Shrimpalfredoextraordinaire Recipes

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

SHRIMP ALFREDO

Steps:

• In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
• Reduce heat to moderately-low and stir in the fettucine.
• In a bowl, beat together the yolks, half and half and the Parmesan.
• Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn't curdle, about 3-4 minutes.
• Do not let sauce boil.
• Stir in parsley and salt and pepper to taste.

SHRIMP PENNE EXTRAORDINAIRE

Steps:

• Cook pasta in large pot of boiling water until tender but still firm to bite.
• Meanwhile fry the bacon over medium-low heat in a 12-inch skillet until crisp, about 3 to 5 minutes. Transfer bacon to paper towels to drain.
• Peel and coarsely chop the onion. Add to the skillet along with the wine, garlic and Italian seasoning. Stir to loosen the brown bits from the bottom of the skillet. Increase the heat to medium and cook, stirring from time to time, until the onion is tender, about 2 to 3 minutes.
• Crumble the bacon into bits, using a knife if necessary. If using the parsley, chop finely.
• Add shrimp and half-and-half to the skillet. Stir well and cook just to warm through, about 1 minute. Do not boil. Remove the skillet from the heat.
• Drain pasta. Return pasta to the cooking pot (removed from the heat). Pour the shrimp mixture into the pot with the pasta. Add the bacon and stir.
• Serve at once, garnishing each plate with 1 tablespoon Parmesan cheese (or more to taste) and a little chopped parsley, if desired.

SHRIMP ALFREDO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

SHRIMP FETTUCCINE ALFREDO

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.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SHRIMP ALFREDO EXTRAORDINAIRE

Steps:

• Cook the fettuccini noodles like any other pasta noodles. Boil for 10 minutes or until soft and drain with a colander.
• Chop the tomatoes up into small chunks and set aside.
• Cut the mushrooms up into small slices and put them into a medium to large saucepan.
• Cut up the cream cheese and butter into small pieces, add to the saucepan.
• Add the parmesan cheese, milk, cream, black pepper, garlic, and corn starch to the saucepan.
• Cook the saucepan contents over low heat for 5 minutes.
• Add the shrimp to the saucepan.
• Cook another 5 to 10 minutes or until the sauce starts to thicken.
• For each serving do the following:.
• Put the noodles on a plate.
• Cover liberally with the sauce from the saucepan.
• Sprinkle some of the chopped tomatoes over the top.
• Sprinkle the nutmeg over the top.
• Decorate with 1 to 2 small sprigs of the parsley.

THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD

Steps:

• In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
• Refrigerate for 1 hour.
• Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
• TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
• Serve with steak or pasta with a white sauce.
• I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!