Shrimp Roasted Red Pepper Angel Hair Salad Recipes

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Boil pasta to al dente.
• In a non-stick skillet combine shrimp, oil, pepper and garlic.
• Cook until shrimp is pink. (Do NOT overcook the shrimp).
• During the last 2 minutes of cooking add the wine and let the alcohol cook out.
• Toss the shrimp mixture with the pasta, top with green onions and serve.

EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD

Steps:

• In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
• Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
• Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
• Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
• To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

CAJUN SHRIMP W/ RED PEPPERS ANGEL HAIR PASTA AND CAYENNE ALFREDO

Steps:

• Preparations: Defrost shrimp (if needed) in cold water (20-30 minutes), remove tails off the shrimp, drain and set aside.
• Dice onion and garlic. Cut the top off the bell peppers, remove seeds and interior meat and slice bell peppers into strips suitable for eating and set vegetables aside.
• Prepare water for boiling.the pasta and mix in chicken soup base in the water to flavor the pasta.
• Get the grill started and let it get hot.
• In a cup or small bowl combine 1/2 the butter, (melted) and lemon juice enough to brush both sides of the shrimp once on the grill. In a large pan pour about 1 tablespoon of olive oil into the pan. In a separate cup, pour the rest of the olive oil or as much olive oil into it as you think you need to coat the grates of your grill. I have a gas-fired grill, but electric or charcoal grills will work also. If you try to 'fry' the shrimp in a pan or stove-top grill it won't turn out as good because the shrimp will sit in too much moisture.
• Cooking: It takes about 10 minutes for the pasta to cook and about the same time to cook up the peppers and shrimp. You have to cook three things at once for a few minutes and move fast. I never seem to remember the sequence exactly but it goes something like this:.
• Get your pasta water boiling on high.
• Make sure your grill is hot.
• Turn the heat on your pan to high to heat up the olive oil.- don't let it burn.
• Brush the grates on your grill with olive oil - it helps to keep the shrimp from sticking to the grill. Allow the oil on the grates to heat up. Return to the pan.
• Once the olive oil in the pan is hot, toss in the garlic, onions and peppers. Turn down heat to medium-high heat and let the onions and garlic caramelize with the peppers. Sprinkle with salt and pepper to taste.
• Toss the pasta in the water and cook for required time. Usually 8-10 minutes - DON'T overcook or undercook it. Stir occasionally.
• Take shrimp and place on the grill. Quickly brush lemon butter over each piece of shrimp. Sprinkle (not to heavy here) with Creole seasoning and lemon pepper. Close the lid and let cook 3- 5 minutes on each side.
• Go back to the pan and turn pepper, union, garlic mixture. Don't let onion or garlic burn, but cook peppers until tender-crisp only. Turn down heat if necessary. It will take the peppers a little time 7-10 minutes) to start softening.
• Stir and check pasta.
• After about 3-5 minutes on the grill turn the shrimp over, brush again with lemon butter and sprinkle with spices, close lid. Usually the shrimp will get done before the other ingredients. Try not to overcook the shrimp here, it will still cook slightly after adding to the pan. If the other ingredients are done or getting done, take them off the heat until shrimp is done. Keep a watchful eye on your foods.
• Once the shrimp is done on the grill, the should be slightly firm, slightly browned, yet tender. Add grilled shrimp to peppers in the pan once the peppers are tender-crisp. Turn heat down to low-medium. Pour in enough alfredo sauce to coat all the shrimp and peppers. I use a store-bought sauce. If you know how to make your own Alfredo sauce - go for it. My preference when it comes to Alfredo sauce is to taste it without having my food swim in it. If you like your food to swim in the sauce- add more Alfredo. Stir. Bring sauce to a slight simmer then turn heat down to low. Sprinkle Cayenne pepper lightly over the mixture a little bit at a time. Stir. Taste. Add more cayenne if necessary. Too much cayenne and you spoil it, Too little cayenne and the dish lacks the flavor. It should be just enough to taste the cayenne pepper and alfredo sauce without it being too hot on the tongue. Once you have it just right, cover the pan with a lid but keep warm to let the flavors meld together while you get the pasta and serving dishes ready. Do not let the sauce simmer at this point or the shrimp will and peppers may be overcooked.
• Drain pasta and add butter (don't overdo it) as angel hair tends to stick together. Stir.
• Serving:.
• You can prepare each place individually to ensure each person gets an equal share of the shrimp and peppers with pasta or I like to place the pasta in one bowl and the shrimp, pepper mixture in a large serving dish. People can then take as much pasta as they want and then place the shrimp/pepper/sauce mixture over the top of the pasta. It may not look real pretty and people eating this for the first time may want just a "little taste" before they come back for more. Yet, despite appearances, the aroma, flavors and different textures will be good. Usually, this will serve 4 people. If you make a whole box of pasta, some of it gets wasted - that is why I suggest using half to 3/4 of the box. If you like more sauce, add it to the shrimp/pepper mixture when cooking so you have some extra. You can experiment with different pastas, but I have found that the angel hair is a nice compliment to the delicate shrimp and the pasta should have a slight flavor of its own than blends in nicely with the shrimp and peppers. The peppers, if good and fresh will have an almost sweet taste to offset the spices, but be an excellent match with the shrimp's texture.
• This goes great with a nice spring-mix type salad, crispy bread and a good bottle of Petite Syrah (red) wine or a quality (white) Chardonnay followed with a small amount of raspberry sorbet to cleanse the palate. .

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

GRILLED SHRIMP WITH FRESH TOMATO SAUCE AND ANGEL HAIR PASTA

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

GARLICKY ROASTED SHRIMP, RED PEPPERS AND FETA

Steps:

• Heat oven to 425 degrees F. In a 1 1/2-2 quart baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon juice and 1/4 tsp each salt and pepper.
• Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12-15 minutes. Serve with the lemon wedges and sliced bread, if desired.

SHRIMP AND ROASTED RED PEPPERS

Steps:

• Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
• Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
• Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.