Garlic Ranch Shrimp Fettuccine Recipes

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
• In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
• Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
• Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.

GARLIC RANCH SHRIMP FETTUCCINE

Steps:

• Heat 2or 3 tblsp good extra vigin olive oil in a large non stick pan.
• Saute shallot and garlic till slightly golden. Add mushrooms and saute till they start to wilt. Add shrimp and cook till nice and pink.
• Deglaze pan with wine and let reduce.
• Add oregano, basil and cream, reduce heat and let simmer about 10 min or till it starts to thicken.
• Stir in veggie dip, parmesan cheese and paprika and let heat through.
• Remove from heat and stir in parsley.
• Serve over noodles with some good garlic bread and fresh ground black pepper.

SHRIMP FETTUCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
• Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
• Drain fettucine and toss with shrimp mixture.

SHRIMP FETTUCCINE

Steps:

• Warm the milk on low heat in a medium-sized saucepan. Once warm, add the garlic, salt, onion powder, and bouillon cubes, and continue to heat on low heat, stirring occasionally.
• Peel and de-vein the shrimp.
• Fill pasta pot with enough water to boil the fettucini and heat on high (eventually to a boil). Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and gradually stir in the corn starch. Try to avoid clumping. Adjust heat as necessary to gently bring the sauce to a boil. The goal is for both to finish at about the same time. Use additional corn starch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently.
• Add the shrimp to the sauce and allow the sauce to gently boil for approximately 7 or 8 minutes with the shrimp in it.
• When the pasta pot is at a boil, add the fettucini, ensuring all of it is submerged, and continue to boil it to completion. Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made).
• Strain, but do not rinse the fettucini and divide onto dinner plates in suitable portions. Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, and serve.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!