Tasty Shrimp Pasta Recipes
Shrimp Pasta is never the main dish of a traditional Italian menu. A pasta dish is served as primi piatti (1st course) followed by a second piatto (2nd course) accompanied by a side dish such as vegetables, which may be meat or fish.
Sometimes I try to eat in the traditional Italian way if I go to a good Italian restaurant. So in the first place, I order pasta, then meat or seafood. The problem is that I’m already full after eating my pasta dish and that I can not eat more meat or fish.
Pasta dishes, especially if made with some meat, chicken or seafood, make a wonderful full meal for me. Actually, the pasta dish has a great advantage: it can be prepared quickly and easily and you will have full dinner.
Not to overlook the countless variants available in pasta recipes. I personally enjoy a combination of pasta and seafood, especially pasta lobster dishes. Fortunately my family also enjoys them because I frequently prepare prawns pasta recipes.
It is very important to pay attention when preparing any shrimp dish, and that’s not overcooking. Once the shrimp turns red, they are ready, it is a very easy rule to follow the right?
Below, I’ve placed together some recipes of shrimp pasta I’ve already tested and approved. I hope you also like them.
Shrimp Linguine Alfredo
40 small shrimps, peeled and deveined
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta until drained in a big pot of boiling water.
Meanwhile, in a large saucepan, melt the butter. Sauté the onion and garlic until tender over medium heat. Add shrimp and sauté for 1 minute over high heat, stirring constantly.
Stir in half and half. Cook until the sauce thickens, stirring continuously.
In a bowl, place the pasta and cover with shrimp sauce. Sprinkle with Parmesan cheese and black pepper. Garnish with slices of lemon and parsley.
Shrimps with Stir-Fried Noodles
1 pound shrimp, peeled and deveined
12 ounces Chinese noodle
2 green onions, cut in 2 cm pieces
1 clove garlic, finely minced
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons rice wine
8 ounces frozen green peas
1 red chili, chopped
Salt and Cayenne pepper to taste
Cook the noodles in the package as directed. Drain, rinse with cold water, add a couple of drops of oil and mix to prevent sticking. Set aside.
In a wok, heat the oil. Add shrimp, green onions and garlic; Cook and stir until it turns red.
Add green peas for 1 minute. Add soy sauce and rice wine.
Season to taste with salt and pepper. Cook 2 more minutes, stirring constantly. Stir well with the noodles and boil for 2 minutes.
Sprinkle the sliced red chili with the noodles. Serve immediately.
Shrimp Spaghetti with Arugula and Basil
9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste
Cook the pasta until it drains in a large pot with lightly salted water.
In a large nonstick skillet, heat the olive oil, add the garlic for 2 minutes, add the shrimp, salt and cook for 3 to 5 minutes or until they turn red. Remove and reserve with a slotted spoon. Leave the pan with the garlic.
Add the cherry tomatoes and cook them in the same pan, stirring frequently until they soften and form a little sauce (but the tomatoes should not melt completely). Stir the shrimp for 1 minute.
Reduce heat, add basil and arugula, stir quickly.
Drain the pasta and add the sauce. Season with salt and pepper. Serve immediately.
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