Shrimp And Olive Pasta Food

SHRIMP AND OLIVE RIGATONI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute garlic and onions in oil for 1 minute. Add shrimp and wine; cook for 3-5 minutes or until shrimp turn pink. , Remove from the heat; stir in the basil, parsley, lemon zest, salt, pepper and red pepper flakes. Add olives and anchovies. , Drain the pasta; stir into skillet. Add tomatoes and pimientos; return to the heat and heat through. Sprinkle with cheese. Garnish with basil leaves if desired.

GARLIC SHRIMP PASTA

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

SPAGHETTI WITH SHRIMP AND OLIVES

Steps:

• Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.
• Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.
• Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

SHRIMP & PASTA WITH OLIVE OIL AND PINE NUTS

Steps:

• 1. Melt butter in a skillet on med. high heat. Add shrimp, salt and pepper and cook until done, taking care not to over cook. Set aside.
• 2. Drop pine nuts in skillet on med. heat. Occasionally toss them. When one or more sides turn from pale to light golden brown and they look toasted, remove from heat.
• 3. Heat olive oil over medium heat. Add garlic and cook until garlic turns light golden color.
• 4. Add shrimp, pine nuts and parsley to pasta. Slowly stir in olive oil.
• 5. Toss thoroughly and serve with a dusting of parmesan cheese or add cheese to serving dish and let others pass the bowl and serve themselves!

GREEK PASTA WITH SHRIMP, FETA, AND OLIVES

Steps:

• Heat a large pot of water for the spaghetti. Salt it well and cook the pasta to package directions, minus 1 minute. Scoop out 1 cup of pasta water and drain the pasta.
• Heat 1 tablespoon of olive oil in a large saute pan on medium-high. (DO NOT use nonstick.) Dry the shrimp well and add them to the pan. Saute, turning frequently, for about 1-2 minutes. Your shrimp should be starting to cook, but not be cooked through.
• Dim the lights. This will help you see the flames. Add the brandy to the pan and give a few seconds to warm through, then take the pan off the heat. (And away from any flames if you have a gas cooktop!)
• Using a long match or lighter, carefully light the brandy. Swirl the pan to allow the flames to reach all the brandy. When it goes out, try again and see if you can get the brandy lit. If you can, swirl, and wait. If you can't, you're done and move the shrimp and juices to a bowl.
• Add the remaining 2 tablespoons of olive oil to the pan and heat until it's shimmering. Add the onion, bell pepper, and salt. Saute for 5-6 minutes. Add the garlic and saute for 1 minute more.
• Add the cooked pasta, pasta water, olives, lemon juice, lemon zest, red pepper flakes, and the juices from the reserved shrimp to the saute pan. Cook, tossing the pasta often, until the sauce comes together, thickens, and coats the pasta, about 2-3 minutes. Stir in the shrimp and let it heat through.
• Add the feta and parsley and toss. Serve.

EASY SHRIMP AGLIO E OLIO

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
• Heat a large frying pan/skillet over medium-high heat then add the oil and garlic.
• Add the chilli flakes and toast until the garlic starts to turn golden.
• Add the shrimp and cook until pale pink and opaque throughout. Season with salt and pepper and add lemon juice. Add a few tablespoons of the pasta's cooking water and remove from the heat.
• Once the pasta is cooked, carefully transfer the cooked spaghetti to the pan with the shrimp with a pair of tongs. Add a few tablespoons of the pasta cooking water and toss to emulsify.
• Add the Parmesan and parsley and continue tossing until the pasta is well coated. At this point, you can add more water if you think the pasta needs a little extra sauciness. Taste and season to taste if necessary then serve with extra Parmesan.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

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!

MARINATED SHRIMP AND OLIVES

Steps:

• Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

SHRIMP AND OLIVE PASTA

Steps:

• Prepare spaghetti according to package directions; drain, reserving 1/2 cup of the liquid. Transfer to a large bowl or platter.
• Meanwhile, heat the oil in a large skillet over medium-high heat; add the garlic. Cook, stirring, until golden, about 1 minute. Add the shrimp; cook, stirring, until just pink, about 1 minute. Stir in olives and white wine; heat to a simmer, about 3 minutes. Season with salt and pepper.
• Remove shrimp from skillet with tongs; place on hot pasta. Add the reserved pasta water to the skillet; heat until slightly thickened, about 6 minutes. Whisk in butter, 1 tablespoon at a time. Pour sauce over pasta and shrimp; add chopped parsley. Toss to combine.

SHRIMP SPAGHETTI IN OLIVE OIL DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
• Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
• Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
• Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

SHRIMP AND SPAGHETTI AGLIO E OLIO

Steps:

• Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
• Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

ONE POT PESTO PASTA (WITH OVEN BAKED SHRIMP)

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
• In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
• Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
• Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
• Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
• Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
• Serve immediately in your favorite pasta bowl. Top with shrimp.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Steps:

• Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)