Shrimp And Pasta Al Fresco Recipes

Steps:

• Heat soybean oil in large skillet over medium high heat.
• Add garlic and cook for 2 minutes, stirring occasionally.
• Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
• Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
• Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
• Top with Parmesan cheese, if desired.

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

Steps:

• Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta.
• Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in Alfredo sauce and drizzle with lemon juice.

Steps:

• Assign 1 guest to pit the olives and another to dice the tomatoes.
• Bring 12 cups of water and 1 teaspoons of salt to a boil in a large pot.
• At the same time, in another large pot over medium-high heat, add 1/4 cup olive oil along with the garlic, shallots, and walnuts. Stir occasionally for 6 minutes, or until they just begin turning golden.
• Add the basil and stir for 30 seconds (to release their flavors).
• Add tomatoes, olives, remaining salt, pepper, chile pepper, and remaining 1/4 cup of olive oil. Cook for 10 minutes, stirring occasionally. Add yellow cherry tomatoes at the end.
• While sauce is simmering, add pasta to the boiling water. Cook according to package directions.
• Warm the second loaf of bread in a preheated 325 degrees F oven.
• Drain pasta. Add pasta to sauce in pot. Toss thoroughly. Put pasta pot directly on the table, or transfer to a large pre-warmed serving bowl.
• Serve with Parmesan. Don't forget the bread in the oven!

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:

• 1. Marinade shrimp in Louisiana Red Pepper marinade according to directins on bottle. Approximately 30 minutes. 2.Melt butter and olive oil in large frying pan or electric skillet. Saute garlic just until translucent, do not brown. Add lemon juice. 3. Add shrimp and saute until pink. 4. Add parsley, basil, tomatoes, salt, pepper and Tabasco. Cook just until heated through. 5. Add pasta and heat through. Top with green onions and serve. If you want to spice it up a little more, add 1 or two Andouille sausages, sliced and sauteed.