Spicy Shrimp Pasta Cream Sauce Food

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

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 SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

SPICY SHRIMP PASTA IN GARLIC TOMATO CREAM SAUCE

Steps:

• Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
• Remove shrimp to a plate, being careful to leave all the oil in the skillet.
• To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
• Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
• In the mean time, bring a large pot of water to boil and cook pasta al dente according to the package instructions. Drain.
• Add back the cooked shrimp and cooked and drained pasta to the skillet with the sauce. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
• When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

CREAMY SHRIMP PASTA

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 oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY SPICY SEAFOOD PASTA

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.
• Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.

SPICY SHRIMP IN CREAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

SPICY PARMESAN SHRIMP PASTA

Steps:

• In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally. In large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and green onions, if desired.

CAJUN SHRIMP PASTA

Steps:

• Cook the pasta according to the package instructions. Marinate the shrimp with the Cajun seasoning.
• Heat up a skillet on medium heat, add the olive oil and butter. Saute the garlic until slightly browned, then add the shrimp. Stir a few times before adding the chicken broth and whipping cream. Season with salt and cayenne pepper.
• Transfer the pasta into the skillet, stir to combine well with the sauce. Add the cherry tomatoes and baby spinach. As soon as they start to wilt, turn off the heat. Add the Parmesan cheese, chopped parsley and serve immediately.

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.

SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE

Steps:

• Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
• Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
• Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
• Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.

SPICY CREAM SAUCE WITH SHRIMP

Steps:

• Gather the ingredients.
• Melt the butter in a heavy saucepan over medium-low heat.
• Add the chopped shrimp and sliced green onions; sauté for about 1 minute, stirring constantly.
• Stir the flour and 1 teaspoon of Creole seasoning into the shrimp mixture and continue to cook, stirring, for 1 minute.
• Gradually add the half-and-half or milk to the shrimp mixture. Reduce the heat to low and continue to cook until thickened.
• Remove the sauce from the heat and stir in the Tabasco sauce. Taste and add the salt and extra Creole seasoning, as needed.
• Serve on top of broiled or grilled fish fillets or hot cooked pasta. ​
• Enjoy.