Shrimp And Pasta In A White Wine Cream Sauce Recipes

SHRIMP LINGUINE WITH WHITE WINE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
• Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
• Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
• Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
• Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
• Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
• Return shrimp to the pan and toss to coat.
• Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
• Add cooked pasta to the pan with the sauce and stir to coat.
• Serve immediately.

SHRIMP AND PASTA IN A WHITE WINE CREAM SAUCE

Steps:

• Boil the pasta according to package directions.
• Drain, set aside.
• In the same pot, melt butter until it's bubbly.
• Add flour, stirring until it becomes a paste.
• Add milk, stirring it all around until it starts to thicken.
• Add garlic, lemon zest, lemon juice, white wine, dried dill, salt, and pepper.
• Heat it all together until bubbly and the sauce has thickened. It only takes a couple of minutes.
• If your shrimp are uncooked, add them now and cook for 3 minutes.
• If they are cooked already, just toss them in and heat through.
• Add pasta, stirring all together.
• Serve topped with fresh chives.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

SHRIMP PASTA IN WHITE WINE SAUCE

Steps:

• Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
• Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
• In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
• Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
• Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil).
• Add butter and lemon juice. Once butter has melt, remove from heat and cover.
• Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.