Spaghetti Aglio e Olio with Shrimp is an amazingly delicious and easy meal. As much as I love creamy pasta, olive oil and garlic is probably my favorite. Add shrimp to it and I am a happy camper for life.

The taste is absolutely astonishing, and if you never had this simple pasta, now is the time to make it.

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Also, it is best if you serve it 5 minutes after its done because it tastes so much better. Trust me on that one.

I got to say that this whole meal is for about 6 people, but if you have pasta and shrimp lovers in your house, nobody will stick to the portion size, so make more just in case.

My family will never ever stick to portion size when it comes to pasta. We are true pasta lovers.

Our favorite dishes are Beef and Cheese Pasta, Pasta with Beef Sauce or Chicken Fettuccine Alfredo.

Traditionally, you shouldn’t add cheese, but hey, I love cheese so the addition of grated cheese doesn’t hurt anyone.

If you do not eat shrimp, please use chicken or make it plain as it should be. By the way, Spaghetti Aglio e Olio means Spaghetti with garlic and oil.

If you make Spaghetti Aglio e Olio with Shrimp, please tag me on Instagram. @sandraseasycooking #sandraseasycooking.

Yield: Serves 4

Spaghetti Aglio e Olio with Shrimp

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Simple, easy and delicious pasta with shrimp.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 tbsp. EVOO
• 3 Garlic Cloves sliced or minced
• 4 Oz per person deveined medium-sized shrimp, tail-on
• ¼ tsp. Sea Salt or to taste
• ¼ tsp. Chili Pepper Flakes or chili powder
• 1 tbsp. Dried parsley or 1/3 Cup Chopped Italian Parsley
• 1 cup of Pasta water read below
• Freshly grated cheese - Grana Padano or Parm Cheese
• 1 lb. Spaghetti linguini could work well, too + water + salt

Instructions

1. Put a large pot of salted water on to boil. Add pasta to the boiling water.  Cook according to your pasta pack. For this dish you pasta needs to be close to al dente because it will finish cooking in the skillet with the sauce.
2. Add 2 tablespoons of the oil in the big skillet or a pan, scatter the garlic in the oil and cook for about 20 seconds just to infuse the olive oil, then add shrimps. Cook another minute, shaking the pan or turning shrimps on the other side, and cook until the garlic slices are even light gold and shrimp pink and whitish. If you do not like to deshell shrimps while eating, de-shell them before cooking. HOW to clean shrimp - CLICK HERE 
3. Add just a pinch of sea salt and chili flakes/powder, as well as dried parsley.
4. Ladle in about 1 cup of boiling "pasta" water and cook rapidly for a minute or two, reducing the liquid by a third or so. Taste the sauce; add sea salt if needed to taste. Keep at a low simmer until the pasta is ready.
5. When the pasta is not quite done but very close, bring the sauce to a rolling simmer, and then pull the pasta out a pot and add it to the skillet.
6. Finish the sauce and pasta by tossing them together in the skillet over low to medium heat until the pasta is tender to the bite. If the dish is dry, incorporate more pasta water; if too saucy or soupy, reduce with higher heat and a bit more cooking. Add the parsley during tossing.
7. Grate the cheese at the very end before serving and perhaps some more parsley.

Notes

Pasta water is water that pasta cooks in. The water in which you boil your pasta makes your pasta dish more delicious, binding the sauce to the pasta, while also improving the flavor and texture of the sauce.

You would just need to scoop or ladle a cup or two before the pasta is done or reserve it so you could add it to the sauce. How much salt to add to the pot of water before cooking pasta? 4 quarts (16 cups) water. 1 tablespoon regular table salt (or 1.5 tablespoons Kosher salt) 1 pound (uncooked) dry pasta.

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If you love baked pasta, then Slow Cooker Meat Pasta is for you. If you love the food that comes out of your slow cooker, this dish is for you.

Well, if you need to run errands for a couple of hours, this dish is most definitely for you.

I rarely use my slow cooker, despite my love for slow-cooked meals.

To be honest, I am home, I work from home, and I am always here so I don’t need a meal to cook for 6-8 hours. However, from time to time I do just that.

When I know that I will have a pretty tight schedule, I prepare everything and allow my slow cooker to do its thing while I am out and about.

It’s perfect for delicious roasts, shredded meat/poultry, and of course meals like I am sharing today.

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I noticed that so many people depend on slow cookers so I wanted to share a couple that I love here with you.

You can keep this meatless if you wish, or add some smoked sausage to the sauce, or whatever, but it reminded me of baked pasta.

I love baked pasta. Well, I love any pasta for that matter. I can’t resist it! So without me yapping all day about it, here is my slow cooker meat pasta.

By the way, this was eaten in one sitting. It was that good.

If you make my tasty, family-friendly, Slow Cooker Meat Pasta, please tag me on Instagram @sandraseasycooking. You can even DM a pic of the dish you made. I would love to see it!

Thank you for all your love and support! Happy Cooking!!!

Yield: 6

Slow Cooker Meat Pasta

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Easy and simple lunch or dinner idea!

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1/4 Onion chopped
• 3 Garlic cloves chopped
• 1/2 lb. Italian Sausage without casting
• 1/2 lb. Ground Beef
• 1 teaspoon dried Parsley
• 1 teaspoon dried Basil
• 1 teaspoon dried Oregano
• 1 teaspoon smoked Paprika
• Salt and ground Black Pepper to taste I couple of pinches until you reach the taste that you want
• 1 Tbsp. Tomato Paste
• 1 can Fire Roasted tomatoes chopped
• 1 cup Marinara Sauce
• 3 cups Pasta uncooked (I used Penne, but elbow macaroni or similar could be used)
• 1/2 cup Ricotta cheese
• 2 cups Shredded Cheese I used Cheddar, Parmesan and Mozzarella Blend
• 1 1/2 cups Water

Instructions

1. Add oil in a skillet/pan and saute chopped onion for a minute or so on a medium high temperature.
2. Add garlic and stir to infuse oil with garlic, then add Italian sausage and ground beef.
3. Add spices and seasoning, and stir. Break the meat while stirring. Meat needs to be completely cooked. You do not need to add too much salt because the tomato paste and marinara sauce are already seasoned well.
4. Add tomato paste, fire roasted tomatoes, and marinara sauce. Stir very well. When it starts to bubble, turn the heat off and cover the skillet.
5. Turn the slow cooker on and start layering as you would layer lasagna.
6. First add a ladle of the sauce, then add a couple of tablespoons of ricotta cheese, following with 1 1/2 cups of uncooked pasta.
7. The second layer, on top of the uncooked pasta, adds 1 more ladle of the sauce, ricotta cheese, and shredded cheese.
8. Add 1 1/2 cups of uncooked pasta on top, then pour over the rest of the sauce.
9. Pour 1 1/2 cups of cold water and add ricotta cheese. At this point, try to spread a cheese and work with a fork in between the pasta to slightly combine it all.
10. Top it all with remaining shredded cheese. Cover and cook on high for about 1 1/2 to 2 hours or until the pasta is cooked You may cook it on slow for up to 3 hours or until the pasta is cooked.

Notes

You may prepare everything and store in the fridge overnight until you are ready to cook. You can cook pasta prior and the dish will be done in 20 to 30 minutes. When it's done just keep it on warm to perfect until ready to be served.

No, pasta was NOT mushy or overcooked. I had a feeling that this question would come sooner or later so I am answering it now. You can see on my pics that the pasta is not falling apart.

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Simple, Tasty, and Easy Skillet Lasagna with Beef and lots of delicious cheese!!!

Who doesn’t love cheesy lasagna, right? However, this way you can save yourself some time and be done in 30 minutes or less.

If you multitask like me, this meal is done in 35 minutes, especially using this amazing ceramic skillet by Ceramcor Xtrema where meals taste better, healthier and it cooks much faster.  

I said that Xtrema skillet is one of my favorite cookware, however, you can most defiantly use something like Cast Iron Dutch Oven with a lid, or similar to that. As long as it’s ocean safe you can use it.

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This is 100% my kind of meal. Sometimes I would add spinach or kale, but that is up to you to make those decisions. Let me tell you this is pretty darn delicious with spinach and beef.

I just love this combo as well as my family. Usually, I made this in large quantities so we have leftovers.

However, if you don’t eat red meat, you can substitute it with chicken sausage or ground turkey. I’ve made it with ground turkey many, many times and loved it.

With that being said, if you do not eat meat at all, use mushrooms and greens to make vegetable skillet lasagna.

From time to time we enjoy making chicken or shrimp alfredo lasagna with different times of noodles, or cheese and spinach which is one of my daughters’ personal favorite.

Possibilities are truly endless!

IF YOU MAKE my Easy Skillet Lasagna, please tag me on INSTAGRAM @sandraseasycooking using hashtag #sandrasasycooking.

You can watch it on my youtube channel, along with a lot of other videos.

I would love to see all your delicious creations and share them with my readers as well. Thanks so much for all your love and support!

Yield: SERVES 6

Easy Skillet Lasagna

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Simple, tasty, and easy Beef Skillet LAsagna

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Ingredients

• 1 tbsp. Olive Oil
• 1/2 Onion chopped
• 1 lb Ground Beef 80/20
• 1 tsp. Salt
• 1 tsp. Ground Black Pepper
• 1 tsp. Italian Herbs Blend
• 1 tsp. Sage
• 3 Garlic cloves chopped
• 2 cups Pasta Sauce Meat, Marinara, Traditional, etc.
• 2 cups Water
• 1/2 lb Pasta I used wide noodles
• 2 tbsp. Grated Italian Cheese Blend
• 6-8 Scoops Ricotta Cheese
• 1 tbsp. Shaved Parmesan Cheese
• 2-3 tbsp. Shredded Italian Cheese Blend

GARNISH:

• 1 tbsp. Fresh Parsley for garnish
• 1 tbsp. Shaved Parmesan cheese

Instructions

1. Heat the skillet to medium-high, then turn the heat down to medium-low. Add Olive oil.
2. Add chopped onion, and stir. Cook for a minute, just to get them to soften.
   Add ground beef and cook until the beef is completely cooked. If you are using a higher percentage of fat in ground beef, now it’s the best time to take out excess fat.
3. Add seasoning; salt, ground pepper, Italian dried herbs, and sage. Stir well! Add chopped garlic cloves, stir.
   Pour any pasta sauce that you desire, then stir in about 2 cups of water. IF you have more pasta and a bigger/deeper skillet, add about 1/2 cup more sauce and water.
4. Add noodles, and mix to coat, then add Grated Italian Cheese Blend. Cover and allow it to cook under the lid at a LOW temperature for 13 to 15 minutes or until the pasta is completely cooked.
5. Take the lid off, then add Ricotta Cheese and Shaved Parmesan Cheese, then cover and cook for 5 minutes under the lid.
6. Take the lid off and add Shredded Italian Cheese Blend, cover and cook under the lid for 3 more minutes or until the cheese is completely melted.
   

Garnish and enjoy!

Notes

You can use ground turkey instead of beef. Add more or less cheese. I liked this way, but if you love cheese, add more.

Noodles, macaroni, broken lasagna noodles whatever you have will work, HOWEVER, the cooking time of the noodles but vary. Wide noodles cook pretty fast.

If you have a bigger skillet and deeper you can add the whole pound, but otherwise, stick to half a pound. This could be in the fridge for up to 5 days and in the freezer for 3 months.

Of course, make sure to seal it very well. I FORGOT TO ADD “important factor” IN THE VIDEO: Start Cooking this on medium-high, then lower it to medium-low. This type of skillet (Ceramic skillet) keeps the temperature even, so you do not cook on HIGH. It gets the job done beautifully at a lower temperature. You can also bake it (375F) instead of keeping it on the stovetop.

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