Jewelspasta Recipes

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

Bring a big pot of water to a boil. Salt liberally.
In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

JEWELS & PASTA

Jewels & Pasta image

Beautiful red beets contrast with the pasta in this unusual way of using fresh beets. I found this recipe on a vitamin website.

Provided by Brenda.

Categories Healthy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 medium beets, scrubbed
12 ounces linguine, uncooked
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon salt
4 ounces feta cheese, crumbled
fresh ground pepper, to taste

Steps:

Boil beets in their skins for about 45 minutes.
While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.
Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch cubes (or smaller).
Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned.
Add chopped beets and salt to the onions.
Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined.
Top with the crumbled feta cheese and the freshly ground pepper.

Nutrition Facts : Calories 454, Fat 11.2, SaturatedFat 5.2, Cholesterol 26.8, Sodium 670.9, Carbohydrate 71.3, Fiber 4, Sugar 8.1, Protein 16.4

JELL-O JEWELS DESSERT

JELL-O Jewels Dessert image

Bright cubes of different colors and flavors of Jell-o glitter in a creamy, lemony base with peaches and pecans.

Provided by Allrecipes Member

Time 1h15m

Yield 10

Number Of Ingredients 9

Ingredients

3 cups boiling water
1 pkg. (4 serving size) JELL-O Orange Flavor Gelatin
1 pkg. (4 serving size) JELL-O Lemon Flavor Gelatin
1 pkg. (4 serving size) JELL-O Lime Flavor Gelatin
1 (5 ounce) can evaporated milk
½ cup canned sweetened condensed milk
1 (15.25 ounce) can peach slices in heavy syrup, drained, chopped
1 teaspoon Grated peel of 1 lemon
½ cup PLANTERS Pecan Pieces

Steps:

Stir 1 cup of the boiling water into each flavor dry gelatin mix in separate bowls 2 min. until dissolved. Pour each flavor into separate 8-inch square pan. Refrigerate 1 hour or until set.
Meanwhile, mix evaporated milk, condensed milk, peaches and lemon zest; refrigerate until ready to use.
Cut gelatin into 1/2-inch cubes; place in large bowl. Add milk mixture and pecans; mix gently. Store leftovers in refrigerator.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 36.2 g, Cholesterol 9.3 mg, Fat 6.8 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.9 g, Sodium 137 mg, Sugar 34.9 g

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