Buttery Shrimp And Radish Pasta Recipes

BUTTERY SHRIMP AND RADISH PASTA

Buttery Shrimp and Radish Pasta image

Peppery radishes and their greens are a natural pairing with creamy butter -- and add a bit of crunch and texture to this shrimp pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 6

Ingredients

Coarse salt and ground pepper
3/4 pound linguine or other long pasta
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
1 pound frozen large shrimp (peeled and deveined), thawed

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.
Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.

Nutrition Facts : Calories 536 g, Fat 15 g, Fiber 3 g, Protein 35 g

BUTTERY SHRIMP AND PASTA

Buttery Shrimp And Pasta image

Make and share this Buttery Shrimp And Pasta recipe from Food.com.

Provided by MizzNezz

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces pasta, cooked and drained (I like the tri-colored spirals)
1/4 cup butter
1 1/2 lbs shrimp, peeled and deveined
1 tablespoon minced garlic
2 cups half-and-half
1/4 cup fresh basil, minced or 1 teaspoon dried basil
1/4 cup parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes, optional

Steps:

Have pasta ready.
In lg skillet, heat butter; add shrimp and garlic.
Saute 4 minutes, remove shrimp from skillet.
Add half and half.
Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
Add shrimp, basil, cheese, pepper and pepper flakes.
Pour sauce into a bowl; add pasta and toss well.

Nutrition Facts : Calories 622.5, Fat 29.8, SaturatedFat 17.4, Cholesterol 295.1, Sodium 1213.2, Carbohydrate 50.5, Fiber 2, Sugar 1.8, Protein 36.9

SHRIMP PASTA WITH LEMON-BUTTER SAUCE

Shrimp Pasta with Lemon-Butter Sauce image

If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.

Provided by Pamela Leyva

Categories Pasta and Noodles Pasta by Shape Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

½ (16 ounce) package angel hair pasta
1 ½ medium lemons
1 cup chicken stock, or more as needed
2 tablespoons salted butter, divided
1 pound uncooked shrimp, shelled and deveined
1 teaspoon dried parsley, or to taste
salt and ground black pepper to taste
2 medium tomatoes, cubed
1 cup shredded Parmesan cheese, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g

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