Buttery Shrimp Pasta Food

GARLIC BUTTER SHRIMP PASTA

Steps:

• Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
• Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop 1/2 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
• While the pasta is cooking, pat the shimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
• Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
• Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
• Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

BUTTERY SHRIMP AND RADISH PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.

GARLIC BUTTER SHRIMP

Steps:

• In a large skillet, saute the shrimp and garlic in butter for 5 minutes or until shrimp turn pink. Add the lemon juice; heat through. Serve with rice.

BUTTERY SHRIMP PASTA

Steps:

• Cook pasta according to package directions until al dente, reserving 1/2 cup of pasta water.Meanwhile, cook bacon in a large skillet until crispy. Remove bacon to a paper towel-lined plate; crumble once cooled. Pour out most of the bacon grease, reserving about 1 teaspoon in the pan. Add 2 tablespoons butter; cook over medium heat until melted.Add shrimp; season with salt. Sear 2 minutes on each side; remove shrimp from pan and set aside.Add sun-dried tomatoes to the skillet and sauté 30 seconds. Stir in cooked pasta and reserved pasta water. Cook, stirring occasionally, until the pasta absorbs the water and thickens.Add cheese and stir until smooth. Add remaining 1 tablespoon of butter and stir to incorporate. Stir in shrimp and bacon. Add lemon juice and garnish with parsley.

BUTTERY SHRIMP AND PASTA

Steps:

• Have pasta ready.
• In lg skillet, heat butter; add shrimp and garlic.
• Saute 4 minutes, remove shrimp from skillet.
• Add half and half.
• Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
• Add shrimp, basil, cheese, pepper and pepper flakes.
• Pour sauce into a bowl; add pasta and toss well.