Martha Stephenson - Cooking Pasta: 25 Pasta Recipes Including Sauces, Homemade Pasta, and Meals Made the Artisan Way!
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Cooking Pasta
25 Pasta Recipes including Sauces, Homemade Pasta, and Meals Made the Artisan Way!
By
Martha Stephenson
Copyright 2017 Martha Stephenson
Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Introduction
For many people, the origin of pasta is not as interesting as learning about the different ways you can prepare it. In general, what is interesting about pasta is how far back it dates. There are many legends out there that claim the ancient Romans once considered pasta to be a food created by the Gods themselves. If the ancient Romans could see how pasta was prepared today, I bet they would be astounded. You may be astounded yourself when it comes to what you are going to learn how to do in this book.
In this book, you will learn how to make the most delicious pasta dishes, even with the most advanced cooking techniques. Not only will you learn how to make authentic pasta from scratch but you are also going to discover 25 different pasta dishes that you can make right from the comfort of your own home that you will swear came from a five-star restaurant.
So, lets not waste any more time!
Lets get to cook some pasta!
Delicious Pasta Recipes
Garlic Shrimp Alfredo Bake
This is a great tasting shrimp recipe that is made from homemade Alfredo sauce and cooked penne to make a delicious dish that nobody will be able to resist.
Makes: 4 Servings
Total Prep Time: 40 Minute
Ingredients:
- 10 ounces of penne
- 3 Tbsp. of butter
- 3 cloves of garlic, minced
- 1 pound of shrimp, peeled and deveined
- 3 Tbsp. of parsley, fresh and roughly chopped
- 2 Tbsp. of all-purpose flour
- cup of milk, whole
- cup of chicken broth, low sodium
- 1 cup of mozzarella cheese, shredded
- cup + 2 Tbsp. of parmesan cheese, shredded
- Dash of black pepper and salt
- 2 tomatoes, large and chopped
Directions:
1. Heat up the oven to 350 degrees.
2. While the oven is heating up, place a large pot of water seasoned with salt over high heat. Bring to a boil. Once the water is boiling, add in the penne and cook for 8 to 10 minutes or until tender. Once soft, drain the pasta and set aside.
3. Place a large skillet over medium heat. Add in one spoonful of butter. Once the butter is melted add in the minced garlic, peeled shrimp, and chopped parsley. Season with a dash of salt and cook for 2 minutes on each side or until you see they are pink. Remove and transfer the shrimp to a large plate.
4. Add the remaining butter into the skillet. Once melted, add in the flour and whisk until smooth. Cook for 1 to 2 minutes or until gold in color.
5. Add in the whole milk and low sodium chicken broth. Stir to mix and bring this mixture to a simmer. Add in cup of the shredded mozzarella cheese and cup of the shredded Parmesan cheese. Stir well and continue to cook until creamy in consistency. Season with a dash of salt and black pepper.
6. Add the shrimp back into the skillet along with the tomatoes and cooked penne. Toss to mix. Add in more milk if the sauce is too thick.
7. Pour the pasta mixture into a large baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
8. Place into the oven to bake for 5 to 7 minutes or until the cheese is fully melted.
9. Switch the oven to broil and broil the dish for 3 minutes or until the top is golden in color.
10. Remove and serve immediately with a garnish of chopped parsley.
Caprese Stuffed Pasta Shells
If you love the taste of delicious stuffed shells, then this is the perfect dish for you to make. Smothered in a creamy sun dried tomato sauce, this is a dish you can make when you are craving an authentic taste of Italy.
Makes: 4 Servings
Total Prep Time: 1 Hour
Ingredients:
- 15 jumbo shells
- 2 cups of ricotta cheese
- 1 cup of mozzarella cheese, shredded
- cup of sun dried tomatoes, olive oil packed, chopped and evenly divided
- 2 Tbsp. of basil, fresh and chopped
- Dash of salt and black pepper
- cup of chicken broth, low sodium
- cup of heavy cream
Directions:
1. Heat up the oven to 350 degrees.
2. While the oven is heating up, place a large soup pot of salted water over high heat. Bring to a boil. Once the water begins to boil, add in the pasta shells. Cook according to the directions on the package until tender. Drain and set aside to cool.
3. Use a large mixing bowl and add in the ricotta cheese, shredded mozzarella cheese, chopped basil, and half of the tomatoes. Season with a dash of salt and black pepper. Stir well to mix.
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