Spicy Shrimp And Jack Cheese Lasagna Recipes

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RIGATONI WITH SPICY SHRIMP



Rigatoni with Spicy Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low-sodium chicken broth
1 15-ounce can no-salt-added diced tomatoes
1/2 cup torn fresh basil
2 tablespoons heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
  • Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
  • Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

CAJUN SHRIMP LASAGNA ROLL-UPS



Cajun Shrimp Lasagna Roll-Ups image

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1-1/2 cups shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper jack cheese, shredded
1 teaspoon paprika

Steps:

  • In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

CREAMY SHRIMP LASAGNA



Creamy Shrimp Lasagna image

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Provided by bigbadbrenda

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs peeled shrimp
3 cups pasta sauce
1/2 cup whipping cream
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups smooth ricotta cheese
1 teaspoon dill weed
3 cups grated mozzarella cheese
1 cup grated parmesan cheese (optional)
12 -15 lasagna noodles

Steps:

  • Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
  • In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
  • Stir ricotta with dill in a small bowl.
  • Grate cheeses then stir together.
  • Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
  • Spread 1/2 of the ricitta mixture.
  • Cover with 1/2 of the tomatae sauce.
  • Scatter 1/2 of the shrimp on top .
  • Then comes 1/2 of the cheese over the shrimp.
  • Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
  • Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
  • When you have finished your meal -- run around the block.
  • This can be made a head just bake it for 30 minutes. Let cool ,.
  • cover and refridgate overnight.
  • Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

SPICY SHRIMP AND GRITS



Spicy Shrimp and Grits image

Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!

Provided by William A.

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterey Jack cheese
¾ cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
½ teaspoon black pepper
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
  • Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
  • Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
  • Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
  • Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g

SPICY LASAGNA



Spicy Lasagna image

I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese.

Provided by Adessa

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

1 lb bulk hot Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 (16 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
10 ounces lasagna noodles
3 cups cottage cheese
1/2 cup grated parmesan cheese
2 eggs, beaten
2 tablespoons parsley
1/4 teaspoon pepper
16 ounces sliced mozzarella cheese

Steps:

  • In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
  • Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
  • Simmer, uncovered, 30 minutes stirring occasionally.
  • Cook lasagna according to package directions and drain well.
  • In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
  • Place half the noodles in a greased 13 x 9 baking dish.
  • Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
  • Repeat layer.
  • Bake uncovered in 375 degree oven for 30 minutes.
  • Let stand 10 to 15 minutes before serving.

SPICY BREAKFAST LASAGNA



Spicy Breakfast Lasagna image

It's fun to cook something new for family and friends-especially when it gets rave reviews. When I took this dish to our breakfast club at work, people said it really woke up their taste buds!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 16 servings.

Number Of Ingredients 13

3 cups 4% cottage cheese
1/2 cup minced chives
1/4 cup sliced green onions
18 large eggs
1/3 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 lasagna noodles, cooked and drained
4 cups frozen shredded hash browns, thawed
1 pound bulk pork sausage, cooked and crumbled
8 ounces sliced Monterey Jack cheese with jalapeno peppers
8 ounces sliced Muenster cheese

Steps:

  • Combine cottage cheese, chives and onions; set aside. In another bowl, whisk eggs, milk, salt and pepper until blended. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat; set aside. , Place 4 lasagna noodles in a greased 13x9-in. baking dish. Layer with 2 cups hash browns, scrambled eggs, sausage and half the cottage cheese mixture. Cover with Monterey Jack cheese. Top with remaining lasagna noodles, hash browns and cottage cheese mixture. Cover with Muenster cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 366 calories, Fat 23g fat (11g saturated fat), Cholesterol 256mg cholesterol, Sodium 640mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

HOT 'N' SPICY LASAGNE



Hot 'n' Spicy Lasagne image

A chilli twist to the classic Italian dish.

Provided by SparkyM92

Time 2h30m

Yield Serves 6

Number Of Ingredients 57

500g mince beef
200g bacon lardons
2 tins chopped tomatoes
8 fresh cherry tomatoes, halved
2 onions, chopped
2 celery sticks, chopped
2 carrots, diced
2 cloves garlic, finely chopped
1 beef stock cube
1 glass red wine
2-3 bay leaves
1 tbsp dried mixed herbs
2 whole chillies, finely chopped
1 yellow pepper, chopped
500g mince beef
200g bacon lardons
2 tins chopped tomatoes
8 fresh cherry tomatoes, halved
2 onions, chopped
2 celery sticks, chopped
2 carrots, diced
2 cloves garlic, finely chopped
1 beef stock cube
1 glass red wine
2-3 bay leaves
1 tbsp dried mixed herbs
2 whole chillies, finely chopped
1 yellow pepper, chopped
500ml whole milk
1 onion, halved
2 bay leaves
4 cloves
75g butter
50g plain flour, sieved
500g mince beef
200g bacon lardons
2 tins chopped tomatoes
8 fresh cherry tomatoes, halved
2 onions, chopped
2 celery sticks, chopped
2 carrots, diced
2 cloves garlic, finely chopped
1 beef stock cube
1 glass red wine
2-3 bay leaves
1 tbsp dried mixed herbs
2 whole chillies, finely chopped
1 yellow pepper, chopped
500ml whole milk
1 onion, halved
2 bay leaves
4 cloves
75g butter
50g plain flour, sieved
Lasagne pasta sheets
Handful grated cheese
Side salad

Steps:

  • Heat up some oil in a large frying pan and fry bacon lardons until crisp. Reduce the heat slightly and add the onions, celery, carrots, pepper and garlic, and fry for about 10 minutes until the vegetables have softened.
  • Increase the heat again and add the mince. Fry until the mince has browned all over, stirring continuously.
  • Pour in the tinned tomatoes, add the bay leaves, mixed herbs, stock cube, wine and cherry tomatoes. Mix well and stir in the chopped chillies, including seeds, and mix everything together.
  • Bring to a gentle boil and reduce heat. Cover and leave to cook for around an hour or so, until thickened, stirring occasionally.
  • While the bolognese is cooking, pour milk into a saucepan. Pierce each onion halve with 2 cloves. Place the onion and bay leaves in the saucepan and bring to the boil. Once boiling, remove from heat and allow to infuse for 20-25 minutes.
  • In another pan, melt the butter and stir in the flour. Continually stir until a paste forms. This is called a roux. Cook this for around 2 minutes.
  • After the milk has been infusing for 20-25 minutes, remove the onion and bay leaves. Slowly add the milk to the roux, continuously stirring. Cook for around 10 minutes until the white sauce thickens.
  • In a lasagne dish, layer up the lasagne with a layer of the bolognese followed with the pasta sheets, top with white sauce and more pasta sheets. Again, to with a layer or bolognese, pasta sheets, white sauce, pasta sheets. Finish with a final layer of the bolognese, pasta sheets, white sauce and top with the grates cheese.
  • Place lasagne on the centre shelf of the oven, pre heated to 185°C, and bake for 30 minutes.
  • Dish the lasagne up and serve with a side salad.

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From seasonedkitchen.com


SPICY SHRIMP PASTA - RASA MALAYSIA
2021-04-22 Drain the pasta and set aside 2 tablespoons of the pasta water. Heat up a skillet on medium heat. Add the olive oil, butter and saute the garlic until aromatic (but not browned). Add the shrimp and stir a few times until they are half cooked. Add the white wine, pasta water, chili flakes, salt and black pepper.
From rasamalaysia.com


THREE CHEESE SPICY SHRIMP & PASTA CASSEROLE RECIPE - PAULA DEEN
Directions. Preheat oven to 350 °F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half and half, yogurt, Swiss and feta cheeses, parsley, basil and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa.
From pauladeen.com


SPICY SHRIMP AND JACK CHEESE LASAGNA RECIPE
Directions for Spicy Shrimp and Jack Cheese Lasagna Recipe. Preheat the oven to 350°F. Lightly oil an 8 X 12 inch baking dish. Bring a large pot of water to the boil. In a food processor, coarsely chop the shrimp. Add the eggs, barbecue sauce, lemon zest, 1 tsp salt and 1 ½ tsps pepper and process until almost smooth, about 30 seconds. Transfer the mixture to a medium …
From recipenode.com


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