BLACKENED SHRIMP STROGANOFF

Ingredients

* 1 pound fresh shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1 tablespoon Cajun seasoning
* 6 ounces fettuccini pasta
* 1 tablespoon butter
* 3 cups fresh mushrooms, sliced
* 1 tablespoon chopped shallots
* 2/3 cup chicken broth
* 1/2 cup sour cream
* 1 tablespoon cornstarch
* 1 cup chicken broth
* 1 (7 ounce) jar roasted red bell peppers
* 1 tablespoon drained capers

Directions

Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan.

Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes). In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan.

Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

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KIELBASA AND BOW TIES

Ingredients

* 3 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 pound kielbasa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (8 ounce) can tomato sauce
* salt and pepper to taste
* 1 (8 ounce) package tri-colored farfalle (bow tie) pasta
* 1/4 cup grated Parmesan cheese, or to taste

Directions

Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes. Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water. Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.

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CHICKEN TORTELLINI ALFREDO

Ingredients

* 1 medium onion, chopped
* 2 tablespoons butter
* 3 skinned and boned chicken breast halves, cut into 2-inch pieces
* salt and pepper
* 1 tablespoon dried or fresh tarragon or thyme (optional)
* flour for dredging
* 2 1/2 cups Newman's Own All-Natural Alfredo Sauce
* 10 ounces cheese tortellini, prepared according to package directions
* chopped parsley for garnish

Directions

Saute onion in butter until limp and set aside. Season chicken with salt and pepper to taste. Add tarragon or thyme, if desired. Dredge in flour and saute in pan used to saute onion for about 5 to 7 minutes. Add onions, Alfredo sauce, and tortellini. Stir together, heating thoroughly for 5 to 10 minutes. Garnish with parsley and diced peppers as desired.

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MEXICAN MANICOTTI

8 manicotti shells
1 1/2 cups low-fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 (8 ounce) can tomato sauce
1 cup shredded Monterey jack cheese

Preheat oven to 400 degrees F.

Cook and drain manicotti according to package directions.

In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish. Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes. Remove cover and continue baking for 10 minutes. Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately.

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PASTITSIO (BAKED MACARONI)

Ingredients:

1 pound macaroni
1/4 pound butter
1 1/2 pounds ground turkey or beef
1/2 can tomato paste
6 ounces grated Romano or Parmesan cheese
1 medium onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper

Sauce

4 cups warm milk
5 eggs
6 tablespoons flour
3/4 cup (1 1/2) sticks butter

Directions:

Cook macaroni (but not well done) in boiling, salted water and drain. Saut? onion in a little butter. Add ground meat and stir until brown. Add tomato paste, thinned with a little water. Add salt, pepper, cinnamon and nutmeg. Cook until meat is done. Melt butter; pour over drained macaroni, mixing carefully. Spread half of the macaroni on the bottom of a 13 x 9-inch pan. Sprinkle half of the grated cheese on top. Spread entire meat mixture on top. Cover with remaining macaroni and remaining grated cheese.

For the Sauce, boil 3 cups of the milk with 1 1/2 sticks butter. Add flour to remaining 1 cup milk and blend well. Add flour mixture to boiling butter and milk. Thicken and cool. After this has cooled, add 5 beaten eggs, or drop small amounts of the milk mixture into the eggs while stirring constantly. Once the egg mixture gets warm to hot, add the remaining milk. Pour sauce over the macaroni. Shake the pan and insert a knife to penetrate thoroughly. Bake at 350 degrees F for 40 to 45 minutes.

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EASY MAC AND CHEESE MUFFINS

Ingredients

* 2 cups uncooked elbow macaroni
* 1 tablespoon butter
* 1 egg, beaten
* 1 cup milk
* 1 1/2 cups shredded sharp Cheddar cheese
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup seasoned dry bread crumbs
* 2 teaspoons olive oil
* 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

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SHRIMP IN CREAM SAUCE



Ingredients:

1 pound medium-size shrimp
4 tablespoons vegetable oil
1/4 cup chopped onion
1/2 cup chopped, peeled ripe tomatoes
1/2 cup whipping cream
1 cup mayonnaise
1 teaspoon pickling sauce from 1 can of chipotle chiles
Salt and pepper
1 teaspoon ground cumin

Directions:

Clean shrimp, leaving the tip of the tail on. Heat 2 tablespoons of the oil in a large skillet or Dutch oven and stir fry shrimp for 3 minutes. Add the remaining oil, onion and tomatoes and stir fry 2 more minutes. Add cream.

Mix mayonnaise with chipotle sauce and add to cooked shrimp. Sprinkle with cumin. Taste for seasoning. Serve over steamed white rice or pasta.

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GREEK-STYLE LASAGNA

Ingredients:

9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce

Directions:

Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside. Cook noodles according to package directions, but do not add salt. Drain. Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain. In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes.

Sprinkle with remaining mint. Serve immediately.

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LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP

Ingredients

* For the Shrimp Stock:

* 1/2 pound unpeeled large shrimp
* 1 yellow onion, quartered
* 2 stalks celery with leaves, cut into pieces
* 1 lemon, halved
* 1 tablespoon dried basil
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 2 tablespoons whole black peppercorns
* 1/2 cup chopped fresh flat-leaf parsley
* 3 cups water

* For the Sauce:

* 1 tablespoon unsalted butter
* 1 shallot, minced
* 2 cloves garlic, minced
* 2 teaspoons lemon zest
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 cup white wine
* 1 cup canned petite diced tomatoes
* 1/2 cup heavy cream
* salt and freshly ground black pepper to taste
* 16 lobster ravioli

* For Garnish:

* 1 tablespoon chopped fresh flat-leaf parsley
* 1 teaspoon lemon zest

Directions

Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces. To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.

Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.

Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.

Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.

Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.

Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

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CREAMY PESTO SHRIMP

Ingredients

* 1 pound linguine pasta
* 1/2 cup butter
* 2 cups heavy cream
* 1/2 teaspoon ground black pepper
* 1 cup grated Parmesan cheese
* 1/3 cup pesto
* 1 pound large shrimp, peeled and deveined

Directions

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

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SCRUMPTIOUS SHRIMP SCAMPI LINGUINE

Ingredients

* 1 (16 ounce) package linguine pasta
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow bell pepper
* 6 cloves garlic, sliced
* 48 large shrimp - peeled, deveined, and tails removed
* 1/2 cup dry white wine (such as Chardonnay)
* 1 teaspoon lemon juice
* 1/4 cup clam juice
* 2 tablespoons butter
* 1 1/2 tablespoons olive oil
* 2 tablespoons heavy cream
* 1 1/2 teaspoons crushed red pepper flakes, or to taste
* 3 tablespoons chopped fresh parsley
* 1 teaspoon sea salt

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.

Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.

Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

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VEGGIE SHRIMP FETTUCCINE

Ingredients

* 4 ounces uncooked fettuccine
* 1 medium onion, chopped
* 1 medium zucchini, cut into 1/4-inch slices
* 1 medium tomato, seeded and chopped
* 1 garlic clove, minced
* 2 tablespoons butter
* 1/2 pound uncooked medium shrimp, peeled and deveined
* 2 tablespoons white wine or chicken broth
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

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PEPPERED SHRIMP ALFREDO

Ingredients

* 12 ounces penne pasta
* 1/4 cup butter
* 2 tablespoons extra-virgin olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 red bell pepper, diced
* 1/2 pound portobello mushrooms, diced
* 1 pound medium shrimp, peeled and deveined
* 1 (15 ounce) jar Alfredo sauce
* 1/2 cup grated Romano cheese
* 1/2 cup cream
* 1 teaspoon cayenne pepper, or more to taste
* Salt and pepper to taste
* 1/4 cup chopped parsley

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

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