CREAMY WHITE BEANS WITH HERB OIL RECIPES

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SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAU…



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sau… image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Shrimp Pasta

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, CarbohydrateContent 44 g, CholesterolContent 210.3 mg, FatContent 38.3 g, FiberContent 2.7 g, ProteinContent 23.2 g, SaturatedFatContent 23.4 g, SodiumContent 402.7 mg, SugarContent 2.9 g

DITALINI SOUP RECIPE WITH CANNELLINI WHITE BEANS - BARILLA



Ditalini Soup Recipe with Cannellini White Beans - Barilla image

This ditalini soup is packed with white beans & tasty broth. Warm up to this authentic Italian pasta soup recipe tonight!

Provided by Barilla

Prep Time 00:15

Cook Time 00:18

Yield 6

Number Of Ingredients 14

1 1/2 cup Barilla® Ditalini
3 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
32 ounces chicken broth
19 ounces can Cannellini beans, drained and rinsed
4 large plum tomatoes, chopped
1/4 cup fresh Italian parsley, chopped and divided
1 tablespoon fresh oregano chopped
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon salt
1 cup Parmigiano-Reggiano cheese, divided and freshly grated

Steps:

  • Heat olive oil in large stockpot over medium-high heat.
  • Add onion, carrot, celery and garlic; sauté 3 to 4 minutes or until tender, stirring occasionally.
  • Add broth and beans; heat to simmer.
  • Stir in tomatoes, pasta, 2 tablespoons parsley, oregano, pepper and salt.
  • Boil 10 to 12 minutes or until ditalini is tender, stirring occasionally.
  • Stir in remaining parsley and ½ cup cheese.
  • Serve with remaining cheese.

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