Creamy Shrimp Alfredo Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in Large Skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
• Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with remaining Parmesan and parsley.

Steps:

• Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Add peas during last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.
• Meanwhile, season shrimp with salt and pepper. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high heat. Add shrimp in a single layer and cook, flipping once, until golden brown in places and just cooked through, 3 to 4 minutes total. Transfer to a plate.
• In a bowl, slowly whisk 3/4 cup pasta water into egg yolk. Bring another 3/4 cup pasta water to a simmer in skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in remaining 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth. Slowly whisk in yolk mixture.
• Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta. Remove from heat; toss in shrimp and any accumulated juices. (If sauce has thickened too much, add more pasta water, a few tablespoons at a time.) Serve with more cheese and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
• Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
• Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat.
• Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute.
• Remove shrimp with slotted spoon; set aside.
• Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently.
• Stir in shrimp and 3 tablespoons parmesan.
• Drain pasta.
• Add to skillet; toss to coat.
• Transfer to platter; sprinkle with remaining parmesan cheese and parsley.

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside.
• Add cream cheese and broth to skillet; cook 3 to 5 minutes or until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 tablespoons Parmesan cheese.
• Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.
• KITCHEN TIPS:.
• Healthy Living: Save 50 calories and 6 grams of fat per serving by preparing with Light Balsamic Vinaigrette Dressing and Neufchatel cheese.
• Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Steps:

• Cook pasta as directed on package omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, cook and stir garlic in hot oil in large nonstick skillet on medium-high heat 5 min. or until lightly browned. Remove from heat; transfer garlic to blender, reserving oil in skillet. Blend garlic with milk, cream cheese and seasonings in blender until smooth.
• Cook shrimp in reserved oil on medium heat 3 to 4 min. or until pink, stirring occasionally. Add cream cheese mixture; cook and stir 4 to 5 min. or until heated through.
• Drain pasta mixture; place in large bowl. Add shrimp mixture, Parmesan and mozzarella; mix lightly.