Shrimp Alfredo Bake

 

Ingredients

• 2 jars (15 oz.) Pasta Sauce
• 1 package (16 oz.) Penne pasta
• 4 oz. Pancetta, pre-cut
• 2 cloves Garlic, chopped
• 1 lb. Med-sized raw shrimp, cleaned and tails removed
• 1 1/2 cup Ricotta cheese
• 1/4 cup fresh parsley, chopped
• 1/2 cup Breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp. Salt
• 1 tbsp Olive oil

Instructions

1. Cook penne according to package directions. Drain and set aside.
2. Preheat oven to 350°F.
3. Mix Sauce with ricotta and chopped parsley in a medium bowl. Set aside.
4. Sauté pancetta in a large skillet until lightly brown. Remove from skillet, break into pieces, and set aside.
5. Using the oil in the pan from the pancetta, sauté garlic for 1-2 minutes, then add shrimp and cook until pink – about 1-2 minutes on each side.
6. Mix together penne, sauce mixture, pancetta, and shrimp in a large bowl.  Pour into a 13x9 baking dish.
7. Cover tightly with foil and bake for 30 minutes.
8. While baking, mix together the breadcrumbs, parmesan cheese, salt, and olive oil.
9. After 30 minutes, remove foil and sprinkle breadcrumb mixture on top. Bake for additional 5-10 minutes or until golden brown. Allow resting for 5 to 10 minutes before serving.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

Shrimp

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Zesty Garlic Shrimp Pasta

 

Ingredients

• 1 jar (15 oz.) Tomato & Roasted Garlic Pasta Sauce
• 2 tbsp Olive oil
• 1 Lemon
• 2 tbsp Tarragon leaves, dried
• 1/2 tsp. Salt
• 1/2 tsp. Black pepper
• 1/2 lb. raw shrimp, cleaned
• 2 tbsp Butter
• 2 Shallots, finely chopped
• 1/4 cup Chardonnay wine
• 1 cup Half and half
• 1 package (16 oz.) Linguine pasta
• 
  

Instructions

1. Zest the outer lemon rind and set aside.  Squeeze the juice from the lemon into a shallow dish.
2. Whisk together the lemon juice and olive oil. Add half the lemon zest, 1 teaspoon of the tarragon, salt, and black pepper.  Stir to combine.
3. Add the shrimp to the lemon mixture, coating well.  Cover with plastic wrap and refrigerate for 30 minutes.
4. Cook linguini according to package instructions until al dente.
5. In a large sauté pan, melt butter and add chopped shallots.  Cook over medium heat until shallots are translucent (do not brown).
6. Remove marinated shrimp from refrigerator and transfer to sauté pan with shallots.  Increase heat to medium-high and cook shrimp until they turn pink, turning halfway through (about 30 seconds per side).  Remove shrimp from pan and set aside.
7. Add chardonnay to the pan and cook until reduced by half, stirring with a wooden spoon to release any brown bits from the bottom of the pan.
8. Add remaining lemon zest and tarragon to the pan.
9. Add the Tomato & Roasted Garlic Pasta Sauce and bring to a simmer while stirring occasionally.  Once the sauce is simmering, stir in half & half and remove from heat.
10. Toss cooked linguine with sauce and top with cooked shrimp.

Tips

If desired, substitute  Light Creamy Pasta Sauce with Creamy Pasta Sauce. TIP: If desired, substitute 1/2 lb. of thinly sliced pancetta with 1/2 lb. of thin-sliced bacon.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated

Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

Zesty

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