pasta Archives - Dr. KarenTurnerPhD https://karenturnerphd.org/tag/pasta/ Dr. KarenTurnerPhD Sat, 02 Sep 2023 14:34:39 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://karenturnerphd.org/wp-content/uploads/2023/08/cropped-Karen-Turner-3-32x32.png pasta Archives - Dr. KarenTurnerPhD https://karenturnerphd.org/tag/pasta/ 32 32 Peppered Shrimp Alfredo https://karenturnerphd.org/peppered-shrimp-alfredo/ Sat, 02 Sep 2023 14:29:30 +0000 https://karenturnerphd.org/?p=4986   Ingredients: 8 ounces penne pasta 1/4 cup butter 2 tablespoons extra-virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 red bell pepper, diced 1/2 pound portobello mushrooms, diced 1 pound medium shrimp, peeled and deveined 1 (16 ounce) jar Alfredo sauce 1/2 cup grated Romano cheese 1/2 cup cream 1 teaspoon cayenne […]

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Ingredients:

  • 8 ounces penne pasta
  • 1/4 cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/2 pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (16 ounce) jar Alfredo sauce
  • 1/2 cup grated Romano cheese
  • 1/2 cup cream
  • 1 teaspoon cayenne pepper, or more to taste
  • Salt and pepper to taste
  • 1/4 cup chopped parsley

Cooking Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
  3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

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]]> Pesto Cream Sauce https://karenturnerphd.org/pesto-cream-sauce/ Sat, 02 Sep 2023 14:15:46 +0000 https://karenturnerphd.org/?p=4978   Ingredients: 1 (16 ounce) package linguine pasta 2 tablespoons olive oil 1 small onion, chopped 8 cloves garlic, sliced 1/2 cup butter 2 tablespoons all-purpose flour 2 cups milk 1 pinch salt 1 pinch pepper 1 1/2 cups grated Romano cheese 1 cup prepared basil pesto 1 pound cooked shrimp, peeled and deveined 20 […]

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Ingredients:

  • 1 (16 ounce) package linguine pasta
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 8 cloves garlic, sliced
  • 1/2 cup butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch pepper
  • 1 1/2 cups grated Romano cheese
  • 1 cup prepared basil pesto
  • 1 pound cooked shrimp, peeled and deveined
  • 20 mushrooms, chopped
  • 3 roma (plum) tomato, diced

Cooking Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

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