Anyone have a good Shrimp Pasta Dish?!

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Best Shrimp Pasta dish ever:

SHRIMP PASTA ALFREDO

1 lb cooked shrimp, peeled and deveined
1 lb fettuccini pasta (or angel hair, spaghetti)
1-2 tablespoon butter
4 cloves garlic, minced
1 cup half-and-half (cream/milk)
6-8 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt to taste

Bring a large pot of salted water to a boil. Add pasta, cook for 10 minutes or until al dente; drain. In a large skillet, saute shrimp and garlic in the butter for 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 it has thickened, combine with cooked pasta and serve hot. 4 servings.


Alternatively, here's a tasty, lighter Shrimp Pasta dish:

WINE SAUCE SHRIMP SCAMPI WITH RED PEPPER FLAKES & GARLIC

1 lb medium to large shrimps, peeled and deveined
1 lb capellini (angel-hair pasta)
4 large garlic cloves
1/4 cup olive oil
1 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
1/2 cup chopped fresh flat-leaf parsley

Bring a pot of salted water to a boil. Meanwhile, heat oil in a skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through (about 2 minutes). Transfer to a large bowl. Add garlic to oil remaining in the skillet, along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally (1 minute). Add butter, stirring it until melted, add shrimp. Remove from heat. Cook pasta in boiling water until just tender. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss well with shrimp mixture and parsley in a large bowl, adding some of reserved cooking water if necessary to keep moist. 4 servings.

Buon Appetito. :)

here is one I make for dinner sometimes. It's not technically alfredo but its just easier to call it that.

4tbsp butter
4tbsp flour
5-6 cups of milk (I use 1%)
Parmesan cheese (maybe like 1/4 cup, or however you like it)

1lb shrimp (20-25 count or smaller)
1lb spaghetti (I use angel hair, but that's just preference. you could serve it over linguine, or whatever you like)

in a sauce pan melt the butter and let it bubble for a bit to get the water out. Add the flour to make a paste (if it seems to dry just add a little more butter) cook for a minute to get rid of the flour taste

then whisk in warmed milk a little at a time. whisk after each addition. Let it simmer for a few minutes to thicken (do not boil.) then add your cheese and once its melted add seasonings. Salt and pepper (not a lot of salt, since the cheese is salty. Just make sure to taste it) I also add: basil, oregano, and garlic powder. Sometimes if its too rich/heavy I add a shot of cooking sherry.

meanwhile:

If you have bought completely raw shrimp you will have to cook them. I suggest boiling them in water with a cube of vegetable boullion. It only takes a few minutes. Once they are opaque they are done basically.

if they are frozen and precooked, just thaw them and then heat them through in a pan with olive oil and little garlic.

then cook your noodles, put some shrimp on top, then pour over the sauce.

Quick & Easy Shrimp Primavera

2 cups rotini pasta, uncooked
1/2 cup Zesty Italian Dressing
1 lb. uncooked deveined peeled shrimp
1 large red pepper, chopped
1 cup matchlike carrot sticks
1 cup sugar snap peas
2 cloves garlic, minced
2 Tbsp. Grated Parmesan Cheese
1 tsp. lemon zest make it

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.

DRAIN pasta. Add to shrimp mixture; toss to coat. Sprinkle with cheese and lemon zest.

OK. Make a well of 3 cups of semolina flour with 4 room temperature eggs, 1 tbsp of cold water and oil. Mix the flour and egg mixture in a food processor. The pasta must stick on your hands but when you peel the pasta, none should stick on your hands. Form a ball, wrap it in plastic and set in the fridge for at least 30 minutes. sprinkle some flour on the counter and cut the dough in half and run the dough in a pasta maker to the widest. Fold the dough and run it through the 4th setting . Dust again the dough with flour and set to the thinest setting. Cut to the fettucine width. Place the noodles in boiling salted water for no more than 3 minutes and set aside

start with the Fresh Shrimp about 12 pieces per pound. take out the shell, head and deveined the of the shrimp. Sprinkle with fresh oegano salt and pepper. You can boil the the heads and shells in a water (equal to the level of te shrimp shell) and some white wine until the volume of water is boiled down to half the volume.
pan roast pignoli nuts (4 tablespoons) to light brown color and set aside.
Italian crusty country bread (sliced) and lightly toast them. Take off the edges and put the white in a food processor and you should make about a cup and set aside on a large plate.
Heat unsalted butter (1 stick) on medium heat until it turns lightly brown. Take off the foam.
beat one egg and place 4 tablesoon of cream or milk. Coat the shrimp with the egg mixture and dredge them in the bread crumbs above.
The pan with the butter should be on medium heat and place 5 sliced cloves of garlic once translucent, place the shrimps and fry the shrimps. Do not overcrowd the pan.
Pour the shrimp mixture while twisting the cooked fettucine noodles.
garnish with the pignoli nuts and chopped parsley.
If the dish is too dry, moisten with the shrimp shell liquid.

Look on www.foodgawker.com It's a great website.

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