What is a good Shrimp Pasta Dish Recipe I want to Wow My husband with something New?!
Answers: We haven't had any alone time since we had our new baby I want to prepare him a new dish for dinner Saturday night.. Two kids are a handful lol. I need a new recipe to keep things interesting around there cuisine wise.
I have a great recipe, but no measurements. I actually just whipped it up one day out of sheer hunger and what I had in my refrigerator. Now I make it all the time.
1 bag of frozen veggies (I use Birdseye w/mini corn and sugar snap peas)
Olive Oil
fresh garlic (I am a garlic freak so I use about 2 or 3 cloves of elephant garlic)
White Wine
1 or 2 tbs of butter
Shrimp
Fresh Cilantro
Parsley
Lemon juice
Parmesan & Romano Cheese mix
1 Box of pasta (I use rotini or tri colored)
I basically put the olive oil in a pan and heat. I then add the frozen veggies and partially cook. Then add everything else - LOL. Just watch that you don't over cook the shrimp. I sprinkle the cheese on the top and cover while I am cooking the pasta seperately. Once the pasta is done I empty the contents of the pan into the pasta and then add more cheese. I use the jar that is already mixed.
Keep in mind, you can add fresh veggies to this, you don't have to use frozen.
I hope you and your husband have a wonderful dinner together!
Shrimp Scampi
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired. Serve over linguine with a salad and garlic bread.
OMG you HAVE to try this recipe from Giada
Linguine with Shrimp and Lemon Oil
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Giada's Kitchen Basics
Linguine with Shrimp and Lemon Oil
For the lemon oil:
1/2 cup extra-virgin olive oil
1 lemon, zested
For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley
For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Shrimp scampi is always good with French bread on the side
Shrimp Fettuccine
1 pound fettuccine, cooked al dente
1 pound shrimp, medium-size, peeled and deveined
1/3 cup extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons basil leaves
2 medium tomatoes, coarsely chopped
1 bunch green onions (3/4 cup) sliced into 1/2" pieces
1 cup halved black olives
Salt and pepper to taste
# Sauté the shrimp just until pink in 1-2 tablespoons olive oil. remove and set aside.
# Sauté the garlic, tomatoes, basil, green onions and olives in the remaining olive oil until the vegetables are tender.
# Add the shrimp back in the pan and warm.
# Pour the sautéed mixture over hot fettuccine and toss lightly. Add salt and pepper to taste, toss again, and serve with a sprinkling of Parmesan cheese, if desired. 8-12 servings.
Have you tried cooking scampi? What about shrimp francais with a side of pasta...
Lightly coat jumbo shrimp with flour. Heat a pan with olive oil, cooking wine, garlic, and lemon juice over medium high heat. Cook each shrimp about 2 mins on each side.
Shrimp Scampi Pasta
"A succulent seafood pasta dish made with shrimp, clam juice and white wine. "
(Pasta, Seafood, Shrimp Prep:
Cook:
Total:
Yield: 4 servings
Ingredients
Amount Ingredient Preparation
12 ounces spaghetti very thin or angel hair pasta
3 tablespoons olive oil
3 tablespoons butter
4 each garlic cloves minced
3 tablespoons shallots minced
1/2 cup white wine
1/2 cup clam juice
2 teaspoons black pepper coarsely ground
1 pound shrimp medium, peeled and deveined
1/2 cup parsley leaves fresh minced
1 x salt to taste
Directions
Bring a large pot of water to a boil for cooking the pasts. Add
salt and pasta and cook for 6 to 8 minutes or until al dente. Drain
and return to the pot to keep warm.
While the pasta is cooking, heat the oil and butter in a large
skillet. Add garlic and shallots and saute' for 2 minutes over low
heat, stirring often. Raise heat to medium, add wine, clam juice and
pepper and simmer for 2 minutes. Add shrimp, spreading them evenly
over the skillet, and simmer over med-low heat for about 3 min, until
cooked through. Stir in parsley. Taste and add salt if needed. Pour
sauce over pasta in the pot. Toss gently, but thoroughly, then spoon
out onto serving plates. I serve this with pieces of Cuban or French
bread to dunk in the sauce
shrimp in sherry butter sauce
Gourmet |
recipe Active time: 45 min Start to finish: 2 hr
Servings: Makes 8 main-course servings.
Ingredients1 tablespoon vegetable oil
3 lb medium shrimp in shell (31 to 35 per lb), rinsed, peeled, and shells reserved
8 cups water
1 onion, halved, plus 1/2 cup minced onion
1 carrot, halved
1 Turkish or 1/2 California bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
1/2 cup medium-dry Sherry
2 teaspoons fresh lemon juice, or to taste PreparationHeat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes.
Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to about 1 1/2 cups, 30 to 40 minutes, then transfer to a bowl.
Stir together flour and 1 1/2 tablespoons butter until a paste forms, then set aside. Cook minced onion in 1 tablespoon butter in cleaned pot over moderately low heat, stirring, until softened, about 3 minutes. Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes. Add shrimp stock and bring to a simmer, then reduce heat to low and whisk in remaining 5 1/2 tablespoons butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp, and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.
Cooks' note:
? Shrimp can be cooked (in stock) and stock reduced 1 day ahead. Cool stock, then chill shrimp and stock separately, covered.
Linguine and Shrimp with Butter Sauce
Yield:
1
Ingredients:
480 g linguine, or other long pasta
1 cup LAND O LAKES(r) Butter
40 ml chopped green onions
40 ml white wine
1 cup spinach, rinsed and stemmed
1 tomato, chopped
1 cup sliced mushrooms
40 ml chopped fresh basil
1.0 kg shrimp, peeled and deveined
Method:
Prepare linguine according to the package directions; drain.
Meanwhile, in a large skillet melt butter and add green onions and white wine. Cook until liquid is reduced, but do not brown, about 3 minutes.
In a medium saucepan over medium-low heat steam spinach in a small amount of salted water until wilted; remove and drain. Add to butter mixture.
Stir in pasta, tomato, mushroom, basil and shrimp. Toss until well mixed and cook until shrimp is pink, 3 to 5 minutes. Serve immediately to prevent the shrimp from getting tough.