Sherrys Shrimp Pasta With Creole Sauce Recipes

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CREOLE SHRIMP PASTA

Steps:

• Peel and devein shrimp; rinse and pat dry with paper towel
• Sprinkle one tablespoon of Creole seasoning over shrimp; set aside
• In a large stockpot, add oil, chopped onions, celery and bell peppers; cook for 5-8 minutes, or until onions become translucent; add garlic to mixture; combine well
• Add tomatoes, water, paprika and bay leaves to stockpot; bring to boil
• Using a potato masher, mash down the tomatoes; reduce heat to medium low, cover and allow to cook for 10-15 minutes or until tomatoes begin to thicken
• In a separate pan, bring water to boil for pasta
• Add seasoned shrimp to tomato mixture; cover;
• Continue to cook pasta according to directions; drain pasta and plate
• Spoon shrimp and Creole sauce over cooked pasta; garnish with parsley and serve

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

CREOLE SHRIMP PASTA

Steps:

• Cook and drain orzo as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 3 to 5 minutes, stirring frequently, until vegetables begin to soften. Add bell peppers; cook 2 to 3 minutes. Add garlic; cook 30 seconds or until fragrant.
• Stir in tomatoes and Cajun seasoning. Heat to boiling. Add shrimp. Cook and stir over medium-high heat until shrimp are pink and vegetables are crisp-tender.
• To serve, spoon 3/4 cup orzo into each of 4 shallow bowls; top each with 1 1/2 cups shrimp mixture. Garnish with chopped fresh parsley, if desired.

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

Steps:

• Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
• Cook pasta according to the package directions; drain and keep warm.
• In a large skillet over med-high heat, melt the butter.
• Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
• Lower heat to medium; stir in cream and hot sauce.
• Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
• Stir in shrimp and parsley.
• Toss with pasta.
• Sprinkle with parmesan cheese and serve.

SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA

Steps:

• In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
• Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
• Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
• Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.

SHRIMP WITH CREOLE SAUCE

Steps:

• In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.

SHERRY'S SHRIMP PASTA BAKE

Steps:

• Cook pasta as directed, drain, keep warm. In lg skillet, saute the green pepper, onion and garlic in butter until tender. Gradually stir in flour until blended. Stir in the shrimp, celery salt and pepper. Cook uncovered, over med heat for 6 min or until heated through.
• In microwave-safe bowl, combine the Velveeta Cheese, tomatoes and mushrooms. Microwave, uncovered on high for 4 min or until cheese is melted, stirring occasionally. Add to shrimp mix, stir vermicelli into skillet.
• Spray a 13-inch x 9- inch x 2-inch baking dish with cooking spray. Pour skillet contents into baking dish, sprinkle with parmesan cheese.
• Bake, uncovered at 350°F for 30 min or until heated through.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.