Creamed Shrimp And Spaghetti Recipes

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
• Cook until shrimp is pink, then put aside.
• In the same pot, add milk, broth, and pasta.
• Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
• Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
• Add the shrimp back in and give it a stir until fully incorporated.
• Serve with some extra parmesan cheese, if desired.
• Enjoy!

CREAMY GARLIC SHRIMP AND PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
• Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
• Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY SHRIMP AND PASTA

Steps:

• Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
• Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
• In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
• Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
• Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

CREAMED SHRIMP AND SPAGHETTI

Steps:

• Once shrimp are cleaned and de-veined, set them aside in a bowl.
• Bring a large pot of water to a boil. When boiling, add a teaspoon of salt and throw in the pasta. Cook exactly 8 minutes.
• While the pasta is cooking, make the sauce. In a huge skillet, heat the oil, crushed garlic, and cayenne over medium heat until the garlic is tender, but NOT BROWN!
• Whisk in the flour and 1/2 teaspoon salt. Cook for about 2 minutes.
• Gently whisk in the milk. Bring the skillet to a boil and allow the sauce to cook for one minute, whisking constantly.
• Reduce heat to low and add the shrimp, parsley flakes, and broccoli. Cook thoroughly until the shrimp is hot and the broccoli is tender.
• Drain the cooked pasta and put it directly into the big skillet with the sauce, tossing to coat. Serve!