I LOVE shrimp. And pasta. And this dish.

Olive Garden Shrimp Scampi

source: olivegarden.com

Ingredients

• 1 1/2 lb medium fresh shrimp, shelled
• 2 T olive oil
• 1 medium onion, diced
• 1/2 c white wine (or 1/2 c chicken broth + tsp. apple cider vinegar)
• 3 cloves garlic, crushed
• 1 tsp. italian seasoning
• 1 pinch crushed red pepper
• 4 oz butter
• 1/2 lb angel hair pasta, cooked according to package directions
• Salt and pepper to taste
• 3 T fresh parsley, finely chopped
• Parmesan cheese

Directions

1. Heat oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. Add Italian seasoning.
2. Add shrimp and cook 1-2 minutes until fully cooked.
3. Transfer pasta to plate and top with shrimp mixture, and Parmesan cheese.

 

Last one from the pioneer woman, I swear! Haha

Ziti

source: the pioneer woman

Ingredients

• 2 T olive oil
• 3 cloves garlic, minced
• 1 whole large onion, diced
• 1 lb. italian sausage
• 1 lb. ground beef
• 1 can (28 oz) whole tomatoes, with juice
• 2 cans (14.5 oz.) tomato sauce OR marinara sauce
• 2 tsp. italian seasoning
• 1/2 tsp. red pepper flakes
• salt and pepper, to taste
• 16 oz, ziti, cooked until not quite al dente
• 1 tub (15 oz.) whole milk ricotta cheese
• 1-1/2 lb. mozzarella cheese, grated
• 1/2 c. fresh Parmesan cheese, grated
• 1 egg
• fresh parsley, minced

Directions

1. Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
2. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
3. Preheat oven to 375 degrees.
4. In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
7. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

*Sprinkle chopped parsley over the pasta before serving!

Some dang good lasagna!

Lasagna
source: the pioneer woman

Ingredients

• 1-1/2 lb. ground beef
• 1 lb. breakfast sausage
• 2 cloves garlic, minced
• 2 cans (14.5 oz.) whole tomatoes
• 2 cans (6 oz.) tomato paste
• 2 T. parsley
• 2 T. basil
• 1 tsp. salt
• 3 c. cottage cheese
• 2 eggs, beaten
• 1/2 c. fresh Parmesan cheese, grated
• 2 T. parsley
• 1 tsp. salt
• 1 lb. mozzarella cheese
• 1 package (10 oz.) lasagna noodles 

*add 1/2 tsp. salt and 1 T. olive oil to pasta water

Directions

1. Pre-heat oven to 350 degrees
2. Bring a large pot of water to a boil.
3. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. 
4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
6. To assemble arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
7. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
8. Either freeze, refrigerate for up to two days, or bake immediately: for 20 to 30 minutes, or until top is hot and bubbly.