FIVE-SPICE SHRIMP AND PASTA
Provided by Marian Burros
Categories dinner, easy, quick, pastas, main course
Time 10m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Peel shrimp and cut each one in four or five pieces.
- Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.
- Bring water for pasta to boil in covered pot.
- Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.
- Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.
- Cook pasta. When it is done, drain, and mix with shrimp and sauce.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 1 gram, Carbohydrate 93 grams, Fat 2 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 0 grams, Sodium 519 milligrams, Sugar 7 grams, TransFat 0 grams
PASTA WITH SPICY MARINARA SHRIMP
Get a jump start on pasta night by using jarred pasta sauce and make Pasta with Spicy Marinara Shrimp for dinner. Dress up your marinara shrimp dish with garlic and sun-dried tomatoes. Serve over pasta or just with the sauce.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
- Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.
Nutrition Facts : Calories 460, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1440 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g
SIZZLED FIVE-SPICE SHRIMP WITH RED PEPPER
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner. Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets. Use red bell peppers instead if you want to tame the heat. Look for fresh or frozen wild shrimp when possible, from the Eastern Atlantic, the Gulf of Mexico or Alaska. Make sure to buy farmed shrimp from a certified sustainable source; imported farmed shrimp are not always reliable or of good quality.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Spread shrimp out in one layer on a baking sheet. Sprinkle lightly on both sides with salt, sugar, then five-spice powder.
- Transfer shrimp to a large bowl and drizzle with soy sauce and rice wine. Sprinkle with cornstarch and gently toss shrimp with hands or spoons until well coated. Leave to marinate for 15 minutes (or cover and keep refrigerated up to 2 hours).
- Bring a large pot of salted water to the boil. Add bok choy or mustard greens and simmer until just tender, 1 to 2 minutes. Drain and arrange on a large serving platter. Keep warm.
- Set a wok or large cast-iron pan over high heat and add vegetable oil. When oil is hot, add the shrimp in a single layer. (Work in batches if necessary to avoid crowding.) Let shrimp brown nicely on one side, about 1 minute, then turn with tongs and finish cooking the second side. Transfer cooked shrimp to the platter of blanched bok choy, placing on top of greens.
- Add chile strips to oil in wok, sprinkle lightly with salt and cook about 1 minute, until softened, then add ginger, garlic, cayenne and sesame oil. Let mixture sizzle briefly, just until fragrant, then carefully spoon it over shrimp.
- Sprinkle with sesame seeds; garnish with slivered scallions, cilantro and lime wedges and serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 807 milligrams, Sugar 7 grams, TransFat 0 grams
5 SPICE SHRIMP
This can be done as an appetizer before a meal or as a first course. 5 spice powder is usually found in all grocery stores now. Oriental stores would have it and it is good with a number of meats.
Provided by Tebo3759
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pat shrimp dry and coat them with the 5 spice powder and salt& pepper (on a plate or in a bag).
- Heat oil in a pan at medium high heat.
- Add shrimp, cook stirring until shrimp curl and turn pink, 1-2 minutes .
- Add the garlic and cook another 30 seconds.
- Add the wine and boil until reduced by half and shrimp are opaque, about 1 minute.
- Serve warm.
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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SPICY SHRIMP PASTA {CREAMY SPAGHETTI RECIPE!}
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- Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions.
- Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat (a big wok works too). Once the oil is hot, add the broccoli, red and yellow bell peppers, and salt. Let cook for 2 minutes, then add the shallot. Continue cooking until the vegetables are crisp-tender and the shallot is beginning to brown, about 3 additional minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Stir in the pasta sauce. Bring the sauce to a gentle boil. Reduce the heat so that the sauce simmers gently. Stir in the shrimp and let simmer until the shrimp are cooked through—they will go from gray/blue to pink and opaque—about 5 minutes.
- Drain the pasta and immediately add it to the sauce. Toss to coat the noodles in the sauce and evenly distribute the shrimp and vegetables (a pair of tongs is very handy for this). Sprinkle with parsley and Parmesan. Enjoy immediately.
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