Pasta With Rosemary Shrimp Scampi Recipes

PASTA WITH ROSEMARY SHRIMP SCAMPI

Steps:

• In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
• In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
• Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

ROSEMARY GARLIC SHRIMP

Steps:

• In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.

ROSEMARY SHRIMP WITH SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.