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This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard.
The Best Pasta-with-Tomato-Sauce You'll Ever Have
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Easiest Pasta and Broccoli Recipe by skinnyeats: 289.2 calories per serving #Pasta #Broccoli #skinnyeats
Shrimp Parmesan Recipe Ingredients: 1lb jumbo shrimp (about 12 jumbo shrimp, peeled and deveined) 2 tablespoons olive oil 1 garlic clove (minced) salt and pepper (to taste) ½ cup unseasoned breadcrumbs ¼ cup grated parmesan cheese 2 tablespoons butter (melted) Step 1: Pre-heat the oven to 475 degrees. If the shrimp are not already peeled and deveined, do so but leave the tails on. In a medium bowl mix together olive oil, garlic, salt and pepper. Add shrimp and toss to coat with the mixture. Cover and refrigerate for 30 minutes to an hour. Step 2: In a shallow bowl combine bread crumbs and parmesan cheese. Place each shrimp into the bread crumb mixture and coat evenly on both sides. Arrange shrimp so they are not touching in an ungreased 9×13 inch baking dish. Drizzle the shrimp with the melted butter. Step 3: Place the baking dish onto the center rack of the oven and bake at 475 degrees for 10 minutes or until the shrimp are fully cooked. Remove from the oven and serve with lemon wedges. (Makes 2 Servings)
Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
4 repins
A mix between mac & cheese, fettuccine alfredo, and lasagna...got to try this!
8 repins
This potentially life-changing mac & cheese is worth the 15 minutes by the stove. You won't believe how rich and creamy it is with NO butter, NO cream, and NO Velveeta in the recipe. (Boil noodles in milk!)
This *is* the World's Best Mac and Cheese! It's Kurt Beecher Dammeier's recipe from his "Pure Flavor" cookbook. People line up for it at Beecher's at the Pike Place Market in Seattle.
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Creamy Shrimp and Mushroom Pasta. It is a company worthy dish on a weeknight time budget.
Carbonara
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Barbara Alfonso Carbonara from "Avec Eric" Serves 4 ½ cup diced applewood-smoked bacon 2 cups crème fraîche 2 large egg yolks 1 teaspoon freshly ground black pepper - fine sea salt 8 ounces dried linguine 1½ cups freshly grated Parmesan cheese plus more for garnish 4 tablespoons thinly sliced fresh chives Bring a large pot of salted water to a boil over high heat. Meanwhile, sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk the egg yolks into the sauce. Add the black pepper and season to taste with salt. When ready to serve, cook the linguine in the boiling salted water until al dente. Drain the pasta and add it to the sauce. Stir in 1-n cups of the Parmesan cheese and chives; let stand for 1 minute to allow all the flavors to blend. Using a meat fork or carving fork, twirl a quarter of the pasta (for each serving) and place each swirl of pasta in the center of 4 bowls. Spoon some of the sauce over and around the pasta and top with more grated Parmesan cheese, as desired. Serve immediately. Read More ...
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Barbara Alfonso Ingredients: 1lb medium raw shrimp (peeled and deveined with tails removed) 6 garlic cloves (sliced in half) 1 medium onion (diced) ¾ cup grated parmesan cheese 8 ounces fettuccini (or your favorite pasta) 1 tablespoon olive oil 1 tablespoon butter 1 cup whole milk 1 teaspoon cornstarch seasoning salt ground black pepper Minced fresh parsley (for garnish) Step 1: Bring to large pot of water to a boil and cook pasta according to package directions. Step 2: Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 ½ minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes). Step 3: Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley. (Makes 2 Servings)