Shrimp Boil Pasta Recipes

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: 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.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

FOIL-PACKET SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
• Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
• Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
• Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
• Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
• Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

CRAB AND SHRIMP BOIL PASTA

Steps:

• Bring a large pot of salted water to boil for the pasta.
• As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
• Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
• Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
• Cook pasta in salted water according to package directions. Drain and set aside.
• Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
• In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
• Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
• Serve the pasta hot.
• Enjoy!

SHRIMP, TOMATO, AND BASIL PASTA

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

PASTA WITH SHRIMP & BASIL

Steps:

• In a large saucepan, cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes., Stir in the shrimp, spinach, pine nuts, cheeses, basil, salt and pepper; cook for 1-2 minutes or until spinach is wilted. Drain pasta; add to shrimp mixture and toss to coat.

SHRIMP AND TOMATO PASTA

Steps:

• In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
• Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
• Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
• Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
• Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.