Balsamic Shrimp Pasta Recipes

Steps:

• Toss dressing over shrimp in small bowl; cover.
• Refrigerate 20 minutes to marinate.
• Remove shrimp from marinade and pour off excess liquid.
• In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
• Heat large skillet on medium heat; add shrimp.
• Cook 3 minutes or until shrimp turn pink, stirring frequently.
• Remove shrimp from skillet and cover to keep warm.
• Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
• Stir in cream cheese until well blended.
• Add shrimp; cook until heated through, stirring occasionally.
• *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).
• In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
• Sprinkle with the remaining chopped basil and shredded cheese.

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.

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.