Pasta is a comfort food for many, try some of the following recipes below for some delicious pasta!

Creamy shrimp pasta with sun-dried tomatoes

Ingredients

• ½ lb. (8 oz.) spaghetti noodles

• 2 tablespoons olive oil

• 1 lb. white shrimp, peeled and deveined

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons butter

• 1 tablespoon garlic, minced

• ¼ cup sun-dried tomatoes

• 1 teaspoon all-purpose flour

• 1 cup heavy cream

• ¼ cup Parmesan cheese, grated

• 3 cups baby spinach

• 2 tablespoons fresh basil, finely sliced

Directions

• Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm), about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.

• Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.

• In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.

• Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.

• Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.

• Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.

Creamy salmon pasta

Ingredients

• 1 pound dry pasta, spaghetti, fettuccine, or linguine

• 2-3 pieces salmon fillets, about 2-inches wide (1 pound)

• ½ teaspoon salt (or to taste)

• ½ teaspoon ground black pepper (or to taste)

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 medium onion, diced

• 1 tablespoon garlic, finely chopped

• ½ tablespoon cornstarch (or all-purpose flour)

• 1 cup heavy cream

• 2 tablespoons white wine

• 1 teaspoon Italian seasoning

• ⅓ cup Parmesan cheese, grated

• 2 tablespoons fresh parsley, finely chopped

• 1 lemon, sliced into wedges

Directions

• Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.

• Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.

• In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate and use 2 forks to shred it into flakes.

• Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.

• Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.

• Return the cooked shredded salmon to the skillet and toss in the creamy sauce over to coat.

• Add cooked spaghetti into creamy salmon sauce and toss well to combine.

• Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.