Shrimp And Pasta Formaggio Recipes

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SHRIMP & PASTA FORMAGGIO



Shrimp & Pasta Formaggio image

Watch the how-to video for this shrimp pasta recipe in under two minutes. Then, have the real-deal Shrimp & Pasta Formaggio on the table in 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 9

1/2 lb. angel hair pasta, uncooked
1 Tbsp. olive oil
3 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 pkg. (6 oz.) baby spinach leaves
1 lb. frozen cooked cleaned (with tails left on) medium shrimp, thawed
1/2 cup whipping cream
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. or just until fragrant and tender. Stir in tomatoes; simmer 4 min., stirring occasionally. Add spinach; cook and stir 1 min. or just until wilted. Add shrimp and cream; stir. Cook 4 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 185 mg, Sodium 1240 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 5 g, Protein 29 g

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.

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.

SHRIMP AND PASTA FORMAGGIO



Shrimp and Pasta Formaggio image

Impress your family and friends with this tasty, but easy-to-make, pasta dish that's perfect for everyday dinners or special occasions.

Provided by Cracker Barrel

Categories     CRACKER BARREL Shreds

Time 20m

Yield 4

Number Of Ingredients 9

220 grams angel hair pasta, uncooked
1 tablespoon olive oil
3 cloves garlic, minced
1 (398 mL) can no-salt-added diced tomatoes
8 cups baby spinach leaves
1 pound frozen cooked cleaned (with tails left on) medium shrimp
½ cup heavy cream
1 cup CRACKER BARREL Shredded 4 Cheese Italiano Cheese
3 tablespoons KRAFT 100% Parmesan Grated Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute or just until fragrant and tender. Stir in tomatoes; simmer 4 minutes, stirring occasionally. Add spinach; cook and stir 1 minute or just until wilted. Add shrimp and cream; cook 4 minutes or until heated through, stirring occasionally.
  • Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 minutes or until shredded cheese is melted.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 38 g, Cholesterol 225.1 mg, Fat 25.6 g, Fiber 4.1 g, Protein 36.6 g, SaturatedFat 13 g, Sodium 695.5 mg, Sugar 3.7 g

GARLIC SHRIMP PASTA



Garlic Shrimp Pasta image

Make and share this Garlic Shrimp Pasta recipe from Food.com.

Provided by Jessica K

Categories     Spaghetti

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

Steps:

  • Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
  • While pasta is boiling, wash shrimp.
  • Melt butter over medium heat. Add shrimp.
  • Let cook till a little pink and starting to curl. Then add garlic.
  • Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
  • Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
  • Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

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