Shrimp With Parmesan Cream Sauce Recipes

SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

SHRIMP TRINITY WITH PARMESAN PEPPERED CREAM SAUCE

Steps:

• In large saute pan, heat olive oil over medium high heat, add butter to melt. Add trinity (onion, celery, red pepper)and saute gently for a few minutes until aromatic. Lower heat and add garlic and prosciutto, cooking a minute more. Carefully add wine, and cook until liquid has nearly evaporated. Remove from pan and hold.
• In same pan, add a splash of olive oil and heat, adding shrimp. Cook until heated through and pink. Do not overcook! Remove from heat.
• In large saucepan, add half & hslf, butter and trinity mixture. Bring just to boil, then reduce heat and gently simmer, stirring occasionally to allow sauce to slightly thicken.
• Meanwhile, bring water to boild for pasta. Add angel hair and cook approximately 4 minutes (al dente). Drain, reserving 1/2 c pasta water. Toss pasta with some of the pasta water and cover to keep warm.
• When sauce is slightly thickened (about 10 minutes), add parmesan cheese, ground peppers and chopped basil, salting to taste. As sauce is thickening, add cooked shrimp to heat through.
• Place angel hair pasta on plates, spooning sauce over pasta and topping with freshly grated parmesan & garnish with a pinch of chopped basil.

SHRIMP AND PASTA IN LEMON CREAM SAUCE

Steps:

• Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
• Serve over pasta. Sprinkle with parsley.

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE

Steps:

• Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
• Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
• Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
• To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.