One-Pot Lemon Garlic Shrimp Pasta
Servings: 4
INGREDIENTS:
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt, to taste
Pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
6 tablespoons butter
1/4 cup parmesan
1 tablespoon parsley
1 tablespoon lemon
INSTRUCTIONS:
1.In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2.Drain and set aside pasta.
3.In the same pan, heat 1 tablespoon of olive oil and 1 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4.Toss in shrimp, salt, and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5.Add oregano and spinach, cook, until wilted.
6.Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7.When the shrimp are cooked, add lemon juice, mix once more, then serve while hot and Enjoy!
One-Pot Swedish Meatball Pasta
Servings: 4
INGREDIENTS
1 pound ground beef
½ cup seasoned bread crumbs
½ finely minced onion
1 egg
½ tablespoon salt (for meatballs)
½ tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
½ tablespoon salt (for sauce)
½ tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
½ cup chopped parsley
PREPARATION
1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat. Take about a golf ball-size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
3. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir.
4. Bring the liquid to a boil, then add the egg noodles.
5. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
6. Add the parmesan and the parsley, stirring until the cheese is melted.
7. Enjoy!
One-Pot Pasta Primavera
Servings: 4
INGREDIENTS
4 cups broth of your choice
10 ounces uncooked linguine
10 ounces broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
Salt, to taste
Pepper, to taste
1 teaspoon olive oil
4 ounces mushrooms, sliced
¼ cup heavy whipping cream
½ cup parmesan cheese, grated
3 tablespoons fresh parsley, finely chopped
PREPARATION
1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan cheese, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!
One-Pot Cheesy Taco Pasta
Servings: 10-12
INGREDIENTS
1 pound ground beef
1 (15 oz) can diced tomatoes
1 (15 oz) can whole kernel corn
1 (15 oz) can tomato sauce
2 cups water
1 package taco seasoning
Salt, to taste
Pepper, to taste
2 cups uncooked elbow macaroni
1 ½ cups Colby jack cheese
PREPARATION
1. In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
2. Add taco seasoning, water, diced tomatoes, corn, and tomato sauce. Bring to a boil.
3. Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15
minutes (until pasta is cooked through). Stir occasionally.
4. Remove from heat. Sprinkle cheese on top and cover.
5. Serve once the cheese is melted! Enjoy!
One-Pot Chicken Fajita Pasta
Servings: 3-5
INGREDIENTS
3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded
PREPARATION
1. Heat oil in a large pot over high heat.
2. Add chicken and cook until no pink is visible, then take the chicken out.
3. Add the bell peppers and onion, cooking until the onion is translucent.
4. Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated.
5. Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
6. Cook for about 8-10 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
7. Add the cheese and mix until melted.
8. Enjoy!
Creamy Mushroom Chicken Pasta
INGREDIENTS:
Servings: 4
3 tablespoons olive oil
1½ pound (750 grams) chicken breasts
½ yellow onion, diced
Salt, to taste
Pepper, to taste
2 cups cremini mushrooms
3 cloves garlic, minced
1 teaspoon thyme
2 teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1 pound (500 grams) farfalle pasta
5 ounces (150 grams spinach)
1 cup parmesan
PREPARATION:
1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken and brown, making sure to cook through. Set chicken aside.
2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
3. Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.
4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.
5. Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)
6. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
7. Top off with extra parmesan.
8. Enjoy!
Chicken Spinach Bacon Alfredo
Ingredients:
6 strips bacon, chopped
2 chicken breasts, sliced
5 ounces spinach
4 cloves garlic, chopped
2 teaspoons salt
1 teaspoon pepper
5 cups milk
1 pound dry penne pasta
1 cup Parmesan, grated
Preparation:
1. Cook the bacon in a large pot over medium-high heat until crispy.
2. Add the chicken and cook until no pink is showing. Remove the chicken.
3. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
4. Put the chicken back in, add the milk, then stir.
5. Bring the milk to a boil, then add the pasta.
6. Stir constantly for about 10 minutes until the pasta is cooked.
7. Add the Parmesan, then mix until the cheese has melted. Enjoy!
Garlic Tomato Shrimp Pasta
Ingredients:
1 pound spaghetti
3 tablespoons olive oil
1 pound shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped (about 3 tablespoons)
42 ounces canned diced tomatoes, drained of excess water
1 teaspoon sugar
1 teaspoon oregano
1 cup dry white wine
1/3 cup fresh parsley, chopped
Preparation
1. In a large pot or Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
2. Add spaghetti, cook about 6-7 minutes until al dente. Drain and set aside.
3. Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
4. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottom of the shrimp is pink and slightly brown, 45-60 seconds. Flip and repeat until shrimp are just cooked through.
5. Remove the shrimp and place in a small bowl to the side. Reduce heat to medium/low and add additional 1 tablespoon of oil to the pot, as needed.
6. Add onion and garlic to the oil and cook until onions have softened about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
7. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
8. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stir to incorporate.
9. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, remove from heat, serve immediately. Enjoy!
