LEMON-GARLIC SHRIMP WITH BOW TIE PASTA
This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like serving these with a nice juicy, grilled rib-eye, but it could also be a main dish. Prep time includes time to marinate shrimp.
Provided by Tee Lee
Categories Lemon
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
- When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
- Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
- Reserve the marinade.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
- Set cooked shrimp aside.
- Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
- Return shrimp to pan, stir well, reduce heat to medium, and add milk.
- Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
- Add parmesan cheese and parsley, stir to combine.
- Add cooked pasta and stir well to completely coat with sauce.
- Serve hot.
TUXEDO BOW-TIE PASTA WITH SHRIMP
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick to come together and dresses this dish up with a bright acidity.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Dough: Stir together 1 cup "00" flour, 2 teaspoons warm water, and half of eggs (about 1/4 cup) in a medium bowl until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- In another medium bowl, vigorously whisk remaining half of eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour to bowl with cuttlefish mixture and mix until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour.
- Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll the stack of dough out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Keep cut pasta covered with plastic wrap while you work.
- Working one at a time, pinch middle of each pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina.
- Shrimp Sauce: In a small saucepan, bring shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds.
- Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp broth and both citrus juices. Simmer until sauce is thickened and reduced to approximately 3/4 cup, 6 to 7 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve 1/2 cup pasta water; drain. Add pasta and 1/4 cup pasta water to sauce and cook, stirring frequently, until sauce clings evenly to pasta, 2 to 3 minutes.
- Add shrimp, stirring just until cooked through, about 1 minute. Remove skillet from heat. If pasta appears dry, right before serving stir in more pasta water a little at a time, just until sauce clings evenly to pasta again. Transfer to bowls, drizzle with oil, and serve.
BOW TIES WITH CHICKEN & SHRIMP
What a nourishing stovetop supper to keep your family warm and satisfied in cold weather! It's also simple, savory and special enough to serve company. Jan Archer - Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 7 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute chicken in butter and oil until no longer pink. Add onions and garlic; cook 1 minute longer. Stir in the canned tomatoes, parsley, basil, thyme, oregano and pepper., Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the shrimp, plum tomatoes and olives; heat through. Drain pasta; serve with chicken mixture. Sprinkle with parsley if desired.
Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 105mg cholesterol, Sodium 661mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
BOW TIE PASTA WITH SHRIMP AND SAUSAGE
Had this idea for a recipe after trying Dave Caster's Smothered Noodles. Love the surprise to the taste buds with spicy sausage and cool seafood.
Provided by Aroostook
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute Italian sausage for 5 minutes.
- Add cream, reduce heat and cook till slightly thick.
- Add shrimp and spinach.
- Season with salt and pepper to taste.
- Toss bow-tie in sauce.
- Put in pasta bowl and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1017.8, Fat 54, SaturatedFat 31.2, Cholesterol 490.6, Sodium 525.8, Carbohydrate 85.6, Fiber 4.1, Sugar 2.5, Protein 47.5
BOW THAI PASTA WITH SHRIMP
Steps:
- With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)
- Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve.
BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP
Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.
Provided by Paul in Owens Cross
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
- Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
- Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
- Scatter the asparagus and shrimp over tomatoes.
- Roast for 10 min or until cooked.
- Remove garlic from pan, unwrap and let cool for 5 minutes.
- Cover pan to keep warm.
- Cook pasta about 8 minutes.
- Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
- Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
- Transfer to roasting pan, toss gently to combine.
Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5
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