Best pasta recipes
PASTA WITH BACON AND PEAS
WHAT KIND OF PASTA TO USE
You can literally use any type of pasta you have on hand for this recipe, which makes it a great option for using up leftovers in your pantry. Spaghetti, bowtie, fusilli, penne, or even ramen would work! I happened to have these little pasta shells, which turned out so cute because the peas would get caught in the shells and that made them look like peas in a pod. 🙂
WHAT ELSE CAN I ADD?
As with most of my recipes, I love creating a nice simple “base” that you can enjoy as is, or add to if you have other ingredients on hand. Here are some other things you can add to this Pasta with Bacon and Peas that would be super delish:
- Top with a fried egg or chopped hard boiled egg
- Toss in a handful of fresh spinach
- Top with crispy fried onions
- Sprinkle on a dash of malt vinegar
- Add heavy cream to make it saucy
BEEF TACO PASTA
WHAT KIND OF PASTA TO USE
I used small pasta shells this time around because that’s what I had on hand, but I originally made this recipe with egg noodles. You can use other short pasta shapes as well, keeping in mind that you may need to simmer slightly longer or for less time depending on the type of pasta used. Rotini and penne are also good options.
WHAT ELSE CAN I ADD TO TACO PASTA?
This is my favorite part of any recipe. I love rummaging through my fridge or pantry looking for leftovers that can be added to whatever I’m cooking to make sure nothing I buy goes to waste. Here are some other ingredients that you can add to your Beef Taco Pasta that would also taste great with this flavor profile:
- Jalapeños (fresh or pickled)
- Sour cream
- Avocado
- Black olives
- Black beans
- Pickled red onions
SWAP OUT THE MEAT
This recipe is super flexible, so if you want to use a different type of ground meat, like ground turkey or ground chicken, that would work just as well. Likewise, you could use a vegetarian ground beef alternative, or just skip the ground beef altogether and replace it with a can of black beans. So many options!
SHRIMP ALFREDO PASTA
WHAT’S IN SHRIMP ALFREDO?
This shrimp alfredo pasta is what I like to call an “Amerifredo” or an American-style alfredo sauce. Authentic Roman alfredo sauce does not include any heavy cream or garlic, and it derives all of its creaminess and flavor from butter and really good Parmesan. But if you’re used to the “alfredo” served in American restaurants or bought in a jar in U.S. grocery stores, that’s what this recipe delivers.
This incredibly simple dish features a rich and luxurious Parmesan cream sauce, tender shrimp, and hearty fettuccine noodles. The simple creamy alfredo sauce is made with butter, garlic, heavy cream, and Parmesan, and it comes together in minutes. Then just add some fettuccine and juicy shrimp, which literally take about three minutes to cook in the skillet, and your fancy-pants pasta is done! I promise this one is so easy that anyone can do it!
CAN I SUBSTITUTE THE HEAVY CREAM?
The heavy cream is very important for creating the correct texture in this ultra-luxurious sauce, so I don’t suggest replacing it. The low-moisture content of the heavy cream allows the Parmesan to melt in smoothly without clumping like it would with milk. Another option, if you don’t have heavy cream, is to do a milk and cream cheese combination. The cream cheese will help the Parmesan melt in smoothly and produce a thick sauce, similar to heavy cream. You can use the sauce in my Sun Dried Tomato Pasta as a guide.
WHAT KIND OF PARMESAN TO USE
We all know that freshly shredded Parmesan is far superior to the grated Parmesan that comes in a can, both in flavor and melting ability. But I’m here to say this: if all you have is grated Parmesan, use it! I specifically tested this recipe using grated Parmesan just to make sure that it would be delicious no matter what. And if you can get the good kind you’ll just enjoy it that much more. 🙂
WHAT TO SERVE WITH SHRIMP ALFREDO PASTA
Because this pasta is so rich and creamy, I highly suggest pairing it with a simple side salad to help lighten up the plate and cut through all that creaminess. Making sure to dress the salad with a light vinaigrette will help balance the heavy cream and not overpower the flavors in the pasta. To compliment the garlic in the alfredo sauce, you can also add a little homemade garlic bread on the side. 🙂 Garlic bread is never a bad idea! And then a nice cool and crisp glass of Pinot Grigio and Sauvignon Blanc would really make the meal complete!
