New Orleans Shrimp Fettuccine 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.

NEW ORLEANS-STYLE SHRIMP

Steps:

• Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
• Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
• Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
• Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
• With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
• Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
• Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
• Return bacon to pan.
• Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
• Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

NEW ORLEANS BARBEQUE SHRIMP

Steps:

• In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
• Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

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!

FETTUCCINE ALFREDO WITH SHRIMP

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, sun-dried tomatoes, cream cheese and Parmesan in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Serve shrimp over pasta mixture.

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.

NEW ORLEANS STYLE SHRIMP ALFREDO

Steps:

• Finely chop green onion and parsley before starting.
• Melt stick of margarine in a large, deep skillet.
• Once margarine is melted, add finely chopped green onion.
• Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
• Add parsley and basil and continue stirring for a few more seconds.
• Increase heat to medium-high, and add shrimp.
• Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
• You should start boiling your pasta at this time.
• Return to skillet and add half and half.
• Stir constantly for approximately one minute.
• Add both jars of alfredo sauce and mix well.
• Once well mixed, add garlic and onion powder, as well as cayenne pepper.
• Mix well, and stir constantly.
• Add slices of cheese to mix.
• Stir until melted.
• I recomend you taste the mix and add more powder and/or pepper depending on your taste.
• Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!