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A Trip Around the World: Italian-Inspired Cuisine

Cheesy, meaty and saucy, Italian cuisine is the ultimate comfort food. And with countless cheeses, various sauce flavors and plenty of pastas, one can never be dissatisfied with a heaping plate of pasta, right? Though an Italian getaway may be the dream, fortunately, you don’t have to travel the globe to enjoy the delicious flavors of Italy. 
Moore’s Original Marinade and Original Buffalo Wing Sauce bring a twist of #MooreFlavor to these classic Italian dishes. If you’re craving a lighter pasta dish, Moore’s Shrimp Scampi Linguini certainly doesn’t disappoint and requires just 3 steps! For a creamy and savory dish, try Dixie Chik Cooks’ Buffalo Pulled Pork Fettucine. And last, but certainly not least, you can’t go wrong with a classic plate of spaghetti with a generous serving of meaty red sauce. Bon Appetit!
1 lb. jumbo shrimp, peeled and deveined 
1 tsp. salt
½ tsp. black pepper
¼ cup butter
2 tbsp. garlic, minced
¼ cup dry white wine 
2 tsp. Moore’s Original Marinade
1 tbsp. lemon juice
½ tsp. lemon zest 
2 tsp. parsley, finely chopped
12 oz. Gluten Free Linguini Noodles, cooked and drained
Parmesan cheese, if desired
  1. In a large pan, melt butter over medium heat. Once melted, add garlic and cook for 30 seconds.
  2. In same pan, add white wine, Moore’s Original, lemon juice, lemon zest and parsley and stir until bubbly. Add shrimp and stir until shrimp is fully cooked and no longer transparent. Add salt and pepper to taste. 
  3. Serve over gluten free pasta and top with Parmesan cheese if desired. 
1/2 lb. pulled pork (leftover is easiest, or go here for an easy recipe)
1/2 lb. fettuccine pasta
4 oz. cream cheese
1/3 cup chicken broth
1/2 cup whole milk
1/2 cup Moore's Original Buffalo wing sauce
1/4 cup blue cheese crumbles (a little goes a long way, so you may want to test it first using a tbsp at a time)
1 tsp garlic powder
1/2 cup bread crumbs
Fresh parsley, chopped
  1. Preheat oven to 375 degrees.
  2. Cook pasta according to package directions; drain and set aside.
  3. Melt cream cheese in a sauce pan over medium heat, add the rest of the ingredients and whisk to combine.
  4. Turn heat to medium-low and simmer, stirring occasionally to make sure it doesn't scorch, for about 5 minutes.
  5. Remove from heat; add the sauce and pork to a large mixing bowl and combine thoroughly using tongs.
  6. Pour into a prepared cast iron skillet (a casserole dish will work fine you don't have one), sprinkle with bread crumbs and bake for 20-25 minutes; until bubbly. Top with parsley.
¼ cup Moore's Original Marinade
1-½ lbs. ground round
2 tbsp. butter
½ medium onion chopped
Italian seasoning to taste
salt and pepper to taste
garlic salt to taste
1 16-oz can of tomato sauce
1 16-oz can of tomato juice
Your choice of pasta
  1. Mix marinade with ground round.
  2. In a skillet, melt the butter and sauté the onion.
  3. Add the ground round and cook until the meat is well done.
  4. Drain the fat off the meat and add the Italian seasoning, salt, pepper, and garlic salt to taste.
  5. Add the tomato sauce and can of tomato juice. Cover and simmer for 15 to 30 minutes.
  6. Serve over your choice of pasta.