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!
GARLIC HERB SHRIMP AND SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, oil, salt, pepper, raw shrimp, garlic, onion powder, dried parsley, dried oregano, dried basil, salt, pepper, oil, parmesan cheese, fresh parsley
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Using a fork or knife, carefully poke holes along the middle of the squash.
- Microwave for 5 minutes so the squash softens and is easier to cut.
- Cut in half horizontally and scoop out the seeds.
- Drizzle olive oil, salt, and pepper.
- Place in the Instant Pot and secure the lid until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Set the pressure knob on the top of the lid to Sealing. Select "Manual" and reduce to 7 minutes. It will say "On" in a few seconds. Note: the Instant Pot will need to warm up for 5-10 minutes. Steam will be released and a few minutes later, the time will start counting down.
- While the squash is cooking, prepare the shrimp. Place the shrimp in a bowl and add the minced garlic, onion powder, parsley, oregano, basil, salt, and pepper. Mix until combined. Refrigerate until ready to cook.
- Once the 7 minutes is up, let the squash rest in the pot for 5 minutes. It will count up and read "L 0:05".
- Using a towel or mit, release the pressure knob from "Sealing" to "Venting". After the steam has been released, carefully take the squash out of the pot and let it rest in a bowl.
- Drain the excess liquid and clean the pot.
- To cook the shrimp, select "Saute" on the Instant Pot. Once it says "Hot", add the oil. When the oil is shimmering, add the shrimp in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side or until opaque.
- Press "Cancel" and remove the shrimp.
- Using a fork, shred the inside of the squash.
- Serve the spaghetti squash and shrimp together. If desired, top with parmesan cheese and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams
GARLIC & HERB ROASTED SHRIMP
Quick and fancy shrimp. Works a main dish, serviced with rice and a veggie, or as an appetizer. Easily halved or doubled.
Provided by Disque
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
- Arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
- Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
- Serve immediately.
- The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
SHRIMP WITH ROASTED GARLIC PESTO PASTA
Steps:
- Preheat oven to 375 degrees F.
- Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
- Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
- Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
- Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
- In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
- Note: There will be leftover pesto.
MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE
This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
- When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
- When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
- Serve with more red-pepper flakes, black pepper and Parmesan.
ROASTED GARLIC AND HERB SHRIMP WITH SPAGHETTI
Spaghetti and shrimp are tossed with a spicy red sauce made with Prego® Roasted Garlic and Herb Italian Sauce, garlic and crushed red pepper. This recipe pairs perfectly with crisp Pepperidge Farm® Garlic Bread. Begin the meal with a vegetable antipasto. For dessert serve a strawberry napoleon.
Provided by Allrecipes
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F for the bread.
- Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until it's golden.
- Stir the sauce and red pepper in the skillet and heat to a boil. Reduce the heat to low. Add the shrimp and cook for 5 minutes or until it's cooked through.
- Meanwhile, bake the bread according to the package directions.
- Toss the spaghetti with the shrimp mixture. Sprinkle with the parsley. Cut the bread into 2-inch diagonal slices. Serve the bread with the spaghetti mixture.
Nutrition Facts : Calories 1004.1 calories, Carbohydrate 146.7 g, Cholesterol 172.6 mg, Fat 27.1 g, Fiber 11.8 g, Protein 43.5 g, SaturatedFat 5.8 g, Sodium 1490.1 mg, Sugar 20.1 g
GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE
Categories Garlic Herb Fourth of July Shrimp Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
- Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
- Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
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GARLIC SHRIMP SPAGHETTI {15 MINUTE DINNER!}
From feelgoodfoodie.net
Category Main CourseCalories 446 per servingTotal Time 25 mins
- In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve 1 cup of pasta water.
- In a large skillet over medium high heat, melt two tablespoons butter. Add shrimp, salt and crushed red pepper, and cook stirring occasionally, until shrimp is opaque pink, about 2-3 minutes. Remove from heat and set aside.
- In the same skillet, add the remaining butter and garlic and cook until fragrant, about one minute. Add the lemon juice, pasta water and parmesan cheese and stir to combine. Transfer the spaghetti to the skillet and toss with the sauce.
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- Preheat oven to 400 degrees then lightly spray a half baking sheet with nonstick spray. Place shrimp on the baking sheet then add 1 Tablespoon extra virgin olive oil, dried basil, dried parsley, garlic powder, salt, and pepper and toss with your fingers to coat. Spread shrimp out on the baking sheet then set aside.
- Meanwhile bring a large pot of water to a boil then generously salt the boiling water. Add pasta to the pot then cook until al dente and drain. At the same time, place shrimp into the oven to roast for 8-9 minutes or until cooked through.
- When pasta has 2 minutes left until al dente, melt butter and remaining 2 Tablespoons extra virgin olive oil in a large skillet over medium heat. Add garlic then saute until light golden brown, 30 seconds. Add drained pasta and herbs then toss to coat. Taste then add salt if necessary. Divide pasta between plates then top with shrimp and serve.
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