Shrimp In Cream Sauce Over Angle Hair Pasta Recipes

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SHRIMP AND ANGEL HAIR PASTA



Shrimp and Angel Hair Pasta image

Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.

Provided by KissKiss

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb angel hair pasta
2 tablespoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
2 teaspoons garlic, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth (can substitute half with white wine to increase flavor)
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon peel, grated fresh
1/4 cup lemon juice, squeezed fresh
1/2 cup Italian parsley, chopped
1/3 cup parmesan cheese, grated

Steps:

  • Cook pasta according to package instructions and drain.
  • While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
  • Add broth and crushed red pepper. Increase heat to high.
  • Add cooked shrimp (if not using uncooked shrimp in step 2).
  • Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
  • Stir in lemon peel and juice.
  • Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
  • Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA



Gina's Shrimp Scampi with Angel Hair Pasta image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lemon, juiced, plus 1/2 lemon, zested
1/2 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves

Steps:

  • Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
  • Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
  • Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

CHAMPAGNE SHRIMP AND PASTA



Champagne Shrimp and Pasta image

A friend of mine gave me this recipe, and it has become a family favorite. It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Provided by TKF123

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  • Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  • Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  • Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Nutrition Facts : Calories 607.5 calories, Carbohydrate 38.9 g, Cholesterol 254 mg, Fat 29 g, Fiber 2.7 g, Protein 31.5 g, SaturatedFat 14.6 g, Sodium 459.1 mg, Sugar 3.2 g

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI



Angel Hair Pasta with Garlic Shrimp and Broccoli image

This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle.

Provided by Robbie Rice

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h

Yield 6

Number Of Ingredients 16

1 (12 ounce) package angel hair pasta
2 ½ tablespoons butter, divided
1 ½ tablespoons all-purpose flour
1 ½ cups milk
½ cup heavy cream
1 ½ tablespoons pesto
1 ½ tablespoons chopped fresh parsley
3 cloves garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons salt, divided
½ teaspoon ground white pepper
1 dash Worcestershire sauce
1 dash hot sauce
½ (16 ounce) package frozen broccoli florets, thawed
1 pound jumbo shrimp, peeled and deveined
3 cloves garlic, minced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
  • Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
  • In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

Nutrition Facts : Calories 430.7 calories, Carbohydrate 39.5 g, Cholesterol 144.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 9.7 g, Sodium 1139.3 mg, Sugar 4.5 g

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE



Shrimp with Garlic Cream Sauce Over Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 8

8 cloves garlic, unpeeled
12 large shrimp, peeled
2 tablespoons olive oil
1 1/2 cups heavy cream
1/4 cup finely chopped parsley
1/2 cup grated Parmesan
8 ounces fresh linguine, cooked and drained
Salt and pepper

Steps:

  • In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

SAUTEED SHRIMP AND REMOULADE SAUCE OVER ANGEL HAIR PASTA



Sauteed Shrimp and Remoulade Sauce over Angel Hair Pasta image

This dish is great! It is not too difficult to put together, either. Don't let the long list of ingredients scare you. Courtesy of Emeril's web site.

Provided by Manami

Categories     One Dish Meal

Time 37m

Yield 2-4 serving(s)

Number Of Ingredients 26

1 teaspoon white vinegar
1 teaspoon ketchup
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
2 hard-boiled eggs
1 teaspoon paprika
1/2 teaspoon bay leaf powder
1 celery, diced
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1 tablespoon creole mustard
1 teaspoon yellow mustard
1 tablespoon chopped onion
1 teaspoon lemon juice
1 teaspoon salt
1 cup olive oil
12 large shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon spice essence
2 tablespoons white wine
1/2 lb angel hair pasta, cooked al dente
1/2 cup fresh grated parmigiano-reggiano cheese
salt and pepper
2 tablespoons chopped chives
2 tablespoons bell red peppers
2 tablespoons bell yellow peppers

Steps:

  • For the remoulade:.
  • In a food processor, puree all ingredients except for the oil until smooth.
  • With the machine running, slowly drizzle the oil in until the sauce is thickened.
  • Season the shrimp with Essence.
  • In a saute pan, heat the olive oil.
  • When pan is hot saute the shrimp for 2 minutes on each side.
  • Deglaze the pan with white wine.
  • Add the remoulade and simmer for 2 minutes.
  • In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain.
  • Turn the pasta into a mixing bowl and season with cheese, salt and pepper.
  • Place a nest of the pasta in the center of the plate.
  • Place shrimp around the pasta.
  • Spoon the sauce over the pasta and shrimp.
  • Garnish with chives, cheese and peppers.

Nutrition Facts : Calories 1680.4, Fat 128.5, SaturatedFat 21.5, Cholesterol 290.2, Sodium 1805.4, Carbohydrate 92.4, Fiber 5.3, Sugar 5.2, Protein 38.4

SHRIMP IN CREAM SAUCE OVER ANGLE HAIR PASTA



Shrimp in Cream sauce over angle hair pasta image

Shrimp in cream sauce that is quick and easy to make.

Provided by Gail Herbest @Gaillee

Categories     Fish

Number Of Ingredients 10

1 pound(s) cooked shrimp
2 tablespoon(s) butter
1 tablespoon(s) minced garlic
1 teaspoon(s) lemon juice
1/2 teaspoon(s) pepper
1 teaspoon(s) dried oregano
1 tablespoon(s) parmesan cheese
1 cup(s) heavy cream
1 tablespoon(s) cornstarch mixed in 1/4 cup of water
1 package(s) cooked angel hair pasta

Steps:

  • In large frying pan, melt butter and stir in minced garlic, oregano, pepper and lemon juice cook and stir for 1-2 minutes
  • add heavy cream and shrimp cook and stir 2-3 minutes add cornstarch and water mixture stir over med heat until slightly thickened remove from heat server over hot prepared pasta

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