Barilla Fettuccini with Chipotle, Champagne and Shrimp
Servings: 8
Prep Time: 15 mins
Cook Time: 20 mins
Ingredients
1 box of Barilla Fettuccine, uncooked
2 tablespoons of butter
½ white onion, finely chopped
2 minced garlic cloves
1 shot of champagne
12 cooked pink shrimps
Chipotle adobo (to taste)
1 cup of heavy cream
Salt (to taste)
Directions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well
- Heat a saucepan with the butter over low heat, add the white onion and garlic and cook until golden brown.
- Add the champagne, heavy cream and the chipotle adobo. Add salt to taste.
- Add the shrimps and let the mixture boil.
- Mix in the pasta and serve your dish!
Barilla Penne with Mushrooms, Huitlacoche & Truffle Oil
Servings: 8
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients
1 box of Barilla Penne
1 cup of seasonal mushrooms, chopped
1 cup of huitlacoche
2 tablespoons of butter
2 garlic cloves, minced
½ white onion, chopped
1/3 cup of white wine
½ cup of heavy cream
Salt and pepper (to taste)
Truffle oil (to finish)
Parmesan cheese (to finish)
Instructions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
- Melt butter over medium-high heat in a large pan, add the onion and garlic and sauté for about 5 to 10 minutes.
- Add mushrooms, cook until they’re browned, and add the huitlacoche.
- Add the wine and heavy cream. Let the mixture boil for about 10 minutes or until the sauce has thickened to your desired consistency.
- Season the mixture to taste with salt and pepper.
- Pour the sauce over pasta. Finish off with parmesan cheese and truffle oil and enjoy!
Barilla Farfalle with Oysters & Mezcal
Servings: 8
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
1 box of Barilla Farfalle
2 tablespoons of unsalted butter
½ white onion, finely chopped
3 garlic cloves, minced
4 cups standard oysters (about three 12-ounce containers), drained
1 shot of mezcal
Black pepper (to taste)
Salt (to taste)
1 cup of heavy cream
Instructions
- Bring 4-6 quarts of water to a boil. Add salt to taste.
- Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.
- Heat the butter in a large nonstick skillet over medium heat. Add onions and garlic and cook until tender, stirring frequently.
- Add oysters, reduce heat and cook for 5 minutes or until the oysters’ edges curl.
- Add the mezcal. Stir in the heavy cream, salt and pepper.
- Mix in the pasta and serve!