PENNE PASTA WITH AN HERBED CREAM SAUCE
A simple and easy pasta dish. Add some mushrooms, peas, shredded carrots, and cubed (cooked) chicken for a complete meal.
Provided by 2Bleu
Categories One Dish Meal
Time 7m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet set over medium heat, melt the butter. Add the rosemary and cook, stirring, for 2-3 minutes.
- Add Penne pasta, cream, salt, pepper and nutmeg. Toss to coat and let reduce 2-3 minutes, gently stirring, or until lightly thickened.
- Add Parmesan to taste, tossing to combine and heat through. Transfer to serving dish and sprinkle with parsley.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE
Steps:
- Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
- In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
- Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
PASTA AND HERBED CREAM SAUCE
Steps:
- In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley.
HERB CHEESE AND SPINACH SAUCE WITH PASTA
This sauce has 3 ingredients and will be ready in the time it takes to cook the pasta. I like Aloutte cream/boursin cheese with this.
Provided by cookiedog
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
- Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
- To serve, spoon over 1 pound of pasta, cooked.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE (GIADA)
Make and share this Penne With Shrimp and Herbed Cream Sauce (Giada) recipe from Food.com.
Provided by aronsinvest
Categories Penne
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
Nutrition Facts : Calories 943.2, Fat 38.3, SaturatedFat 15.1, Cholesterol 244.9, Sodium 684.6, Carbohydrate 103.3, Fiber 14.6, Sugar 4.5, Protein 39.1
PENNE WITH TOMATO HERB CREAM SAUCE
Make and share this Penne with Tomato Herb Cream Sauce recipe from Food.com.
Provided by lucy k.
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil.
- Add tomatoes, sugar, basil, oregano, salt.
- Bring to a boil, then simmer 20-25 minutes.
- Meanwhile, cook pasta.
- Stir cream into sauce and heat through.
MUSSELS IN HERBED CREAM SAUCE
From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!
Provided by Missy Wombat
Categories Mussels
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove beards and scrub mussels under cold running water.
- Discard any that remain open after handling.
- Put in a large bowl and refrigerate until needed[best if it is the same day!
- Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
- Add wine, cream, lots of black pepper and tomatoes.
- Bring to the boil, add the mussels and cover with a large lid.
- Shake of stir the mussels around a couple of times until they open[about 5 minutes].
- Transfer mussels to a large bowl, leaving the cream sauce in the wok.
- Boil the sauce with the lid off over a high heat until reduced by half.
- Add herbs, then pour sauce over the mussels.
- Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.
LOBSTER PASTA WITH HERBED CREAM SAUCE
Categories Milk/Cream Dairy Pasta Shellfish Tomato Sauté Quick & Easy Lobster White Wine Fall Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.
- Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low. Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)
- Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve.
PASTA WITH CREAMY HERB SAUCE
This cozy pasta is the perfect place to use up any hard-stem herbs like sage, thyme or rosemary that are languishing in your fridge. Add the herbs and a cinnamon stick to a pot of heavy cream. As they bubble together, the cream takes on a surprising but subtle herbaceousness. Use it to sauce pasta noodles and winter greens. If you don't have the herbs listed, leave them out or swap in marjoram or bay leaves, or even dried chile, lemon peel, garlic, shallot or leeks. The method of infusing cream with flavorings, then using it to sauce pasta, is open to adaptation. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .
Provided by Ali Slagle
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
- When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
- Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.
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