SHRIMP DIABLO
Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.
Provided by Jessica Gavin
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
- Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
- Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
- Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
- Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
- Add bell peppers and saute for 1 minute
- Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
- Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
- Garnish shrimp diablo with parsley.
CAJUN SHRIMP FETTUCCINE
Here in south Louisiana fresh shrimp is only as far away as the neighborhood grocery stores. If you can't get fresh shrimp it's okay to use frozen just don't get the precooked shrimp or it will end up too rubbery from overcooking. Shrimp cooks so fast that when we do boils the shrimp only go in for 3-5 minutes depending on the...
Provided by Ruby Henderson
Categories Seafood
Number Of Ingredients 12
Steps:
- 1. Cook the fettuccine as directed on the pkg. Drain and rinse well and set aside.
- 2. Saute the bell pepper, onions and celery in the butter until the onions start to look clear. Add the garlic and cook for another minute or two (not too long or it will burn).
- 3. Add the half and half, the cajun seasoning, and the velveeta cheese. Simmer until cheese is melted. If you want the sauce thinner, add a little more half and half . Remove from heat and add the shrimp, the parsley and the fettuccine.
- 4. Transfer to a buttered or sprayed casserole dish and sprinkle parmesan cheese ovr top. Bake uncovered at 350 F for 20-30 minutes, or until bubbly.
SEAFOOD FETTUCCINE ALFREDO
I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.
Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
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.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
MEXICAN SEAFOOD FETTUCCINE
Seafood fettucini with a kick! My dad and I created this creamy Mexican seafood fettucini dish trying to recreate a seafood fettucini from a local Mexican restaurant. It started off adding a little of this and a little of that and turned out sensational. A real crown pleaser! Great served alone or with Spanish rice!
Provided by Alley Barbie
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to box directions, set aside.
- In large skillet, add olive oil, white wine, 1/4 cup green onion and 1/2 cup white onion. Cook 2 minutes or until lightly browned. Add shrimp and crab. Saute until lightly browned.
- In another large skillet combine both jars of Ragu Alfredo sauce, paprika, Cajun seasoning, white pepper, red pepper, cayenne pepper, 1/2 cup onion, green pepper, 1/2 cup green onion, 3/4 cup chopped tomatoes, jalapeño juice, chopped jalapeños. Simmer 20 minutes. Add 1/4 cup Parmesan cheese and continue cooking stirring occasionally for another 10 minutes.
- In large pot combine sauce mixture with sauteed shrimp and crab. Stir well.
- Add cooked pasta. Stir well over low heat adding more Parmesan, seasonings, or spices to taste, as desired.
- Perfect one dish meal, but goes great with any mexi or spanish rice!
Nutrition Facts : Calories 482.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 221.3, Sodium 893.9, Carbohydrate 55.9, Fiber 1.8, Sugar 2.9, Protein 36.1
MEXICAN CHICKEN ALFREDO
One family member likes Italian; another likes Mexican. They'll never compromise when this is on the menu. -Tia Woodley, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions., Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning. , Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.
Nutrition Facts : Calories 559 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 899mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
CAJUN SHRIMP FETTUCCINE ALFREDO
Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.
Provided by Bren
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
- Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
- Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
- Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
- Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g
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- Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp and sauce.)
- Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and sauté shrimp 2 minutes until almost pink. Remove shrimp from skillet and set aside.
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Reviews 4Category PastaCuisine Italian/AmericanTotal Time 40 mins
- Combine all the spices for the Garlic Cream Sauce Seafood Fettuccine in a small bowl and set aside. Cover the bowl with cling wrap or a small plate to prevent the spices from being blown everywhere.
- Heat 1 TBLS olive oil and 2TBLS unsalted butter in a large sauté or nonstick fry pan over medium-high heat. Once the pan has heated through and the butter has melted, add all the seafood.
- Cook the fettuccine pasta al–dente according to package directions in a large pot of salted water. Drain and set aside once cooked.
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- Bring a large pot of water to a boil for fettuccine pasta and cook al dente using package instructions, do not rinse. Drain leaving some pasta water in the bottom, and cover. (Tip: I bring the water to a rolling boil and turn on low until almost ready to put the pasta in as it doesn't take as long to bring back to a boil, salt the water well after adding the pasta. Al dente is still a tiny bit of firmness when you bite into the noodle, so they don't turn too mushy).
- Using a non stick saucepan on low heat, warm up 1 cup milk and slowly add grated cheese. Add more cheese once last batch has melted. Keep stirring until last added batch melts. The cheese will most likely form a large clump in your pot, this is fine.
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