Shrimpnoodlesupreme Recipes

SHRIMP SUPREME

Steps:

• Heat oil in a large skillet on medium heat.
• Add shrimp and saute until pink.
• Remove shrimp and add green pepper, onion, garlic, and chili powder; saute 5 minutes.
• Add undrained tomatoes and stir in mushrooms. vermouth, and hot pepper sauce.
• Bring to a boil and reduce heat; simmer, stirring occasionally, 15 minutes.
• Stir in shrimp, cilantro and lime juice and serve over rice.

SHRIMP NOODLE SUPREME

Steps:

• Combine noodles and cream cheese in medium bowl. Spread noodle mixture in bottom of greased 13x9" glass casserole.
• Cook shrimp in butter in large skillet over medium-high heat until pink and tender, about 5 minutes. Season to taste with salt and pepper. Spread shrimp over noodles.
• Combine soup, sour cream, half-and-half, mayo, chives, chopped parsley and mustard in another medium bowl. Spread over shrimp. Sprinkle Cheddar cheese over top.
• Bake in preheated 325 degree oven 25 minutes or until hot and cheese melts. Garnish with tomato, parsley sprigs, lemon slices and paprika, if desired.

SHRIMP WITH ZUCCHINI NOODLES

Steps:

• Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
• Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SHRIMP AND NOODLE BOWL

Steps:

• 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
• 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
• 3. Drain pasta mixture. Return to pan; cover and keep warm.
• 4. Heat oil over medium heat in large skillet. Add shrimp.
• 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
• 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
• 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

CREAMY SHRIMP NOODLE SKILLET

Steps:

• Cook noodles according to package directions; drain and set aside. , In a large saucepan or Dutch oven, saute the onions, green pepper, celery and garlic in butter until tender. Stir in flour until blended. Gradually stir in cream, Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, jalapeno pepper and parsley. Simmer, uncovered, for 3 minutes. Stir in cheese; cook 3 minutes longer or until cheese is melted. Stir in noodles; heat through.

TUNA NOODLE SUPREME

Steps:

• In a large bowl, combine the first seven ingredients; stir until smooth. Stir in the pasta, broccoli, tuna, red pepper and onions. transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until hot and bubbly.

SESAME SHRIMP AND NOODLES

Steps:

• In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
• Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
• Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.

SHRIMP AND NOODLE STIR FRY

Steps:

• Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
• Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
• Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
• Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
• Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
• Serve stir-fry sprinkled with cilantro leaves.

SESAME NOODLES WITH SHRIMP AND CORN

Steps:

• For the pasta, bring water to boil in covered pot.
• With food processor running, put garlic through feed tube to mince.
• Grate ginger. Wash and coarsely chop cilantro, and process in food processor with the ginger, sesame paste, soy sauce, sherry, vinegar and sugar to blend thoroughly. Spoon into serving bowl.
• When water boils, cook pasta according to package directions.
• Husk corn, and scrape kernels from cob. Cut each shrimp into 2 or 3 pieces, and add to sesame sauce.
• When pasta is a minute away from being ready, add the corn kernels to the pot and cook one minute. Drain and stir into sesame sauce, mixing well with shrimp.