Verified answer

This shrimp scampi recipes is one of the most popular recipes on this site. An easy recipe for shrimp scampi, made with shrimp, garlic, butter, and a little white wine and lemon juice.

Ingredients:

1 1/2 pounds large shrimp (about 16 to 24)

1/3 cup clarified butter

4 tablespoons minced garlic

6 green onions, thinly sliced

1/4 cup dry white wine

2 tablespoons lemon juice, fresh if possible

2 tablespoons chopped fresh parsley

salt and pepper, to taste

Preparation:

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Spaghetti maybe (without the meatballs)? I like it with Prego brand sauce and cheddar cheese :9

Spinach artichoke pasta salad

Coarse salt

1 package fresh mushroom or chicken prosciutto or spinach filled tortellini (recommended: Contadina or Buitoni brands) available on dairy aisle in most markets

1/2 pound fresh baby spinach

1 (15-ounce) can baby artichoke hearts in water, drained and chopped

1 red roasted pepper, drained and chopped

1/2 small red onion, chopped

1 clove garlic, cracked from skin

1 lemon, zested

2 teaspoons lemon juice, the juice of 1 wedge

2 tablespoons red wine vinegar, a couple of splashes

1/4 cup extra-virgin olive oil

1 tablespoon fresh thyme leaves, chopped or 1/2 teaspoon dried leaves, eyeball it

Black pepper

A handful sun-dried tomatoes packed in oil, coarsely chopped

Bring 5 or 6 inches of water to a boil in a large pot. Salt boiling water and add pasta. Cook for 3 to 4 minutes, until pasta is just tender and the tortellini are floating like buoys. Drain tortellini, then cool the cooked pasta by spreading them out on a large plate or a cookie sheet in a single layer.

Coarsely chop baby spinach. Combine with artichoke pieces, roasted red pepper and red onion. Chop garlic, then add salt to it and mash it into a paste with the flat of your knife. Transfer garlic paste to a small bowl and add lemon zest, lemon juice and vinegar to it. Whisk in oil, thyme and pepper. Add pasta and sun-dried tomatoes to the salad. Dress salad and gently toss. Serve or refrigerate

spinach lasgna

INGREDIENTS (Nutrition)

20 lasagna noodles

2 tablespoons olive oil

1 cup chopped fresh mushrooms

1 cup chopped onion

1 tablespoon minced garlic

2 cups fresh spinach

3 cups ricotta cheese

2/3 cup grated Romano cheese

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil leaves

1/2 teaspoon ground black pepper

1 egg

3 cups shredded mozzarella cheese

3 cups tomato pasta sauce

1 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.

Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Use tofu or soy products for the meat -- proscuitto and chicken

creamy garlic pasta with mushrooms and prosciutto

----------------

1 cup canned low-salt chicken broth

3/4 cup whipping cream

3 large garlic cloves

1/4 teaspoon dried crushed red pepper

1/2 cup freshly grated Parmesan cheese

1 tablespoon butter

12 ounces crimini or button mushrooms, cut into 1/2-inches pieces

12 ounces penne or other tubular pasta

1 1/2 cups frozen green peas, thawed

8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips

Additional freshly grated Parmesan cheese

Preparation: Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.

Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.

-----

White cheese chicken lasagna - It has a white cheese sauce that's wonderful!

INGREDIENTS

9 lasagna noodles

1/2 cup butter

1 onion, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

1 teaspoon salt

2 cups chicken broth

1 1/2 cups milk

4 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 cups ricotta cheese

2 cups cubed, cooked chicken meat

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 tablespoon chopped fresh parsley

1/4 cup grated Parmesan cheese for topping

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

----