Pasta In Broth Recipes

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SHRIMP BROTH AND PASTA



Shrimp Broth and Pasta image

This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 20

1 pound medium shrimp
2 tablespoons vegetable oil
2 stalks celery, diced
2 cloves garlic, crushed
1 yellow onion, diced
1 tablespoon tomato paste
1 cup dry white wine
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh parsley
Kosher salt
Kosher salt
12 ounces fresh fettuccine
3 tablespoons unsalted butter
1 teaspoon paprika
3 cloves garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan
Chopped fresh parsley, for garnish

Steps:

  • For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
  • Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
  • Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  • Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
  • Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

CREAMY GARLIC PASTA



Creamy Garlic Pasta image

Best garlic pasta I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.

Provided by Celestial

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
4 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth, or more as needed
½ teaspoon ground black pepper
¼ teaspoon salt
½ pound spaghetti
1 cup grated Parmesan cheese
¾ cup heavy cream
1 ½ tablespoons dried parsley

Steps:

  • Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
  • Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Nutrition Facts : Calories 542.8 calories, Carbohydrate 46.8 g, Cholesterol 98.5 mg, Fat 31.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 17.9 g, Sodium 1388.1 mg, Sugar 2.7 g

PASTA IN BROTH



Pasta in Broth image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 cup all-purpose flour, plus more as needed
1/2 teaspoon salt
2 eggs
1 teaspoon olive oil
6 cups chicken stock, preferably homemade
A few gratings of nutmeg (about 1/8 teaspoon)
Freshly grated Parmesan cheese

Steps:

  • Combine flour and salt in food processor, and pulse once or twice. Add eggs and oil, and turn machine on. Process until a ball begins to form, about 30 seconds. Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl. You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that. (You can wrap dough in plastic and refrigerate for up to a day at this point.)
  • When you are ready to cook, bring stock to a slow boil in a large pot. Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock. Alternatively, pinch small pieces of dough directly into simmering stock.
  • Cook until pasta is tender but firm, 3 or 4 minutes. Season broth with nutmeg and serve, passing Parmesan at table.

TINY PASTA IN BROTH



Tiny Pasta in Broth image

In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. From the book "400 Soups" and posted for ZWT5.

Provided by kitty.rock

Categories     Clear Soup

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

5 cups beef stock
3/4 cup small soup pasta, such as stellette
2 ounces roasted red peppers (bottled)
kosher sea salt
fresh ground black pepper
grated parmesan cheese, to serve

Steps:

  • Bring the beef stock to a boil in a large saucepan.
  • Add salt and pepper to taste, then drop in the soup pasta.
  • Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
  • Stir often during cooking to prevent the pasta shapes from sticking together.
  • Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
  • Taste the soup and adjust the seasoning.
  • Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

Nutrition Facts : Calories 88.2, Fat 1, SaturatedFat 0.4, Sodium 1172.9, Carbohydrate 13.7, Fiber 0.7, Sugar 0.3, Protein 5.8

VEGETABLES AND PASTA IN SEASONED BROTH



Vegetables and Pasta in Seasoned Broth image

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 14

1/2 pound vermicelli
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/4 cup sliced scallion
2 teaspoons minced fresh ginger
1/2 pound shiitake mushrooms, stems removed, caps thinly sliced
2 medium sized carrots, cut into thin rounds
2 tablespoons low sodium soy sauce
2 tablespoon rice vinegar
3/4 cup chicken broth
2 cups loosely packed bean sprouts
Salt and crushed red pepper
2 tablespoons sliced scallions
Toasted sesame seeds

Steps:

  • Cook pasta in boiling salted water until tender but still firm to the bite, about 6 minutes.
  • Heat sesame and vegetable oils in large skillet. Add scallion and ginger and saute a few seconds. Add mushrooms and carrots. Saute just to coat with oil. Add soy sauce, vinegar and chicken broth. Reduce heat to medium, cover and simmer until carrots are tender, about 4 minutes.
  • Add bean sprouts and simmer, uncovered until heated through, about a minute. Season to taste with salt and crushed red pepper. Garnish with scallions and sesame seeds.

PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH



Pasta with Roasted Vegetables and Garlic Broth image

Provided by Susan Springob

Categories     Garlic     Onion     Pasta     Roast     Quick & Easy     Dinner     Fennel     Carrot     Summer     Bon Appétit     South Carolina     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 10

2 carrots, cut into 2 x 1/2-inch strips
2 bell peppers, cut into 1/2-inch strips
1 small fennel bulb, trimmed, cut into 1/2-inch strips
1 red onion, cut into 1/2-inch wedges
12 large garlic cloves, unpeeled
3 tablespoons olive oil
1 14 1/2-ounce can vegetable broth or low-salt chicken broth
2 cups grated Parmesan cheese
1/2 cup chopped fresh basil
1 pound penne pasta, freshly cooked

Steps:

  • Preheat oven to 400°F. Mix first 6 ingredients in large bowl. Spread vegetables and garlic on baking sheet. Sprinkle with salt and pepper. Roast until just tender, stirring occasionally, about 30 minutes.
  • Peel garlic and place in medium saucepan. Add broth and simmer until reduced by half, about 10 minutes.
  • Combine roasted vegetables, garlic-broth mixture, cheese, basil and pasta in large pot. Toss over low heat until sauce coats pasta but remains slightly soup-like. Season with salt and pepper.

PASTA WITH BROCCOLI AND BROTH



Pasta With Broccoli and Broth image

Provided by Molly O'Neill

Categories     dinner, easy, lunch, quick, pastas, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

1 two-ounce can anchovy fillets
2 teaspoons extra-virgin olive oil
3 large garlic cloves, minced
1/2 teaspoon chili pepper flakes
1 3/4 cups defatted chicken broth
1 cup mushrooms, washed and sliced
3 scallions, minced
1/2 pound dried linguini
1 large bunch broccoli, cut into florets
1/3 cup pine nuts, toasted until golden

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a heavy, deep saute pan, combine anchovies, olive oil, garlic and pepper flakes over moderate heat. Cook about 5 minutes, until the garlic is golden, stirring to prevent burning. Stir in broth, mushrooms and scallions and bring to boil and simmer uncovered for 8 to 10 minutes to reduce by one-third.
  • Meanwhile, cook the pasta. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve. Drain the pasta.
  • Add pasta to the reduced stock and toss well. Add broccoli and toss. Divide the pasta between two bowls, sprinkle with pine nuts and serve.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 20 grams, Carbohydrate 126 grams, Fat 28 grams, Fiber 15 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1480 milligrams, Sugar 15 grams

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