Fried Shrimp Angel Hair Pasta Recipes

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FRIED SHRIMP & ANGEL HAIR PASTA



Fried Shrimp & Angel Hair Pasta image

I got inspired by the shrimp dish I ordered at The Cheese Cake Factory last month. However, this recipe is in no way a copy cat recipe. I just found their shrimp dish to be lacking. Lots of pasta but tiny little shrimp, extremely over cooked with coating that fell off the shrimp and mushed up in the pasta. I loved the idea for...

Provided by Amy H.

Categories     Seafood

Time 50m

Number Of Ingredients 19

FOR THE SHRIMP
1 lb raw shrimp, peeled & deveined, tails removed
1/2 c milk
2 large eggs
2 c flour
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
oil for frying
FOR THE PASTA
1 lb angel hair pasta or thin spaghetti
3 c half & half or cream
1/2 stick butter
3 Tbsp flour
1 c parmesan cheese
2 medium tomatos, finely diced
1 c basil leaves, sliced into very thin ribbons
shaved parmesan for garnish
fresh, chopped, parsley for garnish

Steps:

  • 1. Boil Angel hair pasta according to package directions, Drain and rinse, set aside.
  • 2. FOR THE SHRIMP
  • 3. While oil is heating and pasta is cooking, beat together egg and milk in a bowl; set aside. In a separate bowl mix together flour and seasonings with a wire wisk; set aside.
  • 4. Dip shrimp in egg and roll in flour. Fry shrimp in hot oil over medium heat. Drain on paper towels. Set in oven just warm enough to keep shrimp hot and crisp while you prepare pasta, but wont continue to cook it.
  • 5. Drain shrimp on a rack over a cookie sheet and place in a 170 degree oven while you make the sauce.
  • 6. FOR THE SAUCE
  • 7. Drain oil out of skillet and wipe with a paper towel. Melt butter in skillet. Add flour, stirring with wire wisk until it makes a smooth paste. Add half & half and continue to stir until slightly thickened. Add parmesan cheese and stir until smooth and thickened. Add salt & pepper to taste. Mix pasta into pan with sauce.
  • 8. To plate: layer pasta on a plate. Sprinkle with diced tomatoes and ribboned basil leaves. Layer fried shrimp over basil and tomato. Garnish with a little shaved parmesan and fresh parsley.

SHRIMP AND ANGEL HAIR PASTA



Shrimp and Angel Hair Pasta image

Easy, healthy, and FAST. This is a great weeknight dinner adapted from Woman's Day magazine, although its elegant enough for a dinner party. Just make sure to do your prep work ahead of time, since this comes together quickly. Great served with peas/onions side dish.

Provided by KissKiss

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb angel hair pasta
2 tablespoons extra virgin olive oil
1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
2 teaspoons garlic, chopped
1 teaspoon salt
1 teaspoon pepper
1 cup chicken broth (can substitute half with white wine to increase flavor)
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon peel, grated fresh
1/4 cup lemon juice, squeezed fresh
1/2 cup Italian parsley, chopped
1/3 cup parmesan cheese, grated

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.

ANGEL HAIR PASTA WITH FRIED CHILI FLAKES, LEMON AND ARUGULA



Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula image

Provided by Tyler Florence

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, plus 2 tablespoons
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
3 cloves garlic, slivered
1 teaspoon dried red pepper chili flakes
1 lemon, zested and juiced
1 pound angel hair pasta
6 cups lightly packed wild arugula (Israeli if possible)
1/2 cup grated Parmigiano-Reggiano

Steps:

  • In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside.
  • Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat.
  • In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES



Stir-Fried Shrimp With Fennel, Lemon And Angel-Hair Noodles image

Provided by Susan Herrmann Loomis

Time 30m

Yield Four servings as a main course

Number Of Ingredients 30

1 tablespoon egg white
2 teaspoons Chinese rice wine or quality dry Sherry
1/2 teaspoon kosher salt
1 tablespoon cornstarch
1 pound medium (25 to 30) shrimp, shelled and deveined
1 1/2 cups unsalted chicken stock
1/8 cup Chinese rice wine or quality dry Sherry
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon Chinese chili sauce (Koon Yick Wah Kee brand recommended)
1 1/2 teaspoons cornstarch
1 tablespoon cold water
1/3 pound Chinese egg noodles (or any thin, fresh pasta)
1 1/2 tablespoons chili oil
The minced zest from half a lemon
3 1/2 tablespoons peanut oil
1 small yellow onion, cut into 1/4-inch-thick rings
1 medium red bell pepper, cut into 1/4-inch-thick strips
1 cup 1/4-inch-thick slices fennel bulb
4 teaspoons minced fresh ginger
4 teaspoons minced garlic
2 slim scallions, the green and the white part cut in very thin rounds
1/2 teaspoon dried hot pepper flakes
The julienned zest from half a lemon
2 teaspoons thinly sliced rings of hot fresh chili pepper, such as Fresno or Serrano (optional)
2 cups 1/2-inch-thick strips of Napa cabbage
Fennel sprigs
2 scallions, the green and the white part cut in very thin rounds

Steps:

  • Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
  • Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
  • Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
  • Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
  • Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
  • Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.

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