Pasta and shrimp?

Question

What's a good pasta and shrimp dish I can make for dinner?Besides scampi.....

They all sound soooo good.Thanks everyone now if I can just decide which one to cook...........;)

Answer 1

Penne Pasta With Shrimp


Serve with a rustic artisan bread, a simple green salad, and a good white wine.

Ingredients
Extra-virgin olive oil
Shallots, coarsly chopped
1 1/4 c. Water in which 1 Tbl. Minor's Chicken Base has been dissolved
1 lb. Fresh Shitake mushrooms, sliced
3 cloves Garlic, minced
Fresh tomatoes, skinned and chopped
Roasted red bell, coarsely chopped
1 can Olives, quartered
Shrimp, peeled and de-veined
12 oz. Penne pasta
Red pepper flakes, optional
Fresh parsley, finely chopped
Fresh grated Parmesan cheese

Preparation
COOK pasta according to the package directions.

WHILE waiting for the water to boil start on rest of ingredients.

COOK shallots in olive oil in a large, heavy skillet over medium-high heat for 2 to 3 minutes.

ADD the chicken broth, turn the heat down a little and let simmer until it looks like the liquid is starting to reduce a little.

ADD the mushrooms and garlic; simmer until mushrooms look cooked and the liquid is reduced a little.

REMOVE mushrooms using a slotted spoon so as to drain as much liquid as possible back into the pan; set aside. (It's OK if some of the shallots and garlic come with it.)

LET the juice simmer a minute or two then add the tomatoes, roasted bell pepper, and olives; let simmer another minute or two.

REMOVE the tomato, pepper, and olives with a slotted spoon so as to drain as much liquid as possible back into the pan and add to the mushrooms; set aside.

ADD the shrimp to the pan and cook 2 or 3 minutes - just until they start to turn pink and opaque.

ADD the mushrooms, tomatoes, red pepper, and olives to the shrimp in the pan, being sure to scrape every bit of juice back into the pan.

COVER the skillet and reduce the the heat to low while you put the pasta in a large serving bowl.

DRIZZLE some olive oil over the penne, add the parsley and gently toss to coat.

ADD the mushroom, shrimp mixture and toss gently, adding more olive oil if the vege mixture has dried out too much.

SPRINKLE liberally with the Parmesan.

SPRINKLE sparingly with the red pepper flakes.

PUT extra red pepper flakes and Parmesan on the table for those who like extra heat or lots of cheese, or both!

Answer 2

I make a really good baked Shrimp Parmesan. I don't measure stuff but I can tell you how I do it

Place peeled and deveined raw shrimp in a baking dish. Season with salt, pepper & garlic powder to taste. Mix a jar of your favorite sauce with Italian seasoning and parmesan cheese and pour over shrimp
bake at 350 for about 30 minutes until shrimp are done. Put Mozerella cheese on top and put back in oven until cheese is melted and serve with you favorite pasta, salad & garlic bread.

Answer 3

Quick and easy. Saute shrimp with a little butter & olive oil. Turn off heat when shrimp turn pink and add pesto. Toss in cooked fresh or dried linguine. Save pasta water & add if you need to moisten the noodles a little. Sprinkle with grated parmesan or romano cheese.

A variation is to add the hot pasta first to the sauteed shrimp then add some crumbled gorgonzola and heavy cream and toss. The gorgonzola will melt. Thin with hot pasta water if needed. You can add walnut pieces for a little crunch and bitterness.

Answer 4

Cajun Shrimp Recipe for Pasta

2 tablespoons butter
1/4 cup chopped onion
1 large clove garlic, minced
1 red or green bell pepper, diced
1 rib celery, thinly sliced
1 can stewed tomatoes, (14.5 oz)
1/4 cup dry white wine
2 drops Tabasco sauce, or to taste
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon celery seed
1 teaspoon dried leaf thyme
1 1/2 tablespoons parsley
1 pound shrimp, shelled & deveined
PREPARATION:
Melt butter in a large skillet and sauté onion, garlic, bell pepper, and celery until tender. Add tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring occasionally, for 30 minutes. Add shrimp and cook until shrimp are pink, about 8 to 10 minutes.

Answer 5

Penne al a Vodka,

1/2 lb of Penne
1/2 lb of Shrimp
1/2 or a 26 oz jar of Vodka sauce ( or you can make it home made )

Saute the shrimp in 1 table spoon of olive oil, oregano, basil, parmigiana, and 1/2 tsp of minced garlic. until nice and pink ( about 5 to 8 minutes minutes )

Boil pasta till al dente, drain pasta, toss pasta shrimp and sauce till nicely coated but not drowning in sauce, serve with grated parmigiana cheese

Answer 6

Mizz: well you can make an "Shrimp& Pasta Salad very
good recipe refer to
1 http://www.dckitchens.shrimpsalad/recipe.com
2 http://www.dckitchen.pastacasserole/recipe.com

Answer 7

boiled shrimp tossed in bow-tie pasta with black olives and itallian dressing. MMMMMMMM. Sometimes I even throw in some bacon or little pieces of ham.

Answer 8

shrimp alfredo is really good. and actually shrimp taste good with a light tomato sauce, like spaghetti but without hamburger meat and lighter sauce (not so chunky and thick).

Answer 9

Alfredo.

Cream, parmesean, some black pepper.

Easy.

Fry the shrimp in garlic butter (butter and garlic, also easy)

Answer 10

Here are a few ideas. Hope you find one appealing:

Key West Penne
"A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!"
INGREDIENTS
1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
1/2 cup pitted kalamata olives
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Shrimp Durango
"Sauteed shrimp braised with white wine and lime juice and seasoned with cilantro and cayenne pepper. Simple, quick and delicious. Serve with a grilled corn and salsa salad."
INGREDIENTS
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
1/2 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste
DIRECTIONS
Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Shrimp and Andouille Sausage with Mustard Sauce
"If you love Creole and Cajun dishes, you'll love this one."
INGREDIENTS
1 (12 ounce) package angel hair pasta
1/2 pound andouille sausage, sliced
3/4 pound medium shrimp, peeled and deveined
4 tablespoons chopped green onions
1/2 cup sliced fresh mushrooms
1 1/2 tablespoons finely chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
1 1/2 tablespoons coarse grained prepared mustard
1 teaspoon Worcestershire sauce
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.
Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.
Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.