Balsamic Shrimp Pasta Recipes

GARLIC BALSAMIC SHRIMP

Steps:

• In a large bowl, mix the vinegar, oil, garlic, basil, salt, and ground pepper. Place the shrimp, bell pepper, and onion in the bowl, and gently toss to coat. Cover, and allow to marinate at least 20 minutes in the refrigerator.
• Heat a pan grill over high heat. Alternately thread the shrimp, onion chunks, and pepper chunks on skewers.
• Place skewers on the pan grill, and cook 2 to 3 minutes per side, until shrimp is opaque.

PASTA WITH MUSSELS AND SHRIMP

Steps:

• Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
• Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
• Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

BALSAMIC CHICKEN AND PASTA

Steps:

• Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
• Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
• While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
• Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

ORANGE-BALSAMIC SHRIMP PASTA

Steps:

• Bring a large pot of water to boil; cook pasta until al dente according to package directions. Drain and set aside.
• In the meantime, pat all the shrimp dry.
• In a large bowl, add the cornstarch, red pepper flakes, cayenne, salt, and pepper. Whisk in the balsamic vinegar until the cornstarch is completely dissolved. Whisk in the orange juice and garlic. Set aside.
• Warm olive oil and 1 tablespoon of the butter in a large stainless steel pan over medium-high heat. Add shrimp to the pan in a single layer as best you can; sear for 1 minute. With tongs, flip them over and cook for another 1-2 minutes until shrimp are mostly pink and cooked through. With a slotted spoon, transfer shrimp to a warming plate.
• Add orange juice mixture to the pan and increase heat to high; bring to a simmer and cook for about 1 minute to thicken slightly.
• Stir in the remaining tablespoon of butter, the cooked pasta, cooked shrimp, and parsley. Toss to coat.
• Serve in individual bowls right away and enjoy!

BALSAMIC SHRIMP SAUTE

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

SUN-DRIED TOMATO & BALSAMIC SHRIMP PASTA

Steps:

• Cook the pasta according to package directions until al dente. Drain and set aside.
• While the pasta is cooking, heat 2 tablespoons of balsamic dressing in a large skillet over medium-high heat. Add shrimp and cook for 3 to 5 minutes, turning once, until shrimp turns pink. Remove shrimp from the skillet to a bowl. Set aside.
• Add remaining balsamic dressing, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper to the same skillet. Cook for 2 minutes, or until heated through, stirring often.
• Add cream cheese and cook for 3 to 5 minutes stirring occasionally. Once the cream cheese is melted and sauce thickens slightly, it's ready.
• Add the pasta to the skillet. Stir to coat the pasta in the sauce. Then, stir in the Parmesan cheese and shrimp.
• Transfer to a serving bowl or portion into individual dinner bowls. Garnish with more Parmesan and parsley.

BALSAMIC SAUTEED SHRIMP

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.

BALSAMIC SHRIMP SALAD

Steps:

• Balsamic reduction: Whisk balsamic vinegar and 1 tsp of honey in a small sauce pot, over medium-high heat, and bring mixture to simmer. Once it starts to simmer, turn the heat down to medium. Let vinegar slow simmer, stirring occasionally, until the mixture coats the spoon. It will take 7-10 minutes but please note, that it will start to thicken fast during the last couple of minutes so keep an eye on it. Set aside once it reaches the right thickness.
• Shrimp: Preheat a medium saute pan on medium heat. Make sure all your ingredients are ready, at hand. Add oil, balsamic vinegar, honey and garlic to the pan and quickly stir all together. Add shrimp and some salt. Saute shrimp until turns pink on one side, flip and cook until shrimp turn pink on the other side as well. Don't walk away as shrimp cooks very fast.
• Top lettuce with some sliced strawberries, feta cheese, sliced toasted almonds, shrimp and drizzle with balsamic reduction.

ONE POT SHRIMP PASTA

Steps:

• In a large (10- inch) skillet over medium heat melt the butter and olive oil together. Add in the chopped onions and cook for 5 minutes, stirring frequently. Reduce the heat to low and cook for 20-30 minutes until the onion are soft and golden brown. The last 5 minutes of cooking add in the garlic, stirring occasionally.
• Add in the Bertolil Sauce, chicken broth and crushed red pepper and stir to combine. Add in the linguine and stir carefully into the sauce. Turn the heat up to medium-high and bring the sauce it a boil. Once it's boiling reduce the heat to medium-low and simmer the sauce and pasta for 15-20 minutes, stirring frequently so the pasta doesn't stick together.
• When the pasta is almost done add in the shrimp and stir to combine. Allow the shrimp to cook until they are opaque, about 3-5 minutes.
• Garnish with parsley, if desired and serve immediately

BRUSCHETTA PASTA WITH BALSAMIC DRIZZLE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta (500g) and cook according to package directions or until al dente.
• In the meantime, make the bruschetta. Dice tomatoes and onion, set aside in a medium bowl. Add fresh basil, minced garlic, oregano, salt, pepper and 3 tbsp olive oil to the serving bowl. Stir to combine, set mixture aside to marinate for 10 to 15 minutes or until pasta has boiled.
• When the pasta has finished cooking to al dente, drain, drizzle with 2 tbsp olive oil and transfer to a large heatproof serving bowl or skillet. Add bruschetta to the pasta and toss together until well combined; season to taste if needed. Drizzle with balsamic glaze, top with extra basil, cheese (optional), and black pepper if desired and serve immediately!