Pasta Debra (Creamy Basil Pasta)

Name: Pasta Debra (Creamy Basil Pasta)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 -8 ounces cubed lobster meat or 4 -8 ounces peeled and deveined large shrimp, sliced lengthwise; 1/2 teaspoon garlic granules; salt & freshly ground black pepper; 1/4 teaspoon lemon & herb seasoning; 1 tablespoon balsamic vinegar; 1 tablespoon Worcestershire sauce; 1 lb bow tie pasta (farfalle) or 1 lb other short pasta, cooked in boiling salt water until al dente; 2 tablespoons extra virgin olive oil; 2 -3 cloves garlic, chopped,to taste,but more is better; 12 -16 ounces fresh mushrooms, cleaned and sliced; 4 -5 scallions, chopped (green onions); 2 plum tomatoes, seeded and diced; 1 cup heavy cream; 4 ounces freshly shredded stravecchio cheese (preferred) or 4 ounces parmigiano-reggiano cheese, plus additional for passing; 2 bunches fresh basil, stemmed and roughly chopped,more to taste

Submitted by Toby Jermain

"This recipe is dedicated to the wife of a long-time friend, who introduced me to Stravecchio cheese, a premium Parmigiano-Reggiano cheese that is aged for 3 years. Although the cheese has a stronger flavor than regular Parmigiano-Reggiano cheese, the flavor is much smoother. I developed this recipe to showcase the cheese and to thank Debra."

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Ready In:: 1hr
Ingredients:: 15
Serves:: 4

ingredients

Meat
4 -8 4 -8 ounces cubed lobster meat or 4 -8 ounces peeled and deveined large shrimp, sliced lengthwise
¹⁄₂ teaspoon garlic granules
salt & freshly ground black pepper
¹⁄₄ teaspoon lemon & herb seasoning
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 lb bow tie pasta (farfalle) or 1 lb other short pasta, cooked in boiling salt water until al dente
2 tablespoons extra virgin olive oil
2 -3 cloves garlic, chopped,to taste,but more is better
12 -16 ounces fresh mushrooms, cleaned and sliced
4 -5 scallions, chopped (green onions)
2 plum tomatoes, seeded and diced
1 cup heavy cream
4 ounces freshly shredded stravecchio cheese (preferred) or 4 ounces parmigiano-reggiano cheese, plus additional for passing
2 bunches fresh basil, stemmed and roughly chopped,more to taste

directions

Serve with Hot ciabatta with cold butter and a vinaigrette salad as accompaniments** This can be made as a main dish by including meat in it, or can be made meatless as a side dish or first course.
Adjust the amount of meat according to taste; a little, essentially as a flavor enhancement, or in a larger quantity for a more substantial dish If using meat, combine all marinade ingredients in a small plastic bag, add meat, squeeze out air, and seal.
Knead to distribute marinade, and marinate at room temperature for 30 minutes or longer in the refrigerator.
Clean and prepare all vegetables, and set aside.
Bring a generous amount of water with 2 Tbsp of salt to a boil, and add pasta.
Heat olive oil in a large skillet over high heat, and saute garlic for 15 seconds.
Add meat, if using, and stir-fry for 1 minute (2 minutes for chicken).
Add sliced mushrooms, and stir-fry for 1 minute longer.
Add onions and tomatoes, and stir-fry for 1 minute longer.
Stir in cream, and bring to a boil.
Stir in cheese and basil, and continue stirring just until cheese is melted.
Drain pasta well, and add to sauce in skillet (or return to pasta pot, and add sauce), and toss until pasta is well coated.
Serve immediately with additional Stravecchio on the side.
Serve with hot ciabatta and a nice simple salad with vinaigrette dressing (topped with more Stravecchio).

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Reviews

Excellent recipe. Made a vegetarian and lighter version (1/2 & 1/2 bechemel) and didn't have enough basil nor did I have the stravecchio, but very very good. Served with grilled pork steaks for the rest of the family. Will definately be trying again when I have the proper amount of basil and cheese.

A Republican Hippie

RECIPE SUBMITTED BY

Toby Jermain

Houston, TX

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!

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