• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
• 4 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 (8-ounce) bottle clam juice
• 3 tablespoons lemon juice
• 3 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley
• 4 tablespoons unsalted butter, softened

Shrimp Piccata Pasta

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BREADCRUMBS

• 1 tablespoon olive oil
• ½ cup panko breadcrumbs
• Flaky salt, such as Maldon or Jacobsen

PASTA

• Kosher salt
• ¾ pound spaghetti
• 1 cup chopped walnuts
• ¼ cup olive oil
• 4 cloves garlic, chopped
• One 2-ounce can anchovy fillets
• 1 teaspoon crushed red pepper flakes
• ¾ cup chopped flat-leaf Italian parsley
• Freshly ground black pepper
• Grated Pecorino Romano cheese, for serving

Spaghetti Antalina

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• Kosher salt
• ¾ pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry vermouth
• ½ cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• ¼ cup chopped flat-leaf Italian parsley
• ¼ cup fresh basil chiffonade

Pasta with Shrimp in Tomato Cream

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• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• salt and pepper to taste
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
• 1 onion, chopped fine
• 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½ teaspoon anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Spanish-Style Toasted Pasta with Shrimp

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• 3    large lemons
• 1    pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed
• 1    pound (454 grams) small pasta (see headnote)
• ½    cup (120 ml) extra-virgin olive oil
• 1    pound (454 grams) large shrimp, peeled and deveined Fine sea salt and freshly ground pepper
•     Cayenne pepper
• 2    tablespoons unsalted butter
• 2    tomatoes, cored and cut into ½-inch pieces (save the juice if possible)
• ½    cup (20 grams) chopped fresh dill
• ½    cup (20 grams) snipped fresh chives

Pasta with Shrimp, Lemon, and Herbs

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• Meatballs
• 3/4 pound ground chicken
• 2 tablespoons panko breadcrumbs
• 2 tablespoons grated Pecorino Romano cheese
• 1 clove garlic, finely chopped
• 1 large egg, shisked
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon kosher salt

Pasta and Sauce

• Kosher salt and freshly ground black pepper
• 3/4 pound mezze rigatoni
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 large head escarole, cut into 1-inch-wide ribbons
• 1/4 cup grated Pecorino Romano cheese, plus more for serving

 Pasta with Mini Meatballs & Escarole

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• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt, plus more to taste
• 2 tablespoons olive oil
• 4 tablespoons lemon juice, divided
• 1/2 cup orzo pasta, cooked according to package directions and drained
• 2 cups mayonnaise
• 1/4 cup coarse grainy mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled feta cheese
• lemon wedges, for garnish

Shrimp and Orzo Salad

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• 1 cup ricotta cheese
• 1 cup creme fraiche
• 1 egg
• 1 cup grated Pecorino Romano cheese
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon roughly chopped fresh oregano
• 1 pound sweet or spicy Italian sausage, casings removed
• One 28-ounce can plus one 14-ounce can diced San Marzano tomatoes
• 1 pound ziti
• 5 ounces baby spinach
• ¾ pound mozzarella, cut into ½-inch pieces

Baked Ziti with Creme Fraiche and Spinach

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• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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