Island Style Shrimp And Pasta Recipes

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.

ISLAND-STYLE SHRIMP AND PASTA

Steps:

• Bring a large pot of water to a boil, add salt and pasta and cook to al dente. Drain well and gently toss with sesame oil. Cover and keep warm. While water comes to a boil and pasta cooks, prepare shrimp. In a medium bowl, whisk frozen limeade concentrate, allspice, thyme, peanut oil, Tabasco and chili sauce until evenly blended. Add shrimp and gently toss to thoroughly coat. Marinate at room temperature no longer than 15 minutes. Heat a large non-stick skillet or wok over medium-high heat until hot. Add shrimp mixture and cook, stirring gently, until shrimp is uniformly pink and opaque, and marinade is reduced, approximately 5 minutes. Remove from heat, partially cover and keep warm. In a medium saucepan, combine chicken broth, lemon or lime juice, sesame oil, mustard, garlic, ginger, salt and pepper. Bring to a boil over medium high heat. Reduce heat to low and gently simmer 5 minutes, stirring occasionally. Remove from heat and mix in green onions, papaya and mango. Return to low heat and rewarm just until steaming hot. Do not allow to boil or even simmer! Remove from heat. Add shrimp and accumulated pan juices to pasta in pot. Add papaya/mango mixture and toss gently to combine. Plate, garnish and serve immediatlely. COOK'S NOTES - I prefer the appearance of bow-tie pasta to seashells, although have made with both - have subbed frozen orange juice concentrate for the limeade, but prefer the lime - on occasion, I have substituted cracked coriander seeds for the dried thyme and fresh cilantro for the fresh thyme, however, I do prefer the thyme - I confess to a love affair with sesame oil, but it could be partially substituted with vegetable, peanut or olive oil if you do not share this prediliction

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

SPICY ISLAND SHRIMP

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes or until shrimp turn pink. , Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. If desired, serve with rice and additional green onions.