It has almost been an entire year since lockdowns and restrictions began and some are still in place, with most restaurants limiting guests cooking at home has increased to record numbers. To impress that special someone in your life we are bringing you special recipes from Barilla that will turn your home into a gourmet restaurant.

These delicious and easy pasta recipes are a great way to transform any regular Friday night into a memorable date-night-in with your favorite person, friends, family or to just treat yourself. In addition to these recipes, we’re also including a special dessert recipe using  Collezione Bucatini.

Barilla Linguine with Shrimp and White Wine (above)

Serves: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients
1 box Barilla Linguine

3 cloves garlic, thinly sliced

1 cup zucchini, sliced

3 tablespoons butter

4 tablespoons Extra Virgin Olive Oil

1 ¼ cups shrimp, peeled

1 Chile de árbol, chopped (optional)

Salt and pepper to taste

10 stems fresh chives, diced

Directions

1. Bring a large pot of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 9 minutes, stirring occasionally. Drain well. Reserve pasta.
3. Heat the oil in a pan.
4. Cook the garlic to a golden brown and sauté the shrimp, and then add the zucchini, the chile, the wine and season with salt and pepper.
5. Remove the pan from heat once the sauce comes to a boil.
6. Combine the cooked pasta with the sauce while still hot and serve.

Barilla Purple Linguini (above)

Serves: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1 box Barilla Linguine 

½ red onion, chopped

3 cups of cauliflower florets, (purple if possible)

2 dried plums

Salt and black pepper, to taste

4 tablespoons Extra Virgin Olive Oil, divided

2 cups red purple cabbage, shredded

½ cup cabernet

1 cup beef broth

¾ cup bacon, rendered

½ cup Parmigiano, grated

Directions

1. Bring a large pot of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 6 minutes, stirring occasionally. Drain well. Reserve pasta and some pasta water.
3. Sauté dried plums with 1 tbs of olive oil over high heat for one minute, season with salt and set aside.
4. Meanwhile sauté onion with 3 tbs olive oil about four minutes or until translucent.
5. Add cabbage and sauté over high heat for three minutes, add cauliflower and wine and keep cooking for an additional 3 minutes.
6. Add broth, bring to simmer, season with salt and pepper.
7. Toss the cooked pasta with cabbage mixture and some reserved cooking water for an additional 3 minutes.
8. Turn off fire and stir in plums and cheese.
9. Serve with crispy pancetta over the top and enjoy!
   

Angel Hair With Mussels In Chipotle Sauce

Serves: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

1 box Barilla Angel Hair 

2 pounds mussels, fresh

8 ounces half and half cream

2 small cloves shallots, chopped

5 teaspoons butter

1 can Chipotle (7 ounces)

3 cloves garlic, chopped

Salt to taste

Directions

1. Bring a large pot of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 4 minutes, stirring occasionally. Drain well. Reserve pasta.
3. In a large saucepan put the butter in low heat until it melts and add the chopped shallot, once it changes color add the mussels, 1 tbsp chipotle, cover and simmer in low heat until they open.
4. Once they are all open take them out and reserve on a side, (be sure to get rid of the ones that did not open because they might be not too fresh)
5. Go back to the saucepan with the remaining broth and add the half and half cream, incorporating with the help of a whisk until it thickens.
6. Add the cooked pasta to the chipotle sauce and check the spice, you can always add more chipotle, do not let it get dry.
7. Take the mussels out of their shell and put them into the pasta out of the heat. Reserve 4 pieces for decoration.
8. Serve and enjoy!
   

Barilla Collezione Bucatini Sweet Crocchette with Various Spreads

Serves: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

1 box Barilla Collezione Bucatini

8 ounces of butter

6 ounces of sugar

1 teaspoon of lemon zest

1 quart of milk

7 ounces of All Purpose flour

1 teaspoon of fine sea salt

Breadcrumbs

Vegetable oil

Chocolate sauce and/or fruit compote (for topping)

 Directions

1. Place a pot of water to boil. Cook pasta for 15 minutes, drain and chop the pasta roughly to a length of ½ inch.
2. Meanwhile, make a béchamel sauce by cooking flour and butter in a saucepan for five minutes and gently stirring in boiling milk.
3. Add sugar and salt. Stir in pasta.
4. Scoop mixture into 1.6 oz balls with an ice-cream scoop. Refrigerate well.
5. Coat with flour, egg and breadcrumbs and deep fry in vegetable oil. Top with melted chocolate sauce and/or fruit compotes and serve. Enjoy!