Last week, I shared a recipe shared with me from Pasta Fits called One Pot Chicken Chili Pasta.

This week, I’m going to share another recipe from Pasta Fits called Linguine with Shrimp.

I like how this recipe is quick to make and only has 5 ingredients. This would be an easy weeknight recipe that the whole family would enjoy — and it includes all you need for a meal: pasta, veggies, and shrimp!

5 from 1 vote

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Linguine with Shrimp

Prep Time

30 mins

 

Light and delicious linguine with shrimp and pesto meal

Course: Main Course

Servings: 4 people

Author: Pasta Fits

Ingredients

• 4  oz.  linguine
• 12  oz./2 handfuls green beans  trimmed
• 1 ½  cups/6 oz. prepared carrot “coins”  ¼” thick
• 12  each/4 oz. medium shrimp
• 3  TBSP/1 ½ oz. basil pesto

Instructions

1. Bring one large pot and a medium saucepan of salted water to a boil. Cook the linguine in the large pot according to package directions. Drain and reserve.

2. In the small pot, cook the green beans for 2 minutes. Then add the carrots and cook for about 5 more minutes, or until the vegetables are crisp tender. Drain and reserve.

3. Heat a medium saucepan over medium heat. Add 2 TBSP water and the shrimp. Sprinkle with salt and pepper.

4. As soon as the shrimp start to turn pink, turn them over and cook another 30 seconds (there should be a little water still left – if not, add a touch more).

5. Add the pasta and reserved vegetables and toss with the pesto. Heat through and divide between 4 bowls.

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Comfort Food at its Best!

I’m sure you want something comforting with all this coronavirus talk. This recipe looks to me to be a perfect comfort-food recipe. But I love chili, and I love pasta; so I think a mix of the two things is perfect!

I also love that it is one-pot meal. It has a ton of veggies, protein, and some pasta. Pasta Fits shared this recipe with me, and I thought I would pass it on to you in case you are looking for a one-pot comfort food recipe. Next week, I’ll share another one of their comfort food recipes that is nutritious!

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

**Tammy from Creative K Kids (Blog)**
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• Please link up to three food-related posts that have never been linked up here before.  Posts containing alcohol also will not be pinned.
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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
• By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.

Pasta Fits asked if I could share some of their recipes that are perfect for parties, but I wasn’t able to share them in time for the big game.

However, appetizers are always good. These two recipes could even be the main dish for a meal! The one recipe is Crispy Ravioli with Marinara Dipping Sauce, and the other recipe is Mini Meatball Pasta Cups.

I especially like the Crispy Ravioli recipe because it is easy to make! Look at the recipe below:

5 from 1 vote

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Crispy Ravioli with Marinara Dipping Sauce

Prep Time

15 mins

Cook Time

15 mins

 

Baked, breaded ravioli

Course: Appetizer

Servings: 8 servings

Ingredients

• 1/2  lb.  cheese ravioli
• 1  cup  bread crumbs
• 3  tbsp.  grated Parmesan cheese
• 1/4  tsp.  each salt and pepper
• 1/4  tsp.  each garlic powder paprika and dried oregano
• 1/3  cup  all-purpose flour
• 2  eggs beaten
• 2  tbsp. finely chopped fresh basil
• 1  cup  marinara sauce warmed

Instructions

1. Cook ravioli according to package directions. Drain well. Arrange in single layer on tray; let cool completely.

2. Preheat oven to 425˚F. Lightly coat large baking sheet with cooking spray. In shallow bowl, stir together bread crumbs, Parmesan, salt, pepper, garlic powder, paprika and oregano.

3. Dredge ravioli in flour and shake off excess. Dip in beaten egg; coat with bread crumb mixture. Transfer to greased parchment paper­–lined baking sheet, spacing about 1-inch apart in single layer. Lightly coat tops with cooking spray.

4. Bake for 12 to 15 minutes or until golden brown and crisp. Sprinkle with basil. Serve with warmed marinara sauce for dipping.

Recipe Notes

Add 1/4 tsp. chili flakes to bread crumb mixture for a spicy addition. Makes 8 servings.

A Pasta Fits original recipe.

I would like to make these Mini Meatball Pasta Cups for a main meal. It sounds delicious!

5 from 1 vote

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Mini Meatball Pasta Cups

Prep Time

25 mins

Cook Time

15 mins

 

This mini meatball appetizer version of pasta and meatballs is fun for kids and adults alike. The meatballs are made with ground chicken, but you can experiment with ground turkey or pork.

Course: Appetizer

Servings: 12 servings

Ingredients

• 5  7.5 oz. lasagna noodles
• 8  oz.  extra-lean ground chicken
• 1  egg
• 1/4  cup bread crumbs
• 3 tbsp. finely chopped fresh parsley divided
• 1  clove  garlic minced
• 2 tsp.  Worcestershire sauce
• 1/4 tsp.  each salt, pepper, and dried oregano
• 1/2 cup  tomato sauce
• 1/2  cup shredded part-skim mozzarella cheese
• 3  tbsp. grated Parmesan cheese

Instructions

1. Cook lasagna noodles according to package directions. Drain and let cool completely; cut into 24 (3-inch) squares. (Reserve scraps for another use, such as adding to soups.)

2. Preheat oven to 400˚F. Combine chicken, egg, bread crumbs, 1 tbsp. parsley, garlic, Worcestershire sauce, salt, pepper and oregano. Shape and roll into 24 mini meatballs.

3. Lightly grease 24-cup mini muffin pan. Cut small slits into each corner of lasagna noodle square. Fit squares into muffin cups. Place meatballs inside and top evenly with tomato sauce, mozzarella and Parmesan.Bake for about 15 minutes or until meatballs are cooked through and cheese is melted. Sprinkle with remaining parsley before serving.

4. Bake for about 15 minutes or until meatballs are cooked through and cheese is melted. Sprinkle with remaining parsley before serving.

Recipe Notes

A Pasta Fits original recipe.

 

Thank you, Pasta Fits for letting me share these recipes! I hope you can try them out.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

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• Please link up to three food-related posts that have never been linked up here before.  Posts containing alcohol also will not be pinned.
• Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
• By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.

Today is the day I get to share the favorite recipes linked up to the Tasty Tuesday parties in January.

No Sugar Date Oatmeal Bars from Treat & Trick had the most views from January 7th’s party.

There were so many posts that had the same number of view from January 14th’s party. I chose these two posts to be featured from that party:

• Chicken Bacon Ranch Casserole from CincyShopper
• Cheesy Spinach Bake from NancyC

Lemon Poppy Seed Butter Bundt Cake from Faith, Hope, Love & Luck had the most views from January 21st’s party.

3 different recipes had the most views for January 28th’s party:

• Chocolate Chip Bar Cookies from Walking on Sunshine
• Game Day Recipes for the Air Fryer from Mommy Hates Cooking
• Ground Beef Dinner Recipes from Organized Island

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

**Tammy from Creative K Kids (Blog)**
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**Audrey from That Recipe (Blog)**
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• Please link up to three food-related posts that have never been linked up here before.  Posts containing alcohol also will not be pinned.
• Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.

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• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
• By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.

I love a good chocolate eclair cake.

I published this recipe three years ago, and since then I have changed hosts a couple of times. I also have changed recipe plugins. I decided to make this recipe for some guests that we had, and I only had the recipe (I thought) here on my blog. However, the recipe had disappeared. I had the pictures, but not the actual recipe. When I came to fix it, I found it in some of my files.

Through all of the searching, I pulled out my grandma’s recipe boxes, and found her recipe. It says that she got this recipe from my aunt. Recipes that are handed down in the family are special!

The fudgy topping and pudding filling is perfection! We think the french vanilla pudding is better than using regular vanilla pudding. The homemade fudge topping beats canned frosting for sure! It’s a dessert that all ages love and can feed 15-20 people.

Here is how I made our Chocolate Eclair Cake:

5 from 1 vote

Print

Chocolate Eclair Cake

Servings: 15

Ingredients

For Pudding

• 2 3 ounce packages instant french vanilla pudding mix
• 2 cups milk
• 1 8 ounce container frozen whipped topping, thawed
• 1 16 ounce package chocolate graham crackers

For icing

• 6 tablespoons milk
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cup white sugar
• 4 1/2 tablespoons butter
• 1 1/2 teaspoon vanilla extract

Different icing recipe

• 2/3 c. milk
• 6 tbsp butter
• 1/2 tsp. salt
• 1/2 c cocoa
• 2 tsp. vanilla
• 1 c. sugar (white/granulated)

Instructions

1. In a large bowl, combine pudding mix and 2 cups milk; mix well. Fold in whipped topping. Put in refrigerator for 5 minutes.

2. In a buttered 9″ x 13″ inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4. To make topping: In a medium saucepan over medium-high heat, combine milk, cocoa and sugar and allow to boil until sugar is not grainy. I was stirring almost constantly so that it would not burn, so it was almost boiling for 3-5 minutes and then boiling for a couple of minutes. It may need less time if your icing gets to a rapid boil quickly. Watch carefully and stir so that it does not burn. Remove from heat and add butter and vanilla. Mix well and cool.
5. Carefully spread icing over graham cracker layer and refrigerate until set; serve.

Recipe Notes

I followed most of the recipe found here for the first set of instructions for the chocolate icing:
http://allrecipes.com/recipe/17172/chocolate-eclair-cake/

The second set of ingredients for the chocolate icing was from my grandma’s recipe. Her directions say to bring the ingredients to a boil and stir until smooth. Cool before putting on cake. I did not boil the ingredients for long. Once they got to a good boil, I turned it off and let it cool.

Just use one of the chocolate icing recipes.

The selling point for me is that chocolate eclair cake can be made the day before you need it. In fact, it tastes better if you make it 24 hours before you want to eat it. A couple of weeks ago, I had guests over for Sunday dinner. I made my Baked Ziti recipe a couple of days before and made the Chocolate Eclair Cake the day before. Sunday was stress-free and the meal was delicious!

One wonderful feature of Chocolate Eclair Cake is that it can be made so many different ways. Chocolate pudding could be made instead of vanilla pudding. Chocolate graham crackers could be used instead of honey graham crackers. Both flavors of pudding could be used as there are 2 layers of pudding, and it would be fun to make a checkerboard pattern using both flavors of graham crackers. Instead of making the icing, store-bought frosting could be used. The frosting would just have to be warmed up in the microwave and spread on top of the cake.

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

• PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.

**Tammy from Creative K Kids (Blog)**
Pinterest/Facebook/Google+/Twitter/Instagram

**Audrey from That Recipe (Blog)**
Pinterest/Facebook/Google+/Twitter/Instagram 

**Lisa from Blogghetti (Blog)**
Pinterest/Facebook/Twitter/Instagram

• Please link up to three food-related posts that have never been linked up here before.  Posts containing alcohol also will not be pinned.
• Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.

<div align="center"><a href="https://creativekkids.com/category/tasty-tuesdays/" title="Creative K Kids"><img src="https://creativekkids.com/tasty tuesdays.jpg" alt="Creative K Kids" /></a></div>

• As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
• Creative K Kids is not responsible for stolen images or the mis-use by others who have found your image through CreativeKKids.com.
• By linking up, you agree to let any of the hosts or co-hosts  use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
• If you would like to receive an email reminding you to link up to this party, please click HERE and add your email address to the list! I will only send you an email about linking up to this party.