Easy Shrimp Boil Pasta

 

INGREDIENTS

kosher salt

1 lb. tripoline pasta or fettuccine

1 tsp. extra-virgin olive oil

2 Andouille sausage links, cut into 1/4" slices

1 lb. medium shrimp, peeled and deveined

3 tbsp. unsalted butter

2 cloves garlic, minced

1 c. diced onion

2 tbsp. all-purpose flour

1 red bell pepper, diced

1 c. low-sodium chicken broth

1 c. half-and-half

4 tsp. Old Bay seasoning

1 c. corn kernels

1/4 c. Freshly Chopped Parsley

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium-high heat, warm oil and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, then transfer to plate with sausage.
3. Return skillet to stove over medium heat. Melt butter and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half-and-half, and Old Bay until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until warmed.
4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

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easy Garlic Butter Shrimp Pasta

INGREDIENTS

4 tbsp. butter

1 lb. shrimp

kosher salt

Freshly ground black pepper

4 cloves garlic, minced

3/4 c. dry white wine

Juice of 1/2 lemon

pinch of crushed red pepper flakes

3/4 c. grated Parmesan, plus more for garnish

1 tbsp. Freshly Chopped Parsley

12 oz. cooked angel hair

 

 

DIRECTIONS

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.
2. In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more. Add cooked angel hair and shrimp and toss until completely combined. Garnish with Parmesan.

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#Lemony Shrimp Cavatappi

 

INGREDIENTS

12 oz. cavatappi

1/4 c. butter

Juice of 2 lemons

1/4 c. freshly chopped chives

kosher salt

1 lb. large shrimp, peeled and deveined (tails left on, if desired)

1 large lemon, sliced

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook cavatappi according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, cook shrimp. In a large skillet over medium heat, melt butter. Add lemon juice and chives and season with salt. Bring to a simmer.
3. Once simmering, add shrimp and cook until pink, 2 minutes per side.
4. Add cooked pasta and lemon slices to skillet and serve.

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Easy Bacon Shrimp Pasta

 

INGREDIENTS

6 slices bacon, chopped

1 lb. medium shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1 tsp. crushed red pepper flakes

2 c. chopped tomatoes

3 c. baby spinach

3 cloves garlic, minced

1 c. heavy cream or half-and-half

1 c. shredded mozzarella

1/2 c. freshly grated Parmesan, plus more for garnish

12 oz. cooked angel hair

Sliced fresh basil, for garnish

 

DIRECTIONS

1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
2. Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
3. Garnish with basil and Parm and serve.

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easy Shrimp and Broccoli Fettuccine

 

INGREDIENTS

kosher salt

1 lb. fettuccine

Extra-virgin olive oil, for drizzling

1 head broccoli, cut into florets

2 tbsp. butter

2 cloves garlic, minced

1/4 c. chicken broth

Freshly ground black pepper

1 lb. shrimp, peeled and deveined

2 c. tomato sauce

1/2 c. heavy cream

1/4 c. chopped fresh parsley

 

DIRECTIONS

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. (Stir frequently as fettuccine tends to stick.) If necessary, stir in a drizzle of olive oil. In the last minute of cooking, add broccoli.
2. Meanwhile, in a large skillet over medium heat melt butter and sauté with garlic for 2 minutes. Add chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a simmer; toss in shrimp and sauté until pink, about 3 minutes. Transfer shrimp to a bowl and set aside.
3. Stir in tomato sauce and heavy cream; simmer on low for 5 minutes. Toss in pasta until well combined; add back shrimp and broccoli. Stir until warmed through. Garnish with parsley and serve immediately.

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#Baked Shrimp Scampi

INGREDIENTS

1 1/2 lb. shrimp, peeled and deveined

3 tbsp. chopped parsley, divided

2 tbsp. melted butter

2 tbsp. white wine

Juice and zest of 1 lemon

1 shallot, minced

2 cloves garlic, minced

Pinch crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1/2 c. panko bread crumbs

2 tbsp. extra-virgin olive oil

3/4 lb. cooked angel hair pasta, for serving

Sliced crusty bread, toasted

 

DIRECTIONS

1. Preheat oven to 425°. In a large baking dish, combine shrimp, 2 tablespoons parsley, butter, white wine, lemon juice and zest, shallot, garlic, and red pepper flakes. Season with salt and pepper.
2. In a medium bowl, mix panko with olive oil and remaining tablespoon parsley. Season with salt and pepper. Sprinkle panko mixture over shrimp. Bake until the shrimp is cooked through and bread crumbs are golden and crispy, 12 to 15 minutes, depending on the size of the shrimp.
3. Serve warm shrimp over pasta with a squeeze of lemon and bread on the side. (The bread is perfect for dunking in all the buttery juices!)

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healthy Cajun Shrimp Pasta

INGREDIENTS

kosher salt

1 lb. linguine

1 tbsp. exra-virgin olive oil

1 lb. large shrimp, peeled and deveined

Freshly ground black pepper

2 tbsp. Cajun seasoning

2 tbsp. butter

2 tbsp. all-purpose flour

3/4 c. heavy cream

1/2 c. freshly grated Parmesan, plus more for garnish

1/4 c. chopped fresh parsley

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat olive oil. Add shrimp and season with salt, pepper and Cajun seasoning. Cook until pink, 2 minutes per side, then transfer to a plate.
3. Wipe out skillet and add butter. Once melted, stir in flour and whisk until golden, 1 minute. Add heavy cream and whisk until creamy, then add Parmesan and 1/2 cup pasta water. Whisk until creamy, then season with salt and pepper.
4. Return pasta to skillet and toss until creamy, then add shrimp and parsley and toss until combined.
5. Garnish with Parmesan and serve.

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Lemony Shrimp and Asparagus Spaghetti#

INGREDIENTS

12 oz. spaghetti

2 tbsp. butter

3 cloves garlic, minced

1 bunch asparagus, stalks trimmed and quartered

1 lb. large shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1/4 c. freshly squeezed lemon juice

2 lemons, thinly sliced

1/4 c. freshly grated Parmesan

2 tbsp. heavy cream

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and stir until fragrant, then add asparagus and cook until just tender, 4 to 5 minutes. Add shrimp and cook until pink, 3 minutes more. Season with salt and pepper. Add lemon juice, lemon slices, Parmesan and heavy cream and let simmer, then add cooked spaghetti.
3. Toss until coated, then add pasta water as needed until sauce is creamy.

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easy Cheese Tortellini with Shrimp and Chives

 

INGREDIENTS

1 1/4 lb. cheese tortellini

2 tbsp. extra-virgin olive oil, plus more for drizzling

1 lb. medium shrimp, peeled and deveined

1/2 tsp. crushed red pepper flakes, plus more for serving

kosher salt

Freshly ground black pepper

1/4 c. freshly chopped chives, plus additional for serving

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook tortellini according to package directions.
2. Five minutes before tortellini is cooked, heat oil in large nonstick skillet over medium-high heat. Add shrimp and crushed red pepper flakes and season with salt and pepper. Cook shrimp, tossing frequently, 2 to 4 minutes. Add tortellini and chives and toss to combine.
3. Serve hot, drizzled with more olive oil and sprinkled with red pepper flakes and chives.

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Delicius Garlic Bread Shrimp

 

INGREDIENTS

1 loaf frozen garlic bread

1/4 c. extra-virgin olive oil

2 large eggs

1 lb. large shrimp, peeled and deveined

Cooking spray, for pan

Chopped fresh parsley, for garnish

freshly grated Parmesan, for serving

Cooked spaghetti, for serving

 

DIRECTIONS

1. Bake frozen garlic bread according to package directions. Preheat oven to 400º.
2. Break up garlic bread into smaller pieces and blend in a blender until coarse crumbs form. Transfer to a large bowl and stir in olive oil.
3. Transfer bread crumb mixture to a large resealable plastic bag.
4. In a small bowl, whisk eggs. Add shrimp and toss until coated, then transfer to plastic bag.
5. Seal and toss until shrimp are fully coated.
6. Coat a baking sheet with cooking spray. Add shrimp and bake until pink, 10 minutes.
7. Garnish with parsley and Parmesan and serve with spaghetti.

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Healthy Bruschetta Shrimp Pasta

 

INGREDIENTS

kosher salt

1 lb. angel hair

2 tbsp. extra-virgin olive oil, divided

1 lb. medium shrimp, peeled and deveined (thawed if frozen)

1 tsp. Italian seasoning

Freshly ground black pepper

3 cloves garlic, minced

2 c. chopped tomatoes

1/4 c. heavy cream

1/4 c. freshly grated Parmesan, plus more for garnish

Fresh basil, for garnish

 

DIRECTIONS

1. In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add shrimp and season with Italian seasoning, salt, and pepper. Cook until pink and fully cooked through, 2 to 3 minutes per side, then set aside.
3. To skillet, add remaining tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes and cook 2 minutes more, then stir in heavy cream and Parmesan. Let simmer, 2 minutes. Add cooked angel hair and shrimp and toss until combined.
4. Garnish with basil and serve.

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Spinach Pesto Penne with Shrimp and Peas#

 

INGREDIENTS

12 oz. penne

2 c. baby spinach

1 c. Fresh basil

1/3 c. plus 1 tablespoon extra-virgin olive oil

1/4 c. grated Parmesan, plus more for serving

1/4 c. pine nuts or almonds

1 clove garlic, minced

kosher salt

Freshly ground black pepper

1 lb. peeled and deveined medium shrimp

1 c. peas

Crushed red chili flakes (optional), for garnish

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, make pesto: In a small food processor fitted with a metal blade, pulse spinach, basil, and 1/3 olive oil until combined. Add Parmesan, pine nuts or almonds, and garlic and season with salt and pepper.
3. In a large skillet over medium heat, heat remaining tablespoon olive oil. Add shrimp and cook until pink, 3 to 4 minutes.
4. Add pasta, pesto, and peas to skillet and toss until completely combined. Stir in 1/4 cup pasta water and stir until creamy.
5. Sprinkle with Parmesan and chili flakes (if using).

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#Creamy Tomato Garlic Butter Shrimp

 

INGREDIENTS

• 10 ounces | 300 g dry weight linguini (or any pasta)
• 1 medium yellow onion diced
• 2 tablespoons butter (or olive oil)
• 6 garlic cloves , minced
• 1 pound | 500 g raw jumbo shrimp (prawns), peeled and deveined
• 2 teaspoons dried basil
• 1 teaspoon salt , divided
• 1 x 14-ounce | 400 g bottle passata or marinara sauce
• half a chicken bullion cube , crushed (or 1 teaspoon stock powder)
• 2 tablespoons fresh chopped parsley
• 1 teaspoon freshly-ground black pepper , divided
• pinch of granulated sugar
• 2/3 cup milk (or half and half or heavy cream)
• grated Parmesan cheese , to serve
• extra fresh chopped parsley , to serve

INSTRUCTIONS

• Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)

• Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.

• Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.

• Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.

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#Creamy Shrimp and Mushroom Pasta

 

INGREDIENTS

• 6 ounces fettuccine or linguine
• 8 Tablespoons butter , divided
• 8 ounces fresh , sliced mushrooms
• 2 garlic cloves , minced
• 4 ounces cream cheese , cubed
• 2 tablespoons fresh parsley , chopped
• 1 tablespoon fresh basil , chopped (you can substitute 1 teaspoon dried basil if that's all you have)
• 1/2 cup boiling water (reserved from your noodle pot)
• 1 pound raw medium shrimp , tail off

 

 

INSTRUCTIONS

1. Boil and generously salt a large pot of water and cook your pasta according to the package directions. Make sure to save 1/2 cup of pasta water for later in the recipe.

2. While your pasta is cooking, cook your shrimp for a couple of minutes in a pan or until pink.

3. In a large skillet melt 2 tablespoons of butter over medium heat and saute mushrooms until soft and brown. Season with salt and pepper.

4. Reserve cooked mushrooms and melt remaining butter in the skillet. Add minced garlic, cream cheese, and herbs. At this point, the cream cheese will look scary and lumpy. Don't worry, it will smooth out later when we add the water.

5. Simmer cream cheese mixture until well blended. Get a scoop (1/2 cup) of boiling pasta water from your noodle pot and mix it in, stirring and whisking quickly until sauce is smooth.

6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 5-6 minutes.

7. Toss sauce with cooked noodles and serve.

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easy Cilantro Lime Shrimp Pasta

INGREDIENTS

1/4 c. extra-virgin olive oil

2 tbsp. lime juice

1 tsp. ground cumin

1 lb. shrimp, peeled and deveined

3/4 lb. spaghetti

4 tbsp. butter, divided

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1/4 c. low-sodium chicken broth

1/4 c. white wine

1/4 c. freshly chopped cilantro

Lime slices, for serving

 

 

DIRECTIONS

1. In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours. 
2. Before cooking shrimp, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.  
3. Cook shrimp: In a large skillet over medium heat, heat 2 tablespoons butter. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet. 
4. Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.  
5. Add cooked pasta and return shrimp to skillet. Toss everything together until evenly coated in sauce.  Serve warm with cilantro and lime slices.

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