Ginger Shrimp With Broccoli And Angel Hair Pasta Recipes

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
• Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
• In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA

Steps:

• Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
• Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
• Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
• Put the pasta on to boil and cook until al dente.
• Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
• Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!

GARLIC-SHRIMP ANGEL HAIR

Steps:

• Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat., In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

EASY SHRIMP AND ANGEL HAIR PASTA

Steps:

• Prepare pasta, keep warm.
• In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
• Add seasonings.
• Add Shrimp and heat only long enough to heat through.
• Serve over hot pasta.
• Enjoy!

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

MEDITERRANEAN SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
• Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
• Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
• Add pasta to skillet; toss with shrimp and sauce. Serve immediately.

ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl.
• Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.