Seafood Essentials Spicy Shrimp Pasta Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: For this dish to come together, you need all your ingredients prepped and ready to go; including the pasta.
• 4. Whisk together the chicken stock with the flour, and reserve.
• 5. Add the oil to a sauté pan over medium-high heat.
• 6. When the oil begins to shimmer, add the shrimp.
• 7. Sauté the shrimp for about 90 seconds
• 8. Chef's Tip: When you cook the shrimp they need to be cool, but not cold... and definitely not frozen..
• 9. Add the garlic and tomatoes to the pan.
• 10. Stir into the shrimp, and sauté for an additional 30 seconds.
• 11. Add the reserved chicken stock/flour mixture to the pan.
• 12. Bring to the boil, and cook for an additional minute.
• 13. Chef's Note: The broth should begin to thicken.
• 14. Reduce heat to low and begin adding the cubes of butter.
• 15. Chef's Note: Add one cube at a time, allow it to incorporate into the sauce, and then add another. Repeat until all the butter has been added to the sauce.
• 16. Add the lemon juice, paprika, cayenne, and then season with salt and pepper, to taste.
• 17. Chef's Note: The cayenne and the black pepper are variables in this dish. When Old Man Winter is howling, and the skies are grey with the promise of snow, I'll add a bit more heat to warm my houseguests up. However, when the warm winds of Spring begin to blow, I'll lower, or even eliminate the heat, and serve as a light Spring/Summer dish. Good chefs understand that spices can be very seasonal.
• 18. Chef's Tip: If you are not using freshly made chicken stock, then watch the salt. Most commercial chicken stocks have a lot of sodium in them.
• 19. Chef's Tip: This is one shrimp/pasta recipe where I don't recommend finishing the dish with a sprinkling of Parmesan cheese. In my opinion it upsets the delicate pairing of the sauce with the shrimp. You can add it if you want, but try one bite without it... just one.
• 20. Chef's Note: If you have never made fresh pasta, you should give it a try.
• 21. PLATE/PRESENT
• 22. Serve immediately over a warm bed of fresh pasta. Include a small side salad and some nice freshly baked bread, and you have a great meal. Enjoy.
• 23. Keep the faith, and keep cooking.
• 24. RECOMMENDED ADDITIONS
• 25. Homemade Pasta - ala Andy https://www.justapinch.com/recipes/main-course/pasta/master-recipe-egg-noodle-dough.html?p=16
• 26. Chicken Stock - ala Andy https://www.justapinch.com/recipes/soup/other-soup/hearty-chicken-stock-ala-cia.html?p=1
• 27. Italian Bread - ala Zelda https://www.justapinch.com/recipes/bread/other-bread/italian-bread-for-the-bread-machine.html?p=15
• 28. Gluten Free French Bread - ala Bonnie https://www.justapinch.com/recipes/main-course/french/gluten-free-french-bread-bonnies.html?p=2

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

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.