5 Ingredient Garlicky Shrimp Pasta Recipes

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.

GARLICKY SHRIMP PASTA

Steps:

• Toss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature for 20 minutes.
• Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
• Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
• While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer.
• Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute.
• Add flour and cook, stirring constantly, for 1 minute; stir in vermouth or wine and cook for 1 minute.
• Add clam juice and parsley; cook until mixture starts to thicken, 1 to 2 minutes.
• Off heat, whisk in butter and lemon juice. Add shrimp and sauce to pasta, adding reserved cooking water if sauce is too thick.
• Season with black pepper. Serve, passing lemon wedges separately if desired.

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

5-INGREDIENT GARLIC SHRIMP PASTA

Steps:

• cook pasta according to package directions.
• drain.
• clean and deveine shrimp.
• mince garlic.
• melt butter in large skillet.
• add garlic, dried pepper flakes and shrimp.
• cook til shrimp turns pink and is done.
• pour over cooked pasta
• toss.
• serve.

LEMONY GARLIC SHRIMP WITH PASTA

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

GARLICKY SHRIMP AND PASTA

Steps:

• Heat oven to 350°F. Spray 4 (10-oz) individual casseroles with cooking spray.
• Cook pasta about 9 minutes or for minimum cook time directed on package. Drain.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook 1 to 2 minutes or just until garlic begins to brown. Stir in flour; cook until mixture is smooth and bubbly. Gradually add broth and half-and-half, stirring constantly, until mixture boils and thickens. Stir in wine; cook and stir 1 minute.
• Stir in cooked pasta, shrimp, parsley and cheese; spoon evenly into casseroles.
• In small bowl, stir together bread crumbs and butter. Sprinkle over pasta mixture. Place casseroles on cookie sheet.
• Bake 15 to 20 minutes or until bubbly around edges.

GARLICKY SHRIMP PASTA WITH CHILES

Steps:

• Cook linguine, reserving 3/4 cup pasta cooking water. Cook shrimp, garlic, and breadcrumbs in oil over medium until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and cilantro. Toss with shrimp mixture and chiles.

GARLIC SHRIMP PASTA

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.

CREAMY GARLIC SHRIMP PASTA, WITH VEGETABLES RECIPE - (4.3/5)

Steps:

• 1. Cook pasta al dente (do not drain). 2. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well. 3. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, onion, oil and pepper. 4. Add the pasta mixture and toss to coat.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

LEMON-GARLIC SHRIMP & GARLIC BUTTER PASTA RECIPE - (4.6/5)

Steps:

• Season the shrimp with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne and cook until the shrimp are done, 3 to 4 minutes, stirring constantly. (May need to reduce the heat a little to keep the garlic from burning.) Remove from the heat and stir in 3 tablespoons water, the lemon juice, and parsley. Season with salt and pepper and serve immediately. For the pasta: Cook the pasta in boiling, salted water as directed on package. Meanwhile, melt the butter in a small saucepan, or microwave it in a bowl. Stir in the garlic powder and set aside until pasta is done. When pasta is done, drain well in a colander. Pour pasta back into the cooking pot; drizzle the garlic butter over it and toss around until pasta is coated. Season with salt and pepper, if desired. To serve, plate individual servings of the pasta; sprinkle with Parmesan cheese, if desired. Top with shrimp and serve immediately.