Meridian Star

October 7, 2012

Pasta dinners

Associated Press

MERIDIAN — Angel Hair Pasta and Spicy Shrimp

3/4 pound angel hair pasta

1 T olive oil

2 cloves garlic, chopped

1 pound frozen peeled and deveined medium shrimp, thawed

3/4 cup dry white wine

1/4 tsp.  crushed red pepper


2 tablespoons butter

    Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

    Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2-teaspoon salt. Simmer until the shrimp are done, 2 to 3 minutes. Stir in the butter until melted.  Toss the pasta with the shrimp mixture.

Linguine with Sun-dried Tomato Pesto

1 (9-oz.) package refrigerated fresh linguine

3/4 cup oil-packed sun-dried tomato halves, drained

1/4 cup loosely packed basil leaves

2 T slivered almonds

2 T shredded Parmesan cheese

1 T minced garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup (2 ounces) crumbled feta cheese

    Cook pasta according to the package directions. Drain over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients in a food processor; process until finely chopped. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Chicken and Broccoli Pasta

8 oz. penne pasta

4 cups fresh or frozen broccoli florets, cut into bite-size pieces

2 T all-purpose flour

3 boneless, skinless chicken breasts (about 3/4 lb.), cut into strips

4 T butter, divided

2 cloves garlic, finely chopped

1/2 cup dry white wine or chicken broth

1 can (14 oz.) chicken broth

1/2 cup shredded Parmesan cheese

    Cook penne according to package directions adding broccoli during last 2 minutes of cooking; drain and keep warm.  Combine flour and ground black pepper. Dip chicken in flour mixture, coating well.  Melt 2 T butter in 12-inch skillet over medium heat and cook chicken, stirring occasionally, 5 minutes. Stir in garlic and cook 1 minute. Stir in wine and scrap skillet.  Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Stir in remaining butter. Toss chicken mixture with hot penne and broccoli. Sprinkle with cheese.

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