PARMESAN SHRIMP PASTA
Looking for a creamy shrimp pasta? This Tuscan Shrimp Penne from Delish.com hits the spot.
Categories shrimp pasta recipes shrimp recipes creamy pasta recipes easy pasta recipes italian shrimp recipes how to cook shrimp for pasta
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot of salted boiling water, cook penne until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
- Meanwhile, in a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add red pepper flakes and shrimp and season with salt and pepper. Cook until shrimp is pink, 1 to 2 minutes per side. Add parsley and combine. Set shrimp aside on a plate (keep juices in skillet).
- To skillet, add spinach and season with salt. Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 cup pasta water, and Parmesan and simmer, 5 minutes.
- Add shrimp and cooked penne and stir until combined. (If you want it more saucy, add remaining 1/4 cup pasta water.)
- Garnish with Parm and serve.
SPICY SHRIMP & PENNE PASTA
I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. -Lorri Stout, Gaithersburg, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.
Nutrition Facts : Calories 396 calories, Fat 12g fat (4g saturated fat), Cholesterol 206mg cholesterol, Sodium 723mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
SHRIMP PENNE WITH GARLIC SAUCE
"My friends and family request this all the time. It's quick and smells so good." Christy Martell - Round Hill, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through., Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 488 calories, Fat 20g fat (12g saturated fat), Cholesterol 226mg cholesterol, Sodium 1205mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
PENNE WITH SHRIMP
A light but tasty Italian dish!
Provided by K Douglas
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g
SHRIMP AND PENNE SUPPER
Weeknights will be a breeze when you follow Sarah Newman's method for preparing this easy shrimp supper. From Brooklyn Center, Minnesota, she writes, "I saute the garlic and onion in the morning and add the tomatoes. I also stir together the milk, flour and half and half and put both mixtures in the refrigerator. When it's close to dinner time, I just cook the pasta and shrimp and put the few remaining ingredients together, and dinner is served!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes. , Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm. , In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese.
Nutrition Facts : Calories 342 calories, Fat 6g fat (2g saturated fat), Cholesterol 117mg cholesterol, Sodium 852mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
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BUTTER AND GARLIC SHRIMP PENNE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (65)Total Time 40 minsCategory PastaCalories 502 per serving
- In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.
- In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.
- In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.
- While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.
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