Rosemary Shrimp With Spaghetti Recipes

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ROSEMARY SHRIMP WITH SPAGHETTI

I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Rosemary Shrimp with Spaghetti image

Steps:

  • Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges

8 ounces uncooked white fiber or whole wheat spaghetti
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 cups fresh baby spinach
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

ROSEMARY GARLIC SHRIMP

Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11



Rosemary Garlic Shrimp image

Steps:

  • In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

1-1/4 cups chicken or vegetable broth
3 tablespoons chopped ripe olives
1 small cayenne or other fresh red chili pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

ROASTED SHRIMP WITH ROSEMARY AND LEMON

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories     dinner, easy, lunch, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5



Roasted Shrimp With Rosemary and Lemon image

Steps:

  • Heat the oven to 500.
  • Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
  • Drizzle with olive oil and lemon juice.
  • Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

PASTA WITH ROSEMARY SHRIMP SCAMPI

Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 8



Pasta with Rosemary Shrimp Scampi image

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
  • In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
  • Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Nutrition Facts : Calories 530 g, Fat 134 g, Fiber 2 g, Protein 34 g

Coarse salt and ground pepper
12 ounces spaghetti
1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice

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