Garlic Angel Hair Shrimp Food

ANGEL HAIR PASTA IN GARLIC SAUCE

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat oil in a skillet over medium high heat.
• Saute parsley and garlic in oil.
• Drain pasta well and mix with garlic mixture; top with cheese.
• Serve with pepper.

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

GARLIC ANGEL HAIR SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

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 ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. , Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.

LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
• In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
• Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.

GARLIC SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook as pkg. directs, reserving about 1 cup of cooking water before draining.
• Meanwhile, heat 2 Tbsp. of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant. Add shrimp, lemon zest, salt and crushed red pepper; saute over medium heat 3 to 5 minutes until shrimp is just cooked through. Stir in lemon juice; remove from heat.
• Pour shrimp mixture over drained pasta; add remaining 1/2 Tbsp. butter, the parsley and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in a large saucepan of boiling water according to package directions for al dente. Drain, reserving 1/2 cup cooking water. Set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and lemon zest; cook, stirring often, until the onion softens, about 5 minutes. Add shrimp and crushed red pepper; cook, stirring and turning the shrimp often, until the shrimp are just slightly translucent in the center, about 3 minutes. Add wine; cook, stirring constantly, for 30 seconds. Add the drained pasta, the reserved 1/2 cup cooking water and butter. Increase heat to medium-high; cook, stirring with tongs, until the sauce is creamy, 1 to 2 minutes. Remove from heat; stir in parsley, lemon juice and salt. Divide among 4 bowls; sprinkle evenly with Parmesan. Garnish with additional parsley, if desired.

CREAMY GARLIC SHRIMP WITH ANGEL HAIR PASTA

Steps:

• In large skillet, heat Olive Oil over medium-high heat and cook shrimp with dill weed, stirring occasionally, 3 minutes or until shrimp turn pink.
• Stir in Sauce, peas and broth.
• Cook, stirring occasionally, 2 minutes or until sauce is heated through.
• Serve over hot angel hair pasta and top with grated Parmesan cheese.

ANGEL HAIR WITH SPICY SHRIMP

Steps:

• Cook the pasta according to the package directions. Drain and return pasta to the pot.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).
• Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter.
• Toss the pasta with the shrimp mixture.

GARLIC- SHRIMP ANGEL HAIR

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, in a large saucepan, melt 4 1/2 tsp butter over medium heat.
• Stir in flour until smooth.
• Gradually add cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the grated parmesan cheese, pesto sauce, 1 T garlic, worcestershire sauce, hot pepper sauce, salt, and pepper.
• Keep warm over low heat.
• In a large skillet, saute broccoli in remaining butter for 5 minutes.
• Add shrimp and remaining garlic; cook and stir until shrimp turn pink.
• Stir in the cream sauce.
• Drain pasta; add to shrimp mixture and toss to coat.

GARLIC-SHRIMP ANGEL HAIR

Steps:

• Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat., In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.

CREAMY GARLIC SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in sauce, peas and broth. Continue cooking and stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper.
• Serve over hot angel hair pasta and garnish, if desired, with grated parmesan cheese.

GARLIC PARMESAN ANGEL HAIR PASTA

Steps:

• Bring a large, deep skillet or small stock pot to medium-high heat with the butter. Once the butter is melted add the garlic and saute until fragrant, stirring occasionally for about 1 minute.
• Stir in the chicken broth, milk, angel hair pasta, salt, and pepper until the pasta is softened and completely covered with liquid. Bring to a boil then reduce your heat to low and simmer.
• Simmer on low, stirring occasionally, for approximately 4-6 minutes or until your pasta is cooked fully. Remove from heat and stir in the grated Parmesan cheese until fully melted.
• Serve immediately garnished with fresh, chopped parsley if desired.

JOEY'S GARLIC KAUAI SHRIMP

Steps:

• For the kalamansi fish sauce: Mix kalamansi juice, chili sauce, fish sauce, vinegar, garlic, sugar and cilantro in a bowl until mixed well.
• For the green papaya atchara salad: In a bowl, stir together papaya, carrots and salt and let sit until wilted, about 5 minutes, then wash and drain. Squeeze out excess water and transfer to another bowl, then add 3 ounces kalamansi fish sauce. Let marinate, refrigerated, for three days before using.
• For the garlic Kauai shrimp: Heat a saute pan on medium-high heat, then add oil. Place shrimp in the pan and toast both sides of the shrimp. Add garlic, butter and basil and keep toasting until garlic starts to brown, then add 2 tablespoons kalamansi fish sauce to glaze. Season with salt and pepper.