Fettuccine With Shrimp Food

SHRIMP FETTUCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

EASY SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

SHRIMP FETTUCCINE

Steps:

• Warm the milk on low heat in a medium-sized saucepan. Once warm, add the garlic, salt, onion powder, and bouillon cubes, and continue to heat on low heat, stirring occasionally.
• Peel and de-vein the shrimp.
• Fill pasta pot with enough water to boil the fettucini and heat on high (eventually to a boil). Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and gradually stir in the corn starch. Try to avoid clumping. Adjust heat as necessary to gently bring the sauce to a boil. The goal is for both to finish at about the same time. Use additional corn starch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently.
• Add the shrimp to the sauce and allow the sauce to gently boil for approximately 7 or 8 minutes with the shrimp in it.
• When the pasta pot is at a boil, add the fettucini, ensuring all of it is submerged, and continue to boil it to completion. Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made).
• Strain, but do not rinse the fettucini and divide onto dinner plates in suitable portions. Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, and serve.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
• Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
• Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
• Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
• When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
• In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
• Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
• Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

TOMATO SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.

FETTUCCINE WITH SHRIMP

Steps:

• Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.

SEAFOOD FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

FETTUCCINE WITH SHRIMP

Steps:

• Peel and devein the shrimp.
• Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
• Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
• Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

SHRIMP FETTUCCINE ALFREDO

Steps:

• In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
• Drain well, and return to pot.
• Mean while, whisk cornstarch into milk and set aside.
• On medium heat, heat oil and butter in a large frying pan.
• Cook garlic for about 5 minutes or until soft but not browned.
• Mash soft garlic with the back of a fork.
• Add peeled shrimp and onions.
• Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
• Briefly stir milk mixture and pour into frying pan.
• Cook, stirring constantly, until slightly thickened, about 2 minutes.
• Pour mixture over fettucini.
• Sprinkle with Parmesan cheese.
• Add salt and pepper to taste.
• Stir to combine.

OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI

Steps:

• Cut zucchini into 2 in by 1/4 in sticks.
• Peel and devein shrimp.
• Cook fettuccine according to package directions.
• While pasta is cooking, heat oil in large saute pan over medium heat.
• Add chopped garlic and parsley.
• Cook for 1 minute.
• Add zucchini.
• Cook additional minute.
• Add shrimp, wine, salt, pepper and butter.
• Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
• Add drained pasta to the mixture.
• Toss all ingredients to mix.
• Season with salt and pepper to taste.
• Use tongs to pull pasta onto serving platter.
• Top with shrimp, zucchini and seasonings.
• Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.

SHRIMP ALFREDO FETTUCCINE

Steps:

• In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.