Peeling and deveining the shrimp before cooking is critical in pasta dishes.
The best shrimp and pasta meals should bring out the natural flavor and consistency of the shrimp. Shrimp does not need to cook for very long, and is done when it has just turned pink. Angel hair pasta is a good match for shrimp because the fine noodles complement the consistency of shrimp meat. Many other pasta types are frequently used with shrimp including bow tie pasta, linguine and penne. Great accompaniments to a shrimp and pasta dish include toasted garlic bread, sauteed asparagus or broccoli and a fresh green salad.
Shrimp Scampi
Bring a large pot of water to boil and add 2 tbsp. of salt and 1 lb. of linguine. Cover the pot, return to a boil, cook for six to eight minutes and drain the pasta. In a skillet, melt 2 tbsp. of butter and 2 tbsp. of olive oil over medium heat, and saute finely diced shallots, two cloves of minced garlic and a pinch of crushed red pepper. Cook for three to four minutes. When the shallots are translucent, salt and pepper 1 lb. of peeled shrimp and add to the skillet. Cook the shrimp for two to three minutes or until they have turned pink, then transfer the contents of the skillet to a separate bowl. Add to the skillet 1/2 cup of dry white wine and juice from one lemon and bring this to a boil. Add 2 tbsp. of butter and 2 tbsp. of olive oil, melt the butter and then add 1/4 cup of finely chopped parsley. Add the pasta, shrimp mixture, salt and pepper to taste, then toss and serve immediately.
Angel Hair Pasta with Shrimp and Cream Tomato Sauce
Bring a pot of water to boil and add 3 tbsp. of salt. Add 1/2 lb. of angel hair pasta and cook for six to 10 minutes or until the pasta is just done. While the pasta is cooking, preheat 3 tbsp. of olive oil in a medium skillet over medium-high heat. Add 1 lb. of peeled shrimp, three cloves of minced garlic, 1/4 tsp. of oregano, 1/2 tsp. of salt and 1/4 tsp. of pepper and cook for one minute. Turn the shrimp one time and cook for one more minute. Drain a 14 oz. can of diced tomatoes and stir into the skillet with 1/2 cup of sweet vermouth. Add 3/4 cup of heavy cream, stir over the heat for one minute, and then stir in 1/2 tsp. of lemon juice. Drain the pasta, top with the shrimp and sauce and serve immediately.
Angel Hair Pasta with Lemon, Garlic and Shrimp
Marinate 12 large peeled shrimp for 20 to 30 minutes. For the marinade, mix a third of a chopped shallot, one chopped garlic clove, 1/8 tsp. crushed red pepper, 1 tsp. thyme, 2 tsp. lime juice, 1 tbsp. Dijon mustard, 2 tbsp. soy sauce, 2 tbsp. rice wine vinegar, 1/4 cup dry white wine, 2 tsp. honey and 3 tbsp. fresh grated ginger. Bring a pot of water to boil and cook 8 oz. of angel hair pasta. Drain the pasta. In a medium saucepan, saute cloves of garlic in 2 tbsp. of olive oil until the garlic is brown. Remove from heat, add 1/2 cup of dry white wine, return to heat and cook one to two minutes or until the sauce is thickened by half. Stir in 1/4 cup lemon juice and one cup diced tomato. Saute the shrimp for one to two minutes per side in a separate skillet. Toss in a serving dish the drained pasta, 2 tbsp. of Parmesan, ground pepper to taste, the shrimp and the sauce. Serve immediately.
Pesto Shrimp Pasta
Bring a pot of water to boil then cook 8 oz. of spaghetti. Drain the pasta when done. Combine in a blender 1 tbsp. of olive oil, 1 cup fresh basil, 1/4 cup fresh lemon juice, two garlic cloves and 1/2 tsp. of salt. Blend until smooth. Trim 1 lb. of fresh asparagus, then cut into 2 inch lengths. Saute the asparagus in a sauce pan with 2 tbsp. of olive oil over medium-high heat until the asparagus is crisp and tender. Add 3/4 lb. of peeled, deveined shrimp and 1/8 tsp. of crushed red pepper to the pan and saute for one to two minutes per side. Place the drained pasta in a serving dish, add the basil mixture, or pesto, and mix well. Add the shrimp mixture and mix well. Serve immediately.
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