Seafood Essentials Spicy Shrimp Pasta Recipes
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
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Servings 6Total Time 35 minsCategory DinnerCalories 334 per serving
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- Place shrimp in a medium bowl, sprinkle with salt and crushed red pepper flakes. Stir to combine then set aside. Place a large skillet over medium-high heat and add olive oil. When oil is hot, add shrimp then cook for 2–3 minutes or just until shrimp turn pink and are barely cooked through.
- Transfer shrimp from skillet to a plate and set aside. Add sliced onion and pepper to remaining oil in skillet then cook until onion is translucent and peppers become tender—about 3–4 minutes. Add a bit more oil to the skillet if needed.
- Add garlic, cook for 1 additional minute then add wine. Bring wine to a boil, allowing the ingredients to bubble for 2 minutes. Add entire can of diced tomatoes including juice, oregano and basil. Bring liquid to a bubble then reduce heat to medium-low and simmer for 8–10 minutes until thickened slightly.
- Add tomato paste, stirring to incorporate, then add shrimp back into the sauce. Allow shrimp to reheat then sprinkle with chopped parsley and season to taste with salt and pepper. If sauce becomes too thick, just add a bit of water, thinning to desired consistency. Serve immediately spooned over pasta.
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