon into the prepared dish.
5. Combine the remaining two cheeses and sprinkle over the top. Bake for 20 minutes, or until cheese on top is melted. Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

source:http://insidebrucrewlife.com

CREAMY CHICKEN NOODLE PASTA

CREAMY CHICKEN NOODLE PASTA 

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES

INGREDIENTS:

• 12 ounces wide egg noodles
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 2 cups chicken stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, parsley and onion powder. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Set aside.
2. In a large pot of boiling salted water, cook egg noodles according to package instructions; drain well.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
4. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
5. Stir in sauce, egg noodles, chicken and Parmesan until well combined and heated through, about 3-4 minutes.
6. Serve immediately, garnished with parsley, if desired.

source:http://damndelicious.net/

BACON AND SPINACH PASTA WITH PARMESAN

BACON AND SPINACH PASTA WITH PARMESAN

Total Cost $5.23 recipe / $1.31 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

INGREDIENTS

• 6 oz bacon (1/2 12 oz. pkg) $2.15
• 1 small onion $0.25
• 2 cups chicken broth $0.28
• 1/2 lb pasta $0.50
• 1/4 lb 3-4 cups fresh spinach $1.50
• 1/3 cup grated Parmesan $0.55

INSTRUCTIONS

1. Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.
2. While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.
3. Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.
4. Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.
5. Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

source:https://www.budgetbytes.com