ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SHRIMP BROTH AND PASTA
This recipe gets the most out of shrimp by first turning the shells into a fragrant and flavorful stock, then transforming the stock into an elegant garlic cream sauce for pasta. The shelled shrimp are then gently cooked in the sauce, making this dish a shrimp lover's dream.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
- Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
- For the pasta: 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.
- Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
- Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.
WEIGHT WATCHERS SHRIMP RECIPE
This recipe for Lemon and Herb Shrimp follows the Weight Watchers points system and will yield you 3 points per serving.
Provided by Kelly Stilwell
Categories Lunch or Dinner
Time 14m
Number Of Ingredients 7
Steps:
- Rinse shrimp in cole water.
- Heat olive oil and garlic in a large skillet over medium high heat. Once warm, add shrimp and saute them for approximately 1 minute.
- Add lemon juice, seasoning, and salt and pepper. Mix thoroughly so all shrimp is covered.
- Saute shrimp for another 3 minutes, or until they turn bright pink and are cooked entirely.
- Remove from heat and add parsley. Serve and enjoy!
Nutrition Facts : Carbohydrate 3 g, Protein 47 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1765 mg, Fiber 1 g, Sugar 1 g, Calories 265 kcal, ServingSize 1 serving
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
PASTA W/ SHRIMP - 7 WEIGHT WATCHERS POINTS
I love shrimp and pasta and this is what I came up with. Weight Watchers 7 points
Categories Fish Other Other Fish Low Fat Low Fat Fish Dinner Fish Dinner
Yield 1
Number Of Ingredients 10
Steps:
- Saute onions and garlic in oil. Add wine and simmer to reduce while pasta cooks. Add 1 TB of the pasta cooking water, shrimp, parsley and the half and half and cook until the shrimp is heated through. Add pasta and stir until pasta is coated. Add cheese and coarsley ground pepper and enjoy. Served with a green salad with low fat dressing this is a satisfying Weight Watcher dinner.
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
BANG BANG SHRIMP PASTA
7 SmartPoints on WW FreeStyle Polan, 11 SmartPoints on Weight Watchers Beyond the Scale, 11 PointsPlus per serving
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together mayonnaise, chili sauce, lime juice, garlic, and Sriracha sauce. Set aside.
- Melt butter in a large pan over medium heat.
- Add shrimp and cook about 1 to 2 minutes per side, or until just cooked through.
- Next, add pasta and sauce to the pan.
- Stir to mix everything and serve
Nutrition Facts : Nutrition Information Calories 449 Fat
GARLIC BUTTER SHRIMP PASTA
An easy peasy pasta dish that's simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.
SPICY SHRIMP PASTA
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly Extra Easy - syn free per serving WW Smart Points - 9 Dairy Free - omit the optional cheese
Provided by Slimming Eats
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Spray a frying pan over a medium high heat with spray oil
- Add the onion and fry till lightly golden and softened
- Add the garlic and fry for a further few minutes just to infuse the flavour
- Place pasta in a saucepan of boiling hot water and cook till al dente, drain and set aside reserving a ladle of the pasta water.
- Add the fresh chopped tomatoes to the onion and garlic and cook till they just start to break down and become more sauce like.
- Add the shrimp, zucchini, stock and some tabasco sauce (amount depending on the spice level you prefer)
- Simmer for approx 8 minutes until shrimp is cooked through and sauce has reduced down.
- Stir in the pasta, along with the fresh basil and a ladle of reserved pasta water and stir through.
- Season with salt and black pepper
- Add optional grated cheese to top if using
- Enjoy!!
Nutrition Facts : Nutrition Information Serving size 1 Calories
LEMON GARLIC SHRIMP PASTA
Yield: 4 servings (6 points per serving for blue and purple, 7 points per serving for green)Click here to view your WW Personal Points and track it on your app.
Provided by keepingonpoint
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Cook linguine noodles according to the directions on box, then drain.
- Add the butter to a heated pan and add the minced garlic. Cook for 1 minute, then add the lemon juice and chicken broth. Add the shrimp to the pan and season with salt and pepper. Cook for 2 minutes on each side.
- Add the pasta, parsley and Parmesan cheese to the shrimp. Mix together and serve.
PASTA WITH SHRIMP AND BEANS (WEIGHT WATCHERS)
Although I changed this recipe a bit from the original printed in Weight Watchers Mix It and Match It - I don't think the points have changed. Points are about 7 per serving.
Provided by ellie_
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions, drain.
- While spaghetti is cooking, in a skillet over medium high heat heat oil.
- Add onion, garlic and mushrooms (3-5 minutes).
- Stir in beans, shrimp, broth, lemon juice and red pepper; cover and bring to a boil. Reduce heat to a simmer and simmer covered for 3-5 minutes or until shrimp is cooked.
- In a large bowl toss shrimp mixture with pasta. Sprinkle with basil and toss again.
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- Boil pasta according to package direction, making sure you salt your water before adding the pasta. Don't forget to measure out 1/2 cup of the pasta water before you drain your noodles. Set pasta and reserved cooking water aside.
- In a large skillet, over medium-high heat, add in 1 tsp olive oil. Add shrimp and sprinkle with 1/2 tsp salt and cracked pepper to taste. Saute shrimp, flipping once, until almost cooked through, about 2-3 minutes total. Remove shrimp to a plate and set aside.
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- Cook pasta according to package directions. Drain, transfer to large serving bowl, and keep warm.
- Meanwhile, to make pesto, combine basil, water, Parmesan, walnuts, 1 tablespoon oil, 2 garlic cloves, lemon zest, and salt in food processor and process until smooth, adding more water, 1 tablespoon at a time, if needed. Set aside.
- Heat remaining 1 teaspoon oil in large nonstick skillet over medium heat. Add shrimp and cook, stirring often, about 2 minutes. Add tomatoes and remaining garlic and cook, stirring often, until shrimp are just opaque in center and tomatoes are heated through, about 2 minutes longer.
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- Lower the heat in the same skillet to medium and add in 1 tsp olive oil. Add asparagus to the skillet along with 1 tsp italian seasoning, 1 tbsp minced garlic, and 1/4 tsp salt. Saute until just softened, about 5 minutes. If the browned bits on on the bottom on the skillet start to get too dark, add in a few splashes of reserved pasta water to scrape them up.
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