Garlicshrimplemonandfetaspaghetti Recipes

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GARLIC SHRIMP SPAGHETTI



Garlic Shrimp Spaghetti image

This is always a hit if I have dinner guests who like shrimp. It's simple, but with a wonderful taste -- another great recipe from Canadian Living. I typically serve it with fresh bread, small steaks, salad, and I'll do roast potatoes if I have a guest who I know doesn't like seafood. Note: if you don't have the steaks, expect this to only serve 4; it's that good.

Provided by Lennie

Categories     Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup extra virgin olive oil
14 garlic cloves, peeled and minced
2 teaspoons salt
1/4 teaspoon hot pepper flakes
2 lbs large shrimp, peeled and deveined
1 (750 g) package spaghetti (about 1-1/2 lbs)
2/3 cup chopped fresh flat leaf parsley

Steps:

  • Because this recipe is simple, it all depends on quality; don't skimp on any of the ingredients-- use good quality extra-virgin olive oil, fresh shrimp, fresh parsley, etc.
  • And, yes, you read it right-- 14 cloves of garlic.
  • Also note that you're not going to actually consume all that olive oil, a lot of it will pool into the bottom of the serving bowl-- of course, if you want to sop that lovely garlicky oil up with fresh bread, who am I to stop you!
  • First, have everything ready-- shrimp peeled, parsley and garlic chopped, etc.
  • Next, put a LARGE pot of water on, add about 2 tbsp salt to it, and get it on the heat to boil.
  • Meanwhile, in a skillet, heat oil over low heat and cook the garlic, salt and pepper flakes, stirring occasionally, for about 15 minutes or until the garlic is golden, but NOT browned.
  • Increase the heat to medium-high and add the shrimp; stirfry for about 3 minutes or until the shrimp have turned a light pink; don't overcook or the shrimp will be tough.
  • Meanwhile, your spaghetti should be cooked al dente; drain it well then return to the pot.
  • Pour the shrimp mixture over the cooked spaghetti, add the chopped parsley, and toss well.
  • Serve immediately in a large, pre-warmed, shallow serving bowl.

Nutrition Facts : Calories 1530.8, Fat 61.3, SaturatedFat 8.8, Cholesterol 345.6, Sodium 1518.5, Carbohydrate 165.8, Fiber 7.4, Sugar 4, Protein 75

GARLIC SHRIMP, LEMON AND FETA SPAGHETTI



Garlic Shrimp, Lemon and Feta Spaghetti image

This is a meal from the Australian Super Food Ideas magazine, Dec 2007. My husband has made this a couple of times already - it is SO quick and super fast to slap together. The taste is absolutely divine. One of our favourites and I asked for it for our anniversary dinner. Enjoy!

Provided by NetraC

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

400 g dried spaghetti
1 red onion, finely chopped
500 g shrimp, peeled and deveined (or prawns)
3 garlic cloves, finely chopped
1/2 cup dry white wine
1 teaspoon lemon rind, finely grated
2 tablespoons lemon juice
1 cup fresh parsley leaves, roughly chopped
125 g feta cheese, crumbled

Steps:

  • Cook pasta in large saucepan of boiling water following packet directions until tender.
  • Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add Onion. Cook, stirring, for 3 minutes or until tender.
  • Add shrimp/prawns and garlic. Cook, stirring for 2 minutes or until seafood is just pink.
  • Add wine and bring to the boil. Simmer uncovered for 1minute or until shrimp/prawns are cooked through. Remove from heat.
  • Add lemon rind and juice.
  • Drain Pasta. Return to pan on low heat. Add shrimp/prawn mixture, parsley and feta; toss to combine.
  • Season with cracked pepper and serve with crusty bread and fresh green salad.

Nutrition Facts : Calories 676, Fat 9.9, SaturatedFat 5.4, Cholesterol 271.6, Sodium 645.6, Carbohydrate 92.4, Fiber 4.7, Sugar 5.1, Protein 46.3

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