Recipe for a slamming shrimp pasta?

Question

If anyone has any favorites out there, let me know! Thanks in advance!

For those of you who aren't hip enough to know what "slamming" is, it means really really great!

Answer 1

We just thaw shrimp and scallops. Cook some linguine and drain. Cook some broccoli and drain. Add everything together with plenty of olive oil and sprinkle in your fav seasonings . Add some fresh garlic. Heat til nice and hot and serve it up! We like to sprinkle on some parmigian cheese before we scarf. Good luck!

Answer 2

Funny... I made a shrimp pasta last night... Anyhow, making a simple lemon-caper sauce is my favorite. I have a hard time with an exact recipe for anything, but here goes...
1 minced garlic clove
2-3 T. olive oil 2-3 T. lemon juice ("real-lemon" works fine)
1/2 stick butter
1/2 lb. shrimp (if you use raw shrimp cook it along with everything else, if you use pre-cooked, add it in the last minute of cooking)
2 T. capers (they live in the olive section of the grocery store)
a little italian seasoning and black pepper

Cook garlic and olive oil together first for a few minutes, add other ingredients, toss with your pasta.

I use cheese tortellini, and throw in some black olives and mushrooms. It's a very light, basic sauce that gives you a lot of versatility to use whatever kind of veggies you like. Hope this helps (everybody seems to have a lot of fab recipes for this!).

Answer 3

Shrimp with Tomatoes is a favorite because you can easily modify the amount of any of the ingredients. Add olive oil and 4 tbsps. butter and one or two cloves sliced garlic to a large skillet. To that add a pound of peeled and deveined shrimp. Once the shrimp begin to cook, add a cup of halved cherry tomatoes, a teaspoon of lemon juice, and a small sprinkle of red pepper flakes. Serve over white rice or pasta (such as linguini)and sprinkle with parmesan. Enjoy.

Answer 4

Garlic Shrimp Pasta

INGREDIENTS
1 pound vermicelli pasta
1 tablespoon vegetable oil
1 pound medium shrimp - peeled and deveined
3 tablespoons minced garlic
2 tablespoons butter
2 tablespoons grated Parmesan cheese
DIRECTIONS
Cook pasta in a large pot of boiling water with vegetable oil until al dente.
Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

Answer 5

Yea, possibly i'm able to help. Peel and sparkling your shrimp (one pound for 4 people). shop the peel. + 2 cloves of garlic, minced + one warm pepper - non-obligatory + a million heaping table spoon of chopped parsley + olive oil + a million minced small carrot (you extremely intend to make tiny cubes right here) + a million/2 cup dry white wine + a million heaping teaspoon of white flour. Boil the shrimp peels in a cup and a a million/2 of water and decrease by potential of a million/2. rigidity and shop the liquid waiting for use. warmth olive oil (a pair of quarter cup), upload warm pepper & carrot and enable sizzle warm for approximately 2 minutes - then upload the garlic. be careful to no longer enable it burn. whilst garlic is golden upload the shrimp, stir & upload the wine. whilst the wine seems evaporated then upload the shrimp liquid. Stir & conceal for 5 minutes. detect, stir and sprinkle interior the flour and combine until sauce thickens - upload parsley and combine. style for salt. observe - that's straight forward to over cook dinner shrimp. The get complicated whilst they are cooked for too long. this implies it is mandatory to have the potential to coordinate cooking the pasta and doing the shrimp. This shrimp dish takes a short quantity of time to get waiting. i might even say to place your 6 quarts of water (do no longer ignore the salt whilst the water starts to boil) merely previously you start to peel and sparkling the shrimp. the desirable quantity of pasta is 80 and under one hundred grams according to individual. this might pass away room for a 2d direction. Use this to desirable a warm bowl of spaghetti or greater useful yet - linguine.

Answer 6

Shrimp Fettuccini
2 servings

12 large shrimp peeled and deviened leave tail on
8 hydrated sun dried tomatoes halved
8 lg mushrooms halved stems removed
1/2 C marinara sauce (bottled is fine)
1/2 C Four Cheese sauce (bottled is fine)
8 oz Fettuccini al dente, drained
2T butter

Saute mushrooms in butter remove from pan
saute shrimp in butter remove from pan

In lg saute pan toss fettuccini with sauces keep tossing until sauce is hot. Add sundried tomatoes and mushrooms and toss.
Transfer to pasta plate and top with shrimp.

Serve with garlic bread and you favorite salad.
Merlot will compliment this dish well.

Answer 7

SHRIMP PASTA SALAD

8 ounces small cooked shrimp
4 ounces small pasta shells, freshly cooked
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2/3 cup regular or reduced-calories mayonnaise
1 tablespoon white wine vinegar



Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

Serves 2.

Answer 8

Spicy Shrimp and Spaghetti Aglio Olio
Spicy Shrimp:
2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
Aglio Olio:
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.

Cook's Notes: Prepare the shrimp while the pasta is cooking.
Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Tomato and Onion Salad:
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.
Yield: 4 servings

Answer 9

ITALIAN/AMERICAN/POLISH SHRIMP PASTA FAVORITE.

THIS IS SO QUICK, EASY AND DELICIOUS. I COULD EAT IT DAILY.

3 OR 4 PEROGIS PER PERSON (FROZEN FOOD SECTION OF WALMART)
FRESH BROCCOLI
LARGE READY TO EAT FROZEN SHRIMP ABOUT 6 TO 8 PER PERSON
LOTS OF GARLIC
OLIVE OIL

BOIL WATER IN MEDIUM PAN
PUT PEROGIS IN PAN AND COOK FOR ABOUT 5 MINUTES

HEAT OLIVE OIL IN FRY PAN
ADD CHOPPED GARLIC...
ADD COOKED PEROGI.

PUT BROCCOLI IN THE BOILING WATER FOR ABOUT 5 MINUTES
ADD TO THE FRYING PAN

PUT SHRIMP IN THE BOILING WATER LONG ENOUGH TO DEFROST
AND WARM UP...COUPLE OF MINUTES

ADD TO THE FRY PAN.

BE SURE YOU HAVE EVERYTHING TOSSED WITH THE GARLIC AND OLIVE OIL...FOR A FEW MINUTES ...

SERVE...

TAKES ABOUT 15 MINUTES FROM START TO FINISH.

Answer 10

Spicy Italian Sausage with Shrimp and Pasta

Makes 4 to 6servings

Ingredients:

1 pound hot Italian sausage, cut into thirds
2 tablespoons garlic, chopped
1/4 cup fresh basil leaves, shredded
1/2 cup dry white wine
1/2 cup canned chicken broth
12 to 16 ounces raw medium shrimp, deveined
6 tablespoons olive oil
4 tablespoons pine nuts, toasted
1 pound penne pasta cooked al dente, drained

Preparation:

In a large, heavy bottom sauté pan, brown sausage in 2 tablespoons olive oil, leaving slightly undercooked at center. Remove sausage and reserve in warm place.

Add garlic to hot pan and cook while scraping bottom and not allowing pan to burn. Add shrimp and season with salt and pepper. Toss shrimp until shrimp turn color and are cooked, 3 to 4 minutes. Remove shrimp from pan and set aside.

Add wine and broth to pan and boil until reduced by half. Add the reserved shrimp, sausage and its juices, basil and cooked pasta.

Toss all together and heat through. Check seasoning. Drizzle with remaining olive oil. Serve sprinkled with pine nuts and grated cheese.



Greek Style Pasta with Shrimp and Feta

Makes 6 Servings

Ingredients

1 medium onion
2 tablespoons olive oil
3 each garlic cloves, minced
2 cups canned tomatoes, puréed
1 tablespoon oregano
1 teaspoon basil
1/4 teaspoon pepper
3/4 pound fettuccine
3/4 pound shrimp
1/2 cup Kalamata olives
1/4 pound Feta cheese

Preparation:

Bring large pot of water to boil.

Cut onion into thin slices. In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes. Add the tomatoes, oregano, basil and pepper, and bring the mixture to a boil over medium heat, breaking up the tomatoes with a spoon.

Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp. Shell and devein the shrimp. Uncover the sauce, bring to boil over medium-heat. Add the shrimp, reduce heat to low, cover and simmer for 3 minutes.

Add the olives and half the Feta cheese, stir to combine. Drain the pasta, serve topped with the shrimp and sauce. Crumble remaining Feta cheese on top.



Shrimp Cristoforo

Ingredients

(4 servings)


BASIL BUTTER:
2 oz Fresh basil leaves (about 2 bunches
10 oz Butter, softened (2-1/2 cubes)
1 ts Minced garlic
1/4 ts Salt
1/8 ts Black pepper
3 tb Grated parmesan cheese plus additonal for garnish
1 tb Grated romano cheese

REST OF DISH:
1 lb Fresh Linguine or angel hair pasta
1 lb Medium shrimp, shelled


Instructions

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.
Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.
Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.
Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese.
Makes 4 to 6 servings.