Green Sauce Shrimp Pasta: Ingredients

GREEN SAUCE SHRIMP PASTA
INGREDIENTS
4
tablespoons butter
1
tablespoon thyme
1
tablespoon rosemary
10 ounces shrimp, peeled and
deveined
13 tablespoons flour
25 ounces warm milk
onion, chopped
1
cup parsley
cup green onions

Salt, to taste
Pepper, to taste
1
teaspoon nutmeg
lime, squeezed
10 ounces cooked pasta
PREPARATION
1. In a large pan, add the butter, thyme, and rosemary. Stir.
2. Add the shrimp and cook for 3 minutes. Take them out of the pan and set
aside.
3. Sprinkle the flour and mix until it becomes slightly brown.
4. Pour the warm milk slowly while mixing.
5. Add the chopped onion, salt, pepper, and nutmeg. Cook for 5 minutes.
6. Add the fresh parsley and green onions. Blend everything with a mixer.
7. Cook until the sauce is bubbling, then turn off the heat. Add the lime juice
and the shrimp.
8. Add the pasta and serve right away.
9. Enjoy!
ONE-POT GARLIC BUTTER SHRIMP

PASTA
INGREDIENTS
8 ounces fettuccine
8 tablespoons butter
3 cloves garlic, minced
1 pound shrimp
Salt, to taste
Pepper, to taste
1 tablespoon sage
cup white wine
1 cup chopped parsley
1 cup halved cherry tomatoes
1 cup grated parmesan cheese
PREPARATION
1. Boil fettuccine (or your pasta of choice) for 8-10 minutes until al dente. Drain
and set aside.
2. In the same pot you boiled the pasta, add 2 tablespoons of the butter and
minced garlic. Stir until garlic is fragrant.
3. Add shrimp and cook until just turning pink. Then season with salt, pepper,
and sage.
4. Pour in white wine and reduce slightly.
5. Add pasta, parsley, cherry tomatoes, parmesan cheese, and the remaining
butter. Stir until pasta is coated and the ingredients are evenly distributed.
6. Enjoy!
ONE-POT PASTA PRIMAVERA

INGREDIENTS
4 cups broth of your choice

10 oz uncooked linguine
10 oz broccoli florets
1 lb asparagus, chopped into 1-inch pieces
1 small onion, diced
tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
cup heavy whipping cream
cup grated parmesan
3 Tbsp. fresh parsley, finely chopped
PREPARATION
1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion,
garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes,
continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3
minutes.
5. If the liquid hasnt been completely absorbed, let the pasta sit off the heat for
an additional few minutes.
6. Enjoy!
ONE-POT LEMON GARLIC SHRIMP

PASTA
INGREDIENTS
8 oz linguine
2 Tbsp. olive oil
8 Tbsp. (1 stick) unsalted butter
1 tsp crushed red pepper
1 lbs large shrimp
Salt and pepper to taste
1 tsp dried oregano
4 cups baby spinach
cup Parmesan
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice
PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al
dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and
crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn
pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley.
Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve
while hot.
8. Enjoy!
AVOCADO CARBONARA
INGREDIENTS
1 avocado
1 egg yolk
cup heavy cream
1 clove garlic
lemon, juiced
cup parmesan cheese, grated
3 pieces bacon
pound spaghetti
1 tablespoon olive oil
PREPARATION
1. Blend avocado, egg yolk, garlic, and lemon juice in a powerful blender or food
processor. Pulse to blend and add heavy cream gradually. Blend the sauce
until smooth and set aside.
2. Cut up strips of bacon and cook in a large pan. Set aside.
3. In a large pot, bring water to a boil and cook the spaghetti according to the
package instructions. Drain and coat with olive oil. Add sauce, bacon,
parmesan, and salt and pepper, stirring until well-combined. Enjoy!
SWEDISH MEATBALL PASTA

INGREDIENTS
1 pound ground beef

cup seasoned breadcrumbs
finely minced onion
1 egg
tablespoon salt (for meatballs)
tablespoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups milk
tablespoon salt (for sauce)
tablespoon pepper (for sauce)
1 tablespoons Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
cup chopped parsley
PREPARATION
1. In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and
pepper, mixing until evenly combined.
2. Heat the canola oil in a pot over medium-high heat.
3. Take about a golf-ball size of the meatball mixture and roll it into balls.
4. Place the meatballs into the pot, cooking for one minute.
5. Flip the meatballs.
6. Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a
stir.
7. Bring the liquid to a boil, then add the egg noodles.
8. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce
that coats the noodles, about seven to eight minutes.
9. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

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GREEN SAUCE SHRIMP PASTA

cup green onions

ONE-POT GARLIC BUTTER SHRIMP

ONE-POT PASTA PRIMAVERA

4 cups broth of your choice

ONE-POT LEMON GARLIC SHRIMP

SWEDISH MEATBALL PASTA

1 pound ground beef

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