Category Archives: Pastas and Grains

recipes, techniques and tips on preparing and cooking all kinds of pasta dishes

Shrimp Scampi and Linguine

Linguine and Shrimp Scampi
Linguine and Shrimp Scampi

 

 

 

 

 

 

 Shrimp Scampi and Linguine

Someone wanted shrimp scampi and brought home a bag of frozen “extra large” shrimp, which really were not.  When buying shrimp always go by the count.  These were 21-25 count meaning that you will get approximately 21 to 25 shrimp per pound.  My scampi recipe calls for U-15 or if you can find them U-10 meaning there will be under 15 or 10 to a pound.

21-25 count shrimp make great hors d’oeuvre or in this case with a slight change in the recipe a great shrimp scampi and linguine.

How you cook the shrimp is up to you.  Shell on, tail on, shell off shell and tail off, it’s all how you like it.  I don’t like to fight with my food, I think that it should be edible when placed on the table, so I like my shrimp in these recipes to be shell and tail free.

Ingredients for Shrimp Scampi and Linguine

This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.

  1. 6- 10 shrimp per person
  2. 2 cloves garlic finely chopped
  3. ½# butter melted
  4. ¼ cup good olive oil
  5. Juice of 1 large lemon + Zest
  6. 2-3 Tbs Capers
  7. 1 lemon thinly sliced (optional)
  8. 1# Linguine cooked
  9. 1 cup reserved pasta water.
  10. 3-4 Tbs’s bread crumbs and Parmesan cheese combined
  11. chopped parsley

Directions for Shrimp Scampi and Linguine

In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.

In a large pot begin to cook the pasta.

Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat.  Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp.  Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done.  Once done pour shrimp and butters from pan into the pot with the remaining butter.

If using lemon wheels place them now in the shrimp pan and cook on medium high heat until  browned on both sides and once plated use them as a decorative garnish.

When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta. If the sauce appears too thick or not enough add a little of the reserved pasta water to thin or increase volume.

Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.

Serve with extra sauce and grated Parmesan on the side.

 

Here are a few items to help make this recipe:
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

The Official Taste Tester
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Although I am a “Pasta Pup” the butter sauce and shrimp are not to my liking, Where are the Meatballs????????????  Another dinner I cannot partake of, so NO TASTEY NO RATEY!

 

Shrimp Scampi and Linguine

Shrimp Scampi and Linguine

Ingredients

  1. This recipe should serve about four people with a pound of pasta, if serving more increase the recipe as necessary.
  2. 6- 10 shrimp per person
  3. 2 cloves garlic finely chopped
  4. ½# butter melted
  5. ¼ cup good olive oil
  6. Juice of 1 large lemon + Zest
  7. 2-3 Tbs Capers
  8. 1 lemon thinly sliced (optional)
  9. 1# Linguine cooked
  10. 1 cup reserved pasta water.
  11. 3-4 Tbs's bread crumbs and Parmesan cheese combined
  12. chopped parsley

Instructions

  1. In a sauce pot melt the butter with the garlic, lemon juice and zest, capers and the olive oil.
  2. In a large pot begin to cook the pasta.
  3. Spoon a few tablespoons of the caper lemon butter into a large sauté pan and bring up to medium high heat. Place the shrimp in the pan stir to lightly coat all and sprinkle about ½ the bread crumb and Parmesan mixture over the shrimp. Cook the shrimp for about 2-3 minutes then turn them and sprinkle with the remaining breadcrumbs and cook until done. Once done pour shrimp and butters from pan into the pot with the remaining butter.
  4. If using lemon wheels place them now in the shrimp pan and cook on medium high heat until browned on both sides and once plated use them as a decorative garnish.
  5. When the pasta is done spoon a few table spoons of the sauce into the pot and stir to coat all the pasta.
  6. Place individual servings on plates dividing up the shrimp and spoon more sauce over, sprinkle chopped parsley on top and serve.
  7. Serve with extra sauce and grated Parmesan on the side.
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Baked Ziti

Baked Ziti
Baked Ziti

 

 

 

 

 

 

Baked Ziti

They are many different recipes for Baked Ziti.  I have already posted one, but this one seems to be the favorite around here.  Slightly more ingredients, but worth the extra cost.

The sauce to use is up to you, if you want to go all out, make your own, but your favorite jarred sauce will work just fine.

Ingredients for Baked Ziti

  1. 1# cooked ziti (al dente)
  2. 1 cup grated Parmesan cheese
  3. 1 cup (approx) Ricotta
  4. 8 oz mozzarella cheese diced into ¼  inch cubes or smaller
  5. 2-4 cups Sauce
  6. salt & pepper

Directions for Baked Ziti

In a large pot with very salted water, cook the ziti until just done (al dente).  Drain well.

Place the pasta in a large bowl, to it add 1-2 cups of the sauce and ½ a cup of the Parmesan and mix well.

Spoon ½ the ziti into a 9″ X 9″ or slightly larger pan.  Spoon the ricotta over the ziti and spread to even the layer.  Take ½ mozzerella and sprinkle over the ricotta. Optional now spoon a little sauce on top of the cheeses.

Spoon the rest of the ziti into the pans smooth out the layer, spoon more sauce over the ziti and sprinkle the remaining mozzarella and Parmesan over the top.

Loosely cover with aluminum foil so that the foil is not touching the cheese, if making ahead refrigerate until ready to cook.

A ½ hour before you are going to begin cooking take the ziti out of the fridge and allow to come to room temperature.  Bake at 375° for 40-50 minutes until all the cheese is melted and the ziti hot.

Here are a few items to help make this recipe:
HIC Oblong Rectangular Baking Dish Roasting Lasagna Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set

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I can smell spaghetti sauce and cheese a mile away and when the ziti is served I’m a S.A.P³ – that’s a Scottish American Pasta Puppy Princess.  Five paws and keep it coming, and I don’t care if after dinner Dad calls me a Pirate; “Red Beard”.

IMG

 

 

 

Baked Ziti

Baked Ziti

Ingredients

  1. 1# cooked ziti (al dente)
  2. 1 cup grated Parmesan cheese
  3. 1 cup (approx) Ricotta
  4. 8 oz Mozzerella cheese diced into ¼ inch cubes or smaller
  5. 2-4 cups Sauce
  6. salt & pepper

Instructions

  1. In a large pot with very salted water, cook the ziti until just done (al dente). Drain well.
  2. Place the pasta in a large bowl, to it add 1-2 cups of the sauce and ½ a cup of the Parmesan and mix well.
  3. Spoon ½ the ziti into a 9" X 9" or slightly larger pan. Spoon the ricotta over the ziti and spread to even the layer. Take ½ mozzerella and sprinkle over the ricotta. Optional now spoon a little sauce on top of the cheeses.
  4. Spoon the rest of the ziti into the pans smooth out the layer, spoon more sauce over the ziti and sprinkle the remaining mozzerella and Parmesan over the top.
  5. Loosely cover with aluminum foil so that the foil is not touching the cheese, if making ahead refrigerate until ready to cook.
  6. A ½ hour before you are going to begin cooking take the ziti out of the fridge and allow to come to room temperature. Bake at 375° for 40-50 minutes until all the cheese is melted and the ziti hot.
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Tuna Casserole

Tuna Casserole
Tuna Casserole

 

 

 

 

 

 

Tuna Casserole

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients.  One thing about tuna is there are a few choices when making recipes depending on just how “fishy” you like your tuna.  For those that don’t like it too “fishy” stick to solid white albacore in water.   You can choose the same packed in oil or as a less expensive alternative, though not that less, you could go with chunk light tuna which has a stronger flavor. Solid, chunk, or flaky will all work.

For those who worry about things like mercury poisoning you may want to shop different fish from the Albacore, but again that’s up to you and I think that unless you’re on a strict tuna diet it’s not something to be too concerned with.

In this recipe I used a 2.2 quart or 11″ X 7″ dish, but it will  just as easily fit into a 9 X9 pan.  The recipe will serve 4-6 people.

Ingredients for Tuna Casserole

  1. 1 lb. wide egg noodles cooked “al dente”
  2. 2-3 cans tuna (your choice)
  3. 1 can Campbell’s cream of mushroom soup
  4. 1 can Campbell’s cream of celery soup
  5. ½ cup milk
  6. 1  4- 6 oz can mushrooms pieces and stems 
  7. 1 Tbs dried tarragon
  8. 1 Tbs parsley flakes
  9. 2 tsps each salt & pepper
  10. 8 oz sharp cheddar cheese grated and ÷ in half
  11. ¼ cup grated Parmesan
  12. 1-2 cups crushed potato chips (optional)

Directions for Tuna Casserole

Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.

Preheat oven to 350º

In a large bowl combine the 2 cans of soups,  milk, the can of mushrooms , half the cheddar,  Parmesan and the salt and pepper, tarragon and parsley and stir to combine.

Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level.

If using chips cover the top of the casserole with them, then cover loosely with foil and bake for about 30- 40 minutes.

Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.

Remove from the oven and allow to rest for 3- 5 minutes before serving.

Serve sour cream on the side as garnish.

 

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
ChefLand Mixing Bowl, Large, Stainless Steel, Set of 4 Sizes – 3, 5, 8 and 13 Qt

The Official Taste Tester
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Interesting smells, but in the end not a S.A.P.P. dish.  A little hard to eat around those green things, but the rest was tasty and everyone else seemed to like it.

 

Tuna Casserole

Tuna Casserole

Ingredients

  1. 1 lb. wide egg noodles cooked "al dente"
  2. 2-3 cans tuna (your choice)
  3. 1 can Campbell's cream of mushroom soup
  4. 1 can Campbell's cream of celery soup
  5. ½ cup milk
  6. 1 4- 6 oz can mushrooms pieces and stems
  7. 1 Tbs dried tarragon
  8. 1 Tbs parsley flakes
  9. 2 tsps each salt & pepper
  10. 8 oz sharp cheddar cheese grated and ÷ in half
  11. ¼ cup grated Parmesan

Instructions

  1. Bring a pot of salted water to boil and cook the egg noodles until just done (al dente), drain and reserve.
  2. Preheat oven to 350º
  3. In a large bowl combine the 2 cans of soups, milk, the can of mushrooms , half the cheddar, Parmesan and the salt and pepper, tarragon and parsley and stir to combine.
  4. Add the noodles to the mixture and combine thoroughly and pour into cooking pan, level cover loosely with foil and bake for about 30- 40 minutes.
  5. Remove foil, sprinkle the remaining cheddar over the top of the casserole and bake an additional 10 minutes uncovered, until the cheese is melted and the casserole bubbling.
  6. Remove from the oven and allow to rest for 3- 5 minutes before serving.
  7. Serve sour cream on the side as garnish.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved