Shrimp Dover Pasta Sauce Recipes

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Steps:

• Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
• Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
• Add shrimp and return to a summer. Cook 4 to 5 minutes, or until shrimp are opaque.
• Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
• Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.

Steps:

• .Using a mixer, whip the cream cheese and butter until smooth and creamy.
• Slowly beat in the cream until blended.
• Add half the shrimp and remaining ingredients, except pasta.
• Whip again until fairly smooth.
• Stir in the remaining shrimp.
• Fold into the hot pasta (steam from pasta should heat up the sauce.).

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.

Steps:

• If you plan on using fresh tomatoes, simply wash, take stem area off, and place in blender to puree.
• Place tomatoes, olive oil, whole cloves of garlic, parsley in large pot and cook slowly for 30 minutes, stirring every 15 minutes.
• If using fresh tomatoes, it will need extra cooking time of 15 minutes. Garlic cloves should be very soft and sauce should have nice consistency- not watery.
• During last 15 minutes add the shrimp.
• Season to taste with salt and some red pepper flakes if you like.
• Place water to boil in another large pot.
• when boiling add a tablespoon of oil(prevents pasta from sticking).
• Place pasta in boiling water & stir, stir often.
• Put timer on for exactly 11 minutes.
• Drain pasta, place in large platter & mix together with sauce. Enjoy!

Steps:

• 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.
• Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
• Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
• Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
• Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.