Spicy Grilled Shrimp And Asparagus Fettuccine Recipes

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SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Shrimp fra diavolo is a spicy, delicious one-pan Italian dish. It's made with plump shrimp cooked in a flavorful, hearty tomato sauce with generous amounts of garlic, white wine, and fresh parsley. Serve it with your favorite crusty bread, pasta, or rice.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 12

1 pound large shrimp, (peeled and deveined, tails attached)
Kosher salt
2 teaspoons crushed red pepper flakes, (more to your liking)
Extra virgin olive oil
1 medium yellow onion, (chopped)
5 garlic cloves, (minced)
1 cup dry white wine
1 15- ounce can diced fire-roasted tomatoes, (or plain fire-roasted tomatoes)
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

Steps:

  • Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
  • Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
  • In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
  • Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
  • Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

Nutrition Facts : Calories 194 kcal, Carbohydrate 16.4 g, Protein 18 g, Fat 1.5 g, SaturatedFat 0.2 g, Cholesterol 142.9 mg, Sodium 971.4 mg, Fiber 3.1 g, Sugar 6.6 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

SPICY GARLIC SHRIMP WITH ASPARAGUS



Spicy Garlic Shrimp With Asparagus image

All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website.

Provided by Manami

Categories     Long Grain Rice

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 tablespoons chili-garlic sauce
1 tablespoon minced garlic
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
3 teaspoons fish sauce, divided
1 lb large shrimp, peeled and deveined
1 lb thin asparagus
3 tablespoons oil
freshly cracked pepper
cooked jasmine rice
chopped cilantro (optional)

Steps:

  • In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
  • Add shrimp and mix until covered with sauce; set aside to season.
  • Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
  • Drain, and immediately cool down in ice water; drain well.
  • Heat oil in a large skillet over a high heat.
  • Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
  • Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
  • Add shrimp mixture to skillet.
  • Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
  • Serve immediately with hot Jasmine rice & chopped cilantro(if desired).

Nutrition Facts : Calories 508.5, Fat 24.9, SaturatedFat 4, Cholesterol 345.6, Sodium 1066, Carbohydrate 20.4, Fiber 4.7, Sugar 10.1, Protein 52.4

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER



Grilled Shrimp and Asparagus With Dill Butter image

Shrimp and asparagus are grilled in a packet with a lemony dill butter, then served over pasta or rice. Great to make up packets before going camping to have a fancy meal in the woods. From Better Homes and Gardens.

Provided by Tee Lee

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb medium shrimp (fresh or frozen)
1 lb fresh asparagus
1/4 cup butter, softened
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon dry white wine
1/2 teaspoon lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium leek, thinly sliced (roots and tough, dark green leaves removed)
3 cups cooked pasta or 3 cups cooked rice

Steps:

  • Preheat grill.
  • Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
  • Rinse shrimp and pat dry with paper towels, set aside.
  • Snap off and discard woody bases from asparagus.
  • Cut asparagus diagonally into 2-inch pieces.
  • In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
  • Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
  • Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
  • Bring up opposite edges of foil and seal with a double fold.
  • Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
  • Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
  • Serve over pasta or rice, drizzle with juices from foil packet.

SPICY SHRIMP FETTUCCINE ALFREDO



Spicy Shrimp Fettuccine Alfredo image

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) fettuccine
5 garlic cloves, minced
1 red serrano pepper, chopped
3 tablespoons butter
1 tablespoon olive oil
2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 jar (15 ounces) Alfredo sauce
3/4 cup chicken broth

Steps:

  • Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.

SPICY GARLIC SHRIMP WITH FETTUCCINE



Spicy Garlic Shrimp With Fettuccine image

A delicious meal of sautéed shrimp served over fettuccine with a rich, creamy white wine sauce. The red chili pepper flakes give this dish a nice bite.

Provided by Kerriedoll

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined
1/2 cup butter
8 -10 garlic cloves, chopped
1/2 cup white wine
1/2 lemon
1/4 teaspoon lemon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon red chili pepper flakes
1 tablespoon cornstarch
1 cup half-and-half
1 (9 ounce) package fettuccine pasta, prepared as directed

Steps:

  • In small saucepan, whisk together white wine with juice of 1/2 lemon, lemon pepper, oregano, basil, and thyme. Reduce over medium-low heat down to about 1/2 cup.
  • In skillet, sauté garlic in 1/2 stick butter for about 4 minutes.
  • Add red chili pepper flakes to garlic/butter mixture and sauté for about 1 minute.
  • Add shrimp to skillet, cook until pink, about 5 minutes.
  • Remove shrimp from pan, reserving leftover liquid.
  • Add liquid from skillet to saucepan, whisking thoroughly, and raise heat to medium.
  • Add 1/2 stick butter, sliced, to saucepan, continuing to whisk until melted.
  • In separate ramekin or very small bowl, whisk together corn starch with small amount of half and half until smooth. Add to saucepan, continuing to whisk until entire mixture is smooth and begins to thicken.
  • Add half and half to saucepan, continuing to whisk until thickened to desired consistency.
  • Add to fettuccine, tossing until coated.
  • Serve fettuccine on a plate, topped with sautéed shrimp.

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