Garlic Shrimp Pasta Recipes

GARLIC SHRIMP PASTA

Steps:

• In a small skillet, cook garlic in butter for 1 minute. Whisk in cream, parsley, dill, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 13 minutes or until sauce is thickened, stirring occasionally. Add shrimp to pan. Cook and stir for about 2 minutes or until shrimp turn pink. Pour over pasta; toss to coat. Serve immediately.

GARLIC SHRIMP PASTA

Steps:

• Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
• While pasta is boiling, wash shrimp.
• Melt butter over medium heat. Add shrimp.
• Let cook till a little pink and starting to curl. Then add garlic.
• Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
• Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
• Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

GARLIC SHRIMP PASTA

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

SKINNY GARLIC SHRIMP PASTA

Steps:

• In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
• While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
• Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

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!

LEMONY GARLIC SHRIMP WITH PASTA

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

GARLIC SHRIMP SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.

GARLIC PASTA WITH SHRIMP

Steps:

• In a large pot, bring water and kosher salt to a boil. Add pasta and cook 8 to 10 minutes or until soft to your liking. Drain and run cold water over pasta and let drain well and set aside.
• In a large skillet heat olive oil on medium heat. Add fresh raw shrimp and sprinkle sea salt over the shrimp. Stir to combine for 5-10 minutes or until shrimp has turned a light pink.
• Add minced garlic and stir well to combine flavor. {Don't let the minced garlic brown}
• Turn heat off from stove and add the pasta, stir well.
• Add greek seasoning,black pepper,and parsley flakes and parmesan cheese. Stir to combine all well.
• Serve hot.

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.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!