Shrimp With Bow Tie Pasta Recipes

LEMON-GARLIC SHRIMP WITH BOW TIE PASTA

Steps:

• In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
• When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
• Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
• Reserve the marinade.
• Heat olive oil in a large skillet over medium-high heat.
• Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
• Set cooked shrimp aside.
• Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
• Return shrimp to pan, stir well, reduce heat to medium, and add milk.
• Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
• Add parmesan cheese and parsley, stir to combine.
• Add cooked pasta and stir well to completely coat with sauce.
• Serve hot.

TUXEDO BOW-TIE PASTA WITH SHRIMP

Steps:

• Dough: Stir together 1 cup "00" flour, 2 teaspoons warm water, and half of eggs (about 1/4 cup) in a medium bowl until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
• In another medium bowl, vigorously whisk remaining half of eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour to bowl with cuttlefish mixture and mix until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
• Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour.
• Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll the stack of dough out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Keep cut pasta covered with plastic wrap while you work.
• Working one at a time, pinch middle of each pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina.
• Shrimp Sauce: In a small saucepan, bring shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds.
• Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp broth and both citrus juices. Simmer until sauce is thickened and reduced to approximately 3/4 cup, 6 to 7 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve 1/2 cup pasta water; drain. Add pasta and 1/4 cup pasta water to sauce and cook, stirring frequently, until sauce clings evenly to pasta, 2 to 3 minutes.
• Add shrimp, stirring just until cooked through, about 1 minute. Remove skillet from heat. If pasta appears dry, right before serving stir in more pasta water a little at a time, just until sauce clings evenly to pasta again. Transfer to bowls, drizzle with oil, and serve.

BOW TIE SEAFOOD SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.

BOW TIES WITH CHICKEN & SHRIMP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper., Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.

SPICEY SAUTEED SHRIMP WITH BOW TIE PASTA

Steps:

• In a large non-reactive frying pan, over low heat, melt together the clarified butter and olive oil. Add the garlic and sauté until golden. Add the white wine and the chicken broth. Reduce to half. Add the jalepeno peppers and sauté until golden brown. Remove the peppers from the oil and discard. Add the red pepper flakes, parsley and cilantro. Thicken with the cornstarch as desired. Set aside. Cook the bow tie pasta according to instructions. While the pasta is cooking, prepare the shrimp by sautéing in a little olive oil and the cloves of garlic. Combine the sauce and shrimp and toss with the cooked bow tie noodles until heated through.