Yield 8 Number Of Ingredients 6 Steps:
Cook pasta in a large pot of boiling water with vegetable oil until al dente. Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water. In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir. Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Time 15m Yield 2-3 serving(s) Number Of Ingredients 10 Steps:
In a large pot, boil water for pasta. Add salt and film the top of the water with Vegetable Oil When the water starts boiling, add the pasta. Stir. In a saute’ pan, heat the butter and olive oil together. Add the red pepper flakes (more or less to taste) Toast the pepper flakes until sizzling. Add shrimp and toss to coat. Add white wine, lower to simmer for 5 minutes. When pasta is done, drain and add to saute pan. Toss, season to taste with salt and pepper. Garnish with grated Parmesan cheese.
Time 40m Yield 4 servings Number Of Ingredients 13 Steps:
Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes. Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it’s totally optional. Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there’s a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Bring a pot of water to a boil and add 2 tablespoons salt . Add the spaghetti, give it a stir and cook until al dente according to the package instructions. Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and chile flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes. Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve.
Time 25m Yield 1-2 serving(s) Number Of Ingredients 10 Steps:
Preheat broiler. Boil pasta. Drain, set aside, keep warm. Place cleaned and deveined shrimp in pan. Place butter and 3 crushed garlic cloves on shrimp, sprinkle with pepper and garlic powder. Broil until shrimp is pink and opaque. In same saucepan used to boil pasta, over medium heat, combine half and half, garlic powder, salt, pepper, 1 crushed garlic clove, and cheese. Add pasta, bring to low boil. Add flour, mix well. Add shrimp AND butter mixture from pan directly into saucepan, mix well. Serve immediately.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more. Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm. Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes. Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.
Time 15m Yield 4 servings Number Of Ingredients 5 Steps:
Cook pasta in large saucepan as directed on package, omitting the salt and adding the broccoli to the boiling water for the last 2 min. Drain pasta mixture; place in large bowl. Add remaining ingredients; mix lightly.
Time 1h15m Yield 10 Number Of Ingredients 10 Steps:
Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
More about “quick shrimp pasta recipes”
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper. Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.
