handmade flavored pastas

Shrimp Scampi with Pasta
My friends from NY State inspired me to find this recipe-it looks great!
1 (16 ounce) package linguine pasta 
2 tablespoons butter 
2 tablespoons extra-virgin olive oil 
2 shallots, finely diced 
2 cloves garlic, minced 
1 pinch red pepper flakes (optional) 
1 pound shrimp, peeled and deveined 
1 pinch kosher salt and freshly ground pepper 
1/2 cup dry white wine
1 lemon, juiced 
2 tablespoons butter 
2 tablespoons extra-virgin olive oil 
1/4 cup finely chopped fresh parsley leaves 
1 teaspoon extra-virgin olive oil, or to taste 
1.Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
2.Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
3.Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve

Linguine Primavera
Bon Appétit  | September 2000
Fat Cats, Cleveland, OH
Taken from
Serves 4 to 6
1 cup canned low-salt chicken broth
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 garlic cloves, minced
8 ounces shiitake mushrooms, stemmed, sliced
1 medium zucchini, chopped
12 broccoli rabe florets (from about, or 12 small broccoli florets
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese
Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.

Some Recipes from the Farmers Market!

Tommy Toes (Cherry Tomatoes)
with Olive Oil and Cheese
With either the Garden Herb or the Tomato Basil Garlic Bridgette and her Mom roast Tommy Toes (Cherry) Tomatoes in the oven then add a little olive oil and cheese

Steak and Fresh Tomatoes
 Take sirloin-and cut it really thin-then mix it with some Kelly’s Garden Herb Spice Blend 
Pour a couple of Tablespoons of Olive Oil in a skillet add some garlic, onions maybe some zucchini and sauté the meat just a bit– Take the meat out of the skillet and set aside. Then add some peeled and seeded tomatoes, more Kelly’s Garden Herb Spice Blend-then add the meat back in and get everything warm. Pour onto the pasta, Add great grated cheese.

Carbonara Farmers Market Style
Scramble some eggs with onions and peppers then add ricotta cheese and pour that over the Black Pepper Pasta.

Chocolate Pasta Dessert
1.Cook the pasta as you normally would 
2.Coat the pasta with mascarpone or sweetened and whipped ricotta, or maybe a flavored olive oil. You can then chill it or not. Heap a bit on a plate or in a bowl. 
3.Top this with fresh fruit, berries of all sorts work very nicely. I like to add a little brown sugar and chocolate balsamic vinegar.
 Your favorite flavor ice cream would be another choice-or maybe both
4.Add a dollop of whipped cream 
5.Drizzle with a little chocolate syrup or even chocolate balsamic vinegar , maybe a lovely fruit syrup of your liking.  
Viola-you are ready!
The idea is to be as creative and decadent as you want : 
It’s Chocolate

Light Cheese Sauce:
I like a seafood selection, shrimp, lobster or crab with a light cheese sauce. 
This could also be done with chicken.
For two or three people you will need about 3 to 4 ounces of your meat or seafood selection. You can prepare this ahead and either serve chilled or warm. I prefer it a bit 
1 Tbs. of Butter
1 Tbs. All-Purpose Flour
1 cup of Milk or Heavy Cream
½ cup of Shredded Cheddar
½ cup of Grated Parmesan 
½ cup of Freshly Grated Parmesan for topping
Flavored Olive Oil for topping
Melt about a tablespoon of butter over low heat add a tablespoon of flour and stir until combined add about a cup of milk, or heavy cream. To this add your cheeses stirring until they have melted. If too thick add a bit more milk or cream. Toss your drained pasta with this mixture. Plate it up and top with your seafood selection. Finish with some freshly grated parmesan and drizzle with a flavored olive oil. (I like Blood Orange) 

Salmon for Two with Cherry Chile Pasta
I usually buy a nice large salmon fillet and cut it to serve my husband and me.

This recipe is adequate for two salmon steaks.
2 Tbsp. of Olive Oil
  2 to 3 cloves of garlic minced
1 Tsp of red pepper flakes 
  1 and ½ Tbsp. of brown sugar
Juice of a lemon 
  2 Tbsp. of sour cream

In a saucepan put two tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and cook until the garlic becomes transparent. Add the brown sugar and stir until it is dissolved in the oil. Place the two salmon steaks in the pan and cook until they are caramelized-browned on both sides with the ingredients sticking to them and the pan. Check to see if the salmon is to your liking –should be crusty on the outside tender and flaky on the inside. Remove your salmon from the pan. While waiting on your pasta-squeeze the lemon juice into the pan to de-glaze-the bits will magically come off the pan and you have a lovely juice. Turn the skillet down and stir in the sour cream. Add salt and pepper to taste. Turn off the stove and drain your pasta. Stir a little of the sauce into your pasta. Put the rest of the sauce on your salmon. Serve with something lovely and green.