SPICY SHRIMP & PENNE PASTA
I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. -Lorri Stout, Gaithersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 396 calories, Fat 12g fat (4g saturated fat), Cholesterol 206mg cholesterol, Sodium 723mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
SPICY SHRIMP PASTA SKILLET
It's always a good time when there are shrimp and pasta in the skillet. This recipe spices up the fun with Mexican chorizo and crushed red pepper.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Add onions and chorizo; cook 10 min. to brown chorizo, stirring occasionally. Add remaining 3 Tbsp. dressing, artichokes and red pepper; bring to boil. Reduce heat to low; simmer 7 to 10 min. or until chorizo is cooked through.
- Add tomatoes, chicken broth and shrimp; cover. Cook 5 to 8 min. or until shrimp is pink and vegetables are heated through.
- Meanwhile, cook pasta as directed on package; drain. Toss pasta with meat mixture and cheese; sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
PASTA WITH SPICY MARINARA SHRIMP
Get a jump start on pasta night by using jarred pasta sauce and make Pasta with Spicy Marinara Shrimp for dinner. Dress up your marinara shrimp dish with garlic and sun-dried tomatoes. Serve over pasta or just with the sauce.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
- Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.
Nutrition Facts : Calories 460, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
SHRIMP PASTA SKILLET
I used to make this skillet dinner with fresh Gulf shrimp just caught that morning in Louisiana, but it's still yummy with frozen shrimp here in Missouri. Pair it with crusty French bread and a glass of wine and you have good eatin'!
Provided by Carolyn
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
- Stir veggie and shrimp mixture into the drained pasta and serve.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 51.7 g, Cholesterol 172.6 mg, Fat 6 g, Fiber 5.1 g, Protein 27.9 g, SaturatedFat 1.1 g, Sodium 233.7 mg, Sugar 7.4 g
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- Place the oil in a large saute pan (with a lid) and set over medium heat. Once the oil is hot, add the onion, fennel, garlic, and crushed red pepper. Sauté for 2-3 minutes to soften. Add the canned tomatoes, water, cognac, and 1 teaspoon salt. Stir and bring to a simmer.
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- Stir in the raw shrimp, cream, and parsley. Simmer another 2-3 minutes to cook the shrimp. Once the shrimp are pink, taste, then season with salt and pepper as needed. Serve warm.
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