Creamy Creole Pasta With Shrimp And Mushrooms Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
• Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
• In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
• Toss linguini with shrimp sauce and serve.

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

Steps:

• In large Dutch oven, heat 6 quarts of salted water to boil. Add pasta and cook until al dente as directed. Drain and reserve. Heat Olive Oil in 12 inch skillet on Medium heat. Add Bell Pepper, Onion and Celery - sauté for 2 minutes, stirring frequently Add Mushrooms - continue sauté until well moistened and lightly browned- approx 3 minutes. Add butter, stirring to melt. Add Shrimp and Garlic, stirring frequently until shrimp are starting to turn pink. Approx 2 minutes Add Salsa, stirring to blend well with Shrimp and vegetables. Add Parsley and Black Pepper. Continue cooking for approximately 3 minutes. Add Heavy Cream. Stir in cream until well blended. Reduce heat to low and continue cooking until sauce has thickened (approx. 2 minutes). Remove from heat Divide pasta between 4 plates. Pour equal amount (approx. 1 cup each) of Sauce over pasta. Sprinkle Reserved Parsley and serve.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes., Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice.

Steps:

• Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
• Cook pasta according to the package directions; drain and keep warm.
• In a large skillet over med-high heat, melt the butter.
• Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
• Lower heat to medium; stir in cream and hot sauce.
• Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
• Stir in shrimp and parsley.
• Toss with pasta.
• Sprinkle with parmesan cheese and serve.