Shrimp And Pasta Connies Recipes

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

CREAMY SHRIMP PASTA RECIPE

Steps:

• Cook pasta according to package directions. Season shrimp with salt, pepper, and toss to combine. Sprinkle 1 tablespoon flour over the shrimp, and toss to coat the shrimp. Sprinkle 1 more tablespoon flour and toss to evenly coat the shrimp.
• Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 2-3 minutes per side. Remove to plate.
• Pour the chicken broth into the skillet and cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes.
• Taste the sauce and add seasonings as desired (salt, pepper, cajun seasonings, etc.) Add the drained pasta and shrimp to the sauce, and stir to combine.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
• Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
• Add the lemon juice before serving and serve while hot.

SHRIMP AND PASTA - CONNIE'S

Steps:

• 1. Melt butter and pour in a marinade bowl or plastic bag.
• 2. Add shrimp, Old Bay seasoning, and garlic to the shrimp in the bag/bowl. Marinate for 1/2 hour.
• 3. Chop scallions. Saute in olive oil until soft.
• 4. Drain shrimp and discard marinade. Add shrimp to scallions and cook until the shrimp turn pink.
• 5. Cook pasta as directed on the package. Drain pasta reserving a cup of pasta water.
• 6. Add reserved pasta water to shrimp and scallions.
• 7. Put drained pasta into shrimp and scallions. Add a few pats of extra butter, a sprinkle of Old Bay seasoning, and salt and pepper to taste.
• 8. Squeeze lemon juice over top
• 9. Garnish with lemon slices and parsley flakes. Enjoy.

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.

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

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

BANG BANG SHRIMP PASTA

Steps:

• 1. Mix all of the sauce ingredients in a large bowl and set aside.
• 2. Cook pasta according to package directions; drain and set aside.
• 3. Place uncooked shrimp (or chicken) in a medium bowl; add the paprika, 3 cloves of garlic and pepper.
• 4. In a large skillet over medium heat, add the coated shrimp (or chicken). Cook, stirring constantly, until shrimp is opaque or chicken, if using, is no longer pink, about 10 minutes.
• 5. Remove from heat and set aside.
• 6. In a large serving bowl, combine the pasta, shrimp/chicken, and sauce mixture. Toss well to coat.