Pasta recipes?

Question

I am looking for recipes that involve seafood and pasta, and chicken and pasta. If you either have a recipe, or a free website link, i would really appreciate it.

Answer 1

This is a little time consuming but soooo good!

ITALIAN LEMON BUTTER CHICKEN

INGREDIENTS

* Lemon Butter Sauce:
* 1/4 cup white wine
* 5 tablespoons fresh lemon juice
* 5 tablespoons heavy cream
* 1 cup butter, chilled
* 1 pinch salt and pepper to taste
*
* Chicken and Pasta:
* 1/2 pound dry farfalle (bow tie) pasta
* 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1/4 cup all-purpose flour
* 1/2 pinch salt and pepper to taste
* 4 ounces bacon
* 6 ounces mushrooms, sliced
* 6 ounces artichoke hearts, drained and halved
* 2 teaspoons capers, drained
* 1/4 cup chopped fresh parsley for garnish

DIRECTIONS

1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
2. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
3. To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
4. Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.


Another chicken and pasta recipe, it's really yummy

CHICKEN MILANO

INGREDIENTS

* 1 tablespoon butter
* 2 cloves garlic, minced
* 1/2 cup sun-dried tomatoes, chopped
* 1 cup chicken broth, divided
* 1 cup heavy cream
* 1 pound skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 tablespoons vegetable oil
* 2 tablespoons chopped fresh basil
* 8 ounces dry fettuccini pasta

DIRECTIONS

1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
2. Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
3. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
4. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
5. Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


CAJUN SEAFOOD PASTA

INGREDIENTS

* 2 cups heavy whipping cream
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 1/2 teaspoons crushed red pepper flakes
* 1 teaspoon ground white pepper
* 1 cup chopped green onions
* 1 cup chopped parsley
* 1/2 pound shrimp, peeled and deveined
* 1/2 pound scallops
* 1/2 cup shredded Swiss cheese
* 1/2 cup grated Parmesan cheese
* 1 pound dry fettuccine pasta

DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

Answer 2

I use allrecipes.com. It is free to sign up and has quite a few great pasta recipes all rated by users and it automatically changes the recipe for the number of servings you want. You can also search by ingredients so it makes it easy to come up with something good when you are low on food in the pantry.

Answer 3

Not sure if you ever had seafood pizza but one year on vacation traveling i went to this little restaurant in nova scotia and this is what they served wow was it delicious.As far as a web site goes there is all kinds just type in your browser[seafood and pasta recipes and it will take you to millions of them and you can pick out for yourself.That's what I do.

Answer 4

shrimp scampi and pasta

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley



Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Answer 5

Pasta of your choice and a pot of boiling water works best!

Answer 6

Check out the websites:

http://www.spanish-property-today.com
http://www.spanish-property-for-sale.tv

great recipe sections