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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts

Creamy Cajun Shrimp Pasta With Sausage

Creamy Cajun Shrimp Pasta with Sausage is simple to make weeknight one pot pasta dish! With best forty mins of overall paintings, this shrimp pasta dinner recipe is simple, speedy and delicious!

Brief and easy dinner is continually something I have on my thoughts. I manifest to like shrimp and sausage combination as it’s so flavorful and scrumptious. Besides, there’s not anything better than having a eating place great pasta dish on the desk for my circle of relatives and buddies!  This creamy pasta dish disappeared quickly from our dinner desk!

Creamy Cajun Shrimp Pasta With Sausage
Creamy Cajun Shrimp Pasta With Sausage

This clean sausage pasta recipe is so colourful with flavor! And I love that this delicious, creamy shrimp pasta is prepared in less than 40 mins!

Due to the fact the Cajun sauce is home made, it is so a lot higher than some thing in a jar! And so highly easy! The cooking time for this creamy shrimp pasta recipe is most effective 40 minutes because it all comes together quite fast.

This Cajun shrimp pasta is so decadent and yet clean! And the flavor is out of the arena. it's far eating place first-class pasta dish that you may make right at domestic.

Creamy Cajun Shrimp Pasta With Sausage

INGREDIENTS :

  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper (to taste)
  • 1 teaspoon Cajun seasoning (or Creole seasoning)
  • 1/2 teaspoon dried Oregano
  • 2 tablespoons Olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)
  • 10 ounces fettuccine pasta
  • ½ yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • ½ cup crushed tomatoes
  • 1 cup chicken broth sodium free
  • 1 cup heavy cream
  • 2/3 cup Grated Parmesan
  • 1 tbsp parsley (chopped)

INSTRUCTIONS :

  1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
  2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
  3. Add pasta to salted boiling water and cook until al dente.
  4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  5. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. 
  6. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
  7. Serve with chopped parsley.
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Baby Pasta Shells With Asparagus And Marinara Sauce

Infant Pasta Shells with Asparagus and Marinara Sauce is a quick and easy four-ingredient pasta dish, best for Spring. prepared in beneath 15 minutes and below ten bucks to make.

A mild vegetarian pasta dish the entire own family will enjoy using pantry staples like pasta and marinara. You may use any small pasta shape you desire or switch the pasta for farro.

Baby Pasta Shells With Asparagus And Marinara Sauce
Baby Pasta Shells With Asparagus And Marinara Sauce

Asparagus is in season, and I’m probable the best one in my residence who virtually loves it, as a way to get all and sundry else on board calls for a few work (or sneaking into their food). Cutting it real small and combining it with lovely little pasta shells which hug each chew of asparagus works ideal in my residence!

You may make a double batch of this sauce to use for different recipes for the duration of the week or freeze it for a later time. This recipe requires having cooked marinara sauce available, jarred or homemade marinara.

Baby Pasta Shells With Asparagus And Marinara Sauce

INGREDIENTS :

  • 8 ouncea baby pasta shells, or small gluten free pasta
  • 1 bunch thin asparagus, tough ends removed
  • 1 1/2 cups quick marinara sauce, or jarred
  • 1/4 cup Pecorino Romano
  • salt and fresh pepper to taste

INSTRUCTIONS :

  1. Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp.
  2. Drain and chop into small bite sized pieces.
  3. Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
  4. While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
  5. Drain pasta and RESERVE a cup of the pasta water.
  6. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
  7. Divide between four bowls and top with fresh pepper and more grated cheese if desired.
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Sun-Dried Tomato Pasta With Spinach

The exceptional part you don’t want much greater to serve this pasta dish. Toss your favourite house salad with Greek salad dressing and you have yourself the suitable meatless dinner for the ones busy again to school nights.

4 component sun-dried tomato pesto made in a meals processor then mixed with hot gemelli pasta (←love love this pasta). Additionally sparkling toddler spinach and creamy Parmesan cheese get introduced in.

Sun-Dried Tomato Pasta With Spinach
Sun-Dried Tomato Pasta With Spinach

It’s heaven in a bowl. It genuinely is. Serve it with a massive chopped salad and you’ve were given dinner in no time. Plus it makes tasty leftovers for lunch.

It's far exceptional to warm up pasta at the stovetop with little water, fowl broth, or even white wine. really add bloodless pasta to a saucepan or sauté pan with liquid of choice and stir until warmed through.

Sun-Dried Tomato Pasta With Spinach

INGREDIENTS :

  • 16 oz. gemelli or other short shaped pasta
  • 1 (8.5 oz.) jar oil packed sun-dried tomatoes
  • 2 garlic cloves
  • 1 cup fresh basil leaves, packed, plus more for garnish
  • 1/4 tsp. red pepper flakes
  • 1 1/2 cups fresh baby spinach, packed
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Kosher salt and fresh ground black pepper


INSTRUCTIONS :
  1. Cook pasta in salted water according to package directions until al dente.
  2. While the pasta is cooking, in a bowl of a food processor, pulse the tomatoes and their oil until finely chopped. Add garlic, basil, and red pepper flakes. Season with salt and pepper to taste. Pulse until the mixture resembles paste like consistency. It will be thick and you may have to stop the food processor to scrape down the sides.
  3. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted. Then add the Parmesan cheese. Taste for salt and pepper.
  4. Serve with sprinkle of chopped basil and more Parmesan, if desired.
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