3-Ingredient Fettuccine Alfredo
2 sticks butter
½ pound grated parmesan cheese
1 lb fettuccine
with a mixer, beat 2 sticks butter and ½ lb cheese until creamy. Cook pasta in large pot, until al dente, about 12 minutes. Reserve ½ cup cooing water, then drain pasta. Return fettuccine to pot. Toss pasta with a bit of salt, cheese mixture and ¼ cup of the pasta water. Add more water, as needed and serve with extra cheese.
recipe origin: Everyday Food
really, why go out to a restaurant when you can eat like this at home?
Linguine With Shrimp Scampi
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated (I do not use this.)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (For presentation purposes, don’t bother for family.)
1/8 teaspoon hot red pepper flakes
Cook linguine with 1 tablespoon of salt according to package directions. Meanwhile, in a large saute pan or skillet, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for just 1 minute. Then add the shrimp, 1 1/2 teaspoons of salt, and the pepper. Saute until the shrimp have just turned pink, about 5 minutes. Stir often.
Remove from the heat. Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. (I don’t bother with the lemon slices unless it’s for company. And I eliminate the lemon zest. I feel it’s plenty lemony without the zest.)
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce. Toss well and serve.
recipe origin: Barefoot Contessa Family Style
this is a huge hit with the kiddies, who absolutely adore everything pasta and love those “baby tomatoes”
fresh tomato pasta
serves 4
angel hair pasta (i recommend this.)
salt and pepper
1/4 cup olive oil
2 or 3 garlic cloves, minced or thinly sliced
1 pint grape tomatoes, halved or quartered
1 teaspoon dried oregano, parsley, Italian seasoning (whatever you like best)
1/4 teaspoon crushed red pepper (optional)
1/4 cup fresh basil
1/4 cup grated Parmesan cheese
1. In a large pot of boiling salted water, cook the angel hair according to package directions until al dente, about 8 minutes. Drain.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring for about 1 minute. Add the tomatoes, spice you picked, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Reduce heat to low, and cook, stirring, until the tomato juices run, about 3 or 4 minutes.
3. Add the drained angel hair, basil and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese, if desired.
**This is GREAT recipe to use up leftover chicken!! Just chop and throw it in with the tomatoes and it will heat right up!
recipe origin: adapted from recipe in Everyday Food Magazine.
this is another family favorite, introduced to us by friends of ours at a ‘dinner group’ we’re a part of. so, so easy. so, so fast. and sooooo yum! i have no recipe for this, so its all guesswork. the great thing is, you can make this with staples you have on hand, so it works great for an impromptu get-together!
pasta limone
serves 4
angel hair pasta
1/2 cup lemon juice
2 or 3 garlic cloves, minced or sliced
small handful of fresh parsley, chopped
6 oz crab meat
1. In a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes. Add a glug of olive oil to the water during the last minute or so. Drain.
2. Meanwhile, add a good glug of olive oil to a saucepan and heat over medium heat. Add the garlic and stir for a minute or so. Add the lemon juice and crab meat, stirring, and reduce heat to low. Let this heat up for a few minutes.
3. Add the angel hair pasta to the skillet and toss it all together to combine. Sprinkle with chopped parsley and serve with some Parm, if you’re so inclined.
