Marinated Shrimp With Angel Hair Pasta Recipes

LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
• In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
• Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.

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.

MARINATED SHRIMP WITH ANGEL-HAIR PASTA

Steps:

• In medium non-metallic bowl, combine shrimp with all remaining ingredients except pasta.
• Marinate at room temp for 30 minutes.
• Drain shrimp and reserve marinade.
• Place reserved marinade in lg skillet and bring to boil over med-high heat; cook until reduced to 1/2 cup.
• While marinade is reducing, bring 8 cups water to boil; prepare to do next two steps simultaneously (will want to wait until sauce is nearly reduced to put pasta into boiling water).
• Cook pasta until tender-firm, approx 3-4 minute.
• As soon as pasta is placed in boiling water, add shrimp back into simmering marinade, so that pasta and shrimp are cooking at same time.
• Toss shrimp continuously in marinade until hot, firm, and opaque; do not overcook!
• Drain pasta and place on warm platter; top with shrimp and marinade.
• Serve at once.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

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.

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.

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.

ANGEL HAIR PASTA WITH SHRIMP AND BASIL

Steps:

• Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
• Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.