what's the best recipe for shrimp pasta?

Question

i love shrimp and pasta and i would like to know what's the best recipe for shrimp pasta or seafood pasta.
plz share your secret recipe with me!

Answer 1

Boil a box of spaghetti.
Add 1/2 to full bottle of Italian dressing. (depending on your taste)
Add small pieces of broccoli and tomatoe
Add your shrimp.

This is so easy to make and is very delicious. I make often for friends and co-workers and they love it.

Answer 2

Shell, clean and de-vein the shrimp, if necessary.

Cook the pasta of your choice, according to package directions. I like angel hair.

While the pasta is cooking, heat a frying pan on medium heat.

Once the pan is hot, melt some butter (real butter). Add grated onions or chopped garlic, or both, as you prefer. I use garlic only.

If you want to add minced red or green peppers (I don't like them), go ahead. You could add finely chopped broccoli, too.

When the onions and/or garlic have sauteed a bit, add the shrimp.

You may also pour in the dry white wine of your choice, if you like. I don't care for the flavor wine adds, but some do.

Cook the shrimp, and when they are almost done (they will turn opaque, instead of translucent), pour in some lemon juice. I like a lot of lemon juice. I use the strained juice of fresh lemons, but bottled lemon juice is fine, too. Continue to cook until hot, and the shrimp is cooked through. Add more butter if you think it is necessary. Let it melt and heat.

Drain the pasta when it is done.

Put the pasta on plates, and spoon the cooked shrimp and lemon/butter/garlic/onion sauce over the pasta.

Serve with a tossed salad and garlic bread.

.............

My first ex made a sauce that involved heavy cream and diced, peeled, mangoes once, then added shrimp, and served it over pasta. It was divine. Alas, I do not have the recipe. He just made it up, from something he had seen on TV.

Experiment. You'll come up with something good! :-))

Answer 3

I don't know if this is what your looking for but here you go:

Shrimp Pasta Filling:
1 package wonton skins
6 ounces raw shrimp
1 scallion, chopped
1 tablespoon fresh dill weed,
chopped
Salt and pepper

Make a paste in the food processor of raw shrimp, scallion, dill, salt and pepper. Fill a wonton skin with 1/4 teaspoon of filling. Fold each square diagonally with the edges not quite meeting; seal edges with a little water. Bend the pasta around your finger and press one corner over the other so you have a shape with a tiny air hole in the middle and a peak of pasta turned up.

24 to 32 filled shrimp pasta (See above) 1 cup canned plum tomatoes,
2 tablespoons olive oil finely chopped with their juices
2 cloves garlic, finely minced Flat leaf parsley
1 whole red chili pepper Salt and freshly ground black
1 1/2 quarts water pepper
1 bottle clam juice

Heat olive oil in a saucepan and saute the garlic and whole chili for a few seconds. Add water, clam juice and tomatoes; bring to a simmer and season with salt and pepper. When ready to eat, add the shrimp pasta and cook a few moments or cooked through. Garnish with whole leaves of flat leaf parsley.

Answer 4

Seafood Linguini With White Wine Sauce
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of savignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallops
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (savignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish
4-6 servings

1. Cook linguini according to package directions.
2. In a large skillet over medium heat, warm the olive oil.
3. Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
4. Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
5. Add the white wine and bring to a boil.
6. Reduce heat and simmer for another 3-5 minutes until wine reduces.
7. Add scallops, remaining 1 tbsp of butter and lemon zest.
8. Cook sea scallops for another couple minutes until just warmed through.
9. Season with salt and pepper to taste.
10. When pasta is cooked , drain and add to a large serving bowl.
11. Top linguini with the seafood an white wine and spinkle with the chopped parsley.
12. I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Answer 5

I like simplicity that tastes like gourmet. Make some bow tie pasta. Pre steam fresh broccoli and shrimp to crisp-tender stage. Prep fresh garlic and butter in whatever quantity you like (with olive oil if you're doing something less fatty). Toss these together with a topping of fresh parmesian, asiago, and ramano ...

VERY yummy and something even kids like.

Answer 6

dinner invitation will cook ancient jordan secret check into cook books for portifino recipe whith white wine and rosemary and blanche and toss in to linguini pasta with a light pesto.

Answer 7

i usually use a scampi recipe and dump it over pasta.

Answer 8

go to allrecipes.com!

Answer 9

I ll give youbetter recipes then shrimp pasta

Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.