Shrimp Pasta In White Wine Sauce Recipes

WHITE WINE GARLIC SHRIMP LINGUINE

Steps:

• Cook pasta according to package directions. Drain; keep warm. Set aside.
• Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 2-3 minutes or until shrimp are pink.
• Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

SHRIMP PASTA IN WHITE WINE SAUCE

Steps:

• Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
• Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
• In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
• Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
• Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil).
• Add butter and lemon juice. Once butter has melt, remove from heat and cover.
• Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.

PASTA WITH SHRIMP AND WINE

Steps:

• Thaw shrimp, if frozen.
• In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
• Stir in wine, bouillon granules, basil, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or until about 1/3 of the liquid is evaporated.
• Halve shrimp lengthwise and add to wine mixture.
• Cover and simmer about 5 minutes until shrimp is just tender.
• Stir in tomatoes and heat through.
• Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

SHRIMP IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet and tilt pan to coat bottom. Add shallot and garlic and cook over medium heat for 2 minutes, until softened, but not browned.
• Add shrimp and cook, stirring just until pink and loosely curled, about 2 minutes.
• Stir in wine, salt, pepper, lemon juice, thyme and parsley. Cook 1-2 minutes, stirring to coat shrimp, until sauce is heated through.