Best Spicy Grilled Shrimp And Asparagus Fettuccine Recipes

SPICY GARLIC SHRIMP WITH ASPARAGUS

Steps:

• In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
• Add shrimp and mix until covered with sauce; set aside to season.
• Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
• Drain, and immediately cool down in ice water; drain well.
• Heat oil in a large skillet over a high heat.
• Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
• Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
• Add shrimp mixture to skillet.
• Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
• Serve immediately with hot Jasmine rice & chopped cilantro(if desired).

SPICY SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

SPICY GRILLED SHRIMP

Steps:

• Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.
• Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

SHRIMP PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

SPICY GARLIC SHRIMP WITH FETTUCCINE

Steps:

• In small saucepan, whisk together white wine with juice of 1/2 lemon, lemon pepper, oregano, basil, and thyme. Reduce over medium-low heat down to about 1/2 cup.
• In skillet, sauté garlic in 1/2 stick butter for about 4 minutes.
• Add red chili pepper flakes to garlic/butter mixture and sauté for about 1 minute.
• Add shrimp to skillet, cook until pink, about 5 minutes.
• Remove shrimp from pan, reserving leftover liquid.
• Add liquid from skillet to saucepan, whisking thoroughly, and raise heat to medium.
• Add 1/2 stick butter, sliced, to saucepan, continuing to whisk until melted.
• In separate ramekin or very small bowl, whisk together corn starch with small amount of half and half until smooth. Add to saucepan, continuing to whisk until entire mixture is smooth and begins to thicken.
• Add half and half to saucepan, continuing to whisk until thickened to desired consistency.
• Add to fettuccine, tossing until coated.
• Serve fettuccine on a plate, topped with sautéed shrimp.

GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER

Steps:

• Preheat grill.
• Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
• Rinse shrimp and pat dry with paper towels, set aside.
• Snap off and discard woody bases from asparagus.
• Cut asparagus diagonally into 2-inch pieces.
• In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
• Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
• Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
• Bring up opposite edges of foil and seal with a double fold.
• Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
• Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
• Serve over pasta or rice, drizzle with juices from foil packet.