Pasta recipes

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

A lush Cajun-style cream sauce loaded with shrimp, crawfish tails, and oysters simmered in white wine, sour cream, and fresh herbs. Serve over pasta or rice for a Louisiana-worthy feast.

Indian kheer vermicelli pudding made with butter-toasted noodles, simmered milk, raisins, slivered almonds, and a finishing cream pour. A classic South Asian dessert served chilled.

Gnocchi al Gorgonzola with a creamy sauce of melted Gorgonzola, butter, Parmesan, and warm cream. A rich Italian classic that comes together in minutes.

Plump shrimp and 8 cloves of boiled-then-sauteed garlic in a thick Parmesan cream sauce over linguine. The garlic gets boiled first to turn it mellow and sweet, then sauteed for nutty depth. Ready in 30 minutes.

Butter, cream, and two cheeses melt together in this thick, silky Alfredo sauce that coats every strand of pasta with the kind of indulgence that makes Italian restaurants nervous.

Bagna Cauda pasta sauce with 15 garlic cloves, anchovies, roasted garlic, and cream, reduced and tossed with ziti and carrot matchsticks. A rich Piedmontese-inspired pasta in 40 minutes.

Sauteed shrimp in a honey cream sauce with white wine, Roma tomatoes, and fresh basil, served over fettuccine. A restaurant-quality pan sauce in under 30 minutes.

If you're having friends over for dinner, try this succulent chicken dish that will have them complementing the chef!

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Cajun crawfish fettuccine in a rich cream sauce with onion, celery, scallions, and a kick of cayenne. A Louisiana-style pasta dinner ready in 25 minutes.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

This authentic Indian butter chicken recipe saves time using cooked chicken enveloped in an incredibly creamy authentic homemade curry sauce.

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.