photo credit: Hoggheff aka Hank Ashby aka Mr. Freshtags
This recipe can make 4 servings. This delectable dish requires 30 minutes preparation time and 20 minutes cooking time. It should be ready in 50 minutes. Each serving contains 981 calories, 68.9g total fat, 305mg cholesterol, 1677mg sodium, 55.9g carbohydrates, 4.1g dietary fiber, and 39.2g protein.
Ingredients
Penne pasta – 8 ounces
Butter – 1/4 cup
Extra-virgin olive oil – 2 tablespoons
Onion (diced) – 1 piece
Garlic (minced) – 2 cloves
Red bell pepper (diced) – 1
Portobello mushrooms (diced) – 1/2 pound
Medium shrimp (peeled and deveined) – 1 pound
Alfredo sauce – 1 (16 oz) jar
Romano cheese (grated) – 1/2 cup
Cream – 1/2 cup
Cayenne pepper – 1 teaspoon or more to taste
Salt and pepper to taste
Parsley (chopped) – 1/4 cup
Directions
1. Boil salted water in a large pot. Cook the pasta in the boiling water for 8 to 10 minutes. Immediately drain the water once the pasta is cooked. Set aside.
2. In a saucepan, melt the butter over medium heat and add the olive oil. Add the onion and stir for 2 minutes or until the onion becomes soft and translucent. Add the red pepper, garlic and mushrooms. Stir and cook for 2 minutes over medium high heat or until everything is soft.
3. Add the shrimp and cook until the texture becomes pinkish. Introduce the Alfredo sauce, the Romano cheese, and cream. Simmer but make sure to stir constantly for 5 minutes or until the sauce has thickened. Add cayenne, pepper, and sale to taste. Remove from heat and add the pasta in the sauce. Garnish individual serving with chopped parsley.
photo credit: Nieve44/La Luz
This is a very delicious Italian soup that can be served in 1 hour and 10 minutes. Preparation time is 15 while cooking time is 55 minutes. This recipe has a total yield of 6 servings. Each serving has 253 calories, 9g fats, 22mg cholesterol, 574mg sodium, 29g carbohydrates, 4.5g dietary fiber and 12.5g protein.
Ingredients
Sweet Italian sausage (casings removed) – 1 (3.5 oz) link
Onions (chopped) – 1 cup
Garlic (minced) – 2 cloves
Beef stock – 5 cups
Water – 1/3 cup
Red wine – 1/2 cup
Tomatoes (peeled, seeded and chopped) – 4 pieces
Carrots (chopped) – 1 cup
Dried basil – 1/2 teaspoon
Dried oregano – 1/2 teaspoon
Tomato sauce – 1 cup
Zucchini (chopped) – 1 piece
Cheese tortellini – 8 ounces
Green bell pepper (chopped) – 1 piece
Fresh parsley (chopped) – 1 tablespoon
Parmesan cheese (grated, for toppings) – 2 tablespoons
Directions
1. Sauté the Italian sausage in a pot for 10 minutes over a medium high heat. Stir occasionally until the sausages are well browned. Drain the excess fats but leave at least 1 tbsp in the pot. Sauté the garlic and onion on the sausage fat for 5 minutes.
2. Pour the beef stock in the pot. Then add the tomatoes, tomato sauce, basil, carrots, oregano. Pour water and add the wine. Bring to a boil. Once boiling, reduce heat to low. Simmer for 30 minutes while skimming the fat that may appear at the surface.
3. Add the tortellini and the zucchini. Then put the bell peppers and parsley to taste. Simmer for 10 minutes. When the tortellini is cooked, ladle into individual bowls. Garnish each bowl with cheese. Best served hot.
photo credit: Maggie Hoffman
This recipe makes 14 servings. Prep time for this dish is 10 minutes while cooking time is 45 minutes. The dish is ready to be served in 55 minutes. Each serving of Cioppino has 315 calories, 163mg cholesterol, 786mg sodium, 12.9g total fat, 9.2g total carbs, 1.3g dietary fiber, and 34g protein.
Ingredients
Butter – 3/4 cup
Onions (chopped) – 2 pieces
Garlic (minced) – 2 cloves
Fresh parsley (chopped) – 1 bunch
Stewed tomatoes – 2 (14.5 oz) cans
Chicken broth – 2 (14.5 oz) cans
Bay leaves – 2 pieces
Dried basil – 1 tablespoon
Dried thyme – 1/2 teaspoon
Dried oregano – 1/2 teaspoon
Water – 1 cup
White wine – 1 1/2 cups
Large shrimps (peeled and deveined) – 1 1/2 pounds
Bay scallops – 1 1/2 pounds
Small clams – 18 pieces
Mussels (cleaned and debearded) – 18 pieces
Crabmeat – 1 1/2 cups
Cod fillets (cubed) – 1 1/2 pounds
Directions
1. In a large stockpot, melt butter over medium low heat. After melting, add onions, parsley and garlic. Stir occasionally and slowly until the onions become tender and soft.
2. Add the stewed tomatoes to the stockpot. While adding the tomatoes, break them into chunks. Pour the chicken broth then add the bay leaves, thyme, basil, oregano, wine and water. Mix thoroughly then cover the stockpot. Simmer for about 30 minutes.
3. Add all the seafood ingredients (shrimps, scallops, mussels, and crabmeat). If desired, fish can be added to the soup. Boil over low heat and cover the pot. Simmer for 5 to 7 minutes or until the clams open. Serve while hot. Pair with crusty bread.
