By Leigh Anne Whittle
Guest Columnist
MERIDIAN —
Angel Hair Pasta and Spicy Shrimp
3/4 pound angel hair pasta
1 T olive oil
2 cloves garlic, chopped
1 pound frozen peeled and deveined medium shrimp, thawed
3/4 cup dry white wine
1/4 tsp. crushed red pepper
salt
2 tablespoons butter
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2-teaspoon salt. Simmer until the shrimp are done, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.
Linguine with Sun-dried Tomato Pesto
1 (9-oz.) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 T slivered almonds
2 T shredded Parmesan cheese
1 T minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese
Cook pasta according to the package directions. Drain over a bowl, reserving 1 cup cooking liquid. Return pasta to pan. While pasta cooks, place tomatoes and next 6 ingredients in a food processor; process until finely chopped. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.
Chicken and Broccoli Pasta
8 oz. penne pasta
4 cups fresh or frozen broccoli florets, cut into bite-size pieces
2 T all-purpose flour
3 boneless, skinless chicken breasts (about 3/4 lb.), cut into strips
4 T butter, divided
2 cloves garlic, finely chopped
1/2 cup dry white wine or chicken broth
1 can (14 oz.) chicken broth
1/2 cup shredded Parmesan cheese
Cook penne according to package directions adding broccoli during last 2 minutes of cooking; drain and keep warm. Combine flour and ground black pepper. Dip chicken in flour mixture, coating well. Melt 2 T butter in 12-inch skillet over medium heat and cook chicken, stirring occasionally, 5 minutes. Stir in garlic and cook 1 minute. Stir in wine and scrap skillet. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 2 minutes or until chicken is thoroughly cooked. Stir in remaining butter. Toss chicken mixture with hot penne and broccoli. Sprinkle with cheese.
Comments/suggestions email lawhittle@bellsouth.net. View Local Flavor Monday mornings on WMDN/WGBC
