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Question by undir: Do you know good pasta recipes?
I’m looking for some good recipes for pasta dishes and pasta sauces. They can be simple or complicated, just whatever tastes good. If you know some good pasta recipes, please write them here. Thank you! 
Best answer:
Answer by waygro
yes
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I’m partial to Shrimp Scampi over pasta myself. I don’t know how to make it from scratch but some supermarkets have it pre-frozen where you just throw it in a skillet and heat it up
Fettuccini Alfredo
1 BOX OF FETT. NOODLES
2 JARS OF BERTOLLI’S OR FIVE BROTHERS MUSHROOM ALFREDO SAUCE
1 ROMA TOMATO
1 STALK OF GREEN ONION
YOUR CHOICE: 3 CHICKEN BREAST OR BAG OF SHRIMP TAIL ON
grill chicken breast or pan sear shrimp after removing tail
boil pasta
simmer sauce in small pot or shallow pan
dice some green onion
dice roma tomato
remove pasta and drain
in shallow pasta plate
place in this order: noodles , sauce, chicken or shrimp, tomatoes and onions
ITS DELICIOUS!!!!!
Pasta With Garlic and Oil (Pasta Aglio E Olio)
Can it get any easier?! I lived in Naples, Italy 3 years and loved learning the authentic dishes. I never have made it with the bread crumbs but you may like it so I added that option in.
1 lb pasta
1 hot pepper, crushed
1/2 cup olive oil
4 garlic cloves, minced
1/2 cup breadcrumbs (optional)
4-6 servings
1. Saute garlic and pepper in oil until golden brown. Add bread crumbs and blend well. Toss in pasta cooked to al dente and serve.
Linguine
3 big Peeled tomatoes + 2 tbs spoons tomato paste
Olive Oil
1 Clove Garlic, crushed, 2 tbs spoons chopped onions
Thyme, oregano .. or any aromatic herb
___________________
Prepare the linguini and then cut the tomatoes into small pieces,
in saucepan heat the oil, add onions on low heat until tender, add garlic and tomato paste, stir well, then add the tomatoes
you may add water and more paste if necessary
then at the very end add the herbs so they dont get spoiled
Bonn appetite < —- however you spell it
http://www.bhg.com/recipe/collectionDisplay.jhtml?collectionId=/templatedata/bhg/rccollection/data/PastaRCC.xml
Garlic Shrimp and Angel Hair Pasta
Sauteed shrimp gives pasta a protein boost. Not in the mood for shellfish? Try chicken in this dish instead.
Serving: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS:
1 pound raw shelled and rinsed shrimp
a few minced cloves garlic, (determine amount to personal taste)
olive oil
1 box angel hair pasta
butter or margarine
garlic salt to taste
Garnish: fresh parsley
DIRECTIONS:
1. Saute the minced garlic cloves in a little olive oil until garlic just begins to brown.
2. Add shrimp to garlic cloves. Sauté shrimp until cooked.
3. Cook the pasta according to package directions, drain. Toss with enough butter to gently coat and garlic salt.
4. Pour pasta in a pretty serving dish and place shrimp (oil, garlic cloves and all) over pasta. Garnish with fresh parsley.
NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 380
Total Fat: 9 g
Carbohydrates: 46 g
Protein: 29 g
Source: author bonnie66
http://home.ivillage.com/cooking/food/0,,8dh0nj4l,00.html?dst=rss|hh
http://www.barillaus.com/Recipes.aspx
grill or broil seasoned chicken breasts try not to overcook they will dry out.Boil your favorite whole grain pasta any shape or flavor. in a medium saucepan heat 1 cup skim milk add 3 tablespoons butter and some fresh grated parmesan and or romano cheese. start with about 1/2 cup cheese and add until the sauce is desired texture or thickness you desire. heat slowly and stir frequently. You can add a vegetable of your choice to the dish. fresh steamed broccoli is especially good with this. you can get creative and vary your ingredients the meat the cheese and the vegetables can be selected according to your tastes and likes.if you like a little more flavor add some finely diced garlic to the sauce according to your tastes. Broil any type of bread and spread with garlic butter and add a tossed salad and by using your choices of low fat ingredients you can have a really fast delicious and very nutrcious meal.!
Shrimp Gambino
Preparation time: 8 minutes
Cooking time: 20 minutes
Makes 2 servings
6 ounces dried linguine
1 tablespoon olive oil
3 cloves garlic, minced
3/4 pound raw, tail-on, peeled shrimp
1 can (14 1/2 ounces) peeled, diced tomatoes,
2 ounces crumbled feta cheese
2 tablespoons fresh minced parsley, optional
Heat oven to 400 degrees. Heat water to a boil in a Dutch oven for pasta. Cook pasta according to package directions until al dente, about 10 minutes; drain. Set aside.
Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add garlic; cook, stirring, until golden and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp begin to turn pink, about 2 minutes. Add tomatoes, stirring to blend; cook 2 minutes.
Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over the top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsley.
http://pasta.allrecipes.com/
Angel Hair Pasta with Scallops
1/2 lb sea scallops, sliced 1/4-inch thick
1 medium or 2 small fresh tomatoes, minced into 1/4″ pieces
4 slices bacon or pancetta, diced fine
3 cloves garlic, minced
Fresh thyme, salt and pepper to taste
1 pound angel-hair pasta (also cappelini or vermicelli)
Boil water for pasta. When it begins to boil, add salt and oil, then turn down and start the sauce. In a large skillet over medium heat, cook the bacon or pancetta to render out some of the drippings. Add garlic and stir to brown. Add scallops, cooking quickly to avoid browning but to cook thoroughly (this is why they’re cut into thin slices). When the scallops look nearly done, turn the water back up to a boil, then put the tomatoes into the skillet at the same time you put the pasta into the water. Cook for the requisite amount of time (2-3 minutes fresh, 6-7 minutes dried), then drain and *lightly* oil the pasta with a good extra-virgin olive oil (this will help keep the pasta from clumping while you eat it). Toss the fresh thyme into the skillet and stir through before removing it from the heat. Toss the pasta with the sauce and serve with freshly grated Parmigiano Reggiano cheese.
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Lobster Ravioli with Tomato Vodka Sauce
4 ounces lobster or shrimp, cleaned and cooked
1 package wonton wrappers
4 large button mushrooms, sliced
3 ounces yellow onion, diced
2 ounces olive oil
2 ounces butter
2 ounces water
1 ounce flour
1 medium tomato, diced
1 tablespoon garlic, minced
3 ounces vodka
1 cup heavy cream
Pinch of dried tarragon
Salt and pepper to taste
Fresh chives or green onions
Hard grating cheese, like Parmesan
In a large sauté pan over medium heat, sauté onions and mushrooms using 1 ounce olive oil and 2 ounces butter. Sauté until mushrooms turn golden brown, about 10 minutes. Remove from heat, cool, and chop fine. Chop lobster or shrimp into a small dice and reserve some nice pieces for garnish. Thoroughly combine flour and 1 ounce water. Lay out one wonton sheet and lightly brush all edges with flour and water mixture. Place a small amount of the mushroom mixture just off center of the wonton sheet. Top with a small amount of chopped meat. Gently fold the edges together, forming a diamond shape, making sure the entire length of edge is closed. Repeat process. You should yield about 10 wontons.
Sauce:
In a large sauté pan over medium heat, add just under 1 ounce of olive oil and sauté diced tomato until liquid starts to release. Add the garlic and sauté for another two minutes. Add the vodka, cook another minute. Add heavy cream and tarragon. Reduce until sauce thickens and season with salt and pepper. Place wontons in slowly boiling, salted water for one minute. Place in serving bowls and top with about 2 ounces sauce. Garnish with meat and chopped chives. Grate cheese over top and serve.
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Chinese Pasta Primavera
1 lb linguine or any other pasta
1 medium red bell pepper, cut in strips
1 carrot, cut into thin strips
2 medium zucchinis, trimmed but not peeled, sliced
1/2 lb broccoli florets
1/2 lb fresh asparagus, cut in 1 inch pieces
1/2 lb whole sugar snap peas
6 green onion, sliced thin
1 clove garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1/4 cup Chinese parsley, chopped
2 tablespoon Thai basil
1 tablespoon shoyu
salt and pepper to taste
1/4 cup Parmesan cheese
2 tablespoon shoyu
Cook pasta according to directions on the package. Meanwhile, heat the oil and butter in a wok. Add the garlic then all the vegetables, toss and cook about 1-2 minutes. Add salt, pepper, basil, parsley, pasta and shoyu. Cook 2 more minutes. Add Parmesan cheese, toss and serve.
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Creamed Scallop and Shrimp Linguine
2 lb. Bay Scallops, with juice
1 cup light cream
1 lb. frsh water shrimp (21-25)
2 cups fresh pea pods
1/2 cup sliced spring onions
6 cloves minced garlic
5 tablespoon extra Virgin olive oil
1/4 cup fresh chopped parsley
1/4 cup fresh chopped basil
1/4 teaspoon dried red pepper flakes
1/4 cup oil-packed sun dried tomatoes
1 small plum tomato, chopped
10 ounce linguine, cooked and drained
1/4 cup Parmesan cheese
Cut scallops in 1/2 and clean shrimp; set aside. Cut pea pods in 1/2; set aside. Cook onion and garlic in oil at med-high for 30 seconds. Add 1/2 of the scallops, shrimp, and all spices. Cook 3 minutes, stir and remove. Repeat with remaining scallops and shrimp. Return to skillet and add pea pods and tomatoes. Stir 2 minutes. Add cream, heat till warm, add parmesan cheese. Toss scallop mixture with linguine.
http://www.cooks.com/rec/ch/pastas.html
try these and the sauces.