Taco Stuffed Pasta Shells

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com

Bobby's Goulash

I've never had goulash, but this recipe reminds me of chili mac without the beans.  Love one pot meals!

The reviews of this recipe were mixed about the seasonings.  Many said they would not use as much salt the next time they made it.  I suggest adding the seasonings a little at a time, tasting each time.

This recipe and photo is from the Food Network, courtesy of Paula Deen.





Ingredients

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups elbow macaroni, uncooked

House Seasoning:

1 cup salt
1/4 cup pepper
1/4 cup garlic powder

Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.

Directions

In a Dutch oven, saute the ground beef over medium-high heat, breaking up the meat while sauteing. Spoon off any grease. 

Add the onions and garlic and saute until they are tender, about 5 minutes. 

Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. 

Place a lid on the pot and allow this to cook for 15 to 20 minutes. 

Add the elbow macaroni, stir well, cover and simmer for about 30 minutes. 

Turn off the heat, remove the bay leaves.  Allow the mixture to sit about 30 minutes more before serving.

Serve with garlic bread and a salad.

Recipe courtesy of Paula Deen

Blackened Shrimp Stroganoff

Oh my . . . guess what is for dinner tonight?

The combination of shrimp, fresh mushrooms and roasted red peppers is perfection.  Readers of my blog know how much I love shrimp pasta and always try new versions.  Something tells me this will be my favorite!

After drooling over this recipe, The Captain and I discussed what we would like to change in the recipe.  First off, no capers.  We will also opt to make shrimp stock and use white wine where the recipe calls for the second application of chicken stock.  To begin with, we will be marinading the shrimp for at least two hours to ensure maximum flavor.

Make this recipe uniquely yours by adding ingredients that your family loves, don't use the ones you don't love. Adjust the hot and spicy element of this dish by using a cajun seasoning that suits your taste.

Don't forget a loaf of hot crusty bread to complete this meal.  I will update this post after trying the recipe!



UPDATE

Our first try making this recipe was a comedy of errors.  First of all, we DO NOT RECOMMEND using white wine.  The first batch of making the gravy was ruined by the funky taste and also wasted the beautiful shrimp stock we made.  

We ended up using chicken stock in the second attempt at the gravy, which was delicious.

How do you forget one of the most attractive and delicious ingredients in this recipe?  We forgot the roasted red peppers!!!

All in all, it was still a delicious meal with all the errors and we will be making it again using shrimp stock and roasted red peppers.

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning and set aside in a medium bowl. 

Add pasta to a large pot of lightly salted boiling water, cook for 8 to 10 minutes or until al dente; drain.

Melt butter over medium heat in a large frying pan.

Cook and stir mushrooms and shallot in butter until tender. Remove from pan. 

Cook shrimp until they turn pink (about 2 to 3 minutes . . . do not overcook). Remove from pan. 

Cook 2/3 cup chicken broth and bring to a boil. Cook uncovered, until reduced to 1/4 cup (2 to 3 minutes).

Stir together sour cream and cornstarch in a small bowl. 

Mix in 1 cup chicken broth. 

Stir mixture into reduced chicken broth in the frying pan. 

Cook and stir until thick and bubbly. 

Cook 1 minute more. 

Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. 

Serve over pasta.



Footnotes

You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.



Photo and recipe source

Garth's Pasta Salad

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Ingredients

• 12 ounces rotini pasta
• 12 ounces fresh spinach and cheese tortellini
• 2 dozen grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces Cheddar, shredded
• 3 tablespoons olive oil

Directions


Add rotini to 4 quarts of boiling water (I always add some salt to boiling water), reduce to a low boil and cook to the desired doneness, about 10 minutes. 

Add the tortellini during the last 6 minutes of cooking. 

Drain and transfer to a large bowl.

Toss tomatoes with the salt and pepper in a small bowl.

Add the tomatoes, Cheddar and oil and toss to combine while the pasta is still warm. 

Serve warm.

Photo and recipe sources:

Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.

Food Network Show: Trisha's Southern Kitchen
Episode: Feeding Hungry Boys

  

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  

How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!

Ingredients

2 cups thinly sliced red and green bell peppers

1 small white onion, chopped

2 cups uncooked penne pasta (6 oz)

1 lb shredded cooked chicken breast 

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup whipping cream

1 cup shredded Colby-Monterey jack cheese blend (4 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

Cook 2 cups uncooked penne pasta as directed. Drain

Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

Pour into baking dish.

Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


Source:  Pillsbury.com

Pasta with Tomatoes, Garlic and Basil

This recipe is very similar to a simple sauce that I make.  The difference is a tiny bit of brown sugar to cut the acidity of the tomatoes and a handful of parsley.

Make your own variation, adding ingredients you like.  Throw it together and let the stove do all the work!

Ingredients:

• 1 lb. pasta
• 4 Tbsp. olive oil
• 2 garlic cloves, peeled and chopped
• 28 oz. can whole plum tomatoes, chopped (reserve juices)
• Handful of basil leaves, chopped
• ½ c. grated Parmesan cheese

Directions:

1. Heat one tablespoon of oil over medium heat in a saucepan large enough to hold the tomatoes. Add garlic and cook about 1 minute or until softened.

2. Add the rest of the oil to saucepan, then add tomatoes and the reserved liquid.

3. When sauce starts to simmer, lower heat to maintain a slow simmer for 45 minutes.

4. Cook pasta according to package directions.

5. Salt and pepper sauce to taste, toss in basil leaves, stir and pour over pasta. Top with grated cheese.



Source

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet

Three Cheese Pasta Bake

This pasta meal reminds me of a very fancy mac and cheese!

Love these kind of meals that are fast, easy and delicious.

Ingredients

• 1 (16-oz.) package ziti pasta
• 2 (10-oz.) containers Alfredo sauce
• 1 (8-oz.) container sour cream 
• 1 (15-oz.) container ricotta cheese
• 2 large eggs, lightly beaten 
• 1/4 cup grated Parmesan cheese 
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mozzarella cheese 

Preparation

Cook ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. 

Spoon half of ziti mixture into a lightly greased 13- x 9-inch baking dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture. 

Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.

Note: 

Ziti pasta is shaped in long, thin tubes; penne or rigatoni pasta may be substituted. For testing purposes only, we used refrigerated Buitoni Alfredo Sauce.

Prepare up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes, and bake as directed.


Amy Faggart, Concord, NC, Southern Living APRIL 2006
Source

Mexican Chicken Alfredo

Love chicken alfredo and the addition of salsa and taco seasoning sounds awesome for a different twist on my regular recipe.

When I make chicken alfredo the fast way, it is similar to this recipe . . . except I add a combination of bell pepper and spicy hot peppers.  I also use green onions including green part instead of plain onions.  Of course I add garlic.  I like to use no fat half and half if I have it in the fridge.

This recipe comes from Taste of Home . . . one of my favorite recipe sources from the time was a young adult and have a collection of their yearly cookbooks.  If you love cookbooks, you need to check it out on their website.

Ingredients

• 1 package (16 ounces) gemelli or spiral pasta
• 2 pounds boneless skinless chicken breasts, cubed
• 1 medium onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 2 jars (15 ounces each) Alfredo sauce
• 1 cup grated Parmesan cheese
• 1 cup medium salsa
• 1/4 cup 2% milk
• 2 teaspoons taco seasoning

Directions

Preheat oven to 350°. Cook pasta according to package directions.

Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.

Drain pasta; toss with chicken mixture. 

Divide between two greased 8-in.-square baking dishes. 

Cover and bake 30-35 minutes or until bubbly.

Yield: 2 casseroles (4 servings each)

Recipe and Photo Source: Taste of Home

Originally published as Mexican Chicken Alfredo in Simple & Delicious

August/September 2011, p22 

Red Lobster Copycat Shrimp Pasta

Shrimp pasta is my favorite meal ever.  I must have a gazillion recipes posted for different variations.  Well, here is another one that is a copycat version of Red Lobster's Shrimp Pasta.

Although I make this dish often at home, I always order it when we go out for dinner.  What can I say?  I love shrimp pasta with a passion!

Photo and recipe source

Ingredients

• 1/3 cup extra virgin olive oil
• 3 garlic cloves (I added more!)
• 1 lb shrimp, peeled, deveined and tails removed
• 2/3 cup clam juice (or chicken broth)
• 1/3 cup white wine
• 1 cup heavy cream
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried oregano, crushed
• 8 ounces pasta, cooked and drained

Directions

Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.

Add clam juice (or chicken broth) and bring to a boil.

Add wine; cook over medium high heat for three (3) minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly.

Add cheese, stirring until smooth. Cook until thickened.

Add shrimp back in to sauce. Heat thoroughly.

Add remaining ingredients except pasta.

Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.

Serve with additional grated parmesan cheese.

Spaghetti Aglio E Olio

My nana often made this meal for lunch with homemade garlic bread, salad (with oil and vinegar dressing and parmesan cheese) and iced tea with lemon.  It was such a treat for me and it still remains one of my favorite meals.

The photo and the following recipe comes from Ina Garten, but I make mine a different way . . . I think much easier!

My version starts off by getting my pasta water boiling (with lots of salt) and get the pasta cooking.

At the same time, I heat up a pan and melt about 1/2 stick of butter.  Add about 2 garlic cloves, making sure the garlic does not brown.

Angel hair pasta is what I prefer and the best thing is that it is ready in three minutes, so I have to work fast to put this all together.

As the garlic is sauteeing in the butter, I start adding pasta water little by little.  (You'll need to experiment with how much pasta water you add.)  I love the way the pasta water slightly thickens the butter and also brings lots of flavor!  Right before the pasta is done, I throw in a handful of parsley.

Add drained pasta to the mixture, along with about 1/2 cup of parmesan cheese.  Mix together!  I always make sure that I have enough mixture to add to the pasta so that the pasta doesn't stick together.  I hate when that happens! Reserve some of the pasta water when draining in case you need more.

A note about my recipe . . . I prefer butter over olive oil because I really don't like the taste of olive oil.  You can use olive oil or a combination of both.  Whatever you prefer!  

All in all, I've got this recipe down to just five minutes from start to finish.  I've had lots of practice making it since I was a little girl!

The Food Network
Recipe courtesy of Ina Garten

2010, Barefoot Contessa How Easy is That?, All Rights Reserved
SHOW: Barefoot Contessa
EPISODE: Off Duty


Ingredients

• Kosher salt
• 1 pound dried spaghetti, such as DeCecco
• 1/3 cup good olive oil
• 8 large garlic cloves, cut into thin slivers
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup minced fresh parsley
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Red Lobster Crab Alfredo

Red Lobster is my favorite restaurant!  I'm always happy to find their copycat recipes :)

I've never had this dish at Red Lobster, but it includes my favorites, pasta, alfredo sauce and crab . . . so it has got to be good.

Comments for this recipe recommended starting off with less parmesan cheese and add more a little at a time until desired thickness is achieved.

Ingredients:

• 8 ounces linguine
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups half-and-half
• 1/2 cup grated parmesan cheese (or more)
• salt & pepper
• 1 teaspoon cayenne pepper
• 6 (8 ounce) cooked snow crabmeat, cut into chunks

Directions:

Cook linguine according to package.

Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.

Do not let it color.

Whisk in the half-and-half and stir until the mixture forms a thick sauce.

Stir in the cheese and season to taste.

Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.

Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.



Source

Fancy Mac and Cheese from The Pioneer Woman

This recipe was one of Ree's favorite things ever on her episode of the "Ten Things I Love".  At first I thought "mac and cheese"?  Then, as she went into the recipe, I could see why . . . and I can't wait to make it.

All that cheesy goodness of 4 cheeses and bacon too!

I have a feeling this is going to be my new favorite mac and cheese :)

Recipe courtesy of Ree Drummond
The Food Network
2012 Ree Drummond, All Rights Reserved
SHOW: The Pioneer Woman
EPISODE: Ten Things I Love

Ingredients

• 1 pound white button or cremini mushrooms, quartered
• Olive oil, for drizzling
• Kosher salt and ground black pepper
• 8 slices thick-cut bacon
• 2 yellow onions, peeled, halved and thinly sliced
• 5 tablespoons butter, plus more for buttering the pan
• 1 1/2 pounds macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/3 cup half-and-half
• 2 eggs, beaten
• 3/4 cup grated fontina
• 3/4 cup grated gruyere
• 3/4 cup grated Parmesan
• 4 ounces crumbled goat cheese (chevre)
• 4 ounces crumbled gorgonzola or other blue cheese

Directions

Preheat the oven to 425 degrees F.

Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F.

Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done.

In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind.

Cook the macaroni until just undercooked. Set aside.

To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper.

Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning.

Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes.

This is the stuff that dreams - and love handles - are made of.


Cook's Notes: 
Substitute diced ham or pancetta for the bacon. Use different cheese to your liking. Serve with steak or chicken as a side dish, or with a green salad as a main dish.

Roasted Red Pepper Pasta from The Pioneer Woman

Lately I have been checking out The Pioneer Woman's show on The Food Network and spending more time going through the website and her recipes.  She's an amazing cook!

This recipe makes use of my newly developed love of jarred roasted red peppers and offers so much variation to this basic recipe.  I would love this pasta with some meatballs, italian sausage, chicken prepared parmesan style or simply add some fresh mushrooms.

Love the pasta she used in this recipe . . . I've never seen it before!

Another quick, easy and economical meal :)

Ingredients 

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) 
• 4 Tablespoons Butter 
• 1/2 whole Large Onion, Finely Diced 
• 3 cloves Garlic, Minced 
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped 
• 1 cup Vegetable Or Chicken Broth 
• 1/2 teaspoon Salt, More To Taste 
• Freshly Ground Black Pepper 
• 1/2 cup Heavy Cream (more To taste) 
• 1/2 cup Parmesan Shavings (more For serving) 
• Finely Minced Parsley 
• Chopped Fresh Basil (if You Have It!) 

Preparation Instructions


Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Recipe and Photo Source: The Pioneer Woman

Go to the original article for more photos

Linguine With Shrimp and Artichokes

Yes!  Another Shrimp Pasta recipe!

This recipe, which comes from one of my favorite go to websites for recipes, Real Simple, offers a different perspective to the usual shrimp pasta meals that I've made in the past.  

I have no idea whether or not I like artichokes or not, but I will add them since The Captain likes them and it is great to try new foods.  Who knows?  I always thought I hated broccoli until my first husband introduced me to what is now one of my favorite veggies!

The change I would make is to add large chunks of fresh mushrooms . . . well, I may not like the artichokes!

Vegetarians can obviously omit the shrimp and possibly add some black olives, mushrooms . . . whatever herbs and veggies you like!

Ingredients

• 3/4 pound linguine 
• 3 tablespoons olive oil 
• 1/2 cup panko bread crumbs 
• kosher salt and black pepper 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 pound peeled and deveined large shrimp (raw) 
• 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups) 
• 1/4 to 1/2 teaspoon crushed red pepper 

Directions

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot. 

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet. 

Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.

 
Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes. 

Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes. 

Serve the pasta sprinkled with the bread crumb mixture.

Source

By Dawn Perry , April, 2012

Photo by David Prince