Exchange Gang Pasta With Shrimp Food

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a pot of water to a boil and add 2 tablespoons salt . Add the spaghetti, give it a stir and cook until al dente according to the package instructions.
• Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and chile flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes.
• Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

ELEGANT SHRIMP PASTA

Steps:

• 1. Cook linguini according to package directions. Drain pasta and return to pot; set aside.
• 2. Meanwhile, heat oil in medium saucepan over low heat until warm (oil temperature should register 180 degrees F on deep-fry thermometer). Season shrimp with Adobo. Add shrimp, garlic, thyme and pepper flakes, stirring to coat shrimp in oil. Cook, stirring occasionally, until garlic is light golden brown and shrimp are pink and opaque, 8-10 minutes. Remove pot from heat. Stir in lemon juice and zest.
• 3. Place reserved pot with linguini over low heat. Add shrimp mixture, stirring until pasta is coated with sauce and shrimp is well distributed, about 1 minute. Remove pot from heat. Stir in parsley. Serve.

SHRIMP BROTH AND PASTA

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: 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.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

GARLIC SHRIMP PASTA

Steps:

• Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
• While pasta is boiling, wash shrimp.
• Melt butter over medium heat. Add shrimp.
• Let cook till a little pink and starting to curl. Then add garlic.
• Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
• Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
• Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

EXCHANGE GANG PASTA WITH SHRIMP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
• Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.
• Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.

EXCHANGE GANG PASTA WITH SHRIMP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 12 minutes. Drain; toss with 2 tablespoons of the butter.
• Melt the remaining 2 tablespoons butter in a large skillet over medium heat, and cook and stir the shallots and mushrooms until the mushrooms are tender, about 5 minutes. Stir in the grape tomatoes and garlic, season with salt and pepper, and cook and stir until tomatoes are heated through, about 3 minutes. Add the shrimp, and cook until the shrimp just begins to turn pink, stirring occasionally.
• Stir in the white wine and lemon juice, reduce the heat to medium-low, and simmer until shrimp are opaque, about 5 minutes. Stir in the spinach; once spinach has wilted, stir in the half-and-half and Parmesan cheese. Simmer until all ingredients are heated through and the sauce is slightly thickened, about 5 minutes. Serve over the cooked spaghetti.

GREEK-STYLE PASTA WITH SHRIMP

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

BEVERAGE GANG DEDICATION SHRIMP, PASTA, AND ASPARAGUS SUPREME

Steps:

• In large skillet, heat oil and 2 Tbsp butter to melting, add in onions, garlic, celery, cook 4 min.
• Add in 1 c wine and simmer til reduced by 1/2.
• Add in shrimp and tomatoes with green chilis and incorporate, heat through 3-4 minute.
• (if shrimp is uncooked, cook til pink in color).
• In the meantime, have a 4 qt pan heating water with a pinch of salt, once boiling add in pasta, cook 4 minute Then add asparagus and stir. Cook til al dente. about 4 minute.
• Drain pasta and asparagus return to pan. Add in parmesan cheese and stir, pour into Casserole pan or Pasta plate. Then pour shrimp and veggie mix over top and serve.
• Served with a crusty tomatoe basil bread. (will post soon)and a Shiraz wine. YUMMY.
• *** cook time is overlapped as pot of water is cooking as you are making shrimp topping.

CRISPY SHRIMP PASTA FOR TWO

Steps:

• Sprinkle shrimp with salt, pepper and toss to combine. Sprinkle 1 tablespoon flour over the shrimp and toss to coat the shrimp. Repeat by sprinkling 1 more tablespoon flour and toss to evenly coat the shrimp.
• Melt butter and olive oil in a large skillet over medium high heat. When hot, add the shrimp in a single layer and cook on each side, flipping once, until golden brown, approximately 3-4 minutes per side. Remove to plate.
• Pour in the chicken broth. Cook for about 5 minutes, whisking the bottom of the pan to deglaze. Reduce heat to medium and pour in cream, whisking constantly. Cook sauce over medium heat until bubbly and the cream starts to thicken the mixture, about 5 minutes. Adjust seasonings as desired with cajun seasonings. If too thick, add a few tablespoons additional broth.
• Add the cooked pasta and shrimp to the sauce and stir to combine. Dust with parmesan, if desired.

SPICY SHRIMP AND PASTA

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.