Shrimp Pasta With Browned Butter Sage Sauce Recipes

PASTA WITH BUTTER, SAGE AND PARMESAN

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

GARLIC AND BROWN BUTTER SHRIMP PASTA {15 MINUTE DINNER RECIPE}

Steps:

• Preheat oven to 400 degrees F.
• Boil the angel hair pasta in 6 cups of water.
• Meanwhile, in a large saucepan over medium high heat melt the butter, and stir continuously until it beings to turn a light golden brown. Add in the garlic and continue to stir. Add in the shrimp, and cook for about 1 1/2 minutes on each side, or until done.
• Drain pasta, and add to the brown butter shrimp mixture. Add 1/3 cup shredded parmesan cheese, toss to coat pasta. Remove from heat and set aside.
• Place the pre-buttered french bread on a foil lined baking sheet into the oven for 3-5 minutes or until lightly golden brown.
• In a large bowl toss together the chopped romaine, croutons, 1/4 cup parmesan cheese, and creamy caesar salad dressing.
• Serve pasta with a slice of garlic bread, and a side of Caesar salad. Enjoy!

TWISTED PASTA WITH BROWN BUTTER AND WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.
• In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.
• Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.

BUTTER & SAGE SAUCE OVER PASTA

Steps:

• Put the butter in a skillet over medium heat.
• When the butter foam subsides and the butter is golden but not brown tear the sage leaves into 2 or 3 pieces and add to the butter. It is important that the butter reach this point. Resist the desire to add the sage too soon.
• Cook for about a minute while stirring, careful not to let the sage burn but it should take on a little color.
• Toss the with hot cooked pasta.
• Pass the cheese at the table.

SHRIMP PASTA WITH LEMON-BUTTER SAUCE

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.
• Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
• Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
• Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
• Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

SAGE & BROWNED BUTTER RAVIOLI

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

CREAMY SAGE BUTTER SAUCE

Steps:

• Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

BUTTERY SHRIMP AND PASTA

Steps:

• Have pasta ready.
• In lg skillet, heat butter; add shrimp and garlic.
• Saute 4 minutes, remove shrimp from skillet.
• Add half and half.
• Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
• Add shrimp, basil, cheese, pepper and pepper flakes.
• Pour sauce into a bowl; add pasta and toss well.