Shrimp And Penne Rigate Alfredo Recipes

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

CHEESY SHRIMP ALFREDO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
• Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
• Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
• Bake in the preheated oven until bubbling, 25 to 30 minutes.

PENNE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

SHRIMP AND PENNE' RIGATE ALFREDO

Steps:

• Start pasta water to boil. Sauce: In a 2 qt. non-stick sauce pot with a glass lid, over Low-Med., add heavy cream and butter. Cover pot. Whisk a few times as cream heats and butter melts. Re-cover pot. Wait for cream and butter to just start to bubble. Watch carefully and DO NOT let the cream boil over! Add the black pepper and nutmeg, then slowly whisk in the grated cheese to blend and melt. Re-cover pot. When the pasta water boils, season with sea salt and add the pasta. It normally takes about 9-12 min. to cook pasta to an al dente doneness. So this will time it close to the time that the sauce is done. Peel the shrimp and put aside. If using fresh pasta, you can start to boil your water, but wait until the sauce is at least half done to start it, as most fresh pastas cook in about 3-5 min. When the sauce starts to bubble, lower the heat to low (about 2 on elec. stove) and loosely re-cover pot. Sauce will gradually thicken over the next 3-5 min. (If using fresh pasta, start it now to time it to finish with or just after the sauce is done). Whisk slightly one more time, loosely re-cover pot and lower heat to very low (about 1 on elec. stove). Drain the pasta completely and let sit covered about 1 min. Taste test sauce. Add salt if needed, minced garlic and broccoli. Stir to blend. Add the pasta and shrimp to the sauce. Turn off stove burner. Stir and let sauce coat pasta in covered pot. Meanwhile, heat your serving bowls in the microwave for about 60-90 sec. Remove coated pasta to the bowls, topping with your favorite grated cheese. Serve and enjoy!! Recipe serves 2 and it can be multiplied for more portions; just remember to use a 1:1:1 ratio of pasta, heavy cream and grated Asiago, Parmesan or Romano cheese and about 1 Tbsp. of lightly salted butter per each 1 cup of heavy cream that you use that easy!