Shrimp Scampi Fettuccine With Andouille Butter Food

SHRIMP SCAMPI FETTUCCINE WITH ANDOUILLE BUTTER

Steps:

• Cook fettuccine according to package directions. In a large skillet, cook and stir sausage over medium-high heat until browned, about 5 minutes. Remove from the heat; transfer half of the sausage to paper towels to drain., Place butter and drained sausage in a food processor; cover and process until blended. Remove to a bowl; cover and refrigerate., Add leeks to remaining sausage in skillet; cook and stir over medium-high heat until leeks are tender. Add garlic; cook 1 minute longer. Add the wine, brandy, salt, paprika and cayenne, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Stir in shrimp; cook for 5-6 minutes or until shrimp turn pink. Add andouille butter, stirring just until melted., Drain fettuccine; place on a large platter. Spoon shrimp mixture over pasta. Sprinkle with parsley and serve with lemon wedges if desired.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a pot of water to a boil and add 2 tablespoons salt . Add the spaghetti, give it a stir and cook until al dente according to the package instructions.
• Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and chile flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes.
• Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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!

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.

PARMESAN-CRUSTED SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
• Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
• Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
• Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

SKILLET SHRIMP SCAMPI WITH FETTUCCINE

Steps:

• Cook pasta in a large pot of lightly salted water until al dente, firm but tender, about 12 minutes.
• Add the green beans to the boiling water for the last 6 minutes of cooking; beans should be crisp-tender and not limp.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the sweet red pepper, onion and garlic; saute for 5 to 6 minutes.
• Stir in the shrimp; saute 2 minutes.
• Add the wine, salt, black pepper and red pepper flakes.
• Cook, stirring, until the shrimp are opaque, about 1 to 2 minutes more.
• Be careful not to overcook the shrimp.
• Whisk together the chicken broth and cornstarch in a small bowl until well blended and smooth.
• Stir the cornstarch mixture into the skillet.
• Bring to a boil; cook 1 minute.
• Stir in the parsley.
• Drain the pasta and green beans in a collander: turn the pasta into a large bowl.
• Add the shrimp mixture.
• Toss until well combined.
• Sprinkle with the grated parmesan cheese.
• Serve immediately.