Barbecue Shrimp Over Pasta Recipes

BARBECUE SHRIMP OVER PASTA

Barbecue Shrimp Over Pasta image

This dish is done in minutes. Diced bacon and barbecue sauce really give it a fun kick.-Michele Field, Sykesville, Maryland

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 package (16 ounces) linguine
12 bacon strips, diced
1 medium onion, chopped
1-1/4 pounds uncooked large shrimp, peeled and deveined
1-1/4 cups barbecue sauce
1/3 cup grated Parmesan cheese

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink., Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with cheese.

Nutrition Facts : Calories 663 calories, Fat 31g fat (11g saturated fat), Cholesterol 174mg cholesterol, Sodium 1004mg sodium, Carbohydrate 64g carbohydrate (10g sugars, Fiber 4g fiber), Protein 32g protein.

BARBECUE SHRIMP OVER PASTA

Barbecue Shrimp over Pasta image

I adapted this recipe from Taste of Home's Quick Cooking Magazine. I used Sweet Baby Ray's Original Flavor barbecue sauce.

Provided by Marie Nixon

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb linguine or 1 lb pasta
12 slices bacon, diced
1 medium onion, chopped
1 1/4 lbs uncooked large shrimp, peeled and deveined
1 cup barbecue sauce
1/3 cup parmesan cheese

Steps:

Cook linguine pasta according to package directions for 'al dente'.
While pasta is cooking, cook the bacon in a large skillet over medium heat until the pieces are crisp.
Remove with a slotted spoon and drain on paper towels.
Reserve 1 tablespoon of the drippings in the skillet.
Add chopped onion and saute until tender.
Add shrimp; cook and stir until shrimp is cooked through and turns pink.
Return bacon to the skillet.
Add the barbecue sauce and cook and stir over medium heat until heated through.
Drain linguine and place on serving platter.
Top with shrimp mixture.
Sprinkle with Parmesan cheese.

BARBECUE SHRIMP OVER PASTA RECIPE

Barbecue Shrimp Over Pasta Recipe image

Provided by bjmj_1622

Number Of Ingredients 6

Ingredients

1 package (16 ounces) linguine
12 bacon strips, diced
1 medium onion, chopped
1-1/4 pounds uncooked large shrimp, peeled and deveined
1-1/4 cups barbecue sauce
1/3 cup grated Parmesan cheese

Steps:

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in the drippings until tender. Add shrimp; cook and stir until no longer pink. Return bacon to the skillet. Add barbecue sauce; cook and stir over medium heat until heated through. Drain linguine; top with shrimp mixture. Sprinkle with Parmesan cheese.

SHRIMP SCAMPI WITH PASTA

Shrimp Scampi with Pasta image

Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.

Provided by JustJen

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

1 (16 ounce) package linguine pasta
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes
1 pound shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ cup dry white wine
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

Steps:

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g

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