Shimp Pasta In A Creamy White Wine Sauce Recipes

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.

SHRIMP LINGUINE WITH WHITE WINE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Thaw shrimp in a colander under cool running water. Pat dry with paper towel. Sprinkle shrimp with salt and pepper.
• Heat oil in a large nonstick skillet set over medium-high heat. Sauté shrimp until just pink on both sides, but not bright white. (Bright white indicates overcooking.) Transfer cooked shrimp to a bowl and set aside.
• Add butter to skillet and adjust heat to medium. Add onions and garlic, sautéing until onions are translucent. Sprinkle flour over onions and let flour cook for about a minute, stirring and scraping pan as needed.
• Add 1 tablespoon salt and pasta to the pot of boiling water. Cook pasta according to package instructions.
• Slowly pour white wine into skillet, stirring constantly to combine. Let wine come to a simmer, then gradually pour in cream.
• Add spinach and tomatoes, stirring gently to combine. Continue simmering until tomatoes are softened to your liking. (I prefer mine soft but not mushy or falling apart.)
• Add Parmesan, salt, pepper, and oregano. Continue stirring and simmering as needed until cheese has melted and sauce has thickened a bit. If too thick, use some pasta water to thin it out.
• Return shrimp to the pan and toss to coat.
• Drain pasta, reserving ½ cup of pasta water if needed to thin sauce.
• Add cooked pasta to the pan with the sauce and stir to coat.
• Serve immediately.

SHIMP & PASTA IN A CREAMY WHITE WINE SAUCE

Steps:

• Clean Shrimp remove shells and devein. Set Aside Heat a pot of water and add 1 tbsp of olive oil to the water and cook your pasta. I used Penne for this recipe. Drain Pasta and set aside.
• In a stainless steel bowl add shrimp and sprinkle with garlic powder, pepper, cayenne pepper, japones hot pepper flakes. I use Japones because they are not as hot as crushed chili peppers. Mix it all around in the bowl. Then melt 2 tbsp butter and a dash of olive oil in a pan on medium heat and add 1 clove crushed garlic and cook for about 30 seconds then add the shrimp and cook each piece thoroughly. do not under or over cook shrimp set aside in a cool dish. Don't leave it in the hot pan. It will over cook your shrimp.
• Now for the Sauce: Melt 2 tbs butter over medium heat and add 2 cloves of crushed garlic. Cook for 30 seconds. *Do not let the butter or garlic turn brown.* Add 2 tbsp flour and make a roux then slowly add about 4 oz of chicken broth and make into a sauce. Now add the 1/2 cup of White Wine and mix with a fork flat side down in the pan. As it thickens add the rest of the 4 oz of chicken broth and let it simmer on low. Sprinkle with pepper and add 1/8 tsp of lite salt. And keep stirring and keeping the sauce like a gravy. Now add the Heavy Cream about 4 oz and simmer a little longer. Taste it make sure it does not taste to much like the wine. You don't want the wine to over power the sauce, but keep in mind that the parmesan cheese will reduce the wine taste also. Keep adding the chicken broth to keep it from getting to thick and to adjust the taste. Then turn off the burner.
• When the sauce taste just right like a creamy, garlic, & wine sauce add the 3/4 cup of finely grated parmesan Cheese. *Use only fresh grated* Stir until the sauce is smooth and creamy on the warm burner that you turned off. *If using jumbo shrimp you might want to cut the shrimp into smaller bite size pieces then you get more shrimp throughout the entire dish.
• In a large stainless steel bowl add the shrimp & pasta, and the sauce and mix thoroughly. Garnish with fresh Italian parsley and a slice of sourdough bagette bread and some butter. And a glass of Chardonay. Enjoy!