Mardi Gras, this year, is on Tuesday, February 13th. It is the Tuesday before Ash Wednesday. In America, Mardi Gras is celebrated particularly in the South. In New Orleans, Louisiana, there is a large, wild celebration every year. Mardi Gras is French and translated means "Fat Tuesday". In honor of the celebrations that will be happening in New Orleans and throughout the South, I give you Cajun shrimp linguine. This spiced up linguine comes from the May 2016 edition of Cooking Light magazine, and it is delicious!
If you're not a fan of spicy dishes, simply add less of the ground red pepper but do add at least a little for some pizzazz! The heat from the red pepper is tempered by the addition of half & half and gives this delicious pasta dish a well balanced warmth. If you aren't celebrating Mardi Gras this year, this pasta would also be a great pasta dish for Valentine's Day which is a few days after Mardi Gras.
I made this flavorful dish for the first time last week. It was so delicious that I had to include the recipe in my blog. I found this gem in the May 2017 edition of Southern Living Magazine. The one pound of multicolored sweet peppers really caught my eye. You see...I have a garden full of sweet peppers, and I am constantly looking for ways to use them in recipes. This recipe is yummy and also lets me use peppers from my garden. As a bonus, I also love pasta. It seemed the perfect recipe for me. I hope you enjoy it just as much as I do!
Preparation time is 20 minutes. Total time is 40 minutes.
Are you looking for a summer seafood dinner with lots of flavor? Then you should give this lovely recipe a try. I found this orzo pasta dish in the August 2016 edition of Southern Living magazine and adapted it to my own tastes. This meal reflects on summer as it incorporates many foods that are in season - fresh herbs, tomatoes, and shrimp! All these delightful tastes combined with a crunchy bread topping make this meal a winner. My family enjoyed topping all of it with extra parmesan cheese to give it some added pizazz!
Preparation time is 25 minutes. Total time is 45 minutes.
I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes. The pasta is loaded with vegetables and topped with parmesan reggiano cheese. To make this pasta shine, use the best ingredients. I often try to get clean, natural, and/or organic ingredients if at all possible. You may pay more, but I find that there is definitely a difference in taste. In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.
One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat. It is light and delicious - a perfect embodiment of spring! Primavera is the Italian word for 'spring'. You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp). Serve this with a crusty artesian bread, and you have a lovely meal!
Make sure to read through the instructions before preparing thi...