Farfalle With Artichokes Shrimp In Parmesan Garlic Cream S Recipes

FARFALLE WITH ARTICHOKES & SHRIMP IN PARMESAN GARLIC CREAM S

Steps:

• Cook the farfalle until al dente. While that's boiling, you can chop those artichoke hearts.
• Heat EVOO in medium sized frying pan. Add the artichokes and saute with garlic until heated thoroughly. Add lemon juice and cook for about a minute.
• Add half and half and most of the mint and simmer for another minute. Then add the shrimp and heat through.
• Remove from heat and add approximately half of the parmesan. Season to taste with salt and pepper.
• Toss pasta with the sauce and serve with the remaining mint and parmesan sprinkled on top.

CREAMY FARFALLE WITH SHRIMP

Steps:

• 1. Prep Veggies and Herbs, set aside. Wash and drain shrimp, place on paper towel to drain and pat dry. Place olive oil in large saute skillet, brown garlic, rosemary, thyme, in saute skillet. Be sure not to burn, add in shrimp sprinkle pink sea salton top of shrimp and saute on both sides approx 2 min per side till it has a touch on golden seare on it. Remove shrimp from pan, set aside.
• 2. Start pasta, and add sea salt to the water, should be aldente. Pour in wine to deglaze pan, add in cream cheese, stir constantly with wisk till sauce begins to form. Add 2 fine cut leaves of basil Stir in cream with whisk, add fresh parmesan cheese stirring constantly, sauce will be slightly thick. Place shrimp back in to pan, turn heat down and let simmer uncovered approx 10 min.
• 3. Drain and rinse pasta (aldente), place in large pasta bowl. Pour sauce onto pasta, fold in. Add in all vegetables except basil and fold in carefully. Sprinkle fine cut basil on top, serve immediately, sprinkle parmesan on top at serving with garlic toast or bread sticks.

SHRIMP & FARFALLE ALFREDO

Steps:

• In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
• Drain well. Preheat oven to 350.
• Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
• Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
• Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
• Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
• In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
• Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
• Stir in shrimp. Cover and cook 2 minutes.
• Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
• Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
• At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
• If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
• If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.

GARLIC AND PARMESAN SHRIMP FARFALLE

Steps:

• Cook pasta according to package directions.
• While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
• Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
• Add flour and stir to make a roux. cook 1 minute.
• Add cream and mix well. Stir in parmesean and mix well until creamy.
• Drain pasta reseving 1 cup of the cooking water. Keep warm.
• Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
• Mix/ fold in pasta. Serve with garlic toast if desired.