shrimp scampi

Just as good as a restaurant. Serves 4-6.

• 4 cloves minced garlic

• 4 tbs (half a stick) butter

• 4 cups chicken or vegetable broth

• 2 cups water

• 1 lb spaghetti or linguine

• 1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)

• 3/4 cup white wine, something dry

• 1 tbs dried sage

• 1 cup heavy cream or half and half

• 1/2 cup grated parmesan cheese

• chopped fresh parsley, salt, pepper, lemon juice to taste

Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.

Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.

sweet potato gnocchi

Lots of elbow grease but I think it’s worth it. Makes two generous servings - I added olive oil, parsley, and garlic to serve.

• 1 pound sweet potatoes

• 1 cup whole milk ricotta

• 1/4 cup parmesan cheese

• 1 1/2 tsp salt

• 1 1/4 cups flour + more to dust the counter

Wash the potato. Wrap it in a damp paper towel, and microwave for 5 minutes or until soft.

Scoop the inside of the potato into a mixing bowl and discard the skin. Mix in ricotta, parmesan, and salt until just combined. Add the flour a little bit at a time, lightly kneading after each addition.

Once the dough is not too sticky to handle, transfer it to a clean, floured countertop. Divide into 4 large pieces, and roll those pieces into long, skinny ropes. Cut the ropes into 1-inch pieces.

Salt and boil a large pot of water. Add the gnocchi once the water is boiling; they are done when they rise to the surface. Drain and serve.

italian meatballs

Can’t go wrong over pasta or on a sandwich with fresh mozzarella. Quantity varies - recommend doubling/tripling and freezing individual quantities in Ziploc bags with sauce to thaw in the Crockpot (on low until cooked through.)

• 1 pound ground beef (80/20) or meatloaf mix

• 1 egg

• 1/4 cup seasoned breadcrumbs

• 2 cloves minced garlic

• fresh parsley and/or basil to taste

• 2 tbs olive oil

• 2 jars pasta sauce

• For bonus points: cut string cheese into quarters, enough to have 1 piece per meatball.

Combine meat, egg, breadcrumbs, herbs, and garlic with your hands. Form 1” balls, and stuff with string cheese piece if desired.

In a large skillet, heat the olive oil over medium. Add the meatballs a few at a time, and lightly brown on all sides.

In a large pot with a lid, heat the sauce over the lowest possible heat. Once each meatball has been browned, add it directly to the sauce. Stir so they are all covered in sauce and replace the lid. Simmer for 2 hours, stirring periodically.

lemon-ricotta pasta

Thanks, NYT Cooking, for this one. Gives you a cheese fix without feeling too heavy. Serves 4-6.

• 1 pound small pasta, like elbows or penne

• 1 cup ricotta cheese

• 1/2 cup grated parmesan

• 1 lemon - zest plus juice

• 1/2 cup frozen peas or 2 handfuls of baby spinach

• 1 grilled chicken breast, diced (optional)

• black pepper and red pepper to taste

• fresh basil

Cook the pasta according to package directions. Reserve 1 cup pasta water, and then drain.

In the same pot, whisk together the ricotta, parmesan, lemon zest, and lemon juice. Season with black and red peppers to taste. Add a little bit of pasta water at a time (start with 1/4 cup) and whisk until smooth. Add the frozen peas or spinach and stir until cooked through. Add the chicken and pasta and mix well, adding more pasta water if needed.

lazy day pasta bake

I totally made this recipe up and it didn’t suck, so here we go. Perfect for a snow day/sick day/comfort food day and very customizable. Makes 6-8 servings.

• 1 pound pasta of your choice (elbows, ziti, penne, etc. would work)

• 1 jar vodka sauce (or regular pasta sauce)

• 1 pound cooked/skinned sausage of your choice, cut into slices

• 2 handfuls baby spinach

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

Cook the pasta according to the package. Drain. Preheat the oven to 400º.

In the original pasta pot, lightly brown the sausage pieces in olive oil. Stir in the spinach. Once wilted, add the sauce.

When the sauce is heated through, add the pasta and stir to combine.

In a large glass baking dish, add half the pasta. Spoon the ricotta cheese evenly over the pasta, and then add the rest of the pasta on top. Top with shredded mozzarella cheese.

Bake for 15 minutes in preheated oven or until the cheese has just melted.