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Tuesday, March 15, 2022

Creamy Alfredo Lasagna Soup ala ~DKBB~

Creamy Alfredo Lasagna Soup ala ~DKBB~
(original recipe from
½ lb. ground Italian sausage
photo from
1 small onion, chopped
8 oz. sliced cremini mushrooms
2 cloves garlic, minced
4 cups baby spinach, stems removed
5 cups chicken broth
5 lasagna noodles, broken into smallish pieces
1 tsp. dried oregano
½ tsp. dried basil
3 Tbsp. butter
3 Tbsp. flour (I use Wondra)
1 cup milk
½ to 1 cup grated Parmigiano Reggiano cheese
1 piece rind from Parmigiano Reggiano cheese (optional)
  • Brown sausage in large cooking pot over medium heat.
  • Add onions and mushrooms, cooking another 5-6 minutes over medium-low heat.
  • Add spinach and garlic, cooking for 1 minute while stirring.
  • Add chicken broth and simmer for 5 minutes.
  • Add oregano and basil and broken lasagna noodles, stirring well, and bring to a low boil.
  • Cook for 10-12 minutes or until noodles are tender.
  • Meanwhile, in a heavy saucepan over medium-low heat melt butter; whisk flour into melted butter and continue cooking for 1 minute, whisking constantly until mixture is bubbling.
  • Slowly whisk in milk until mixture is smooth and thickened, about 3-5 minutes.
  • Turn off heat and slowly whisk in cheese; when cheese is fully incorporated and mixture is creamy, slowly whisk into soup mixture.
Serve with garlic bread or a hearty artisan bread.

Saturday, March 5, 2022

Cajun Shrimp Pasta ala ~DKBB~

 Cajun Shrimp Pasta ala ~DKBB~
(original recipe from

1 lb. medium frozen shrimp (tails on)
2 Tbsp. Cajun seasoning (divided)
2 Tbsp. lime juice (divided)
½ tsp. garlic powder
8 oz. uncooked fettuccine
2 Tbsp. olive oil (divided)
2 Tbsp. butter (divided)
½ large (red) onion, cut in half and thinly sliced
3 small bell peppers (any colors) OR 1 large bell pepper (any color), thinly sliced
½ tsp. salt
¼ tsp. pepper
⅛ to ¼ tsp. cayenne pepper
2 Tbsp. flour
3 to 4 garlic cloves, minced
1½ cups chicken broth
½ cup heavy cream
1 14 oz. can fire-roasted tomatoes, well drained
½ cup grated Parmigiana Reggiano cheese
  • Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.
  • Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.
  • Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.
  • To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.
  • Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.
  • Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.
  • Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.
  • Taste and season with additional salt, pepper, and/or cayenne pepper as desired.
  • Serve with a garnish of grated Parmigiana Reggiano cheese.
NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.