#aldente

Indulge in this quick and flavorful shrimp scampi spaghetti recipe that's perfect for busy weeknights. Succulent shrimp, garlic-infused buttery sauce, and al dente spaghetti come together for a delightful dish that's sure to please your taste buds.

Ingredients: 8 oz spaghetti. 1 lb large shrimp, peeled and deveined. 4 cloves garlic, minced. 1/4 cup butter. 1/4 cup olive oil. 1/4 teaspoon red pepper flakes. 1/4 cup chopped fresh parsley. Salt and black pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Cook spaghetti according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Season shrimp with salt and black pepper to taste. Add cooked spaghetti to the skillet and toss until well combined with the shrimp and garlic mixture. Remove from heat and sprinkle chopped parsley over the pasta. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 15 minutes

Sun-dried tomato pesto made from scratch gives al dente pasta and roasted vegetables a burst of flavor in this colorful pasta dish. It has a great mix of savory, sour, and fragrant ingredients that work well together in every bite.

Ingredients: 200g pasta of your choice. 1 cup sun-dried tomatoes, drained. 2 cloves garlic. 1/4 cup pine nuts. 1/2 cup fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/3 cup olive oil. Salt and pepper to taste. 2 cups mixed vegetables such as bell peppers, zucchini, and cherry tomatoes. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon red pepper flakes. Fresh basil leaves, for garnish. Grated Parmesan cheese, for garnish.

Instructions: Start by heating the oven up to 400F 200C. Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put the garlic, pine nuts, basil, Parmesan cheese, and olive oil in a food processor and blend them together. Pulse until it's smooth. Add pepper and salt to taste. Add the mixed vegetables to a large bowl. Add the olive oil, oregano, garlic powder, paprika, and red pepper flakes. Toss the vegetables until they are well covered. Place the vegetables on a baking sheet that has been lined with parchment paper so that they are all in one layer. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Warm up the sun-dried tomato pesto in a big pan over medium-low heat. Place the cooked pasta and roasted vegetables on top. Toss until everything is covered and hot all the way through. Add fresh basil leaves and grated Parmesan cheese to the top of the pasta before serving. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Classic Italian puttanesca pasta is a quick and tasty meal that you can make in no time. The salty anchovies, capers, and olives make a thick, flavorful sauce that goes well with spaghetti that is al dente.

Ingredients: 400g spaghetti. 2 tbsp olive oil. 4 cloves garlic, minced. 4 anchovy fillets, minced. 1/2 tsp red pepper flakes. 1/2 cup Kalamata olives, pitted and chopped. 1/4 cup capers, drained. 1 can 400g diced tomatoes. 2 tbsp tomato paste. Salt to taste. 1/4 cup fresh parsley, chopped. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic, anchovies, and red pepper flakes and add them. Cook for one to two minutes, or until the food smells good. Add the tomato paste, diced tomatoes, capers, and Kalamata olives and mix them in. Add salt to your liking. Let the sauce simmer for 10 to 15 minutes to let the flavors blend and the sauce get thicker. Toss the cooked spaghetti in the pan with the sauce until it is well covered. Add chopped parsley and grated Parmesan cheese on top and serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Enjoy this buffalo chicken pasta, which is creamy and spicy. This dish has tender chicken, al dente pasta, and a rich, tangy buffalo sauce that will make you crave comfort food with a kick.

Ingredients: 8 oz penne pasta. 2 chicken breasts, cooked and shredded. 1 cup buffalo sauce. 1 cup heavy cream. 1/2 cup shredded mozzarella cheese. 1/4 cup crumbled blue cheese. 2 tbsp butter. 2 cloves garlic, minced. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the penne pasta until it is al dente. Remove the water and set it aside. Put the butter in a big pan and melt it over medium-low heat. Mix in the garlic and cook until it smells good. Add the buffalo sauce and shredded chicken, and toss the chicken to coat it evenly. Add the heavy cream and stir the mixture a few times to make it simmer. When the sauce gets a little thicker, add the cooked pasta to the pan and toss it around in the creamy buffalo sauce until it's well covered. Add the blue cheese crumbles and shredded mozzarella cheese. Stir the cheese into the sauce until it melts and is mixed in. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley. Have fun with your creamy buffalo chicken pasta!