Recipes for "creamy recipes"

Gather all ingredients.

Heat olive oil 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 3 cups 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.

Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

Bring a large pot of water to boil and season with 2 teaspoons salt. Add the pasta and stir. Cook to al dente according to the package directions. Reserve 1 cup of pasta water before draining.

While the water comes to a boil and the pasta cooks, make the sauce. For an extra creamy sauce, add the ricotta and Parmesan to a small to medium food processor fitted with the blade attachment.

Zest a lemon and squeeze 1 to 2 lemons until you have 2 tablespoons of juice. Add to the cheeses.

Season with 1/4 teaspoon salt and several grinds of pepper and blend until very creamy.

For a quicker but less creamy pasta, skip blending. Measure out and set the cheeses aside and zest and juice the lemon so it’s all ready to go.

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds to 1 minute. Turn the heat to low and add the ricotta cheese, Parmesan, and lemon mixture. Add 1/4 cup of reserved pasta water and stir to thoroughly combine.

Once the pasta is cooked and drained, add it to the sauce. Turn the heat up to medium-low and toss until the sauce thickens enough to coat the noodles without becoming dry, 3 to 4 minutes. Give it a taste, adding more salt, pepper, and lemon juice as needed.

If the mixture becomes too dry, add more pasta water, a splash or two at a time to thin the sauce and make it creamier. The sauce will thicken as it sits.

Serve immediately topped with more Parmesan cheese and fresh basil or parsley.

This pasta is best served and eaten fresh. If you end up with leftovers, store in an airtight container for up to 4 days and add a drizzle of cream or water before reheating.

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Gather all ingredients.

Pour water into a saucepan and bring to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Combine cooked rice, 1 ½ cups milk, sugar, and salt in a clean saucepan. Cook over medium heat, stirring often, until thick and creamy, about 15 minutes.

Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla until combined..

Serve warm.

Put a large pot of water on to boil over high heat. Season generously with salt.

Once the water is boiling, add the pasta and stir. Cook until just short of al dente, according to the package directions.

Make the sauce while the pasta cooks. Don’t forget to save some pasta water before draining the cavatappi!

While the pasta cooks, add the butter to a large skillet over medium heat. Once melted, add the garlic and cook just until fragrant but not browned, about 30 seconds.

Slowly add the cream while stirring and season with salt and pepper. Bring to a simmer, reducing the heat if needed to maintain a simmer. Cook, while stirring, until slightly thickened, about 3 minutes.

Add the Parmesan a small handful at a time, sprinkling it over top and stirring each time until melted. Add the lemon juice and stir. Turn the heat as low as it’ll go until the pasta is ready, stirring occasionally.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Reserve 1/2 cup of the pasta water. Add the frozen peas to a colander.

Drain the pasta over the frozen peas (the hot pasta will help defrost the peas).

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

If your skillet is big enough, add the pasta and peas to the sauce. Otherwise, add the pasta and peas back to the pasta pot and pour the sauce over the top.

Add 1/4 cup of the reserved pasta water and turn the heat to medium. Toss constantly until you have a creamy sauce that coats the noodles, 3 to 5 minutes. If the sauce seems too thick, add more pasta water a small splash at a time, tossing in between.

You’ll want the sauce slightly looser than you think since it will thicken quickly as it cools.

Taste, adding salt and/or pepper if needed. Top with a sprinkle of Parmesan cheese and serve immediately.

Creamy cavatappi is best eaten hot and freshly made, but you can refrigerate it in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little water or cream to loosen the sauce.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Heat salted water (1 1/2 teaspoons of salt for 1 quart of water) to a boil over high heat in a thick-bottomed 2 or 3 quart pan. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.

Lower the heat to a very low simmer and add the butter. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn't stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Add the cream cheese and stir it into the polenta. Taste and add more salt if necessary. (You can also add more cream cheese if you want it to be even creamier.)

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Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.

Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.

Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.

Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.

Gather all ingredients.

Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.

Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.

Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.

Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.

Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.

Dice shrimp; add to a medium skillet over medium heat and cook until opaque.

Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.