Easy Spicy Shrimp Pasta Low Fat Recipe Foodcom

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

SPICY SHRIMP PASTA

Steps:

• In a 4-quart Dutch oven cook pasta with broccoli according to package directions. Drain; return to Dutch oven. Cover and keep warm.
• Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
• Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle with snipped fresh basil. Serves 4.

SPICY SHRIMP PASTA IN GARLIC TOMATO CREAM SAUCE

Steps:

• Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
• Remove shrimp to a plate, being careful to leave all the oil in the skillet.
• To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
• Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
• In the mean time, bring a large pot of water to boil and cook pasta al dente according to the package instructions. Drain.
• Add back the cooked shrimp and cooked and drained pasta to the skillet with the sauce. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
• When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

EASY SPICY SHRIMP PASTA - LOW FAT

Steps:

• Boil the pasta in salted water until it is done to your liking.
• Drain well reserving about 1 cup of pasta water. You might not use it all.
• Place pasta in serving bowl or divide among two dinner bowls.
• While pasta water is heating zest, juice lemon and reserve 2 Tbspn. This recipe will go FAST!
• After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your CLEAN fingers. (Massage oil left on your fingers into your hands - it will make them silky soft.).
• Turn heat on to medium high and let the pan warm for a minute or two. You want the pan to be hot but not scortching when you hold your hand over the surface.
• Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.
• Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. (If using dried basil crush in hand before adding to pan to release oils. A different herb can be substituted if you prefer- just use the same quantity.).
• Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
• Taste sauce and adjust seasonings to your taste. If you would like a more onion or garlic flavor, add onion or garlic powder.
• Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
• Other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
• Light the candles, top off the wine glasses and serve!

SPICY & CREAMY LOW FAT SHRIMP PASTA

Steps:

• In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
• Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
• Add half-and-half and parsley. Heat through, but don't boil.
• Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.

EASY SPICY PASTA

Steps:

• Start heating up your water for the pasta.
• Cut your Kielbasa half into 1/4 inches medallions (I like to cut them at an angle, makes them look prettier) and throw them into a hot pan (about medium temperature). Cook the Kielbasa for about 10 minutes, flipping them over about half the time to caramelize each side. If you think they will stick to the pan, add the 1/2 tablespoon oil. Adjust heat as needed.
• While your Kielbasa cooks, prepare the red pepper. Cut the pepper in half and remove the stem and seeds. If you like a lot of spice, leave the seeds in, if you cant handle a lot of spice, scoop them out along with the membrane. Once cleaned out, cut the pepper into 1/4 inch strips. They will end up kind of long so cut them in half.
• Remove Kielbasa from pan and leave on a plate while the pepper strips cook. Pour in 1/2 tablespoon oil into the same pan and let it heat up. Add noodles to boiling water (it should be boiling by now) and set a timer for 10 minutes. You don't want to cook the noodles to al dente since they will simmer in the sauce and soak up flavors, that will finish the few minutes of boiling the noodles missed. Toss your pepper strips into the pan and cook them for about 7 to 8 minutes (they will cook a bit more in the sauce too).
• Add your pasta sauce to the pan and grab the Cayenne pepper. Sprinkle in however much you want until you get the desire spiciness. I didn't measure any certain amount out, I just sprinkled some in, stirred, tasted, repeat as needed. Don't forget to add your Kielbasa in too!
• Drain your noodles and add them to the sauce. Stir well so the noodles are covered in the sauce. Simmer on medium to medium-low, covered, for about 10 minutes or until the noodles are al dente.
• Serve with the Colby Jack cheese sprinkled on top and tell everyone there is more Cayenne pepper to spice it up more if they like!