GARLIC SHRIMP PASTA RECIPE
Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavors! It's so quick and easy, and perfect for a weeknight dinner as it's ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!
Provided by Diana
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
- In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
- Continue to cook the shrimp until it's pink. Do this in batches if you're worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
- In the same pan, melt butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.
- Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.
- Toss the pasta with the sauce until it's well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 4 g, Protein 29 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 343 mg, Sodium 1411 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SHRIMP BROTH AND PASTA
This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
- Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.
CREAMY SHRIMP PASTA PRIMAVERA
This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.
Provided by Littlechef
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
- Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g
CREAMY FRAGRANT SEAFOOD PASTA
An easy and satisfying pasta dish, with a fragrant taste of smoked salmon and prawns, and a touch of herbs.
Provided by velinap
Time 20m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Cook the pasta according to packet instructions.
- In a pan, add around 1 tablespoonful of olive oil and gently sweat the finely chopped garlic for a couple of minutes. Once the garlic has softened and released its fragrance, add the double cream. Let it heat up.
- Add the salmon, roughly torn or cut into pieces. Cook for a couple of minutes until the salmon has turned opaque, stirring frequently. Then add the prawns. Cook for another 5-6 minutes.
- Add the olives, cut or left whole. Season with pepper but don't add salt as the salmon and olives are salty enough. Let it cook for another couple of minutes or until the sauce thickens.
- Right before taking it off the heat, add about half a teaspoonful of finely chopped dill and parsley (you could use dried).
- Mix the sauce with the drained pasta and serve.
CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
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