Grilled Baby Eggplant Parmesan

 

Grilled baby eggplant is a perfect healthy side dish. Baby eggplant has tender skin and less tough than the larger eggplant. Make sure both sides are evenly coated with oil so they don't stick to the grates of the grill. Eggplant is done cooking when the flesh changes from white to golden brown and is tender when you pierced it with a knife or fork.

 

4 small (10 to 12 oz. each) eggplants, halved lengthwise

1 teaspoon kosher salt, divided

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

1 cup jarred marinara sauce

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup small fresh basil leaves

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Sprinkle cut sides of eggplants evenly with 1/2 teaspoon of the salt, and let stand 10 minutes. Pat dry with paper towels.

Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.

Move eggplants to oiled grates over unlit side of grill, and top evenly with marinara, Parmigiano-Reggiano, and mozzarella. Grill, covered, until cheeses are melted and bubbling, 3 to 5 minutes. Transfer to a serving platter, and sprinkle evenly with basil leaves. Serve immediately.

A Southern Living Recipe Here

CREDIT: GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON

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Grilled Sausage & Peppers Hero

 

This hearty sandwich is easy to make and full of flavor. If you cannot find sausage that comes in a ring, Italian sausage links will work (no need for skewers). You will make this dish over and over.

1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

RECIPE COURTESY OF AMY STEVENSON FOR FOOD NETWORK KITCHEN

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Shrimp Alfredo

Whip up this delicious dish in 45 minutes. Creamy alfredo sauce made from scratch brings this dish to a new level.  Add shrimp a touch of lemon and Parmigiano-Reggiano and you have yourself an elegant meal.

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)

6 tablespoons butter, divided (2 for shrimp + 4 for sauce)

12 ounces shrimp, peeled and deveined, tails removed

1/2 cup milk

1 egg yolk

2 cloves garlic, minced

2 (3-inch) strips lemon peel

1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.

        A Southern Living Recipe By Micah A Leal

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Air Fryer Eggplant Parm

 

Eggplant Parmesan is an Italian favorite. If you are looking for a lighter version of this favorite Italian dish, how about air-frying instead of frying? It still comes out crispy and topped with tomato sauce and gooey mozzarella cheese, I think it's time for dinner. Did I mention that clean-up is a breeze?

3/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

1 1/4 cups panko or plain dried breadcrumbs

3/4 cup grated Parmesan, plus more for serving

2 tablespoons dried Italian herb seasoning

3 teaspoons garlic powder

One 1-pound eggplant, peeled and very thinly sliced crosswise

2 cups jarred tomato sauce

3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired

16 ounces fresh pre-sliced mozzarella

Extra-virgin olive oil, for serving, optional

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.

Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.

 
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.

 
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.

 
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.

 
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.

 
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

A Southern Living Recipe by Dana Beninati

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Fettuccine Alfredo

 

Creamy Fettuccine Alfredo is one of my favorite Italian dishes. Serve it as your main dish or serve it as a side dish. Also if you use fresh homemade fettuccine the pasta is much lighter. I normally do not add the lemon juice or zest of a lemon in this dish. I do add parsley and like the flavor, it adds to the dish, plus the green is a nice accent color.

18 ounces fresh fettuccine

2 1/2 cups heavy cream

1/2 cup fresh lemon juice

12 tablespoons unsalted butter

2 cups grated Parmesan

2 teaspoons grated lemon zest

Pinch freshly grated nutmeg

Salt and freshly ground white pepper

Cook the pasta 

in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. 

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

 Add the pasta and toss. 

Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Recipe Giada De Laurentiis

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Other Pasta Recipes HERE

Penne with Asparagus and Cherry Tomatoes

 

Flavorful dish easy to toss together any week night.

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium chicken stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Recipe Giada De Laurentiis 

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Chicken Cacciatore

A warm comfort dish. Chicken in a rich tomato, mushroom, bell pepper sauce that is served over pasta. 

1 whole chicken cup up or 5-6 chicken breast cut into small pieces

1 medium onion

1 teaspoon black pepper

1 large can tomato sauce

2 medium caned diced tomatoes

1 small can mushrooms

2 green bell peppers

1 can unmarinated artichoke hearts, chopped

6 tablespoons olive oil

2 cloves garlic

1 lb. spaghetti or fusilli works well

1 tablespoon of salt

1/2 teaspoon oregano

2 pinches of sugar

Heat olive oil and place chicken in fry pan. Cook about 30 minutes. Slice your onions and green peppers julienne style, then add garlic, and other spices. Stir in your tomatoes, cover and simmer for 1 hour. Serve over boiled spaghetti or rice. It also comes good with diced potatoes in it. Watch for small bones if you use a cut up chicken.

This recipe comes from my Authentic Italian Cooking Costa's Deli Cookbook. A great cookbook. This is also one of our favorite warm and cozy foods.

Photo by Curtis Stone

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Spicy Sausage Carbonara

If you like Carbonara here is a new twist, spicy Italian sausage.

8 ounces egg pappardelle noodles

2 tablespoons olive oil 

2 links spicy Italian sausage, casings removed, crumbled 

Kosher salt and coarsely ground black pepper 

1/4 cup grated (shredded) Parmesan

2 large eggs, beaten 

1/4 cup finely chopped fresh parsley

Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.

Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!

In a small bowl, whisk together the Parmesan cheese and eggs.

Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

This is a Sunny Anderson Recipe Found HERE

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Mega Meatballs

I've never been able to make my meatballs come out as good as my father-in-law, Al Gangi. He is no longer with us.  But I think this recipe is close as far as the ingredients go. The pork may be the key. Give it a try.

1/2 cup grated Parmesan

1/2 cup plain bread crumbs

1/2 teaspoon onion powder

1 teaspoon dry rubbed sage

2 teaspoons kosher salt

Freshly ground black pepper

1/4 cup chopped parsley leaves

1 pound ground beef round

1 pound ground pork

2 eggs, beaten

2 cloves garlic, minced

1/4 cup vegetable oil

Preheat the oven to 375 degrees F.

To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.

In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until lightly golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.

Recipe Credit Costa Deli in Cyrstal River, FL

Picture Credit not sure it was first posted in 2015

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Spaghetti alla Carbonara

If you love bacon you are going to love this dish. Super easy.

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Recipe courtesy of Tyler Florence

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Blog Parties

Chicken Piccata Pasta Toss

One of my favorites, loaded with capers, lemon, and chicken.

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium-high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

This is one of my favorite dishes and was so excited to find this easy recipe. Rachel Ray. Hope you enjoy.

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Puff Pastry Pizza

Make pizza any way you want. Easy with this puffy crust.

Crust:

2 sheets frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed

Toppings:

1 tablespoon butter

8 ounces mushrooms, sliced

2 cloves garlic, minced

1/4 cup white wine

Kosher salt and freshly ground black pepper

Olive oil, for brushing

1 cup shredded fresh mozzarella

8 yellow and/or red grape tomatoes, halved

2 tablespoons black olives

8 slices pepperoni

2 tablespoons sliced drained pepperoncini

1/4 cup crumbled goat cheese (chevre)

6 leaves fresh basil, cut into chiffonade

1 teaspoon fresh oregano

4 slices prosciutto

1/4 cup arugula

1/4 cup shaved Parmesan

For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.

Preheat the oven to 415 degrees F, then start on the pizza toppings.

For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone 5 to 7 minutes. Remove from the heat and set aside.

To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).

Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.

Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards

Slice each into smaller pieces and serve!

Recipe courtesy of Ree Drummond

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Blog Parties

Bruschetta

One of my favorites as is my daughter Melinda's. I believe she even entered it in a church cookbook. Great for a light dinner.

1 loaf Italian bread or French bread, slice loaf in half long ways

Butter or olive oil

Garlic Powder

Salt and Pepper

3 to 4 tomatoes, sliced

Mozzarella cheese, sliced (or Feta)

Basil

Place sliced bread on cookie sheet. Spread with butter or olive oil and sprinkle with garlic powder. Top bread with tomato slices, mozzarella slices and basil. Sprinkle with garlic powder, salt and pepper. Bake in a 375 oven until cheese is melted and bread crisp around edges.

*You can use any size bread and slice it how you would like. Instead of slicing tomatoes you can dice them adding onions and olives. 

Picture by Kraft Recipes

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Chicken Piccata Pasta Toss

The tender chicken, juicy lemon, splash of white wine, fresh herbs, briny capers —  toss with penne, you get a bright pasta dinner.

2 tablespoons extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 tablespoons butter

4 cloves garlic, chopped

2 shallots, chopped

2 tablespoons all-purpose flour

1/2 cup white wine

1 lemon, juiced

1 cup chicken broth or stock

3 tablespoons capers, drained

1/2 cup flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Rachael Ray

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Lighter Eggplant Parmesan

The cheeses are on top, instead of in layers, with a creamy sauce underneath.

1 large eggplant (2 lbs.) sliced 1/2 inch thick crosswise

1 tablespoon olive oil

coarse salt and ground pepper

1 cup homemade or best-quality-store bought marinara sauce

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan

Preheat oven to 450, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

Meanwhile, make sauce.

Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.

I like how easy and good this recipe is. Taken from Eat Smart.

Picture 

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Crispy Shrimp Pasta

This Crispy Shrimp Pasta is bold in flavor. A winner in my home. 

4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed

1 tsp kosher salt

1 tsp freshly ground pepper

2 tbsp flour

1 tbsp olive oil

1 tbsp butter

1 1/4 cups low-sodium chicken broth

1/2 cup whipping cream

1/2 tsp cajun seasoning

Cook pasta according to package directions.

Sprinkle shrimp with salt, pepper, and toss.

Sprinkle 1 tbsp flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tbsp flour and toss.

Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side.

Remove to plate. Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze.

Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.

Taste the sauce and add seasonings (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

Picture & Recipe from Kevin & Amanda 

Check them out they have a wonderful blog.

I'm not sure how my family came across this wonderful recipe but I did find it on Kevin & Amanda site.

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Pasta Dough

This is a family handed down recipe. Our family has sweet memories of making pasta.

1 1/2 cups semolina flour

1 1/2 cups all-purpose flour

1 egg beaten plus enough water to equal 3/4 cup

1 tablespoon vegetable oil (add to the egg & water and mix together)

Combine the two flours and form a mound.

Form a well in the middle and pour in the egg, water & oil.

Mix well. Use more flour or water as needed (sparingly).

Form into a log and dust with flour.

Cover with a towel or plastic wrap and let rest for 30 minutes.

Cut into 1/4 inch slices, dust each side with flour.

Run the slices of dough through the roller.

Start with the wide setting and continue running the sheets through the roller until you get it to the thinnest setting.

Run the sheets through the cutter (spaghetti or fettuccine) or leave in sheets and cut to length for lasagna.

Air dry until you can break the noodle when you try to bend it.

We've never weighed it, but I guess this is close to a pound of pasta. This will make 6 to 8 servings.

Photo SnapGuide.com

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