Grubilicious Contributor: Stacy McCarty
2 T. Olive Oil
1 medium onion, finely chopped
1 rib celery, finely chopped*
1 medium bell pepper, chopped
2 cloves garlic, finely chopped
1 can chicken broth
1 jar Tomato & Basil Sauce (I used Bertolli)
1 jar Alfredo Sauce (I used Bertolli)
1 lb. uncooked fresh or frozen medium shrimp, peeled & deveined
Hot Pepper Sauce to taste (such as Tabasco)
1 (16 oz) fettuccine, cooked and drained
Directions:
Heat olive oil in a large skillet on medium-high heat. Add next 4 ingredients and cook for 5 minutes or until veggies are tender. Slowly stir in broth and bring to a boil. Once boiling, reduce heat and simmer on low for 5 minutes. Stir in both sauces and simmer, stirring occasionally for 15 minutes. Stir in shrimp and cook, stirring occasionally, 3-5 minutes or until shrimp turn pink. Stir in hot pepper sauce to taste. Serve over hot fettuccine.
*I didn't have celery, so didn't use it and it was perfectly fine.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Thursday, August 20, 2009
Tuesday, March 3, 2009
SPAGHETTI WITH SAUSAGE AND PEPPERS
Grubilicious Contributor: Stacy Fetterman
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Ingredients
8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Preparation
1. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in a large Dutch oven over medium-high heat
8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.
3. Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender.
Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately.
Southern Living
Wednesday, September 24, 2008
Spinach-Ravioli Lasagna
Grubilicious Contributor: Stacy McCarty
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Tuesday, May 13, 2008
Old-World Manicotti
Grubilicious Contributor: Jenni McCarty
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Wednesday, March 19, 2008
Creamy Cajun Shrimp Linguine
Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Sunday, January 13, 2008
Spinach & Feta Pasta Salad
Grubilicious Contributor: Stacy McCarty
We hosted a shower for D this weekend and I promised I would post the recipes on this site. I think most of you have had this recipe and the chicken salad recipe (posted above) many times. My mom and I make them for every shower, but they are always a hit. No sense messing with a good thing! Keep in mind that this recipe and the chicken salad make a lot! So, if just making for your family, you may want to cut in half.
Ingredients:
1 cucumber, diced
1/2 c. red onion, diced
1 container of feta cheese
1 box of penne pasta (about 12 oz. give or take), cooked according to package
1/2 c. mayo
1 bag of baby spinach (give or take...you probably will not need the whole bag)
1/2 bottle of Cookwell & Company Cracked Pepper Vinaigrette*
1. Mix first 5 ingredients
2. Immediately before serving add spinach and dressing. Toss, serve & enjoy!
* This dressing is available at HEB in the specialty section and on the salad dressing isle. Or if you love it (like we do!), you can order it online by the case at several online fine food sites. I have found a lot of things to make with this stuff. It's great.
We hosted a shower for D this weekend and I promised I would post the recipes on this site. I think most of you have had this recipe and the chicken salad recipe (posted above) many times. My mom and I make them for every shower, but they are always a hit. No sense messing with a good thing! Keep in mind that this recipe and the chicken salad make a lot! So, if just making for your family, you may want to cut in half.
Ingredients:
1 cucumber, diced
1/2 c. red onion, diced
1 container of feta cheese
1 box of penne pasta (about 12 oz. give or take), cooked according to package
1/2 c. mayo
1 bag of baby spinach (give or take...you probably will not need the whole bag)
1/2 bottle of Cookwell & Company Cracked Pepper Vinaigrette*
1. Mix first 5 ingredients
2. Immediately before serving add spinach and dressing. Toss, serve & enjoy!
* This dressing is available at HEB in the specialty section and on the salad dressing isle. Or if you love it (like we do!), you can order it online by the case at several online fine food sites. I have found a lot of things to make with this stuff. It's great.
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