Best Wins Shrimp And Spaghetti Recipes

SIMPLE GARLIC & BUTTER SHRIMP WITH SPAGHETTI (SHRIMP SCAMPI)

Simple Garlic & Butter Shrimp with Spaghetti (Shrimp Scampi) image

Provided by Christina Conte (Christina's Cucina)

Number Of Ingredients 8

Ingredients

1 lb of good quality, fresh or frozen RAW shrimp (shelled, deveined, cleaned with the tail left on)
2 tbsp extra virgin olive oil
3 tbsp good quality butter, like Kerrygold
3 to 5 cloves of garlic, minced
1 tbsp finely chopped parsley (fresh is best, if not use frozen or 1/2 tsp of dried)
salt and pepper
dash of white wine or water from the cooked pasta
1 lb spaghetti (I highly recommend De Cecco- it makes a huge difference)

Steps:

Cook the spaghetti as directed on the box. While it is simmering, make the shrimp and sauce.
Rinse, then dry the shrimp in paper towel.
Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley.
Turn the heat up, then add the shrimp.
The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper.
Add a little white wine (or water from the pasta that's cooking), and the other 2 tablespoons of butter.
Stir well and remove from heat. Cover to keep warm until the pasta is ready.
Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to coat the pasta.
Serve immediately.

Nutrition Facts : Calories 494 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, ServingSize 1 bowl, Sodium 0 grams sodium, Sugar 0 grams sugar

SHRIMP SPAGHETTI

Shrimp Spaghetti image

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Provided by Rita

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 30m

Yield 1

Number Of Ingredients 7

Ingredients

4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 lemon, zested; zest cut into thin slivers
10 uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

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.
While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g

LEMON SPAGHETTI WITH SHRIMP

Lemon Spaghetti with Shrimp image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried

Steps:

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.