Best Rosemary Shrimp Pasta Recipes

Pasta with Rosemary Shrimp Scampi image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces spaghetti
1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice

Steps:

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Nutrition Facts : Calories 530 g, Fat 134 g, Fiber 2 g, Protein 34 g

ROSEMARY SHRIMP PASTA image

Yield 6 Servings

Number Of Ingredients 10

1 Pound Pasta of your choice
1/2 Stick Butter
1 Pound Shrimp, peeled and deveined
6 Cloves Garlic, finely chopped
1 large Yellow Onion, chopped
1 28 Ounce Can of Diced Tomatoes, drained
1 Cup White Wine
1 Cup Lite Sour Cream
4 Large Sprigs Fresh Rosemary
Juice of 1 Lemon

Steps:

Cook pasta per directions, set aside. Save 1 cup of boiled water. Melt butter in a 14 inch skillet over medium heat. Add shrimp and cook over medium heat until pink, approximately 5-7 minutes. Remove shrimp and set aside. In same skillet, add garlic and onion (adding a little more butter if necessary) and saute for 2-3 minutes. Add tomatoes, wine, and rosemary (keep 3 of the sprigs whole, and break the 'leaves' of the fourth into pieces and add to skillet). Simmer over medium-low heat for 10 minutes. Add sour cream and lemon, stir thoroughly, and continue to saute for 5 minutes. Remove from heat and allow to sit until sauce thickens. Add previously saved water as necessary if sauce is too thick. Serve over pasta with parmasean cheese. Makes 6 servings.

SHRIMP PASTA WITH ROSEMARY image

Yield 2

Number Of Ingredients 8

1/2 pound shrimp, peeled, deveined, fresh or thawed
1/3 pound linguini
1/2 t fresh rosemary chopped/crushed
1 garlic clove crushed
3T olive oil
1/2 c fresh grated paremesan cheese
1/4 t salt
1 meduim yellow squash sliced

Steps:

Cook pasta according to box directions. When done, toss with 1 T olive oil. Set flame to medium. Heat large wok with 2T olive oil. Heat until oil glistens. Add shrimp, garlic, rosemary. Stir fry 1 minute. Increase heat to meduim high and add squash and salt. Stir fry until shrimp is opaque - another 5-6 minutes. Turn off flame. Add pasta to wok. Add parmesean to wok and fold in. Serve immediately.