Lemon-Parmesan Angel Hair Pasta with Shrimp. Share on Pinterest Three and half years later and I’m finally sharing a shrimp recipe!
I have been blogging for quite some time now and I’ve never shared a shrimp recipe on here. I haven’t ever really cared for shrimp but I know a lot of you like it so I figured it was due time. This pasta recipe was so delicious that it has finally changed my opinion on shrimp! I think key for me is that I can’t eat cold shrimp it needs to be warm, and I really liked what a bit of citrus did for it’s flavor.
This is a hearty pasta dinner that is easy to throw together yet it’s full of vibrant and delicious flavors. You can remove the tails before cooking if you’d like (which I will do next time I just left them for picture purposes this time, they add more color), it seems easier that way than having to remove each one individually while eating the pasta. Share on Pinterest Share on Pinterest Lemon-Parmesan Angel Hair Pasta with Shrimp Ingredients Directions. Stuffed Ricotta Parmesan Shells with Roasted Cauliflower and Bertolli Tomato Basil Sauce.
This light, and delicious Tuscan inspired recipe is sponsored by Bertolli®!
When my husband and I purchased our home last year (after a few years of apartment living), I knew I wanted to host more gatherings, brunches, and dinners at our new home. I thought, “finally I can share my home, my space–my food with those I love!” Well it hasn’t exactly worked out that way. You know how crazy life gets after purchasing a new home–it seems life speeds up a bit, and there are many, many projects to complete before you finally feel comfortable enough to have guests over. But this past weekend we got the chance to have a few friends over, and I wanted to make an Italian inspired dish delicious, and filling enough to please my guests! You know when something tastes SO good… and you have to ask yourself “did I just make that?”
Yes? This is exactly how I felt after taking a bite of these Stuffed Ricotta Parmesan Shells (which by the way, tasted like something out of an old school Italian restaurant). Ensalada de pasta, verduras y gambas. Ensalada de espirales de pasta con aguacate, gambas y piña / Pasta salad. Zucchini Crust Pizza. Ingredients For the crust: 1 large egg or 2 small ones About 3 small-medium zucchinis (mine were about 8″) 1.5 cups grated parmesan or mozzarella.
I liked parmesan best for this one. salt For the toppings: Use anything you like on a pizza. General formula: Mild tomato sauce OR pesto Grated firm mozzarella cheese OR sliced fresh mozzarella cheese Ricotta cheese or goat cheese, for small dollops on top (optional Assorted vegetables. Pre-sauté for extra flavor, especially if you’re using onion, garlic and mushrooms. A little italian parsley or basil is nice too; the basil can be added fresh after the pizza is cooked, and the parsley is nice in the sauté. Submitted by:seattlelocalfood. All My Great Ideas Are Really From Pinterest: Cupcake Mold Pizzas. My post for this week is one of the first recipes I pinned.
However, the picture I pinned, and all the other ones I found were not linked to an actual recipe. This is what I did as a starting point for the recipe and it almost worked out perfectly. What You Need: Pillsbury Refrigerated Pizza Dough Pizza Sauce Shredded Cheese Pepperoni Cupcake Tin (I used a muffin tin so the pizzas were bigger) Directions: Preheat oven to 425 degrees (as the package directed) and grease the cupcake pan. I separated the dough into 4 equal parts; there wasn't enough to do more but maybe you could get 6 in cupcake pan.
Cover dough with pizza sauce, cheese and pepperoni. Bake for 10-15 minutes. Pizza Balls and Garlic Parmesan Crescents. I hope everyone had a wonderful holiday!
I have spent the last 2 weeks spending quality time with my family and friends, and fighting a cold. The tree has been taken down, the decorations have been put away and now it is time to relax…SIKE. Unfortunately, Christmas break is still for another week, so relaxing will have to wait. I barely have time to take one sip of coffee in the morning before I am bombarded with “can this person come over” type of questions. Honestly though, I really don’t mind having a bunch of kids over as it keeps my children distracted and I am not hearing the dreaded “I’m bored” every 5 seconds. As I was browsing the internet this morning, I found these Pizza Rolls from Heather Christo. Anyway, I knew that these rolls would be popular with the kids (and boy was I right). Papa’s Pizza Dough Recipe 6 cups flour2 cups warm water5 tsp yeast6 tbsp olive oil4 tsp salt In small bowl, add yeast to warm water. Tirabuzones, berenjena asada y olivas negras > Primeros platos > Recetas saludables con estilo y profesionales > Delicooks. Tu portal gastronómico.