Spicy Creamy Pasta With Shrimp Recipes

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

SPICY SHRIMP PASTA (CREAM SAUCE)

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SPICY & CREAMY LOW FAT SHRIMP PASTA

Steps:

• In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
• Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
• Add half-and-half and parsley. Heat through, but don't boil.
• Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.

SPICY CREAMY SHRIMP OVER LEMON GARLIC PASTA (PAPPARDELLE'S PASTA

Steps:

• Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
• In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
• Add the white wine and cook cover high heat until nearly all evaporated.
• Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
• Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
• Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
• Top each serving with the remaining Parmesan cheese.
• Enjoy!

SPICY CREAMY PASTA WITH SHRIMP

Steps:

• Mix in a bowl - chipotle powder, paprika, cajun, thyme and rosemary. This will be our spice blend.
• Heat the olive oil over medium heat in a skillet.
• Add the finely chopped garlic and red pepper flakes and stir for a minute.
• Then add HALF the spice blend and mix well.
• Now is the time to add a tiny bit of butter for flavor if you want - I rarely do.
• Add the shrimp and let it cook for 2 minutes before stirring.
• Toss the shrimp in the mixture for a minute more, then remove into a bowl and keep warm.
• Into your skillet, add the white wine and the other half of your spice blend. Stir.
• Cook until the wine comes to a boil then reduces to almost half.
• In the meantime, cook your pasta according to package directions.
• Back to your sauce - add the half and half, mix well.
• Season to taste with salt. Taste and adjust the spice to your taste (add more spice blend to make it spicier or more half n half to make it milder).
• Remove the sauce from heat before the cream starts to boil.
• Pour the sauce into cooked, drained pasta, add the shrimp you set aside earlier and toss. Cover, set aside.
• Put the same skillet back on heat, spray with cooking spray and add the asparagus.
• Cook for a few minutes until tender crisp.
• In the meantime, place the sun-dried tomatoes in a small bowl and pour boiling water over it.
• Let it soak for 2 minutes, then drain and squeeze out the water.
• Add the asparagus and sun-dried tomatoes into the pasta and toss.
• Serve the pasta topped with grated good quality parmesano-reggiano and some chopped parsley.
• Pasta will taste better when it is kept covered for a while to allow the pasta to soak the sauce. It will also taste better when served with homemade bread brushed lightly with garlic butter and the rest of that bottle of wine. Enjoy!