Seafood Essentials Spicy Shrimp Pasta Recipes

SPICY SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SEAFOOD ESSENTIALS: SPICY SHRIMP & PASTA

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: For this dish to come together, you need all your ingredients prepped and ready to go; including the pasta.
• 4. Whisk together the chicken stock with the flour, and reserve.
• 5. Add the oil to a sauté pan over medium-high heat.
• 6. When the oil begins to shimmer, add the shrimp.
• 7. Sauté the shrimp for about 90 seconds
• 8. Chef's Tip: When you cook the shrimp they need to be cool, but not cold... and definitely not frozen..
• 9. Add the garlic and tomatoes to the pan.
• 10. Stir into the shrimp, and sauté for an additional 30 seconds.
• 11. Add the reserved chicken stock/flour mixture to the pan.
• 12. Bring to the boil, and cook for an additional minute.
• 13. Chef's Note: The broth should begin to thicken.
• 14. Reduce heat to low and begin adding the cubes of butter.
• 15. Chef's Note: Add one cube at a time, allow it to incorporate into the sauce, and then add another. Repeat until all the butter has been added to the sauce.
• 16. Add the lemon juice, paprika, cayenne, and then season with salt and pepper, to taste.
• 17. Chef's Note: The cayenne and the black pepper are variables in this dish. When Old Man Winter is howling, and the skies are grey with the promise of snow, I'll add a bit more heat to warm my houseguests up. However, when the warm winds of Spring begin to blow, I'll lower, or even eliminate the heat, and serve as a light Spring/Summer dish. Good chefs understand that spices can be very seasonal.
• 18. Chef's Tip: If you are not using freshly made chicken stock, then watch the salt. Most commercial chicken stocks have a lot of sodium in them.
• 19. Chef's Tip: This is one shrimp/pasta recipe where I don't recommend finishing the dish with a sprinkling of Parmesan cheese. In my opinion it upsets the delicate pairing of the sauce with the shrimp. You can add it if you want, but try one bite without it... just one.
• 20. Chef's Note: If you have never made fresh pasta, you should give it a try.
• 21. PLATE/PRESENT
• 22. Serve immediately over a warm bed of fresh pasta. Include a small side salad and some nice freshly baked bread, and you have a great meal. Enjoy.
• 23. Keep the faith, and keep cooking.
• 24. RECOMMENDED ADDITIONS
• 25. Homemade Pasta - ala Andy https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=16
• 26. Chicken Stock - ala Andy https://www.justapinch.com/recipes/soup/other-soup/hearty-chicken-stock-ala-cia.html?p=1
• 27. Italian Bread - ala Zelda https://www.justapinch.com/recipes/bread/other-bread/italian-bread-for-the-bread-machine.html?p=15
• 28. Gluten Free French Bread - ala Bonnie https://www.justapinch.com/recipes/main-course/french/gluten-free-french-bread-bonnies.html?p=2