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Recipe 3 :Creamy Cajun Shrimp Pasta with Andouille Sausage
Ingredients:
12 oz fettuccine or linguine pasta
1 tablespoon olive oil
8 oz Andouille sausage, sliced
1 lb large shrimp, peeled and deveined
2 tablespoons Cajun seasoning, divided
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup chopped green onions
1/2 cup diced tomatoes
1/4 cup chopped fresh parsley
Cooking Time: 25 minutes Servings: 4 Calories: Approximately 720
Directions:
Cook the pasta according to package directions in salted water until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add the Andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside. In the same skillet, add the shrimp and sprinkle with 1 tablespoon of Cajun seasoning. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the remaining 1 tablespoon of Cajun seasoning. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low. Stir in the Parmesan cheese until melted and the sauce is smooth. Add the cooked pasta, shrimp, and sausage to the skillet. Toss to coat everything in the creamy Cajun sauce. Garnish with green onions, tomatoes, and fresh parsley. Serve immediately.
Recipe 4 :Blackened Salmon with Creamy Lemon Dill Orzo
Ingredients:
1 lb salmon fillets, skin on or off
1 tablespoon blackened seasoning
1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup orzo pasta
2 cups chicken or vegetable broth
1/2 cup heavy cream
1 lemon, zested and juiced
2 tablespoons fresh dill, chopped
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Cooking Time: 20 minutes Servings: 4 Calories: Approximately 650
Directions:
Season the salmon fillets generously with blackened seasoning. Heat olive oil in a skillet over medium-high heat. Add the salmon, skin-side down if applicable, and cook for 4-5 minutes per side until blackened and cooked through. Remove and set aside. In the same skillet, melt butter. Add orzo and toast for 1-2 minutes. Pour in broth, bring to a boil, then reduce heat and simmer until orzo is tender and liquid is absorbed, about 10 minutes. Stir in heavy cream, lemon zest, lemon juice, dill, and Parmesan. Season with salt and pepper. Serve the salmon over the creamy orzo.
Recipe 5 :Creamy Tuscan Garlic Tortellini with Sausage
Ingredients:
20 oz cheese tortellini, fresh or frozen
1 tablespoon olive oil
1 lb Italian sausage, casings removed
4 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and black pepper, to taste
Cooking Time: 30 minutes Servings: 6 Calories: Approximately 750
Directions:
Cook the tortellini according to package directions. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Add the sausage and cook until browned, breaking it up with a spoon. Add the garlic and sun-dried tomatoes, cooking for 1 minute. Stir in the spinach until wilted. Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce heat to low. Stir in the Parmesan cheese and Italian seasoning until the sauce is creamy. Add the cooked tortellini and toss to coat. Season with salt and pepper. Serve warm.
Recipe 6 :Creamy Garlic Herb Pork Chops with Pappardelle
Ingredients:
4 bone-in pork chops, about 1 inch thick
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
12 oz pappardelle pasta
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
Salt and black pepper, to taste
Cooking Time: 25 minutes Servings: 4 Calories: Approximately 700
Directions:
Season pork chops generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops and sear for 4-5 minutes per side until golden brown and cooked through. Remove and set aside. In the same skillet, melt butter. Add garlic, rosemary, and thyme, cooking for 1 minute. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low. Stir in Parmesan cheese until melted and creamy. Cook pappardelle according to package directions, then toss with the sauce. Serve the pork chops over the creamy pappardelle.
[wprm-recipe id="15968"]
