Island Style Shrimp And Pasta Food

TROPICAL SHRIMP SCAMPI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
• While pasta is cooking, combine the olive oil, pineapple juice, orange juice, orange zest, lemon zest, salt, pepper, and garlic in a blender. Blend on high speed until smooth.
• Pour sauce into a large skillet over medium-high heat. Bring to a simmer and cook for 2 minutes. Add the shrimp and parsley; cook until shrimp are pink and cooked through, 3 to 5 minutes.
• Drain the linguini, and place on a serving platter. Spoon the shrimp and sauce over the pasta, and top with a sprinkle of Parmesan cheese.

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.

ISLAND SHRIMP AND RICE

Steps:

• Place bacon in a large, heavy pot over medium-high heat, and cook until evenly brown. Remove, and set aside. Drain drippings, reserving 3 tablespoons in the pot.
• Place onion in the pot with the bacon drippings, and cook 5 minutes over medium heat, stirring constantly, until tender. Mix in the rice, 2 1/4 cups broth, tomatoes with juice, lemon juice, and Worcestershire sauce. Season with salt, nutmeg, cayenne pepper, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer 20 minutes.
• Stir the cooked bacon, remaining 1 cup broth, and shrimp into the pot. Continue cooking 10 minutes, uncovered, over low heat. Sprinkle with parsley to serve.

CARIBBEAN PASTA WITH SHRIMP

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• 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.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
• In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
• Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
• Serve the pasta hot.
• Enjoy!

ISLAND SHRIMP AND MACARONI

Steps:

• Prepare the dressing for this dish. Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube of a running blender add, 1 at a time, orange juice, rice wine vinegar, garlic, 2 tablespoons of the orange marmalade, to taste, (you will use the rest if, after you taste it, you decide it needs to be sweetened) and the juice from the now slightly cooled lime. With the blender still running, add the olive oil in a slow stream. Adjust flavor to your liking with additional orange marmalade, if necessary, and season with salt and pepper, to taste. Set the dressing aside briefly.
• Prepare salsa by combining pineapple, jicama, red onion, cilantro and jalapeno. Add enough dressing to coat, and reserve the rest to dress the macaroni.
• Bring a large pot of salted water to a boil and cook the macaroni al dente. Drain well and set aside.
• Season the shrimp with crab boil seasoning.
• While the pasta is cooking, heat olive oil over medium-high heat in a large saute pan that will be large enough to accommodate the cooked pasta. Saute scallions and garlic until tender, and then add shrimp and cook until pink and opaque, then remove to a utility platter. (Do not overcook the shrimp.) Remove the saute pan from the heat and add the cooked macaroni to the pan. Stir in Parmesan, and add enough of the remaining dressing to coat. Fold in the salsa and the shrimp, reserving a few of the shrimp for garnish. Season with salt and pepper, to taste, if needed.
• Transfer to serving dish and garnish with reserved shrimp and cilantro leaves. Serve any remaining dressing on the side.

TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.

ISLAND-STYLE SHRIMP AND PASTA

Steps:

• Bring a large pot of water to a boil, add salt and pasta and cook to al dente. Drain well and gently toss with sesame oil. Cover and keep warm. While water comes to a boil and pasta cooks, prepare shrimp. In a medium bowl, whisk frozen limeade concentrate, allspice, thyme, peanut oil, Tabasco and chili sauce until evenly blended. Add shrimp and gently toss to thoroughly coat. Marinate at room temperature no longer than 15 minutes. Heat a large non-stick skillet or wok over medium-high heat until hot. Add shrimp mixture and cook, stirring gently, until shrimp is uniformly pink and opaque, and marinade is reduced, approximately 5 minutes. Remove from heat, partially cover and keep warm. In a medium saucepan, combine chicken broth, lemon or lime juice, sesame oil, mustard, garlic, ginger, salt and pepper. Bring to a boil over medium high heat. Reduce heat to low and gently simmer 5 minutes, stirring occasionally. Remove from heat and mix in green onions, papaya and mango. Return to low heat and rewarm just until steaming hot. Do not allow to boil or even simmer! Remove from heat. Add shrimp and accumulated pan juices to pasta in pot. Add papaya/mango mixture and toss gently to combine. Plate, garnish and serve immediatlely. COOK'S NOTES - I prefer the appearance of bow-tie pasta to seashells, although have made with both - have subbed frozen orange juice concentrate for the limeade, but prefer the lime - on occasion, I have substituted cracked coriander seeds for the dried thyme and fresh cilantro for the fresh thyme, however, I do prefer the thyme - I confess to a love affair with sesame oil, but it could be partially substituted with vegetable, peanut or olive oil if you do not share this prediliction

ISLAND SHRIMP

Steps:

• Clean shrimp, reserving shells.
• Toss shrimp with the lime, salt and pepper. Set aside.
• Heat oil in a saucepan.
• Add the shells. Saute 3 minutes.
• Add water and wine. Bring to a boil.
• Reduce to 1 cup. Strain.
• Boil cassava 20 minutes. Drain.
• Puree with coconut milk. Season.
• Heat oil in a skillet.
• Add garlic, onion and pepper. Saute 5 minutes.
• Add shrimp. Saute 1 minute.
• Add broth. Saute 1 minute.
• Stir in cassava puree. Heat through.

SHRIMP PASTA SKILLET

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Stir veggie and shrimp mixture into the drained pasta and serve.

SHRIMP PASTA SALAD

Steps:

• Put all salad ingredients in large bowl.
• Mix all dressing ingredients in small bowl.
• Add to Salad ingredients and mix well.
• Refrigerate and serve cold.

MEDITERRANEAN SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions, drain and keep warm.
• Peel and de-vein shrimp.
• Cook onion and garlic in oil in a large wok or skillet until tender, stirring often.
• Stir in the tomato and dried spices (next 4 ingredients).
• Cook 3 minutes, stirring constantly.
• Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp.
• Add the parsley, olives, and lemon juice.
• Cook until thoroughly heated.
• Serve over linguine. Sprinkle with feta cheese.

ASIAN SHRIMP AND PASTA

Steps:

• .Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
• Sauté ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
• To serve, top with peanuts.