Creamy Gruyere And Shrimp Pasta Food

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.

SHRIMP CAVATAPPI

Steps:

• Cook the pasta and set aside.
• In a pot, combine the heavy cream, feta and roasted red peppers and heat until everything melts together.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallots, cherry tomatoes, mushrooms, spinach and salt and pepper to taste. Cook, stirring occasionally, until the shrimp turn pink and the spinach wilts. Reduce the heat to medium, add the cooked pasta and sauce and stir to combine.

CREAMY GRUYERE AND SHRIMP PASTA

Steps:

• Preheat oven to 375.
• Cook pasta according to package directions.
• Drain well.
• Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil.
• Cook 1 minute or until slightly thick.
• Remove from heat.
• Stir in 3/4 cup cheese, stirring until melted.
• Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; saute 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
• Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine.
• Spoon the pasta mixture into a 13 X 9 inch baking dish lightly coated with cooking spray.
• Sprinkle with remaining cheese.
• Bake at 375 for 20 minutes until cheese melts and begins to brown.
• Garnish with parsley.
• Serve immediately.

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.