Shrimp Stroganoff Over Fettucine Recipes

SHRIMP STROGANOFF

Steps:

• Heat oven to 350ºF.
• Cook noodles in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min. Meanwhile, cook VELVEETA, soup and sour cream in separate saucepan on low heat 8 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
• Drain pasta mixture; place in 13x9-inch baking dish. Top with shrimp. Pour VELVEETA sauce over pasta mixture; cover.
• Bake 25 min. or until heated through; stir.

BLACKENED SHRIMP STROGANOFF

Steps:

• Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
• In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

SHRIMP STROGANOFF

Steps:

• Saute shrimp in half the butter for 5-7 minutes. Remove from heat and keep warm.
• Saute mushrooms in remaining butter. Add onion and garlic, stirring until tender.
• Add flour, consomme, milk, and wine. Whisk to combine and cook until thick.
• Add catsup and worcestershire to this mixture.
• Remove from heat and blend in sour cream and dill.
• Add shrimp to mixture and season to taste with salt and pepper.
• Serve over rice or linguine.

SHRIMP STROGANOFF

Steps:

• 1. Add butter to pan. Add the scallions, garlic and mushrooms. Cook 3 minutes. Add the wine and cook until most is evaporated. With a slotted spoon remove the mushroom mixture to a separate plate and set aside.
• 2. Add the flour to the pan and stir. Add the milk in slowly and cook until thickened. Adding more milk if to thick. Take some of the milk mixture and stir it into the beaten egg yolks then add the yolks into the pan.
• 3. Add the Dijon mustard and cook 1 minutes. Add the sour cream and mix well. Add the shrimp and cook until shrimp are pink. Add the mushroom mixture back in.
• 4. Taste and adjust for salt and pepper. Then add the paprika. Serve over hot buttered noodles or mashed potatoes garnished with dill

SHRIMP STROGANOFF

Steps:

• 1. Saute the shrimp in 1/4 cp of butter for 5 minutes. Remove shrimp and set aside. To pan, add remaining butter, mushrooms, onion and garlic; cook for 5 minutes. Add the flour and mix well.
• 2. Stir in the broth, tomato paste, Worcestershire sauce, dill and salt. let Simmer for 2 minutes.
• 3. Stir in the sour cream, mix well, add the shrimp in at the last. Heat thru but do not boil you will overcook the shrimp. Serve with noodles or rice.

SHRIMP & SCALLOP STROGANOFF

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

BLACKENED SHRIMP STROGANOFF

Steps:

• Peel and devein shrimp.
• In small mixing bowl combine shrimp and oil.
• Add blackened seasoning,stirring to coat shrimp.
• Set aside.
• In a 10-inch skillet cook mushrooms and shallot in hot margarineor butter until tender.
• Remove from skillet.
• In same skillet cook and stir shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink.
• Remove from skillet.
• Add the 2/3 vermouth,wine,shrimp or chicken broth to skillet.
• Bring to boiling.
• Cook,uncovered,until reduced to 1/4 cup (2-3 minutes).
• Stir together the sour cream and cornstarch;stir in the 1 cup shrimp or chicken broth.
• Add to skillet.
• Cook and stir until thickened and bubbly.
• Cook 1 minute more.
• Stir in the shrimp,mushroom mixture,roasted peppers.
• Heat through.
• Season to taste with salt.
• Serve over fettuccine or rice.
• Makes 4 servings.