Tales from a 20-Something's Kitchen.

One girl's mission to take on Pinterest. And win. And eat some great food in the process.

Archive for the tag “pasta”

Shrimp Linguine

18723317_128257977744017_8082318351520497664_n

So, the first thing I have to say: Why is shrimp so fucking expensive? Seriously, I could buy two lobster tails cheaper than a pound of shrimp. Woof.

So, the recipe calls for 1.5 lbs of shrimp.  So, because I’m a cheap 20 something, I only bought a pound. Oh well.

Overall, this is a pretty solid recipe. The sauce is easy enough to make, but I would double it, or only use half the box of pasta. There wasn’t quite enough for me to fully cover all the pasta. Admittedly, this may be a personal preference, but that’s my suggestion.

So, even though the shrimp is expensive, I would definitely make this again, maybe for a special occasion!

Recipe: http://trickschefs.com/showthread.php?tid=964

Penne Pasta with Sun-Dried Tomato Cream Sauce

So. Can I count this as a mac and cheese win? Because the cream sauce is essentially evaporated milk and cheese.

But really, this is my most successful pasta sauce attempt. woot.

But the only thing I wish I would have done is cut the tomatoes smaller. They’re a little chunky and sometimes it’s a tad too much.

But this recipe is great and super easy. It was done in 10-15 minutes. Give it a try!

Recipe:

https://www.verybestbaking.com/recipes/143190/penne-pasta-with-sun-dried-tomato-cream-sauce/

Spinach and Artichoke Baked Pasta

image

Spin Dip is one of my absolute favorite appetizers. So of course I would want to turn it into a pasta dish. And this recipe is so. good. It’s also fairly simple, nothing too crazy.

What was great about this was that it was good even before I baked it. I ate some of the pasta right out of the pot and I could’ve just done that. Baking it with the extra cheese on top just makes it that much better. Speaking of extra cheese…you’re supposed to put 1/2 a cup on top…I did that plus another cup. Oops.

Anyway, this is delicious, make it if you have the chance.

Recipe:

http://www.budgetsavvydiva.com/2012/02/spinach-artichoke-baked-pasta/

Confetti Chicken Pasta

Guys. This has been a momentous day. I didn’t fuck up anything in this. Anything. I didn’t over/under boil the noodles, I cooked the chicken just right, I diced the vegetables without doing cutting myself, and I made sauce that didn’t suck.

VICTORY.

But this is really good, you all should make it. It also leaves room for different variations of stuff. It recommends broccoli, asparagus, bell pepper, and tomato. I did all of that except the broccoli because I thought we had it but we didn’t…so I threw in some peas instead. And I think you could play around with other vegetables too, or taking out the chicken and making it vegetarian. And by the way, the sauce is super good. (Did I mention I made it correctly without burning anything or anyone?) I did parmesan instead of feta, and I also added a little more of the red pepper flakes. But yes. This is a great recipe, I recommend it 🙂

Recipe:

http://bakecakery.com/2011/04/13/confetti-chicken-pasta-recipe/

Three Cheese Chicken Alfredo Bake

My roommates and I are trying this thing where we make real food on the weekends and see how long it can last us during the week. Basically, it’s an attempt at not eating ramen or chef boyardee all week/not eating out.

So, this is my contribution to that haha. I was super excited to make this because it’s the hardest main dish type thing that I’ve ever tried to make, and it sounded really good.

Making it wasn’t as hard as I thought it was going to be though. I somehow managed to cook chicken, boil noodles, and start the sauce all at the same time, so that was fun.

Speaking of the sauce, it was the most interesting assortment of ingredients that I’ve ever put together. Alfredo sauce, sour cream, ricotta cheese, 2 eggs, parmesan cheese, and parsley. Yeah, I know, listed like that it doesn’t sound very good, but it actually is! My one roommate thought it was a little too cheesy, but I liked it, so that was a personal preference thing.

But yeah, overall, I really like this one. If I were to make it again, the only changes I would make is I would put more chicken in. The recipe calls for three cups, and you can’t really measure that when you’re buying that in a store…so I just went with a pound and a half, and it needed more than that. Also, I would decrease the amount of parsley. A fourth of a cup was too much. But yay, at least it tastes good haha

Recipe:

http://www.plainchicken.com/2010/11/three-cheese-chicken-alfredo-bake.html

Post Navigation