Post: #1

who doesn't like pasta?
there are pasta recipes in the "old" soupy chicken thread, but i thought since we have a kitchen now, i start one for pasta dishes.

this thread is dedicated to that Italian meatball MF (Frank) ~

one of my favorites i call rasta pasta because it has red, green and yellow peppers cut up into it. it's simple but can be served to guests.



i use fettuccine rather than spaghetti

i saute some nice big shrimp in olive oil, plenty of fresh garlic, the chopped-up colorful peppers, a pint of heavy cream, a serious grinding of pepper, a bit of sea salt, and once it thickens somewhat, pour it over the hot pasta. voila! easy and yummy!

if desired, sprinkle with some parmesan.

Post: #2

That looks like a great tasting dish. Cook that shrimp in garlic and olive oil.

Post: #3

Damn that was fast!!!

Post: #4

(10-25-2011 11:15 AM)Maggot Wrote:  Damn that was fast!!!

garlic breath is never late for dinner.

Post: #5

That's my kinda recipe! I love me some shrimps.

Post: #6

It does look good. Will have to hang onto that one for future reference.

Post: #7

Ina Garten's Shrimp Linguine ~ FANTASTIC!

Vegetable oil
Kosher salt
1 ¹⁄₂ pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons good olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
¹⁄₂ teaspoon freshly ground black pepper
³⁄₄ cup chopped fresh parsley
Grated zest of 1 lemon
¹⁄₂ cup freshly squeezed lemon juice (4 lemons)
¹⁄₂ lemon, thinly sliced in half-rounds
¹⁄₄ teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

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.

Post: #8

i love any rich fattening disgusting coronary-inducing fettuccine alfredo too.

Post: #9

I've had shrimps on my mind ever since I first read the recipes...it's so intense this morning that I smell them steaming...with Old Bay.

Post: #10

(10-27-2011 06:35 AM)Duchess Wrote:  

I've had shrimps on my mind ever since I first read the recipes...it's so intense this morning that I smell them steaming...with Old Bay.

i better do a seafood thread.

Post: #11

Until today nobody knows who came up with that idea, but NEVER put any sort of oil into the water you boil your pasta in.

Just water and salt, basta!

Post: #12

(10-30-2011 12:36 PM)Mohammed Wrote:  Until today nobody knows who came up with that idea, but NEVER put any sort of oil into the water you boil your pasta in.

Just water and salt, basta!

I shamefully used to do that. Someone told me it made the pasta not stick. Not true, of course, it just makes the sauce not stick to the pasta. The oil just floats on top of the water.

Stirring makes the pasta not stick together.

How do you make your sauce, Mo? Tomato based or cream based?

Post: #13

Sauce for what?

There are a million ways to base! But really depends on the pasta and mood. Nowadays am less into cream, something that seems to happen with age strangely enough, and only once in a while am I going for a nice mushroom cream or carbonara, but mostly it's tomato and olive oil based.

I just love versions of Aglio e'Olio with very thin stripes of chicken, sun dried tomatoes and seafood perhaps.

But Parmeggiano is a must. No pasta without Parmeggiano! Or else I'll cry.

Post: #14

I hate parmesan on my pasta.

I reminds of the smell of my old rugby socks which were rank.