SHRIMP ALFREDO PASTA
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 34.9 g, Cholesterol 256.7 mg, Fat 42 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 21.2 g, Sodium 1038.3 mg, Sugar 3.3 g
SHRIMP ALFREDO
Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
CAJUN SHRIMP W/ RED PEPPERS ANGEL HAIR PASTA AND CAYENNE ALFREDO
This recipe combines grilled shrimp brushed with lemon butter and sprinkled with Creole seasoning. The shrimp is added to a mixture of red bell pepper slices simmered in olive oil with garlic and onions. Alfredo sauce is then added to the shrimp and peppers and laced lightly with cayenne pepper to kick it up a bit. This mixture is then served over a bed of angel hair pasta. I created this about two years ago on a whim and it has become a family favorite. The trick is not to make it too spicy - but the flavors of the grilled shrimp, sweet peppers and light amount of spicy alfredo is a real delight in our house. I doubt this recipe is original, but it is something my family asks me to make for special occasions because it is a favorite. The timing of the cooking of the pasta, peppers and shrimp is essential to avoid overcooking any of the ingredients. Think ahead, go for it and enjoy!
Provided by Chef Tony M.
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes), remove tails off the shrimp, drain and set aside.
- Dice onion and garlic. Cut the top off the bell peppers, remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside.
- Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta.
- Get the grill started and let it get hot.
- In a cup or small bowl combine 1/2 the butter, (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup, pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill, but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture.
- Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this:.
- Get your pasta water boiling on high.
- Make sure your grill is hot.
- Turn the heat on your pan to high to heat up the olive oil.- don't let it burn.
- Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan.
- Once the olive oil in the pan is hot, toss in the garlic, onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste.
- Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally.
- Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side.
- Go back to the pan and turn pepper, union, garlic mixture. Don't let onion or garlic burn, but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening.
- Stir and check pasta.
- After about 3-5 minutes on the grill turn the shrimp over, brush again with lemon butter and sprinkle with spices, close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here, it will still cook slightly after adding to the pan. If the other ingredients are done or getting done, take them off the heat until shrimp is done. Keep a watchful eye on your foods.
- Once the shrimp is done on the grill, the should be slightly firm, slightly browned, yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it, Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right, cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked.
- Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir.
- Serving:.
- You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp, pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a "little taste" before they come back for more. Yet, despite appearances, the aroma, flavors and different textures will be good. Usually, this will serve 4 people. If you make a whole box of pasta, some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce, add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas, but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers, if good and fresh will have an almost sweet taste to offset the spices, but be an excellent match with the shrimp's texture.
- This goes great with a nice spring-mix type salad, crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .
Nutrition Facts : Calories 597.2, Fat 24.1, SaturatedFat 9.2, Cholesterol 251.4, Sodium 393.6, Carbohydrate 61, Fiber 3.6, Sugar 3.5, Protein 34.6
THE ULTIMATE SHRIMP ALFREDO PASTA
Make and share this The Ultimate Shrimp Alfredo Pasta recipe from Food.com.
Provided by CHEF GRPA
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
- See Recipe # 322008 Alfredo Sauce.
Nutrition Facts : Calories 868.2, Fat 50.9, SaturatedFat 30.1, Cholesterol 467.6, Sodium 667.4, Carbohydrate 46.6, Fiber 2.2, Sugar 1.8, Protein 54.4
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