Shrimp Cavatappi Recipes
CREAMY CAVATAPPI PASTA RECIPE
This creamy and cheesy Cavatappi Pasta is a grown-up version of mac and cheese. Also called corkscrew pasta, cavatappi is delicious on its own or served as a side at your next family dinner. I used a homemade cheese sauce to take this recipe over the top!
Provided by Izzy
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 °F. Grease a square baking dish and set aside.
Nutrition Facts : Calories 535 kcal, Carbohydrate 34 g, Protein 19 g, Fat 36 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 110 mg, Sodium 426 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
LEMON PEPPER PASTA WITH SHRIMP
Lemon flavor enhances shrimp and pasta in this easy anytime meal.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions. Drain.
- Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Add shrimp.
- Saute 5-7 minutes or until shrimp turn pink. Add spinach and heat until wilted. Toss in pasta and cheese until coated.
Nutrition Facts : Calories 525 calories, Carbohydrate 61.1 g, Cholesterol 205.4 mg, Fat 16.1 g, Fiber 6.8 g, Protein 38.6 g, SaturatedFat 8.5 g, Sodium 827.4 mg, Sugar 2 g
SHRIMP CAVATAPPI
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Cook the pasta and set aside.
- In a pot, combine the heavy cream, feta and roasted red peppers and heat until everything melts together.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallots, cherry tomatoes, mushrooms, spinach and salt and pepper to taste. Cook, stirring occasionally, until the shrimp turn pink and the spinach wilts. Reduce the heat to medium, add the cooked pasta and sauce and stir to combine.
More about "shrimp cavatappi recipes"
SHRIMP CAVATAPPI ALFREDO - RESTAURANT BUSINESS
From restaurantbusinessonline.com
Cuisine Type ItalianIngredients Seafood, PastaDay Part DinnerEstimated Reading Time 30 secs
- Heat a small amount of olive oil in a sauté pan and add 3-4 shrimp, season, and quickly sauté until almost cooked through.Add 4-5 oz Stouffer’s Alfredo Sauce and bring to a boil.Add 9-10 oz reserved pasta and cook until hot, fold in 4 oz spinach and continue cooking until spinach is wilted.Portion pasta into a large bowl and garnish with 2 oz of tomato.
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
BEST LEMONY SHRIMP CAVATAPPI RECIPE - HOW TO MAKE LEMONY ...
From delish.com
5/5 (1)Category DinnerCuisine ItalianTotal Time 20 mins
- In a large pot of salted boiling water, cook cavatappi according to package directions until al dente.
SHRIMP PASTA WITH TOMATO BASIL CREAM SAUCE - DAMN DELICIOUS
From damndelicious.net
5/5 (1)Category EntreeServings 4Estimated Reading Time 2 mins
NOODLES & COMPANY PESTO CAVATAPPI (COPYCAT RECIPE)
From cooking-with-cristina.blogspot.com
Estimated Reading Time 5 mins
CREAMY SHRIMP CAVATAPPI RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 870 per serving
SPICY SHRIMP CAVATAPPI RECIPE THAT'S EASY! » MID'S
From midssauce.com
PESTO-SHRIMP CAVATAPPI - FLIPPED-OUT FOOD
From flippedoutfood.com
5/5 (2)Servings 4Cuisine ItalianEstimated Reading Time 4 mins
- Place the basil and/or parsley, garlic, pine nuts, and pepper flakes (if using) in a food processor; pulse a few times to chop. Process the mixture while drizzling in the cup of olive oil; continue processing until smooth. Season with salt and pepper to taste.
- FOR FREEZING: divide the pesto into dinner-sized portions, place in freezer bags, and top with olive oil to cover. Roll the bags carefully to squeeze out as much air as possible. I like to put the small freezer bags into a large, labeled freezer bag. When you thaw out a portion (running hot water over the bottom of the bag is enough!), mix the contents of the bag and stir in some grated pecorino.
- FOR IMMEDIATE USE: add in the remaining oil and stir in the cheese. Toss with your favorite pasta.
SHRIMP BROCCOLI CAVATAPPI - AN APPLEBEE'S COPYCAT - GRUMPY ...
From grumpyshoneybunch.com
4.8/5 (4)Total Time 40 minsCategory Main DishCalories 206 per serving
- Cook shrimp on hot grill 2-3 minutes on each side until pink. Alternatively, saute shrimp in saucepan over medium heat in a non-stick frying pan coated with cooking spray. Set aside and cover to keep warm.
- Cook pasta according to package instructions. Remove pasta from water by scooping out with a slotted spoon into colander. Return pasta water to stove and blanch broccoli (about 5 minutes). Strain and rinse with cold water to stop broccoli from cooking.
- Melt butter in a medium saucepan over medium heat. Add garlic and cook 1 minute, stirring frequently.
- Stir in flour and gradually add milk, stirring all the while with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly.
CAVATAPPI WITH SHRIMP, SUGAR SNAPS & ARTICHOKES RECIPE ...
From myrecipes.com
Servings 12
- In a bowl, combine the artichokes with the smashed garlic, 2 tablespoons of the olive oil and the lemon juice; season with salt and pepper. Refrigerate for up to 1 day. Discard the garlic.
- Cook the sugar snap peas in boiling water until just tender, about 5 minutes. Using a slotted spoon, transfer them to a colander set under cold running water; drain. Repeat with the fava beans, cooking them for 2 minutes. Peel the beans, then add them to the peas.
- Heat a 12-inch skillet. Add the artichokes in a single layer and cook over high heat, turning once or twice, until golden, about 8 minutes. Transfer the artichokes to a large bowl. Repeat with the snap peas and fava beans, cooking them for 3 minutes; add to the artichokes.
- Cook the pasta in a stockpot of boiling salted water until al dente. Drain well, reserving 1/2 cup of the cooking water; add the pasta to the vegetables.
EASY SHRIMP SCAMPI RECIPE - VALENTINA'S CORNER
From valentinascorner.com
Reviews 13Category Appetizer, Side DishCuisine American, ItalianTotal Time 15 mins
- In a large skillet, heat oil over medium/high heat. Once hot, add the seasoned shrimp. Cook 1-2 minutes per side. Remove the shrimp from the skillet, cover to keep warm.
- Add the wine with the broth and simmer for 3-4 minutes. Add the shrimp back in and cook until shrimp is reheated.
PESTO CAVATAPPI (NOODLES & COMPANY COPYCAT) - CULINARY HILL
From culinaryhill.com
Ratings 70Total Time 15 minsCategory Main CourseCalories 423 per serving
- In a large saucepan or stock pot, bring 4 quarts of water and salt to a boil. Add pasta and cook until al dente, about 10 to 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and mushrooms (if using) and cook for about 5 minutes, until some of the liquid has been released and the tomatoes are heated through.
- Stir in the broth, wine, and cream and bring to a boil; reduce heat to medium and cook until the sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add pasta and toss until uniformly coated in the sauce. Transfer to a serving dish or individual plates and garnish with Parmesan cheese.
CREAMY MUSTARD SHRIMP CAVATAPPI RECIPE - HOME CHEF
From homechef.com
Total Time 35 minsCalories 830 per serving
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