Spaghetti With Shrimp Food

SIMPLE GARLIC & BUTTER SHRIMP WITH SPAGHETTI (SHRIMP SCAMPI)

Steps:

• Cook the spaghetti as directed on the box. While it is simmering, make the shrimp and sauce.
• Rinse, then dry the shrimp in paper towel.
• Place the olive oil and 1 tbsp of the butter in a sauté pan over medium high heat. Add the minced garlic and cook for about 2 minutes, then add the parsley.
• Turn the heat up, then add the shrimp.
• The shrimp will only need to cook for about 4 or 5 minutes, so as soon as they turn pink, turn them over and make sure they are evenly cooked. Season with a little salt and pepper.
• Add a little white wine (or water from the pasta that's cooking), and the other 2 tablespoons of butter.
• Stir well and remove from heat. Cover to keep warm until the pasta is ready.
• Drain the pasta and place in a bowl with the shrimp and sauce added on top. Stir to coat the pasta.
• Serve immediately.

SHRIMP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
• Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

GARLIC SHRIMP SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

SHRIMP SPAGHETTI WITH TOMATO SAUCE

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

SPAGHETTI WITH SHRIMP AND BACON

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
• Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.
• Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

SPAGHETTI WITH GARLIC-SHRIMP & BROCCOLI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.
• Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

SPAGHETTI WITH SHRIMP, CAPERS AND GARLIC

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
• While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
• Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
• Transfer to a large, warmed serving bowl.
• Garish with freshly grated parmegiano reggiano cheese. Serve immediately.

LAST-MINUTE LEMON SPAGHETTI AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain.
• Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.

SPAGHETTI SQUASH SAUTEED WITH SHRIMP

Steps:

• Place squash halves open side down on a microwave safe plate with seeds still in and microwave on high for 7-10 minutes, or until soft.
• While squash is in microwave, chop the bell pepper, onions, and colored pepper.
• Melt butter in a medium skillet over medium-high heat and saute garlic.
• Add shrimp, onions, and both peppers and saute until shrimp are cooked.
• Take squash out of microwave, remove seeds, and scrape out squash with a fork, creating "spaghetti.".
• Transfer shrimp mixture to a bowl and place a plate over it to keep it hot.
• Using the same pan the shrimp were cooked in, saute squash for a minute with a little butter and add salt and pepper.
• Serve spaghetti, top with shrimp, and enjoy!

ITALIAN SHRIMP AND PASTA

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.,

SPAGHETTI WITH SHRIMP AND MUSHROOMS

Steps:

• Bring a large pot of water to a boil.
• Shell and devein the shrimp. Slice the mushrooms and coarsely chop the scallions.
• Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes.
• Meanwhile, in a serving bowl, beat the egg. Stir in the half-and-half, Parmesan cheese, parsley, anchovy paste, mustard and pepper. Set aside.
• In a large skillet, warm 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the mushrooms and garlic and stir-fry until the mushrooms are almost limp, about 5 minutes.
• Add the remaining 1 tablespoon oil and the shrimp, stir-fry for 2 minutes. Add the scallions and stir-fry until shrimp turn pink about 2 minutes longer.
• Drain the pasta in a colander. Add the hot pasta to the beaten egg mixture and toss to cook the egg as well as coat the pasta. Add the shrimp-vegetable mixture and toss to distribute evenly. Serve hot.