Creamy Garlic Butter Shrimp Pasta Food

CREAMY GARLIC BUTTER SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the manufactures directions. Cook until almost tender but firm (al-dente). Drain the pasta and return it to the cooking pot. Place a lid on it so it stays warm.
• While the pasta is cooking, Put the shrimp in a plate and pat them dry with paper towels, then sprinkle lightly with sea salt.
• Add 2 tablespoons of the butter to a large skillet set over medium-high heat and when it has melted, add the shrimp and the lemon juice. Cook the shrimp just until it begins to turn pink. Do not overcook the shrimp. It will continue to cook after it has been added to the sauce. Remove from the heat, and transfer the shrimp and the liquid remaining in the skillet to a bowl and reserve.
• Add the other 2 tablespoons of butter and olive oil to the skillet set over medium heat. When the butter has melted add the garlic. Cook and stir for a minute or so until the garlic has softened and very fragrant. Do not brown the garlic.
• Sprinkle the flour over the garlic and continue to cook for another 1 or 1-1/2 minutes to cook the flour. Whisk in the chicken stock and the wine. Stir to combine, then add the cream. Season with salt, pepper and the red pepper flakes. Bring the sauce to a boil, then reduce the heat to low and simmer for 2 minutes, whisking frequently.
• Remove the sauce from the heat and add the reserved shrimp and their juices in the dish, submerge the shrimp into the hot sauce to heat through for a minute or two. Add the drained, warm pasta to the sauce and toss to combine.
• Transfer to a serving bowl, sprinkle with the grated parmesan cheese and garnish with chopped parsley.

GARLIC SHRIMP PASTA RECIPE

Steps:

• In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
• In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
• Continue to cook the shrimp until it's pink. Do this in batches if you're worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
• In the same pan, melt butter and add garlic, cook for 30 seconds or until it's fragrant. Add the heavy cream, and with the spatula deglaze the pan.
• Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.
• Toss the pasta with the sauce until it's well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

CREAMY GARLIC SHRIMP AND PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
• Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
• Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.

GARLICKY SHRIMP & LOBSTER PASTA

Steps:

• In large skillet slowly melt the butter over medium-high heat.
• While it's melting add the olive oil (this should keep it from burning).
• Butter/oil should be bubbly but not browned.
• Brown the garlic in the butter/olive oil, tossing to keep color even.
• Be careful not to burn.
• Lower heat slightly and add the heavy cream& nutmeg.
• Stir, scraping bottom of the pan.
• Simmer for 3 minutes, stirring OFTEN.
• Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.
• Before adding more cheese, make sure the last bit has melted into the cream mixture.
• Add the shrimp& lobster.
• This should cook fairly quickly.
• Salt& pepper to taste& toss w/cooked pasta& chopped basil.
• Excellent in the summer served with May Wine or any slightly sweet white wine.
• Also great with Peach Iced tea.

QUICK AND EASY CREAMY GARLIC SHRIMP PASTA

Steps:

• Preheat broiler.
• Boil pasta. Drain, set aside, keep warm.
• Place cleaned and deveined shrimp in pan. Place butter and 3 crushed garlic cloves on shrimp, sprinkle with pepper and garlic powder. Broil until shrimp is pink and opaque.
• In same saucepan used to boil pasta, over medium heat, combine half and half, garlic powder, salt, pepper, 1 crushed garlic clove, and cheese. Add pasta, bring to low boil. Add flour, mix well.
• Add shrimp AND butter mixture from pan directly into saucepan, mix well. Serve immediately.