Garlicky Shrimp Pasta Recipe

Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven. While pasta cooks, …

Servings: 4
Total Time: 50 mins
Category: < 60 Mins
Calories: 744 per serving
1. Toss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature for 20 minutes.
2. Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.
3. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.
4. While pasta cooks, return skillet with oil to medium heat; add shrimp with marinade to skillet in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer.

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However, instead of nuking the butter and garlic and boiling the shrimp, I sauteed the garlic with some chopped onion and added the cleaned shrimp once the onions were translucent. Seasoned the mixture with lemon pepper, then drained the pasta and mixed it into the shrimp once the shrimp were cooked.

Rating: 5/5(156)
Category: Shrimp Pasta
Servings: 8
Calories: 314 per serving

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Garlicky Shrimp Pasta. SERVES 4. SEASON 10 Who Wants Pasta? WHY THIS RECIPE WORKS. To get everything we wanted in a shrimp and pasta recipe—al dente pasta and moist shrimp bound by a supple sauce infused with a deep garlic flavor—we cut the shrimp in thirds before marinating them in minced garlic. Then we cooked whole gar

Servings: 4
Category: Main Courses, Weeknight

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Add shrimp. Let cook till a little pink and starting to curl. Then add garlic. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled. …

Rating: 5/5(95)
Total Time: 30 mins
Category: Spaghetti
Calories: 408 per serving
1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2. While pasta is boiling, wash shrimp.
3. Melt butter over medium heat. Add shrimp.
4. Let cook till a little pink and starting to curl. Then add garlic.

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Directions. In a small skillet, cook garlic in butter for 1 minute. Whisk in cream, parsley, dill, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, …

Rating: 5/5(4)
Category: Dinner
Servings: 2
Total Time: 25 mins
1. In a small skillet, cook garlic in butter for 1 minute.
2. Whisk in cream, parsley, dill, salt and pepper.
3. Bring to a boil. Reduce heat; simmer, uncovered, for about 13 minutes or until sauce is thickened, stirring occasionally.
4. Add shrimp to pan. Cook and stir for about 2 minutes or until shrimp turn pink.

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This pasta featuring shrimp in a butter and garlic sauce is topped with 3 cheeses and baked until golden brown and bubbly. (1/2 tsp)ish which weren't part of the recipe and I saved some of the pasta water and did add a little, knowing the pasta would soak up the liquid. Quick, tasty, excellent! Load More Reviews. Advertisement.

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In a large skillet over medium heat, melt 1 tablespoon butter with olive oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.

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Cook linguine, reserving 3/4 cup pasta cooking water. Cook shrimp, garlic, and breadcrumbs in oil over medium until shrimp are opaque, about 7 minutes; season with salt and pepper. Toss pasta with 1/2 to 3/4 cup pasta water, and cilantro. Toss with shrimp mixture and chiles.

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Brown the garlic in the butter/olive oil, tossing to keep color even. Be careful not to burn. Lower heat slightly and add the heavy cream& nutmeg. Stir, scraping bottom of the pan. Simmer for 3 minutes, stirring OFTEN. Once the cream has been incorporated thoroughly, add the cheese a little bit at a time.

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Directions: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

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In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm. 2. Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat.

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Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 …

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Cook garlic and 1 tablespoon oil in a large pot over medium-high heat, stirring occasionally, until the garlic starts to sizzle, 2 to 3 minutes. Add water; bring to a boil over high heat. Add pasta; cook, stirring once or twice, for 4 minutes. Add shrimp and Brussels sprouts; cook, stirring occasionally, for 3 minutes.

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In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley.

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Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain. Meanwhile, in …

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Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm. 2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 …

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12 Pulled Chicken Recipes to Make At Home. Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so much more. Restaurant-worthy pulled chicken is easier to make at home than you think — prepare it on the grill, in the oven, or with your countertop slow cooker or Instant Pot.

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Frequently Asked Questions

How do you make garlic shrimp pasta?

How to make garlic shrimp spaghetti

  • Cook the shrimp with salt and red pepper flakes in butter until cooked through.
  • Flip the shrimp to the other side to finish cooking, then remove the shrimp and set aside.
  • Cook the remaining garlic and butter in the same skillet, along with the lemon juice, pasta water (reserved from cooking the pasta) and parmesan cheese. ...

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How to make easy shrimp pasta?

Instructions

  • Add the pasta to a pot of boiling water with 1 tbsp. ...
  • While the pasta is cooking, place a large, non-stick skillet over medium-high heat. ...
  • To the same skillet, add the bell peppers and onions. ...
  • Add the wine and chicken broth and boil down until there is only 25% of the liquid left.

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What is the best shrimp pasta salad?

Shrimp Pasta Salad—A Fresh, Creamy Dressing

  • Lemon. It lightens and brightens. ...
  • Dijon Mustard + White Vinegar. The combination of these two with the lemon juice gives the pasta salad dressing complexity and zip. ...
  • Honey. To keep the dressing in balance.
  • A Baby Pinch of Cayenne. To keep us on our toes. ...
  • Fresh Dill. It makes every bite sing with summer!

What sauces are good with shrimp?

What sauces go good with shrimp?

  • Shrimp butter. Blend shrimp paste and lime juice with butter for a Malaysian-inspired take on grilled shrimp.
  • Miso butter. …
  • Oregano and lemon. …
  • Pesto. …
  • Harissa. …
  • Aioli. …
  • Mango salsa. …
  • Romesco.

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