Garlicky Shrimp Manicotti Recipes

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CREAMY, GARLICKY SHRIMP SKILLET



Creamy, Garlicky Shrimp Skillet image

This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
12 ounces fettucine
3 tablespoons unsalted butter
3 cloves garlic, thinly sliced
One 12-ounce jar roasted red peppers, drained and sliced in 1/2-inch-thick strips
1 teaspoon sweet or smoked paprika
2 cups heavy cream
1 pound medium peeled and deveined shrimp, tails removed
1 1/2 cups grated Parmesan
1 tablespoon fresh flat-leaf parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
  • Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SIMPLE GARLIC SHRIMP



Simple Garlic Shrimp image

If you like shrimp and LOVE garlic, I hope you give this fast and delicious recipe a try soon. Enjoy!

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves garlic, finely minced
¼ teaspoon red pepper flakes
3 tablespoons lemon juice
1 tablespoon caper brine
1 ½ teaspoons cold butter
⅓ cup chopped Italian flat leaf parsley, divided
1 ½ tablespoons cold butter
water, as needed

Steps:

  • Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  • Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  • Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  • Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  • Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  • Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g

GARLICKY SHRIMP MANICOTTI



Garlicky Shrimp Manicotti image

We love shrimp, we love pasta . . . this recipe combines the best of both! While these are perfectly delicious reheated the next day, I would advise baking any leftovers only when needed as the pasta does tend to soften after reheating, making removal from the baking dish (and therefore a pretty presentation) more difficult. Preparation time does not include time to make the marinara sauce or the home-made manicotti.

Provided by FlemishMinx

Categories     Manicotti

Time 55m

Yield 9 manicotti

Number Of Ingredients 8

1/2 tablespoon olive oil
1 lb raw shrimp, peeled and cut into thirds
1 garlic clove, finely minced
1/8 cup fresh parsley, chopped
fresh ground black pepper
8 ounces mozzarella cheese (fresh or otherwise, but NOT grated)
2 cups marinara sauce (I use my My "base for Everything" Zippy Marinara Sauce)
9 fresh manicotti crepes (I use my Fresh-Made Manicotti or Cannelloni Crepes Shells)

Steps:

  • Pre-heat oven to 400°F.
  • Heat the oil in a non-stick frying pan over medium heat (TIP: you can probably use the same pan as you made your manicotti in if you followed my recipe).
  • Add the shrimp pieces and the garlic, and cook quickly, stirring, until the shrimp just turns pick; remove from heat.
  • Stir in the parsley and season to taste with pepper; set aside.
  • Divide the mozzarella in half; cut one of the halves in nine equally-sized strips and cut the other half in small cubes.
  • Using a small amount of the marinara sauce, coat the bottom of as many oven-proof baking dishes as needed--manicotti expand during cooking, so don't overcrowd and also bear in mind whether you'll be eating them all at one meal or will have leftovers (see comment in description about re-heating).
  • Divide the shrimp mixture equally between the 9 manicotti shells, placing it in a vertical strip on each.
  • Lay one strip of mozzarella on each over the shrimp mixture.
  • With the vertical strip facing you, bring the left and right sides of the crepe towards the center, folding one over the other and using your hands to make a nice compact tube.
  • Place seam-side down in your baking dish and repeat with remaining.
  • Top manicottis with the marinara sauce and sprinkle mozzarella cubes over all.
  • Bake for 25-35 minutes, or until the cheese has melted and the marinara is bubbly.
  • Allow to rest 5 minutes before serving.

GARLICKY SHRIMP AND CANNELLINI BEANS



Garlicky Shrimp and Cannellini Beans image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

16 ounce can of white beans, drained and rinsed
2 tablespoons extra virgin olive oil
Minced clove of garlic
Water or chicken broth
8 ounces (weighed after peeling) peeled shrimp, deveined and cut into 1/2-inch pieces
1/4 cup chopped fresh parsley or basil
Salt and crushed red pepper flakes

Steps:

  • Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
  • Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
  • Add parsley and season well to taste with salt and crushed red pepper.

GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS



Garlicky Shrimp Primavera with Shishito Peppers image

A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.

Provided by Lindsey Krauss

Time 40m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, minced, or to taste
¼ teaspoon salt, or more to taste
1 medium zucchini, halved lengthwise and sliced
1 medium yellow squash, halved lengthwise and sliced
¾ cup chopped shishito peppers
1 pinch red pepper flakes
2 pounds small shrimp, peeled and deveined
½ cup frozen green peas
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
  • Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
  • Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
  • Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g

OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP



Olive Garden Manicotti Formaggio With Shrimp image

I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.

Provided by Sierra

Categories     Manicotti

Time 40m

Yield 12 stuffed manicotti shells, 6 serving(s)

Number Of Ingredients 16

1/4 lb shrimp, peeled and deviened
Italian dressing, enough to cover shrimp
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
12 manicotti, cooked and rinsed in cold water
1 cup butter
1/2 teaspoon chopped garlic
3 tablespoons flour
1 cup grated parmesan cheese
4 cups heavy cream
4 cups milk
6 roma tomatoes, diced
6 slices bacon, cut into small pieces
1 bunch scallion

Steps:

  • Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
  • For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
  • Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
  • Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
  • For the Carbonara:.
  • Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
  • Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
  • Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
  • Serve with shrimp and scallions.

GARLICKY SHRIMP PASTA WITH CHILES



Garlicky Shrimp Pasta with Chiles image

Put a garlicky spin on quick-cooking shrimp this week with this easy-to-make pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

3/4 pound linguine
1 pound peeled, deveined large shrimp
5 thinly sliced garlic cloves
1/4 cup dried breadcrumbs
1/3 cup olive oil
Salt and pepper
1/4 cup chopped cilantro
Thinly sliced fresh chiles

Steps:

  • Cook linguine, reserving 3/4 cup pasta cooking water. Cook shrimp, garlic, and breadcrumbs in oil over medium until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and cilantro. Toss with shrimp mixture and chiles.

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