Yummyspicyshrimpwithangelhairpasta Recipes

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

Steps:

• Boil pasta to al dente.
• In a non-stick skillet combine shrimp, oil, pepper and garlic.
• Cook until shrimp is pink. (Do NOT overcook the shrimp).
• During the last 2 minutes of cooking add the wine and let the alcohol cook out.
• Toss the shrimp mixture with the pasta, top with green onions and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Steps:

• Put olive oil into a hot pan. Add mussels and garlic. Saute all together until garlic is roasted. Add green onions and season with salt and pepper. Add tomato juice, wine and basil. Cover and let cook until all the mussels have opened, about 5 minutes.
• In a separate pan cook the pasta in boiling water until al dente, then remove and strain out all the water. Add the pasta to the mussels and mix a couple times by flipping and stirring. Transfer to a bowl and serve.

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

Steps:

• In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
• Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
• Add the shrimp to the remaining sauce that's still in the bowl.
• Mix to coat the shrimp.
• Cover and allow to marinate for 30-60 minutes in the refrigerator.
• Cook the pasta as directed.
• Drain and put in a large bowl.
• While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
• Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
• *Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
• *Heat a large nonstick pan to medium-high heat, and add the peas.
• Stir constantly, and cook until almost tender-crisp, but not quite done.
• This should only take a few minutes.
• Remove the shrimp from the marinade and add to the pan.
• Continue stirring and cook only until the shrimp are heated through.
• Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
• Top with parsley, cheese, and black pepper.

Steps:

• In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
• Cook until the garlic is soft, about 3 minutes.
• Add the wine, raise the heat to high, and cook until reduced by half.
• Allow to cool.
• Stir in 2 tbl.
• of the parsley.
• Pour the butter mixture over the shrimp.
• Add the salt and toss everything to coat evenly.
• Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
• Meanwhile, cook the pasta al-dente.
• Drain and toss with the olive oil, parmesan and remaining parsley.
• Transfer the shrimp to a bowl and squeeze the lemon over them.
• Toss.
• To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.

Steps:

• Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
• Meanwhile cook pasta in a large pot of boiling salted water until al dente.
• Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Steps:

• Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
• Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Steps:

• Peel/devein the shrimp; set aside.
• Cook the pasta by following the package directions, drain and set aside.
• Add the butter to a large skillet; over medium-high heat, let the butter melt.
• Add in the garlic and basil; stir/saute for about 1 minute.
• Add in the shrimp, mushrooms, and pepper to taste (may add salt but the butter makes this salty enough for me); stir/saute for about 5 minutes.
• Serve shrimp sauce over angel hair pasta.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
• Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.
• Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.
• Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.
• Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.
• Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.