Garlic  Shrimp  Pasta

 

 

 

 

INGREDIENTS:

4 garlic cloves, minced

1/3 cup butter

3/4 cup heavy whipping cream

1/4 cup minced fresh parsley

1 teaspoon minced fresh dill or 1/4 teaspoon dill weed

1/4 teaspoon salt

dash pepper

1/2 pound uncooked medium shrimp, peeled and deveined

3 ounces thin spaghetti or angel hair pasta, cooked and drained

 



DIRECTIONS:

 

In a small skillet, cook garlic in butter for 1 minute.

Whisk in cream, parsley, dill, salt and pepper.

Bring to a boil.

Reduce heat; simmer, uncovered, for about 13 minutes or until sauce is thickened,

 stirring occasionally.

 

Add shrimp to pan.

Cook and stir for about 2 minutes or until shrimp turn pink.

 

Pour over pasta; toss to coat.

 

Serve immediately.

 

 

Serves 2

 

 

 

 

 

Italian  Chicken  with  Mushrooms

 

 

 

 

INGREDIENTS:
 

1 broiler/fryer chicken (2 1/2 to 3 pounds), cut up

1/4 cup grated Parmesan cheese

1 jar (30 ounces) spaghetti sauce

1/2 cup sliced fresh mushrooms

1/2 cup sliced ripe black olives

2/3 cup shredded mozzarella cheese

Cooked spaghetti

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Place chicken in a 13 inch x 9 inch baking pan.

Bake, uncovered, for 40 minutes; drain.

 

Sprinkle chicken with Parmesan cheese.

 

Combine spaghetti sauce, mushrooms and olives.

(If sauce is thick, add water.)

Pour over chicken; bake for another 20 minutes or until chicken is done.

 

Sprinkle with mozzarella cheese; return to oven just until cheese melts.

 

Serve with spaghetti.

 

 

Serves 6

 

 

 

 

 

Italian  Skillet  Supper

 

 

 

 

INGREDIENTS:

3 cups uncooked spiral pasta

1 pound bulk Italian sausage

2 cans (14 1/2 ounces each) Italian diced tomatoes, undrained

1 can (6 ounces) tomato paste

2 cups (8 ounces) shredded mozzarella cheese

 


 

DIRECTIONS:

 

Cook pasta according to package directions.

 

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.

Stir in the tomatoes and tomato paste.

Bring to a boil.

Reduce heat; cover and simmer for 5 minutes.

 

Transfer to a large bowl, reserving 1/2 cup.

 

Drain the pasta; place 1/2 over the sauce in skillet.

Layer with 1/2 of the reserved meat sauce and 1 cup of the cheese.

Repeat with the remaining pasta, meat sauce and cheese.

 

Cover and cook over medium-low heat for 10 minutes or until heated through.

 

Serves 6 - 8

 

 

 

 

 

             

   

    

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