BEST PASTA IN ATLANTA RECIPES

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SHRIMP SCAMPI PASTA RECIPE RECIPE | EPICURIOUS



Shrimp Scampi Pasta Recipe Recipe | Epicurious image

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.

Provided by EPICURIOUS.COM

Total Time 20 min

Cook Time 10 min

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a 6- to 8-quart pot of salted water to a boil.
  • Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
  • Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

PASTA WITH MUSHROOMS AND CASHEW CREAM RECIPE | BON AP…



Pasta With Mushrooms and Cashew Cream Recipe | Bon Ap… image

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Provided by Devonn Francis

Yield 4 Servings

Number Of Ingredients 13

1 cup cashews
4 Tbsp. (or  more) extra-virgin olive oil, divided
6 oz. maitake mushrooms, torn into  bite-size pieces
6 oz. shiitake mushrooms, stems removed, torn into bite-size pieces
Kosher salt
1 medium leek, white and pale green parts only, halved lengthwise, thinly sliced crosswise
2 medium shallots, finely chopped
2 garlic cloves, thinly sliced
12 oz. spaghetti or other long pasta
2 Tbsp. nutritional yeast
2 Tbsp. finely chopped parsley
½ lemon
Freshly ground black pepper

Steps:

  • Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 7–9 minutes. Let cool.
  • Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Arrange half of mushrooms in a single layer in pot and cook, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a good toss, then continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil, remaining mushrooms, and more salt.
  • Reduce heat to medium-low and return all of the mushrooms to same pot. Add leeks, shallots, and garlic and cook, stirring often and adding another 1 Tbsp. oil if pan looks dry, until leeks and shallots are translucent and softened, about 4 minutes. Remove from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about  2 minutes less than package directions (the pasta will finish cooking in the pan). Drain pasta, reserving ¾ cup pasta cooking liquid.
  • Blend cashews, nutritional yeast, and pasta cooking liquid in a blender until very creamy. Set cashew cream aside.
  • Return drained pasta to pot with mushroom mixture and add reserved cashew cream. Place over medium heat and cook, stirring well to coat, until pasta is al dente, about 3 minutes. Remove from heat. Add parsley and squeeze in juice from lemon half. Toss well to incorporate.
  • Divide pasta evenly among shallow bowls or plates and top with several grinds of pepper.

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