Creamy Shrimp Pasta

I had some leftover shrimp and wanted to make something delish for my family tonight.  I think it would have been tastier if I would have actually followed the recipe and added the Old Bay.  I didn't have any so I left it out.  It was OK.  It is a perfect dish for my dad because it was very bland and will probably not hurt his post-cancer mouth.  I found this recipe on Pinterest via here.


Creamy Shrimp Pasta

Ingredients
1 16 oz box of pasta (I used bow ties)
1/2 cup frozen peas
2 Tbsp butter
1 pound shrimp, peeled and deveined
1 1/2 Tbsp Old Bay, divided (low sodium kind if you can find it)
2 cups half-and-half
1/3 cup Parmesan cheese, grated
2 green onions, sliced thinly

Directions Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.

In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.

Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken)

Serve with extra grated Parmesan cheese. 

Bowtie Pasta With Italian Cooking Creme

I picked up some Philadelphia Italian cooking Creme the other day because I had a free coupon!  It really does have a delicious flavor and it's super easy to use.

Tonight I found myself eating dinner alone because Ben had a work event.  I had several other things that I needed to accomplish, so I basically threw together some leftover ingredients and 'winged' a meal.  It turned out pretty good!

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Ingredients
4 cups bowtie pasta (cooked)
1/2 cup Philadelphia Italian Cheese & Herb Creme
1/2 cup cooked green peas
1/2 cup Parmesan cheese
1 tbs extra virgin olive oil
salt and pepper to taste

Directions
Boil pasta as directed and drain. Toss evenly with the extra virgin olive oil. Combine Creme, peas, Parmesan cheese and salt and pepper. Then just eat it straight from the pot because no one else is around!

One Pan Italian Pasta

I made this easy dish last night. I found the recipe on kraftfoods.com. After it was all said and done...it was basically just spaghetti with zucchini. It was really tasty and I will certainly make it again!

Ingredients:

2 lb. Ground beef

2 cloves Garlic, minced

1 can (14.5 oz.) diced tomatoes, undrained

1 can (14-1/2 oz.) beef broth

1 cup Water

2 cups Bow tie pasta (farfalle), uncooked

1 medium Zucchini, sliced

1 can (6 oz.) tomato paste

1/4 tsp. Italian seasoning (I used a lot more because reviews said it was bland)

1 cup KRAFT Shredded Mild Cheddar Cheese

Directions:

BROWN meat with garlic in large skillet; drain. Return to skillet.

ADD tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.

STIR in tomato paste and Italian seasoning until well blended. Sprinkle with cheese
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Farfalle with Sausage and Kale

This is one of my go-to meals.....when I don't know what to make! It is perfect with a fresh Greek salad and everyone likes it (so far)! This recipe is from Cooking light....so it makes me feel like I am eating healthy! Below is the actual recipe and I will put my adjustments in parenthesis.

Ingredients

8 oz. uncooked farfalle (bow tie pasta) (I use a whole 16 oz. box)

1/4 c. oil-packed sun-dried tomatoes, sliced

1 1/2 c. chopped onion

8 oz. hot turkey Italian sausage (I use 14-16 oz. regular Italian sausage)

6 garlic cloves, minced

1 tsp. dried Italian seasoning

1/4 tsp. crushed red pepper

1 (14 oz.) can fat-free chicken broth

1 (16 oz.) pkg. fresh kale (I just buy it loose in the produce section; cut off thick stalks)

1 (15 oz.) can cannellini beans, rinsed and drained

1 oz. shaved fresh Parmesan cheese (about 1/4 cup)

Directions

Cook pasta according to instructions. Drain and reserve some pasta water if needed later. ( I never do this)!

Remove 2 tsp. of oil from the jar of sun-dried tomatoes and place in large skillet or Dutch oven over medium heat. Slice tomatoes and add to oiled pan with onions and sausage. Cook 10 minutes or until sausage is browned; stirring to crumble. Add garlic to pan, cooking 1 minute. Add seasoning, pepper and broth to pan. Stir in cannellini beans and add kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta and reserved liquid, if necessary (I have never needed extra liquid). Pasta is ready.......top with shaved Parmesan cheese!