Fiery Shrimp Florentine With Pasta And Pine Nuts Recipes

LINGUINI WITH SHRIMP AND PINE NUTS

Steps:

• Shell, devein and butterfly shrimp; set aside.
• In a saucepan, combine wine and shallots and bring to boil over high heat.
• Boil until reduced to 2/3 cup, stirring occasionally.
• Reduce heat to low and whisk in butter.
• Remove pan from heat when bubbles appear on surface.
• Season with salt and pepper.
• Keep sauce warm over very low heat until ready to serve.
• In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
• Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
• While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
• Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
• Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
• Drain pasta well and transfer to a large platter or a bowl.
• Spoon sauce and prawn mixture over pasta and gently toss to coat well.
• Sprinkle with basil and oregano, toss lightly.
• Sprinkle grated Padano cheese on each serving.
• Spinach fettucine is another pasta that is great in this recipe.

SHRIMP FLORENTINE PASTA

Steps:

• Heat extra virgin olive oil in a large skillet over medium-high heat (6.5 out of 10.) Add whole garlic clove and cook until golden brown then remove. Meanwhile, pat shrimp dry then season both sides with salt and pepper. Add to skillet then cook for 2 minutes per side, or until pink and curled. Remove to a plate then set aside.
• Drop pasta into a large pot of salted, boiling water then cook until al dente. Drain then set aside.
• Add chopped garlic to skillet then saute for 10 seconds, or until golden brown. Add wine and chicken broth then cook until liquid has reduced by half. Add spinach and grape tomatoes then cook for 2-3 minutes, or until spinach has wilted and tomatoes are soft. Add in cooked pasta and toss to combine. Serve topped with freshly grated parmesan cheese.

SHRIMP FLORENTINE PASTA-COOKING LIGHT RECIPE - (4.3/5)

Steps:

• 1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm. 2. Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately

CREAMY SHRIMP FLORENTINE PASTA

Steps:

• Cook pasta al dente according to package directions, in a large stock pot of generously-salted water. Drain, and set aside.
• Meanwhile, heat oil in a separate large sauté pan over medium-high heat. Season the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) Transfer shrimp with a slotted spoon to a clean plate, and set aside.
• Use the same sauté pan to prepare your Creamy Parmesan Sauce.
• Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Add in the spinach, sun-dried tomatoes and basil, and toss together until everything is evenly coated with the sauce.
• Serve immediately, garnished with extra Parmesan cheese.
• Heat olive oil (or melt butter) in the large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.
• Then slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring to a simmer for 1 minute, or until the sauce has thickened a bit. Add in the Parmesan cheese, salt and pepper, and stir until the cheese has melted. If you'd like a creamier sauce (which is delicious), stir in the half and half as well.
• Remove from heat and use/serve immediately.

FIERY SHRIMP FLORENTINE WITH PASTA AND PINE NUTS

Steps:

• 1. Bring 4 quarts water to rolling boil in large stockpot. 2. While water is heating, toast pine nuts over medium-high heat in a large wok or skillet, stirring constantly, until golden-brown. Set aside 3. Heat separate 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and ¾ tsp salt in medium bowl. Add shrimp to skillet and cook in single layer for 30 seconds. Off heat, turn shrimp and add cognac. Return pan to high heat and wave lit match over skillet until cognac ignites. Shake skillet until flames subside. Drain shrimp, reserving cooking liquid, and transfer shrimp to medium bowl. Set aside. 4. Add pasta to now-boiling water, and cook according to package directions. 5. Heat 2 tbsp olive oil over low heat in skillet or wok used for pine nuts. Add 3 cloves minced garlic, and cook, stirring constantly, until garlic foams and turns straw-colored. Add remaining red pepper flakes, remaining minced garlic, and reserved liquid from shrimp, turn heat up to high, and stir in spinach. Toss until wilted, being careful not to overcook. Add shrimp back in to heat through. 6. Drain pasta and transfer to a large bowl. Add butter, shrimp and spinach mixture, parmesan cheese, pine nuts and salt and pepper to taste. Toss well and serve immediately.

ANGEL HAIR WITH SHRIMP, BASIL, AND TOASTED PINE NUTS

Steps:

• In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
• Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
• Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
• Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
• Add wine; stir often until shrimp are opaque.
• Cook 2 more minutes.
• Stir in basil.
• Pour shrimp mixture into pan with cooked pasta; mix gently.
• If mixture is too dry, add reserved pasta-cooking liquid.
• Divide evenly among four wide, shallow bowls.
• Add salt to taste.
• Top with pine nuts.
• And Grated cheese.