Cream, Parmesan, or Scampi for Pasta?
Jul 2, 2005 | 1:27 pm
#1
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Cream, Parmesan, or Scampi for Pasta?
I know many of us are avid pasta eaters and sauce is a major ingredient in pasta cooking. So which type of sauce 1) Cream (Alfredo), 2) Parmesan, 3) Scampi you enjoy the most to be draped on your pasta.
Alfredo would be my preference but since it is so rich, I've resorted to the Parmesan for a healthier choice.
Alfredo would be my preference but since it is so rich, I've resorted to the Parmesan for a healthier choice.
Last edited by Rejuvenated; Jul 2, 2005 at 7:09 pm
Jul 2, 2005 | 3:18 pm
#2
Join Date: May 2000
Location: Naples, Florida
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Originally Posted by Rejuvenated
I know many of us are avid pasta eaters and sauce is a major ingredient in pasta cooking. So which type of sauce 1) Cream (Fetucchini), 2) Parmesan, 3) Scampi you enjoy the most to be draped on your pasta.
Fetucchini would be my preference but since it is so rich, I've resorted to the Parmesan for a healthier choice.
Fetucchini would be my preference but since it is so rich, I've resorted to the Parmesan for a healthier choice.
Fettuccine is the pasta and Alfredo is the (heavy, rich) sauce!
This sounds nice:
CHICKEN AND BROCCOLI ALFREDO
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saut chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saut until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Serves 4.
Bon Apptit
4 to 5 cups broccoli florets (from about 1 large bunch)
2 tablespoons olive oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 large red bell pepper, thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne or mostaccioli, freshly cooked
Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, saut chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saut until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.
Serves 4.
Bon Apptit
Jul 2, 2005 | 3:33 pm
#3
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I like egg tagliatelle with a carbonara sauce. I cook my own sauce as well. Chopped tin tomatoes in olive oil with onions and tuna make a delicious sauce for ordinary pasta. I've never had scampi with pasta though, that's new to me.
Jul 2, 2005 | 3:56 pm
#4
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As it is summer and you are talking of shrimps, I'd forget the cream until the fall:
While the fettuccine are cooking, press one or two garlic cloves, chop some basil leaves, heat up olive oil, very little (two, three spoons) throw your shrimps in for a few seconds, add basil and garlic, a little pepper, your fettuccine and stir everything, serve immediately.
You'll be in heaven.
Cold Pouilly Fuiss to drink
While the fettuccine are cooking, press one or two garlic cloves, chop some basil leaves, heat up olive oil, very little (two, three spoons) throw your shrimps in for a few seconds, add basil and garlic, a little pepper, your fettuccine and stir everything, serve immediately.
You'll be in heaven.
Cold Pouilly Fuiss to drink
Jul 2, 2005 | 4:48 pm
#6
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Originally Posted by USAFAN
.... but the eggs are not cooked ....
Scampi = shrimp with breadcrumbs right? I can't imagine having pasta with scampi but the recipe by magexpect sounds delicious! I adore shrimp.
Jul 2, 2005 | 4:49 pm
#7
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Originally Posted by magexpect
As it is summer and you are talking of shrimps, I'd forget the cream until the fall:
While the fettuccine are cooking, press one or two garlic cloves, chop some basil leaves, heat up olive oil, very little (two, three spoons) throw your shrimps in for a few seconds, add basil and garlic, a little pepper, your fettuccine and stir everything, serve immediately.
You'll be in heaven.
Cold Pouilly Fuiss to drink
While the fettuccine are cooking, press one or two garlic cloves, chop some basil leaves, heat up olive oil, very little (two, three spoons) throw your shrimps in for a few seconds, add basil and garlic, a little pepper, your fettuccine and stir everything, serve immediately.
You'll be in heaven.
Cold Pouilly Fuiss to drink
Jul 2, 2005 | 6:45 pm
#8
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I eat pasta nearly every day, and as such have a wide range of sauces I chose from. While I can't say either of the sauce choices you selected appeal to me, I have been know to enjoy Cowboy Pasta, a wagonwheel pasta with barbecue sauce, chard, sundried toms, red onion and an anaheim pepper; a wonderful pasta made from orecchiette (little ear-shaped pasta) where the pasta is boiled then fried for a wonderful crunch and cooked with pine nuts, broccoli and a little oil; and squash ravioli cooked with a brown sugar sauce and topped with crisped sage and sun-dried tomatoes. Just a small sampling, but the types of sauces that can go on pasta are basically unlimited. From the normal side of things - how about a good pesto? I'm always up for that. The key of course is corrrectly matching the pasta to the sauce - the orechiette is perfect for pastas with little bits of potatoes and other ingredients that fit right inside and give a perfect taste combo. My favorite of all though is probably a pasta with a basic olive oil, lots of good olives, fresh tomatos, basil and chunks of fresh feta. Mmmm.
Jul 2, 2005 | 7:08 pm
#9
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Originally Posted by USAFAN
I guess you are referring to FETTUCCINE ALFREDO.
Fettuccine is the pasta and Alfredo is the (heavy, rich) sauce!
Fettuccine is the pasta and Alfredo is the (heavy, rich) sauce!
Jul 2, 2005 | 7:32 pm
#10
Join Date: Apr 2005
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I like them all
Home made pasta, extra virgin olive oil infused with garlic, fresh crush tomatoes, steam shrimps, salt and better to taste my favorite "quick" meal in the summer. During winter a rich and creamy Penne ala Vodka is perfect after a few hours of snow shoveling. Shrimp scampi toss with vermicelli is pretty good anytime of the year, if you ad a bit of cream is less oily and richer. To be honest I just loved pasta with almost any sauce except from a can or bottle.
Jul 3, 2005 | 5:37 am
#11
Join Date: May 2000
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Originally Posted by UK flyer
But don't you cook your egg pasta? I always simmer mine (usually fresh egg tagliatelle) for a couple of minutes.
Read here:
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cooks' note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cooks' note:
The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
Jul 6, 2005 | 4:13 pm
#14
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In a properly made spaghetti al carbonara the eggs are "cooked"by the heat of the freshly drained pasta.
I love making this at home as it is most often ruined by restaurant cooks.
It is not a complicated dish-but it does take some practice to get it right.
As to Scampi-true scampi(dublin bay prawns)are very rare-if not extinct.What is usually refered to as "scampi"are actually jumbo prawns suateed in a garlic(sometimes with herbs)butter with a little white wine thrown in at the end.While it would be unheard of to serve pasta with this in Italy you most certainly could serve it as you see fit-but cheese would be a distraction.
I love making this at home as it is most often ruined by restaurant cooks.
It is not a complicated dish-but it does take some practice to get it right.
As to Scampi-true scampi(dublin bay prawns)are very rare-if not extinct.What is usually refered to as "scampi"are actually jumbo prawns suateed in a garlic(sometimes with herbs)butter with a little white wine thrown in at the end.While it would be unheard of to serve pasta with this in Italy you most certainly could serve it as you see fit-but cheese would be a distraction.