Quick Seafood Pasta With Shrimp In Pink Cream Sauce Recipes

CREAMY TOMATO SHRIMP WITH PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

PINK SAUCE FOR PASTA (SHRIMP)

Steps:

• Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
• Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
• Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

PINK SHRIMP SAUCE FOR PASTA

Steps:

• Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
• Dissolve the tomato paste in the wine and have ready.
• Put the olive oil and the garlic in a saucepan and turn the heat to medium. Cook and stir the garlic until it is a pale gold.
• Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
• Add the shrimp and season with salt and a liberal grinding of pepper.
• Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
• Remove saucepan from heat.
• With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
• Return the pureed shrimp to the saucepan and turn the heat to medium.
• Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
• Taste and correct seasonings, if necessary.
• Toss the sauce with cooked drained pasta.
• Sprinkle with the fresh parsley.
• Serve at once.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.