4 Quick And Awesome Pasta Recipes
Pasta is the versatile foundation of countless amazing dishes. One of the best parts of these classic meals is that many can be adapted into easy dinners for a weeknight. Budding chefs who taking online cooking courses should start boiling some salted water and try these quick versions of beloved entrees:
1. Shrimp scampi made simple
“Shrimp scampi is a time-honored home-cooking tradition.”
The perfect combination of buttery taste, delightful shellfish and comforting noodles, shrimp scampi is a time-honored home-cooking tradition. Damn Delicious provided directions that will have you enjoying a great dinner in under half an hour.
Prepare by following package directions for boiling eight ounces of linguine and peeling two pounds of shrimp. Melt two tablespoons of butter on medium-high heat, and saute the shrimp with red pepper flakes and minced garlic. Cook for two or three minutes, stirring occasionally and watching for the shellfish to turn pink.
Add white wine, lemon juice, salt and pepper. When the mixture comes to a simmer, take the skillet off the heat and stir in the pasta with lemon zest and chopped parsley. Top with grated Parmesan and serve.
2. Bring seasonal flair to your noodles
If you’re looking for the ideal main course for a fall or winter evening, Serious Eats has a fantastic recipe for you. This dish brings pasta together with a cool weather favorite, butternut squash, in a tasty, creamy brown butter sauce.
Warm extra-virgin olive oil on high heat until it starts to smoke. Add half-inch cubes of squash, seasoning with salt and pepper. Cook for about five minutes, or until the squash is browned and tender.
Stir in butter and shallots, cooking for another minute or so before adding sage. Remove from heat and pour in a tablespoon of lemon juice.
Place a pound of a small pasta like penne, farfalle or rotini in a saucepan and cover with salted water. Stir frequently as you bring the water to a boil on high heat. When the pasta is not quite al dente, drain and set aside two cups of the cooking water.
Transfer the pasta with a splash of the liquid into the skillet with the squash. Set on a high heat, simmering until the pasta is cooked. Constantly stir, throwing in more water from time to time.
Take the skillet off the heat and mix in grated Parmigiano-Reggiano. Season with salt and pepper to taste, top with more cheese and serve.
3. Add splashes of flavor to your sauce
A fresh pesto can take an easy dinner to the next level. The sauce in a dish suggested by Martha Stewart takes its inspiration from a traditional Spanish romesco. However, instead of roasted red peppers, it calls for sweet Peppadews.
Use a food processor to pulse the peppers with a tablespoon of their brine, plus toasted almonds and garlic. Pour in extra-virgin olive oil while the machine continues to run, creating a paste.
Boil spaghetti in salted water until al dente. Keep half a cup of the liquid when you drain the pasta. Then, toss together the spaghetti, paste and cooking water with salt and pepper. Finish by folding in crumbled feta and arugula.
4. Crowd-pleasing macaroni and cheese
Everyone loves macaroni and cheese, and The Pioneer Woman recommended an approach that will quickly bring the whole family to the table. Start by cooking the macaroni, removing from heat and draining while it’s still quite firm.
Start preparing the cheese sauce by beating an egg in a bowl. Melt butter in a large pot on medium-low heat, whisking in all-purpose flour. Continue mixing for five minutes before adding milk and dry mustard.
Whisk the mixture until it’s smooth, cooking for another five minutes. Reduce the heat, and whisk a quarter cup of the sauce into the bowl with the egg. Then, combine the egg mixture with the rest of the sauce.
Add grated cheese, stirring as it melts. Add the macaroni and bake for up to 25 minutes, watching for the top to become golden and bubbly.