Tiger Shrimp Fettuccine Recipes

SHRIMP FETTUCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

SHRIMP FETTUCCINE ALFREDO

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.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

BROILED LEMON AND GARLIC TIGER PRAWNS

Steps:

• Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
• In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
• Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

TIGER PRAWNS IN GARLIC BUTTER

Steps:

• Rinse the prawns in a colander, remove their heads and leave them to drain.
• Heat the butter and oil in a large frying pan, add the garlic and fry over a low heat for 2 to 3 minutes (Cook the prawns in a large frying pan or cast iron flamproof dish that can be taken directly to the table, so that they retain their heat until they are served).
• Add the lime rind and juice.
• Cook, stirring constantly, for 1 minute more.
• Add the prawns and cook them for 2 to 3 minutes until they turn pink.
• Remove them from the heat, sprinkle with coriander and serve with the warm tortillas.
• Give each guest a finger bowl filled with water and a slice of lemon, for cleaning their fingers after shelling the prawns, and provide lots of paper napkins!

TIGER SHRIMP WITH PASTA

Steps:

• Cook spaghetti or ribbon pasta 'al dente' according to package directions. Drain, but not rinse.
• Meanwhile heat olive in a small pot to medium high heat. Add tiger shrimps and cook on each side for about 1 minute. Take shrimps out, drain and peel.
• Cook onions and the whole peeled garlic in the same oil for about 1 minute until onions are tender. Add anchovy filets and crush them. Reduce heat to low and cook for an additional minute.
• Add tomatoes and thyme. Do not cook. Tomatoes should only be heated through. Season with a pinch of sugar, salt and pepper to taste. Add peeled tiger shrimps and heat through for about 5 minutes.
• Remove garlic clove and add drained noodles or pasta. Mix well, cover and let rest for 2 minutes. Serve.
• NOTE: I use garlic only to flavor the tomato sauce. But if you like you can mince 1/2 of the garlic clove and leave it in the sauce.
• NOTE: If you like the sweet taste of tomatoes you can use up to 1/2 teaspoon of sugar to bring it up even more.
• NOTE: If you like more sauce add 1-2 tablespoons of the pasta cooking water.

TIGER SHRIMP FETTUCCINE?

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Bring a large pot of lightly salted water to a boil.Add fettuccine and cook for 8 to 10 minutes or until al dente;drain
• 3. In a large bowl,combine shrimps,creole seasoning,black pepper,garlic powder,brown sugar and 3 tablespoons tiger sauce,mix together until blended.
• 4. Heat olive oil in a large,deep skillet over medium heat.Add shrimp mixture and cook for 5 minutes or until shrmps become pink.Remove from heat and set aside.
• 5. Melt margarine in a large saucepan over medium heat. Gradually whisk in flour;cook,whisking constantly,1 minute.
• 6. Add heavy cream,half and half,cubed cream cheese and 2 tablespoons tiger sauce;cook,whisking constantly,8 to 10 minutes or until smooth and slightly thickened.
• 7. Remove from heat.Add cooked fettuccine,shrimp mixture and crushed red pepper flakes and stir together until combined.
• 8. Pour into a 13- x 9-inch baking dish.Sprinkle with shredded parmesan cheese and bread crumbs.Drizzle with remaining tiger sauce.
• 9. Bake at 375 for 30 minutes or until are golden brown.