#fancypasta

Indulge in a luxurious yet easy-to-make creamy Alfredo pasta dish featuring the delightful combination of sweet peas, savory bacon, and succulent shrimp. This recipe brings together classic flavors in a rich sauce that coats each strand of fettuccine perfectly.

Ingredients: 8 oz fettuccine pasta. 1 cup frozen peas. 6 slices bacon, chopped. 1 lb shrimp, peeled and deveined. 2 cloves garlic, minced. 2 cups heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons chopped fresh parsley optional, for garnish.

Instructions: Follow the directions on the package to cook the fettuccine. Put the frozen peas in with the pasta in the last two minutes of cooking. Remove the water and set it aside. Boil the bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and put it on paper towels to drain. Keep about 2 tablespoons of bacon fat in the pan. Add the minced garlic to the same pan with the bacon fat. Cook for about one minute, until the garlic smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set them aside. Put the heavy cream in the same pan and bring it to a simmer. Add the grated Parmesan cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta and peas with the Alfredo sauce in the pan to make sure they are all covered. Add the cooked shrimp and bacon back to the pan with the pasta and sauce, and stir them in gently. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the exquisite flavors of lobster paired with a creamy lemon butter sauce, enveloping delicate ravioli parcels. This baked dish offers a luxurious twist on classic pasta, perfect for special occasions or intimate gatherings.

Ingredients: 1 pound lobster meat, cooked and chopped. 1 package of fresh ravioli lobster or cheese-filled. 1 cup heavy cream. 1/2 cup unsalted butter. 2 cloves garlic, minced. Zest of 1 lemon. Juice of 1 lemon. Salt and pepper to taste. 1/4 cup grated Parmesan cheese. Fresh parsley, chopped for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Follow the directions on the package to cook the ravioli. Remove the water and set it aside. Melt the butter over medium-low heat in a saucepan. For about one minute, until the garlic smells good, add the minced garlic. Add the lemon juice, zest, heavy cream, salt, and pepper and mix well. Stir the sauce every now and then as it cooks for about 5 to 7 minutes, or until it gets a little thicker. Mix the lobster meat that has been cooked into the sauce by stirring it in slowly. Put the cooked ravioli in a baking dish so that they are all in one layer. Add the lobster cream sauce to the ravioli and mix it well. Use grated Parmesan cheese to cover the top. For 20 to 25 minutes, or until the sauce is bubbling and the ravioli are hot all the way through, bake in an oven that has already been heated. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes