Shrimp And Pasta Medley Food

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!

SEAFOOD MEDLEY PASTA

Steps:

• In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
• then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
• Add in garlic and stir it around to incorporate it into the pan.
• Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
• Season with Sea Salt and White Pepper to taste.
• Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
• Top with Parmesan and Parsley then serve.
• By: Chef Travis W. Holland.

SEAFOOD MEDLEY

Steps:

• In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

FRESH TOMATO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
• In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
• Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

SHRIMP AND PASTA MEDLEY

Steps:

• Bring salted water to a boil, add the noodles, stir and cook according to package instructions. The pasta should be al dente. Drain and reserve 1/4 cup of cooking liquid.
• Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok. Add the onions, zucchini, red peppers, salt and pepper. Cook, stirring, over high heat until wilted, about 3 minutes.
• Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron. Cook and stir about 3 minutes longer over high heat.
• Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid. Toss and stir well. Bring to a simmer and cook for 2 minutes. Serve immediately.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

NOODLES AND STIR FRIED SHRIMP MEDLEY

Steps:

• Cook noodles according to package directions. Drain. Keep warm, set aside.
• While noodles are cooking, pour mushroom and orange liquids into a measuring cup add water to equal 1 cup. Blend in cornstarch and set aside.
• In a large skillet, melt butter and saute mushrooms, shrimp, pea pods, green onions, and garlic powder until shrimp turn pink.
• Add reserved liquid, stirring until slightly thickened.
• Toss shrimp mixture with hot cooked noodles, gently blend in orange segments and soy sauce to taste.