Pasta Farina Gamberetto Food

SPAGHETTI CON GAMBERETTI (MADE SIMPLE)

Steps:

• In a large skillet over medium heat, heat olive oil.
• Add the onion and apple and cook until apples just begin to soften.
• Add parsley and cook for 1 minute.
• Add shrimp and the curry, increasing the heat to medium high.
• Cook just until the shrimp turn orange and opaque, 7 to 10 minutes. (If using frozen, cleaned shrimp, defrost, drain well, and heat until hot).
• Meanwhile, in al large pot of boiling, salted water, cook the spaghetti until al dente, about 12 minutes.
• Drain, combine with the shrimp mixture and serve immediately.

PASTA GAMBERETTI E PINOLI - MACARONI GRILL COPYCAT

Steps:

• In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
• Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
• Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
• Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
• Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
• Return the shrimp to the pan and stir to coat and heat through.
• To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.

PASTA ALLA FORMIANA

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
• Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

FIORENTINA BAKED PASTA

Steps:

• Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
• Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.