Buffalo Shrimp Pasta Recipes

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BUFFALO SHRIMP



Buffalo Shrimp image

This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!!

Provided by JIGGYnFL

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
4 cloves garlic, minced
2 ½ tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

Steps:

  • In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
  • Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
  • Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
  • In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
  • Remove shrimp from refrigerator and shake a second time in flour mixture.
  • Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Nutrition Facts : Calories 625.7 calories, Carbohydrate 54.4 g, Cholesterol 198.5 mg, Fat 32.1 g, Fiber 3.1 g, Protein 30.1 g, SaturatedFat 7.5 g, Sodium 2128.8 mg, Sugar 1.6 g

LOW FODMAP BUFFALO SHRIMP PASTA



Low FODMAP Buffalo Shrimp Pasta image

Do you love Buffalo chicken wings? Then you are gonna love this Low FODMAP Buffalo Shrimp Pasta dish! It is really quick and easy, too.

Provided by Dédé Wilson

Categories     Dinner

Time 25m

Number Of Ingredients 9

8- ounces (225 g) low FODMAP gluten-free spaghetti
3 tablespoons unsalted butter
3 tablespoons Garlic-Infused Oil, (made with vegetable oil, or purchased equivalent)
1/3 cup (24 g) minced chives
1 pound (455 g) large (26 to 30 count) shrimp, (deveined, tail on or off)
3- ounces (85 g) blue cheese, (crumbled)
Kosher salt
Freshly ground black pepper
Low FODMAP hot sauce such as Tabasco or Texas Pete

Steps:

  • Bring a large pot of salted water to a boil. Cook spaghetti until very al dente (it will cook again in the saucepan). Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta well.
  • While the pasta is cooking, add the butter and Garlic-Infused Oil to a large saucepan over medium heat to melt the butter. Add chives and sauté for about 1 minute. Add the shrimp and toss until the shrimp just turn pink - just a minute or two. Remove from heat. Stir in cheese and taste. Season with salt, pepper and hot sauce. Add pasta and toss with tongs adding a little reserved cooking water ONLY if necessary to help the sauce coat the spaghetti (I often do not need any at all). Serve immediately.

Nutrition Facts : Calories 574 kcal, Carbohydrate 44 g, Protein 33 g, Fat 29 g, Sodium 160 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

BUFFALO SHRIMP



Buffalo Shrimp image

Provided by Food Network

Number Of Ingredients 7

1 cup of vegetable oil
1 pound (12 to 14 count) shrimp, peeled and deveined
2 cups flour
Salt and pepper
Cayenne pepper to taste
cup soft butter
1/2 cup hot sauce

Steps:

  • In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated.

BUFFALO SHRIMP SANDWICH



Buffalo Shrimp Sandwich image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 (18-oz) package of SeaPak Popcorn Shrimp
1 cup prepared buffalo sauce*
1 soft baguette cut into 4 equal pieces, sliced and toasted
4-oz crumbled blue cheese
1 cup arugula

Steps:

  • Prepare popcorn shrimp according to package directions and toss with the buffalo sauce. Divide the arugula between the 4 rolls and top each with the popcorn shrimp mixture. Top each sandwich with blue cheese and serve. For extra messy sandwiches, drizzle any leftover sauce onto the top of your sandwich before serving. *To make your own buffalo sauce instead, mix together 8 tablespoons melted butter, ½ cup hot sauce, and 1 teaspoon seasoned salt.

BUFFALO SHRIMP WITH FETTUCCINE & BLEU CHEESE SAUCE



Buffalo Shrimp With Fettuccine & Bleu Cheese Sauce image

Make and share this Buffalo Shrimp With Fettuccine & Bleu Cheese Sauce recipe from Food.com.

Provided by GinnyP

Categories     Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

10 ounces dry fettuccine or 10 ounces pappardelle pasta
1 tablespoon olive oil
3/4 lb medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon butter
1 tablespoon hot sauce, to taste (I prefer Chohula's)
1/2 teaspoon paprika
3 tablespoons chopped fresh chives or 3 tablespoons parsley
fresh chives (to garnish) or parsley (to garnish)
1/4 cup finely chopped onion
2 teaspoons olive oil
2 garlic cloves, minced (or more to taste)
1/2 teaspoon sugar
1 cup half-and-half
4 ounces crumbled blue cheese (about 1 cup)

Steps:

  • First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic and sugar in a medium saucepan.
  • Cook, stirring, over medium heat until the onion is tender, 3 to 5 minutes.
  • Remove from the heat and stir in the blue cheese until nearly melted.
  • Now, cook the pasta according to package directions.
  • While the pasta cooks, prepare the shrimp.
  • Heat the oil in a wok or large frying pan over high heat.
  • Add the shrimp and cook, stirring occasionally, until nearly pink, about 1 1/2 minutes.
  • Stir in the garlic, butter, and hot sauce and cook until the shrimp is just opaque in the center, about1 1/2 minutes longer.
  • Remove from the heat and stir in the paprika; set aside.
  • Drain the pasta well and put it in a large bowl.
  • Stir in the warm blue cheese sauce.
  • Gently mix in the chopped chives or parsley.
  • Spoon the pasta onto individual plates.
  • Top with the shrimp and sauce.
  • Garnish as desired.

BUFFALO SHRIMP MAC & CHEESE



Buffalo Shrimp Mac & Cheese image

For a rich, creamy and slightly spicy shrimp mac and cheese recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular buffalo chicken dishes.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 3h45m

Yield 6 servings.

Number Of Ingredients 16

2 cups 2% milk
1 cup half-and-half cream
2 tablespoons Louisiana-style hot sauce
1 tablespoon butter
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
2 cups finely shredded cheddar cheese
1 cup shredded Gouda or Swiss cheese
1-1/2 cups uncooked elbow macaroni
3/4 pound frozen cooked salad shrimp, thawed
1 cup crumbled blue cheese
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Additional Louisiana-style hot sauce, optional

Steps:

  • In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Nutrition Facts : Calories 551 calories, Fat 34g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 1269mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

PRESSURE-COOKER BUFFALO SHRIMP MAC & CHEESE



Pressure-Cooker Buffalo Shrimp Mac & Cheese image

For a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing dish. It's a nice new twist on popular Buffalo chicken dishes.-Robin Haas, Cranston, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

2 cups 2% milk
1 cup half-and-half cream
1 tablespoon unsalted butter
1 teaspoon ground mustard
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1-1/2 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Gouda or Swiss cheese
3/4 pound frozen cooked salad shrimp, thawed
1 cup crumbled blue cheese
2 tablespoons Louisiana-style hot sauce
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Additional Louisiana-style hot sauce, optional

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 7 ingredients; stir in macaroni. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. , Select saute setting and adjust for medium heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5-6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Nutrition Facts : Calories 551 calories, Fat 34g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 1269mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.

SAUTEED SHRIMP WITH BUFFALO CREAM SAUCE



Sauteed Shrimp With Buffalo Cream Sauce image

I just went to a restaurant called Heaven on Seven while in Chicago. I had a dish called Buffalo Shrimp and it was delicious! This is my version of their masterpiece. I served it over white rice and topped it with chopped green onions.

Provided by Chef Capani

Categories     Very Low Carbs

Time 7m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 lb shrimp, peeled and deviened
salt and pepper
1/2 teaspoon garlic powder
1/4 cup Frank's red hot sauce
2 tablespoons chicken stock
2 tablespoons heavy cream

Steps:

  • Heat olive oil in large skillet over medium heat.
  • Season shrimp with salt, pepper, and garlic powder. Add to pan.
  • Saute for 5 minutes or until the shrimp turn pink.
  • Add hot sauce and chicken stock, cook 1 minute.
  • Remove from heat and add heavy cream.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 181.6, Fat 8.3, SaturatedFat 2.6, Cholesterol 183.3, Sodium 554.7, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 23.6

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