EMERIL'S SHRIMP AND PASTA WITH CHILIS, GARLIC, LEMON AND GREEN ONIONS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toss the shrimp in a medium bowl with the Essence.
- Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA
Provided by Sunny Anderson
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
- Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
- Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.
GARLICKY SHRIMP PASTA WITH CHILES
Put a garlicky spin on quick-cooking shrimp this week with this easy-to-make pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 8
Steps:
- Cook linguine, reserving 3/4 cup pasta cooking water. Cook shrimp, garlic, and breadcrumbs in oil over medium until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and cilantro. Toss with shrimp mixture and chiles.
GARLIC SHRIMP PASTA
Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends.
Provided by Lisa
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling water with vegetable oil until al dente.
- Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
- In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
- Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 42.9 g, Cholesterol 95 mg, Fat 7.3 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 2.7 g, Sodium 127 mg, Sugar 1.9 g
EASY GARLIC-SHRIMP PASTA
A quick and easy shrimp and garlic pasta recipe that always impresses my guests!
Provided by JLWright
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more.
- Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm.
- Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes.
- Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.
Nutrition Facts : Calories 951.7 calories, Carbohydrate 91.9 g, Cholesterol 272.9 mg, Fat 49.8 g, Fiber 8.1 g, Protein 41 g, SaturatedFat 25.7 g, Sodium 598.4 mg, Sugar 6 g
CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
GARLIC SHRIMP PASTA
Make and share this Garlic Shrimp Pasta recipe from Food.com.
Provided by Jessica K
Categories Spaghetti
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
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!
GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS
A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.
Provided by Lindsey Krauss
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
- Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
- Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
- Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g
GRILLED SHRIMP WITH CHILE AND GARLIC
Shrimp are a treat and should be handled as such - and this recipe guarantees grilled shrimp that are reliably juicy, charred and seasoned. First, try this trick from J. Kenji López-Alt for plump meat with a browned crust: Stir a little baking soda into mayonnaise, and season it with salt, garlic and chile, which will intensify in the mayonnaise's fat. Coat the shrimp in the mayonnaise mixture and refrigerate for up to 30 minutes, then grill mostly on one side to avoid overcooking. Eat over grains, lettuces, lemon pasta or noodle salad; in tortillas or pita; or popped right into your mouth. As far as seasonings go, start with chile and garlic, then switch up subsequent batches with lemon zest, Old Bay, ginger and more.
Provided by Ali Slagle
Categories easy, quick, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
- Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.
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