Spicy Creamy Pasta With Shrimp Food

SPICY SHRIMP PASTA (CREAM SAUCE)

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

SPICY & CREAMY LOW FAT SHRIMP PASTA

Steps:

• In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
• Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
• Add half-and-half and parsley. Heat through, but don't boil.
• Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.

SPICY CREAMY PASTA WITH SHRIMP

Steps:

• Mix in a bowl - chipotle powder, paprika, cajun, thyme and rosemary. This will be our spice blend.
• Heat the olive oil over medium heat in a skillet.
• Add the finely chopped garlic and red pepper flakes and stir for a minute.
• Then add HALF the spice blend and mix well.
• Now is the time to add a tiny bit of butter for flavor if you want - I rarely do.
• Add the shrimp and let it cook for 2 minutes before stirring.
• Toss the shrimp in the mixture for a minute more, then remove into a bowl and keep warm.
• Into your skillet, add the white wine and the other half of your spice blend. Stir.
• Cook until the wine comes to a boil then reduces to almost half.
• In the meantime, cook your pasta according to package directions.
• Back to your sauce - add the half and half, mix well.
• Season to taste with salt. Taste and adjust the spice to your taste (add more spice blend to make it spicier or more half n half to make it milder).
• Remove the sauce from heat before the cream starts to boil.
• Pour the sauce into cooked, drained pasta, add the shrimp you set aside earlier and toss. Cover, set aside.
• Put the same skillet back on heat, spray with cooking spray and add the asparagus.
• Cook for a few minutes until tender crisp.
• In the meantime, place the sun-dried tomatoes in a small bowl and pour boiling water over it.
• Let it soak for 2 minutes, then drain and squeeze out the water.
• Add the asparagus and sun-dried tomatoes into the pasta and toss.
• Serve the pasta topped with grated good quality parmesano-reggiano and some chopped parsley.
• Pasta will taste better when it is kept covered for a while to allow the pasta to soak the sauce. It will also taste better when served with homemade bread brushed lightly with garlic butter and the rest of that bottle of wine. Enjoy!

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.