Time 35m Number Of Ingredients 13 Steps:
Cook pasta in a large saucepan of boiling water according to package directions for al dente. Drain, reserving 1/2 cup cooking water. Set aside. Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and lemon zest; cook, stirring often, until the onion softens, about 5 minutes. Add shrimp and crushed red pepper; cook, stirring and turning the shrimp often, until the shrimp are just slightly translucent in the center, about 3 minutes. Add wine; cook, stirring constantly, for 30 seconds. Add the drained pasta, the reserved 1/2 cup cooking water and butter. Increase heat to medium-high; cook, stirring with tongs, until the sauce is creamy, 1 to 2 minutes. Remove from heat; stir in parsley, lemon juice and salt. Divide among 4 bowls; sprinkle evenly with Parmesan. Garnish with additional parsley, if desired.
Time 20m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Cook pasta according to package instructions and drain. While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft. Add broth and crushed red pepper. Increase heat to high. Add cooked shrimp (if not using uncooked shrimp in step 2). Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through. Stir in lemon peel and juice. Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat. Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.
Time 30m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl. Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes. Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.
Time 30m Yield 2 servings. Number Of Ingredients 17 Steps:
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm. Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer. Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water. Add pasta to skillet; toss with shrimp and sauce. Serve immediately.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Prepare pasta, keep warm. In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot. Add seasonings. Add Shrimp and heat only long enough to heat through. Serve over hot pasta. Enjoy!
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside. In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside. In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens. Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.
