Skillets and pasta combine for a variety of dishes - Wyoming Tribune

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Pasta is always a quick meal, but made in a skillet brings the meal together simply, and adding proteins, proper spices and vegetable, as well adding a bread and possibly a side salad, makes it a composed meal.

Pastas come in a variety of shapes, which, for the most part, can be substituted for each other. There are two basic types of pasta, long grain, which include pastas like spaghetti and linguini and short grain such as penne and rotini, as well as many others. Some of which have ridges or crevices, which hold onto sauces better than those without.

Below are a couple of skillet-pasta meals. Feel free to substitute your favorite ingredients, including the type of pasta you use.

ITALIAN PASTA SKILLET

Ingredients:

1 pound ground chicken, (you could also use ground turkey)

One 24 ounce Tomato and Basil Pasta Sauce

2 cups chicken stock (you could also use chicken broth)

1/2 pound spaghetti, uncooked, broken in half

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/4 cup chopped green peppers

— Cook chicken in large skillet until done.

— Stir in sauce and stock; mix well. Bring to boil. Stir in spaghetti; cover. Simmer on medium-low heat for 15 minutes or until spaghetti is tender.

— Sprinkle with cheeses and peppers; cover. Cook two minutes or until mozzarella is melted.

CREAMY GARLIC SHRIMP SKILLET

Ingredients:

1 pound medium peeled and deveined shrimp, tails removed

12 ounces fettuccine

One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips

2 cups heavy cream

3 tablespoons unsalted butter

3 cloves garlic, thinly sliced

Salt to taste

1 teaspoon sweet or smoked paprika

1/2 cups grated Parmesan

1 tablespoon fresh flat-leaf parsley, chopped

— Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.

— Melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about two minutes.

— Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, three to four minutes.

— Add the shrimp and cook until they are firm and cooked through, about five minutes. Add the cooked pasta and ½ cup of the pasta water, Parmesan and salt and toss until well coated. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken. Sprinkle with parsley.

I serve either recipe with breadsticks or garlic bread.

The Link Lonk


May 09, 2021 at 09:57PM
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Skillets and pasta combine for a variety of dishes - Wyoming Tribune

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