Feeling Uninspired? Consider These Inventive Pasta Dishes

Are you in the mood for a satisfying dinner, but can’t decide on what form it should take? Well, look no further. Today, we’ve got two fantastic pasta recipes for you to try. With a handful of ingredients and a little finesse, we guarantee you’ll be blown away.

RELATED: The 2021 Gift Guide for Foodies >>>

Under the Sea

YIELD: 4 SERVINGS

INGREDIENTS

• 2 ½ tbsp unsalted butter
• ½ cup panko bread crumbs
• 1 tbsp fresh curly parsley, chopped
• 1 ½ lbs fresh squid ink spaghetti 
• 1 lb raw tiger shrimp, peeled and deveined
• 1 tbsp lemon zest 
• 1 tbsp roasted garlic 
• ¼ cup grated Parmigiano Reggiano
• Kosher salt and black pepper to taste

METHOD:

1. In a pan over medium heat, melt 1 tbsp of unsalted butter. Add the panko. Sauté until the crumbs are golden brown and crispy. Remove from the heat. Mix in half the parsley. Season to taste before setting aside.
2. Bring a pot of salted water to a boil. Cook the squid ink spaghetti for approximately 2-3 minutes, or until al dente. Drain, then toss with 1 tbsp of olive oil.
3. Butterfly the shrimp. Place them in a stainless steel bowl, then sprinkle them with the lemon zest. Mash the roasted garlic into a paste, then add it to the shrimp.
4. In a saucepan over medium heat, melt 1 tbsp of unsalted butter. Add the shrimp. Sauté until slightly firm, then lower the heat. Once cooked, remove them to a plate. 
5. Add the remaining butter and parsley to the pan. Whisk until the butter is completely melted, and a saucy consistency is achieved.
6. Return the shrimp to the pan, followed by the spaghetti. Toss to combine. Season to taste with salt and pepper. Serve garnished with crispy panko and grated Parmigiano Reggiano.

Cocoa Tagliatelle with Wild Mushrooms

YIELD: 4 SERVINGS

INGREDIENTS: ⁠

• Fresh cocoa tagliatelle
  • 2 ½ cups AP or 00 Flour
  • 5 large eggs
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp kosher salt
  • 1 cup semolina
• 500g shiitake (or other) mushrooms, stems removed
• 1 clove garlic, peeled and diced
• Half a shallot, peeled and diced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• ¼ cup white wine
• 1 sprig fresh rosemary, chopped
• ½ cup fresh parsley, chopped
• ¼ cup grated Parmigiano Reggiano
• Kosher salt and black pepper to taste

METHOD:

1. In a bowl, combine flour, cocoa powder, salt, and semolina. Once mixed, lay them out on your work surface, making a well in the center.
2. Using a fork, gently whisk your eggs, then add them to the center of the well. Slowly incorporate the flour mixture into the eggs with the fork.
3. Once most of the flour is incorporated, begin working the dough by hand. Knead until smooth and supple, approximately 10 minutes. Cover and set aside for approximately 30 minutes.
4. After resting the dough, run it through a pasta machine. Make sure to fold the dough in half on the first two passes. If you don’t have a pasta machine, a rolling pin will work fine too. Once rolled to your desired thickness, cut the dough into sheets roughly 8-10 inches long.
5. Dust the sheets with semolina. If you have a pasta machine, roll them through the tagliatelle cutting attachment. If you don’t, cut them into long, thin strips with a sharp chef’s knife. Once the pasta is cut, make little nests and set them aside.
6. Clean mushrooms of any excess dirt, then cut them in half. Combine the garlic and shallot in a bowl, and set aside.
7. Place a pan over high heat. Wait approximately 30 seconds before adding the olive oil. Wait another 30 seconds, then add the mushrooms. Once they’re sweating, add the butter, as well as the garlic and shallot mixture. Lower the heat to medium, then add the parsley and rosemary. Deglaze the pan with white wine, then remove from the heat.
8. Bring a pot of salted water, approximately 3-4L, to a boil. Cook the tagliatelle for approximately 4 minutes, then strain. Reserve 1 cup of the pasta water.
9. Add the pasta and water to the pan with the mushrooms. Return the pan to the stove over high heat. Cook for approximately 2 minutes, until the sauce comes together.
10. Adjust seasoning to taste. Serve garnished with grated Parmigiano Reggiano.