Best Garlic And Parmesan Shrimp Farfalle Recipes

LEMONY SHRIMP WITH PESTO FARFALLE

Steps:

• Boil water for pasta and cook as directed to al dente.
• Pesto:.
• In a food processor, pulse together basil, garlic and a pinch of salt.
• Add pine nuts and pulse again.
• Scoop into a bowl and mix in 1/4 cup of olive oil and 1/4 cup of Parmesan. Stir gently. (If the sauce is not moist, add more oil.).
• Season to taste and add the rest of the remaining cheese. Adjust oil again, if needed.
• Squeeze juice of 1/2 - 1 lemon to pesto, to taste.
• Clean and devein shrimp.
• In a bowl add 1 tablespoons oil, juice from 1/4 lemon, pinch of salt and pepper. Add shrimp to mixture and coat.
• Heat a grill pan over med-high heat. Spray with cooking spray.
• Grill shrimp for 1 minute on each side. Once shrimp has been turned, squeeze juice from 1/4 lemon to coat.
• Remove from heat.
• Mix 1/2 of the pesto with the pasta to coat. Serve in warm bowls with shrimp served on top. Season with salt and fresh cracked pepper.
• You may sprinkle a pinch of Parmesan and/or a fresh squeeze of lemon juice to make it even more delish.
• Save extra pesto in a covered container in the refrigerator or freeze and use at a later date.

CREAMY FARFALLE WITH SHRIMP

Steps:

• 1. Prep Veggies and Herbs, set aside. Wash and drain shrimp, place on paper towel to drain and pat dry. Place olive oil in large saute skillet, brown garlic, rosemary, thyme, in saute skillet. Be sure not to burn, add in shrimp sprinkle pink sea salton top of shrimp and saute on both sides approx 2 min per side till it has a touch on golden seare on it. Remove shrimp from pan, set aside.
• 2. Start pasta, and add sea salt to the water, should be aldente. Pour in wine to deglaze pan, add in cream cheese, stir constantly with wisk till sauce begins to form. Add 2 fine cut leaves of basil Stir in cream with whisk, add fresh parmesan cheese stirring constantly, sauce will be slightly thick. Place shrimp back in to pan, turn heat down and let simmer uncovered approx 10 min.
• 3. Drain and rinse pasta (aldente), place in large pasta bowl. Pour sauce onto pasta, fold in. Add in all vegetables except basil and fold in carefully. Sprinkle fine cut basil on top, serve immediately, sprinkle parmesan on top at serving with garlic toast or bread sticks.

FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S

Steps:

• Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
• Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
• Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
• Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
• Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.

SHRIMP & FARFALLE ALFREDO

Steps:

• In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
• Drain well. Preheat oven to 350.
• Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
• Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
• Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
• Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
• In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
• Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
• Stir in shrimp. Cover and cook 2 minutes.
• Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
• Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
• At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
• If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
• If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.