Garlic Shrimp Pasta
4 garlic cloves, minced
1/3 cup butter
3/4 cup heavy whipping
1/4 cup minced fresh
1 teaspoon minced fresh
dill or 1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 pound uncooked
medium shrimp, peeled and deveined
3 ounces thin spaghetti
or angel hair pasta, cooked and drained
In a small skillet, cook garlic in butter
for 1 minute.
Whisk in cream, parsley, dill, salt and
Bring to a boil.
Reduce heat; simmer, uncovered, for about 13
minutes or until sauce is thickened,
Add shrimp to pan.
Cook and stir for about 2 minutes or until
shrimp turn pink.
Pour over pasta; toss to coat.
Italian Chicken with Mushrooms
1 broiler/fryer chicken
(2 1/2 to 3 pounds), cut up
1/4 cup grated Parmesan
1 jar (30 ounces)
1/2 cup sliced fresh
1/2 cup sliced ripe
2/3 cup shredded
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.
3 cups uncooked spiral
1 pound bulk Italian
2 cans (14 1/2 ounces
diced tomatoes, undrained
1 can (6 ounces) tomato
2 cups (8 ounces)
shredded mozzarella cheese
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook sausage over
medium heat until
no longer pink;
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
Layer with 1/2 of the reserved meat sauce and 1
cup of the cheese.
Repeat with the remaining pasta, meat sauce and
Cover and cook over medium-low heat for 10
minutes or until heated through.
Serves 6 - 8
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