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Shrimp & Mushrooms In A Cream Sauce

Shrimp & Mushrooms In A Cream Sauce on German egg noodles

This is one of our favorite shrimp recipes, it's easy and quick to make.

The cream sauce used in this recipe is similar to an Alfredo sauce, but we don't use any butter, it is quite rich without the butter. You could always substitute butter for the olive oil and only use Parmigiano-Reggiano if you wanted a closer version of a true Alfredo sauce.

We have been using wild shrimp, caught off the coast of Argentina, they have a really nice flavor and are easy to peel before or after they are cooked. We have stopped using farmed sea food of any kind.

Bolognese Sauce on Penne Pasta

Every foodie has their favorite Bolognese sauce recipe and we are no different. This recipe is Marcella Hazan's classic Bolognese sauce, without modification.

If you are not aware, Marcella Hazan was an Italian-born cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the United States and Britain to the techniques of traditional Italian cooking. She was considered by chefs and fellow food writers to be one of the foremost authorities on Italian cuisine.

Linguine with Creamy White Clam Sauce

Many years ago, Olive Garden served a pasta, Loraine remembers it as Linguine, with a creamy white clam sauce. At the time it was one of Loraine's favorite meals. We have been trying to find a linguine with white clam sauce recipe for a long time.

What's the problem, you may ask, as there are hundreds of recipes for linguine with white clam sauce on the Internet and that is true. However, very few of them use cream and that is what Loraine remembers from the Olive Garden. Recently we came across a Chef John recipe for spaghetti with a creamy white clam sauce. The difference between spaghetti and linguine is frivolous so we thought we would give it a try. Please bear in mind that we are fans of Chef John and have adapted a lot of his recipes to suit our tastes.

Sea Scallops with Egg Noodles

Loraine and I have a passion for deep sea scallops, the jumbo variety U10 (10 scallops to a pound). They have such a naturally sweet flavor, that, in our opinion, require very little seasoning. Many recipes call for the addition of cheese or numerous spices and fresh and/or dried herbs that it completely swamps the flavor of the scallops. Considering that the jumbo deep sea scallops cost more than fillet mignon it is almost a sin to hide their flavor.

Our only seasoning for the scallops is sea salt and freshly ground white pepper. We use a combination of butter and olive oil for frying, which does provide some additional flavor to the scallops.

Shrimp & Mushrooms In A Cream Sauce

This is one of our favorite shrimp recipes, it's easy and quick to make.

The cream sauce used in this recipe is similar to an Alfredo sauce, but we don't use any butter, it is quite rich without the butter. You could always substitute butter for the olive oil and only use Parmigiano-Reggiano if you wanted a closer version of a true Alfredo sauce.

We have been using wild shrimp, caught off the coast of Argentina, they have a really nice flavor and are easy to peel before or after they are cooked. We have stopped using farmed sea food of any kind.

Tortellini, Spinach, Chicken, Mushrooms in Alfredo Sauce

A few years ago, Loraine and I went to a small Italian restaurant. On the menu was a entrée that incorporated some of my most favorite items; chicken, pasta in the form of tortellini, mushrooms and spinach all covered in an Alfredo sauce. I tried it and was quite impressed with the overall flavors. We went back a few months later to find that the entrée was no longer on the menu, so we set out to create our own homemade version.

We purchase a pre-made tortellini, yes we cheat, that is filled with three different cheeses. We haven't tried to make our own tortellini yet, but I am sure that someday we will.

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