Penne a la Betsy II

I blogged this shrimp pasta recipe a while ago and enjoyed it so much I thought I would take another crack at it.  It was just as good as I remembered it!  The recipe makes a lot, so if you're having anyone over for dinner this would be perfect.  Or, in our case, you'll have a bunch of leftovers; which works well too!

Cook penne or whatever pasta you choose according to package directions and set aside until the sauce is done.  Peel and rise extra large shrimp.  Heat one tablespoon of butter and olive oil in a large skillet.  Add shrimp and cook until just opaque.  Remove and set aside.

Chop one onion and mince two cloves of garlic.

In a separate large skillet heat butter and olive oil over medium head.  Add onions and garlic and saute stirring occasionally. 

Add white wine and as soon as it's evaporated some add the tomato sauce.  Stir until well combined.

Add heavy cream and turn heat down to low and let simmer.  Chop herbs and add to sauce, continuing to simmer.

Add shrimp and let simmer for a few more minutes.

This pasta is so tasty!  Full of flavor and a little spice.  Enjoy! 

Penne a la Betsy

3/4 pounds penne pasta

1 pound shrimp

3 tablespoons butter

3 tablespoons olive oil

1 small onion

2 cloves garlic

1/2 cup white wine, or chicken broth

1 8oz can tomato sauce

1 cup heavy cream

1 tablespoon cayenne pepper *optional

fresh parsley

fresh basil

salt and pepper to taste

Cook penne pasta until tender firm in a large pot with salted water.  Drain pasta.

Peel and rinse extra large shrimp. 

Heat about one tablespoon of butter and olive oil in a skillet.

Add the shrimp and cook for a couple minutes, until just opaque.

Remove from heat and let cool for a few minutes.

Put shrimp on a cutting board and pull of tails, then cut into bite size pieces and set aside.

Finely dice onion and mince garlic cloves.

In a large skillet heat two tablespoons butter and olive oil. 

Add garlic and onion and saute, stirring occasionally.

After garlic and onions have cooked for a bit, add white wine.

Let the wine evaporate for a few minutes, stirring occasionally.

Add tomato sauce, stir until well combined.

Add heavy cream, and continue stirring.

Turn heat down to low and let simmer.

Chop herbs and add to sauce, along with any additional spices you like.

Now add your shrimp into the cream sauce, and salt and pepper to taste.

Add your cooked pasta, and stir until pasta is coated with sauce.

Creamy Shells with Tuna & Spinach

I still can't believe it's May!  I have some very exciting changes coming up and time seems to be flying faster because of it.  Stay tuned, I will reveal more as the days go by :) I tried this recipe because although I'm not a huge fan of tuna, I love tuna casserole.  I also had large shells that I had bought on a whim from Whole Foods because they were on sale that needed to be used.  This was the best recipe to use them for!

Preheat oven to 375 degrees F.  In a medium pot, heat oil over medium high heat.  Add onion and cook until softened, around 6 minutes.

Add flour and and cook and stir together.  

Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  Season with salt and pepper and remove from heat and allow to cool for a few minutes.

In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  Process until fine crumbs form.

Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 

Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place in a 9x13 inch baking dish.  

Top with remaining sauce and breadcrumb mixture.  Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

This dish was delicious.  I used skim milk in place of whole milk to cut calories, but the sauce was still creamy and tasty.  This is a great make one night when you have time some, stick it in the fridge, and cook for 20 minutes on a night when you're too tired or busy to spend time making a meal. 

Creamy Shells with Tuna & Spinach
Serves 4
Adapted from Everyday Food Magazine


3 tablespoons olive oil
1 small onion, diced
1/4 cup flour
salt and pepper to taste
1 hamburger bun or piece of bread, torn in large pieces
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 10oz package frozen spinach, thawed
2 6oz cans light tuna in water, drained
6 oz jumbo pasta shells, cooked according to directions


Preheat oven to 375 degrees F.  
In a medium pot, heat oil over medium high heat.  
Add onion and cook until softened, around 6 minutes.
Add flour and and cook and stir together.  
Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  
Season with salt and pepper and remove from heat and allow to cool for a few minutes.
In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  
Process until fine crumbs form.
Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 
Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place ina 9x13 inch baking dish.  
Top with remaining sauce and breadcrumb mixture.  
Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

Creamy Pasta w/ Asparagus & Peas

I love fresh asparagus.  It's tasty as a side dish, or mixed in with pasta, rice, or pretty much anything else.  This recipe is very easy, and delicious!

Cook pasta according to package directions.

Add asparagus during the last minute of cooking.  

Place peas in a colander.  Drain pasta mixture over peas, set aside.

Melt butter in skillet over medium high heat.  

Add garlic to the pan, saute for one minute.  Combine broth and cornstarch in a small bowl, and stir until well blended.  Add broth mixture to pan and bring to a boil.  Cook for one minute or until thick, stirring constantly.  Remove from heat.

Stir in cream, lemon juice, salt and black pepper.  

Add pasta to the mixture and toss to coat.  

Garnish with black pepper and lemon slices, if desired and serve immediately.  The pasta is creamy without being too rich, and the peas and asparagus add crunch and a lot of fresh flavor.  Enjoy!

Creamy Pasta w/ Asparagus & Peas

Serves 4

8 z uncooked pasta

1 3/4 cups slices of asparagus

1 cup frozen peas, thawed

1 tablespoon butter

1 garlic clove, minced

1 cup vegetable broth

1 teaspoon cornstarch

1/3 cup heavy cream

3 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoons black pepper

lemon slices *optional

Cook pasta according to package instructions.

Add asparagus during the last minute of cooking. 

Place peas in a colander, and drain pasta over the peas; set aside.

Melt butter in a skillet over medium high heat.

Add garlic to the pan, and saute for one minute.

Combine broth and cornstarch in a small bowl and stir until well blended.

Add broth mixture to pan, bring to a boil.

Cook for one minute until thick, stirring constantly.

Remove from heat, and stir in cream and the next four ingredients.

Add pasta mixture to the broth, and toss gently to coat.

Garnish with pepper and lemon slices.

Pasta w/ Creamy Pumpkin Sauce

I'm going to warn you that the next couple of weeks are going to be filled with pumpkin recipes.  I've gone a little overboard, and hopefully you won't mind reading all of my pumpkin adventures.  I just can't seem to get enough, starting with this pasta in a creamy pumpkin sauce.  Perfect fall comfort food.

Cook pasta in a large pot of boiling salted water until al dente.  Reserve two cups of pasta water, drain pasta and set aside.  In a large pan heat oil over medium heat.  Add rosemary and fry, stirring, until it starts to brown.  Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pan.

Carefully add pumpkin puree, garlic, half and half, Parmesan cheese, vinegar, red pepper flakes, and 1 cup of the pasta water.  

Stir sauce until heat through, 2-3 minutes.  Add pasta to sauce and toss to coat.  

Season generously with salt and serve pasta sprinkled with fried rosemary.  This dish reminded me of homemade mac and cheese, but with pumpkin instead of cheese.  It was delicious, and very filling.  The sauce isn't real thick, but it's perfectly seasoned!  

Happy Monday :)

Pasta w/ Creamy Pumpkin Sauce

Serves 4

Adapted from Everyday Food Magazine

12 oz penne, or other short pasta

coarse salt

2 tablespoons olive oil

1 tablespoon fresh rosemary

1 15oz can pure pumpkin puree

1 garlic clove, minced

1/2 cup half and half

1/3 cup grated Parmesan

1 tablespoon white wine vinegar

1/4 teaspoons red pepper flakes

Cook pasta in a large pot of boiling salted water until al dente.

Reserve 2 cups of pasta water, drain pasta and set aside.

In a large pan heat oil over medium heat.

Add rosemary and fry, stirring, until starting to brown.

Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pan.

Carefully add pumpkin puree, garlic, half and half, Parmesan, vinegar, red pepper flakes, and one cup of pasta water.  

Stir sauce until heated through, 2-3 minutes.

Add pasta to sauce, and toss to coat. 

Season generously with salt.

Serve pasta sprinkled with fried rosemary.

Mexi-Chicken Dinner

I cook with chicken a lot and am always looking for some different ways to use it.  I came across this chicken pasta meal and it was a great way to switch up a normal chicken dinner.

Cook the pasta according to package directions, drain and run under cold water.  Set aside.  I cut two chicken breasts into quarters.  Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.  Sprinkle over both sides of the chicken and rub into the meat.

Heat two tablespoons of olive oil in a large pan over medium heat.  Add the chicken and cook until browned on both sides.

They will cook around six minutes on each side.  Place in an oven safe dish and cook for around 25 minutes at 350 degrees F.

While the chicken is cooking heat the remaining two tablespoons of olive oil in a large pan over medium heat.  Add onions, garlic, sweet peppers and cook until tender, around five minutes. 

I bought this salsa verde from Whole Foods and it worked perfectly.

Add salsa, tomatoes, cream and cilantro stirring to combine.

Add the cooled pasta to the cooking sauce.  Reduce heat to low, stirring often.

When the chicken is cooked through remove and cut into slices.  Spoon pasta onto a plate and top with slices of chicken breast.  This dish has a lot to offer, and is jam packed with great flavors.  The sauce isn't really thick, but it still works great.  The spices that are rubbed on the chicken are a little spicy but very delicious.  I had enough for dinner for two and leftovers for two, and I was happy to eat it twice.  Enjoy!

Mexi-Chicken Dinner

Adapted from Picky Palate

Serves 4-6

1 lb pasta

1/4 teaspoon anho chile pepper

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 chicken breasts

4 tablespoons olive oil

1 cup finely chopped white onion

1 tablespoon minced garlic

1 cup finely chopped sweet peppers

1 1/2 cups salsa verde

1 cup diced tomatoes

1/2 cup heavy cream

1/4 cup chopped cilantro

Preheat oven to 350 degrees F.

Cook pasta according to package directions.

Drain, run under cold water, and set aside.

Place ancho pepper, garlic powder, salt and pepper in a small bowl and combine.

Sprinkle over both sides of the chicken and rub.

Heat 2 tablespoons oil in a large pan over medium heat. 

Add chicken, cooking until both sides are browned.

Place in an oven safe pan and place in the oven for around 25 minutes.

While chicken is cooking, heat the remaining two tablespoons in a large pan.

Add onions, garlic and sweet peppers, cooking until tender.

Add salsa, tomatoes, cream and cilantro, stirring to combine.

Add cooled pasta to the sauce.

Reduce heat to low, stirring often.

When chicken is cooked through and cut into slices.

Spoon pasta onto serving plates and top with slices of chicken breasts.

Blackened Chicken Fettuccine Alfredo

C likes pasta just as much as me, if not more.  He also likes fettuccine sauce, which is the worst sauce for you, health wise.  You can imagine the dilemma.  I try to expand his pallet a little, but every once and a while I have to give in to what I know he likes.  This recipe is a quick weeknight dinner; or in my case a Sunday, I'm lazy and don't feel like cooking, dinner.  Either way, you're going to like it.

Preheat the oven to 350 degrees F.  Pound the chicken until pretty thin, around 1/4" thick.  I used one chicken breast, and it was enough for two people with one serving of leftovers.

Mix together all of the spices: paprika, Cayenne pepper, cumin, thyme, salt, pepper and onion powder.  Coat both sides of the chicken with the spices.

Spray a skillet with non-stick spray and heat over medium heat.  Place the chicken in the pan and brown on both sides, approximately one minute on each side. 

Place the chicken in the prepared baking pan and bake in the oven for around 10 minutes, until cooked through.  Remove and cut into strips.

While the chicken is cooking, cook the pasta according to package directions.  Drain and return pasta to a warm pot.

Pour in the Alfredo sauce and mix thoroughly with the pasta.  I used the light creamy Alfredo, and it was delicious.  You could also make your own Alfredo sauce and use that.

Serve pasta with the sliced chicken on top.  This was quick and delicious.  The chicken is spicy and adds a lot to the pasta.  You're welcome C ;)

Blackened Chicken Fettuccine Alfredo

Serves 4

Adapted from This Week for Dinner Blog

9 oz of pasta, I used angel hair, but you could use fettuccine

1 jar Alfredo pasta sauce

2 boneless chicken breasts

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Lightly spray a 9x13 inch baking dish with cooking oil, set aside.

Preheat oven to 350 degrees F.

Pound the chicken breast until thin.

Mix all of the spices together.

Coat both sides of the chicken breasts with the spices.

Coat a skillet with non-stick spray and heat over medium heat.

Place chicken breasts in the pan and brown on both sides.

Place chicken in the prepared pan and bake in the oven for around 10 minutes.

Remove and slice into strips.

Cook pasta according to package directions.

Drain and return pasta to a warm pot.

Pour the Alfredo sauce and mix thoroughly.

Serve with sliced chicken on top of pasta.

I love you, I love you not.

Oh carbs.. we have such a love hate relationship.  The most popular question people ask me when they find out I'm a food blogger is "what's your favorite kind of food to eat and make?"  It would be Italian, hands down; you can do so much with so little.  I have to create balance in my diet though.  Yes, I'd love to eat a huge pasta dinner with garlic bread every night, but as my parents say there's a difference between want and need.  I try and change things up, and look for some healthier pasta recipes, because there are a lot out there.  This recipe is somewhere in the middle, and those are worth a shot too!

Preheat the oven to 350 degrees F.  Boil water and cook pasta according to directions.  While the pasta is cooking heat tomato sauce over low heat in a large sauce pan.  I used my homemade tomato sauce, recipe found by clicking here.  You can use store bought or whatever you have in the house and it will work just as well.

Once warm, stir in half and half.  This is optional, if you'd like to use skim milk that would create the more creamy sauce as well.

Add in the freshly grated Parmesan. 

Once the pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off the heat.  Fold in the freshly chopped basil leaves.

Fold in mozzarella cubes. I used organic low fat mozzarella from Whole Foods and it worked perfectly.

Cut around a pint of grape tomatoes in half.  Also from Whole Foods, these tomatoes were locally grown and delicious.

Once combined into the pasta, spray a baking dish with non-stick spray and pour the whole pasta mixture into the dish.  Top with additional fresh mozzarella if you'd like.  Bake for 25 minutes, or until cheese has melted.

You can also top with additional basil or Parmesan if you like.  I didn't add a thing, and it was tasty as is.  Creamy without being too thick because of the mix of tomatoes and cream.  Carbs, until we meet again...

Creamy Caprese Pasta

Serves 4-6

1 pound whole wheat pasta noodles

1 cup of tomato sauce

1/3 cup half and half or milk

1/2 cup freshly grated Parmesan cheese

4 oz fresh mozzarella, cut into cubes

1 pint of grape tomatoes, cut in half

1 bunch of fresh basil leaves

Preheat oven to 350 degrees F.

Boil water and cook pasta according to directions.

While the pasta is cooking, heat the tomato sauce in a large sauce pan over medium heat.

Once warm, add the half and half and Parmesan cheese.

When pasta has finished cooking, drain and dump into the tomato sauce.

Fold in the basil leaves, mozzarella, and tomatoes.

Once combined, spray a baking dish with nonstick spray and pour the mixture into the dish.

Bake for 25 minutes until cheese has melted.

Enjoy!