PASTA WITH VODKA SAUCE AND SHRIMP
It pays to perfect the classics. Pasta with vodka sauce is an easy dish that is both simple and sumptuous. Adding quick shrimp scampi elevates it to a perfect meal for a date night.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
- Gather your ingredients.
- Peel and finely chop the onion.
- In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
- Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
- Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
- In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
- Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
- Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
- Transfer pasta to large serving bowl or to individual shallow bowls to serve.
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.
PENNE WITH CAJUN HOT LINKS AND CHIPOTLE SHRIMP
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
SHRIMP AND SQUASH PENNE
From Cooking Light. Serving size: 2 cups. Per serving: 351 calories, 9.2 g fat, 24.1 g protein, 43.7 g carb, 3.6 g fiber, 107 mg cholesterol
Provided by ratherbeswimmin
Categories Penne
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Let the oil get heated in a large nonstick skillet over medium-high heat.
- Add in the squash and zucchini; stir/saute for 10 minutes.
- Add in the shrimp; stir/saute for 3 minutes.
- Add in lemon juice and the next 5 ingredients; cook 2 minutes or until the shrimp are done.
- Mix together the shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently, adjust seasoning to taste, and serve.
Nutrition Facts : Calories 501.8, Fat 10.5, SaturatedFat 2.2, Cholesterol 142.6, Sodium 464.3, Carbohydrate 75.6, Fiber 11.5, Sugar 3.5, Protein 29.1
ROSEMARY SHRIMP PENNE WITH BUTTERNUT SQUASH SAUCE
An elegant but super easy recipe that takes little time to pull together. Great for cool fall evenings in front of the fire!
Provided by Auntie Mags
Categories Penne
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add olive oil to heated deep heavy skillet.
- Add squash, garlic, half of salt and half of pepper to skillet and saute squash on medium high until it begins to color, approximately 7-10 minutes.
- Add chicken stock and simmer until squash is thoroughly tender, approximately 7 minutes.Add rosemary and remaining salt and pepper to taste.
- Puree sauce with immersion blender or in stand blender until smooth. Note: if you prefer a more rustic texture, remove some squash before pureeing and cut into smaller cubes and add back to puree.
- In the meantime, cook pasta per package directions in boiling salted water until al dente. Drain but do not rinse.
- Heat olive oil in second heavy skillet over medium high heat.
- Add shrimp and saute until pink about 3-4 minutes. Do not overcook.
- In large pot, combine cooked pasta, sauce, and 1/2 of milk and stir until combined. Simmer over low heat, stirring occasionally. Add rest of milk slowly to reach desired consistency. Simmer until heated through.
- Serve pasta in individual bowls with shrimp placed on top.
- Sprinkle Parmesan on dish and serve hot.
Nutrition Facts : Calories 610.4, Fat 7.5, SaturatedFat 2.4, Cholesterol 182, Sodium 895.2, Carbohydrate 101, Fiber 13.6, Sugar 4.1, Protein 36.2
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- Meanwhile, preheat grill to medium-high (400°F to 450°F). Toss together zucchini, squash, 1 tablespoon of the oil, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl. Toss together shrimp and remaining 2 tablespoons oil, 1 teaspoon salt, and ¾ teaspoon pepper in a separate bowl. Arrange zucchini and squash in a single layer in a metal grilling basket. Place grilling basket on unoiled grates. Grill, covered, until slightly charred and tender, about 3 minutes per side.
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