Garlic Butter White Wine Pasta Side Dish Recipes

GARLIC BUTTER & WHITE WINE SEAFOOD PASTA

Garlic Butter & White Wine Seafood Pasta image

Buttery white wine sauce with angel hair pasta, shrimp, and mussels

Provided by stellanspice

Number Of Ingredients 19

Ingredients

3 tbsp olive oil
2 tbsp shallot (minced)
2 tbsp onion (minced )
2 tbsp garlic (minced (use less if you don't like garlic))
1 tsp crushed red pepper
1 tsp Old Bay seasoning
1 tsp garlic powder
1/4 tsp black pepper
salt to taste (about 1 tsp total for me)
3/4 cup white wine (chardonnay, pinot grigio, or sauvignon blanc)
10 cherry tomatoes (halved)
10 mussels
7 oz tiger shrimp (peeled, deveined, tails on)
1/4 cup butter
3 tbsp fresh parsley (chopped)
4 oz angel hair pasta
1/2 cup pasta water
1/4 cup parmesan
1 tbsp fresh lemon juice

Steps:

Heat 3 tbsp olive oil on low and sauté the shallots & onions until fragrant. Season with a sprinkle of salt.
Add the garlic and sauté another 1-2 minutes. Add more oil if needed.
Add the Old Bay, garlic powder, & black pepper.
Add the tomatoes, season with salt to taste and sauté for 1 minute
Turn the heat up just a bit and add the white wine. Let it simmer for 2-3 minutes. Taste the sauce and add salt if needed.
Lightly season the shrimp with a bit of Old Bay, garlic powder, and black pepper. Add the shrimp, mussels, parsley, and dollops of butter. Cover for 3-4 minutes or until the shells open.
Remove the shrimp & mussels when they are done and set them aside. Turn heat back down to a low simmer.
Add your al dente pasta to the pan with 1/2 cup of reserved pasta water (make sure you salt your water when boiling the pasta). Mix until coated evenly
Add the parmesan and mix well. Turn off the heat once most of the sauce has been absorbed.
Squeeze fresh lemon juice and give it one more toss
Plate with seafood and top with parsley, parmesan, and crushed red pepper.

GARLIC-BUTTERED PASTA

Garlic-Buttered Pasta image

This pasta goes nicely with any entree. Guests always leave a spot for it on their plates. It's great hot or served cold with fresh herbs from my garden.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 cups uncooked small pasta shells, alphabet pasta or ring macaroni
3 to 4 garlic cloves, minced
1/2 cup butter
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

Nutrition Facts : Calories 401 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 425mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

SPAGHETTI WITH GARLIC

Spaghetti with Garlic image

Categories Garlic Pasta Quick & Easy Parmesan Lemon Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 8

Ingredients

About 1 1/2 large heads garlic, separated into cloves (about 30)
5 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes
1 lb spaghetti
1 1/2 teaspoons finely grated fresh lemon zest
1/4 teaspoon salt
1/2 cup finely chopped fresh flat-leaf parsley
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

Peel garlic without crushing cloves and thinly slice lengthwise as evenly as possible (you should have about 1 cup; peel and slice more if necessary). Cook garlic in 4 tablespoons (1/4 cup) oil in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until just golden, 7 to 10 minutes. Transfer garlic with a slotted spoon to a bowl. (Garlic will crisp as it cools.) Add hot pepper flakes to skillet and cook, stirring, 1 minute, then remove skillet from heat.
Meanwhile, cook spaghetti in a 6- to 8-quart pot of boiling until al dente. Reserve 1 cup cooking water, then drain spaghetti in a colander. Stir zest and salt into oil in skillet, then add spaghetti, parsley, and 1/2 cup reserved cooking water. Toss over moderately high heat until combined well, 30 seconds to 1 minute, adding enough reserved cooking water to keep spaghetti moist. Add half of garlic and toss. Remove from heat and toss pasta with remaining 1 1/2 tablespoons oil and salt and pepper to taste. Transfer to a serving bowl and sprinkle with remaining garlic.

GARLIC-BUTTER-WHITE WINE PASTA (SIDE DISH)

GARLIC-BUTTER-WHITE WINE PASTA (SIDE DISH) image

Categories Pasta Side

Number Of Ingredients 10

Ingredients

1 lb pasta
4 garlic cloves, chopped
1/4 cup olive oil
5 Tbs unsalted butter
1/2 tsp crushed red pepper
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 cup white wine
1/2 cup chopped flat parsley
1/2 cup grated parmagiano-reggiano cheese

Steps:

Heat olive oil over medium heat. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes. Add salt, pepper, white wine, butter. Stir 2 minutes, remove from heat. Toss pasta with sauce, parsley, and cheese.

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