Basil Parmesan Shrimp Cocktail

Shrimp cocktail is a great appetizer or holiday side dish. However, most of the store bought pre-cooked shrimp is slimy and mealy. This take on the classic dish involves sauteeing the shrimp and bumping up the flavor with our Pastamore Basil Parmesan Olive Oil.

Ingredients:
1 lb tail on shrimp
1/2 cup ketchup
2 Tbsp mayonnaise
1 Tbsp Pastamore Basil Parmesan Olive Oil
1/4-1/2 tsp red pepper flakes
To taste salt and black pepper
As needed cooking spray

Directions:
1. Remove shells and devein shrimp as needed. Heat a large non-stick pan on the stove over medium heat and coat with cooking spray. Lightly season shrimp with salt and black and place into pan. Cook until shrimp is firm turning once during the cooking process. Do not overcook.

2. Place shrimp immediately into the refrigerator until cold.

3. Combine ketchup, mayonnaise, Pastamore Basil Parmesan Olive Oil, and desired amount of red pepper flakes. Mix well and season to taste with salt and black pepper.

4. Plate and serve with a drizzle of Pastamore Basil Parmesan Olive Oil.

Balsamic Chicken Italian Penne Pasta Salad

Your standard pasta salad can be pretty boring. This recipe using our Pastamore Italian Herb Penne is a quick and easy to way to liven things up. The Basil Parmesan Olive Oil and Traditional Barrel-Aged Balsamic Vinegar make a great dressing that takes this simple pasta salad to the next level.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 pint grape tomatoes
1.5 Tbsp Pastamore Basil Parmesan Oil Olive
1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 pound chicken, cooked and chopped
To taste salt and black pepper
As garnish fresh basil

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Italian Herb Penne. Cook until al dente. Drain using a colander.

2. Add Pastamore Traditional Barrel-Aged Balsamic Vinegar to a mixing bowl. Slowly drizzle in Pastamore Basil Parmesan Oil Olive while whisking to combine.

3. Toss Pastamore Italian Herb Penne with the oil and vinegar mixture.

4. Rinse tomatoes and cut in half from top to bottom. Add tomatoes, cooked chicken, and season to taste with salt and black pepper. Mix well and refrigerate for at least 4 hours.

5. Plate and top with finely cut fresh basil and a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Fire Roasted Italian Herb Penne

Canned pasta sauces are typically high in salt and low in flavor. This recipe uses canned fire roasted tomatoes for a quick and unique base, and it also lets you choose how much salt you would like. When paired with a little onion, garlic, and our Pastamore Italian Blend Penne this dish makes for a simple and tasty meal.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 lb chicken, boneless and skinless (thighs or breasts)
2 14.5 oz cans fire roasted tomatoes
1/4 white onion, finely diced
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
To taste salt and black pepper
As needed non-stick cooking spray
As garnish fresh Italian Parsley

Directions:
1. Heat a large non-stick pan on the stove over medium heat. Once hot, coat pan with non-stick spray. Season chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Add to pan and cook until internal temperature has reached 165°F turning once during the cooking process.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.

3. Place fire roasted tomatoes into a food processor. Pulse until desired consistency has been reached.

4. Heat a large pot on the stove over medium low-heat. Once hot, add the olive oil and onions. Cook onions until tender and then add garlic. Cook until garlic is light brown and add the fire roasted tomatoes.

5. Add Pastamore Italian Blend Penne, mix well, and season to taste with salt and black pepper.

6. Slice chicken and finely chop Italian parsley. Plate pasta, top with sliced chicken, and garnish with parsley.

Bacon Artichoke Rosemary Linguini

Broccoli slaw is an under used ingredient that cooks quickly and adds excellent texture and flavor to dishes. In this recipe I found a great "power slaw" that contains shredded broccoli, carrots, Brussels sprouts, and kale. These flavors were paired with bacon and our great Pastamore Artichoke and Rosemary Linguini.

Ingredients:
1 12 oz package Pastamore Artichoke and Rosemary Linguini
4-6 slices bacon, cooked
3 cups broccoli slaw
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke and Rosemary Linguini.

2. Heat a large non-stick pan on the stock over medium-low heat. Once hot, add 1 Tbsp of olive oil and the broccoli slaw. Chop bacon into 1/4"-1/2" pieces. Add to pan and cook until slaw is tender. Season to taste with salt and black pepper.

3. Cook pasta until al dente. Drain using a colander keeping a small amount of the liquid in the pot. Return the pot to the stove over medium-low heat along with the bacon slaw mix. Add remaining olive, mix well, and season to taste with salt and black pepper.

Mango Chia Oatmeal

Add a little sweet and a touch of spice to your morning with this oatmeal recipe. This dish pairs our Pastamore Sriracha Mango with White Balsamic Vinegar with fresh mango and creamy oatmeal. If you're looking for an extra rich and smooth texture, finish the oatmeal with a splash of half and half.

Makes 2 servings
Ingredients:
1 cup dry old fashioned oatmeal
2 cups water (or milk or milk substitute)
1 mango
2 Tbsp chia seeds
1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar
To taste salt and sugar

Directions:
1. Remove skin from mango and cut mango into bite-sized pieces.

2. Heat 2 cups of water and 1 cup of oatmeal in a medium pot. Cook until tender and desired consistency has been reached. Add more water if needed.

3. Remove from heat. Add chia seeds, mango, and Pastamore Sriracha Mango with White Balsamic Vinegar. Mix well and season to taste with salt and sugar.