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| Shrimp, Tomato, and Spinach Pasta in Garlic Butter Sauce Via Julia's Album |
Shrimp, Tomato, and Spinach Pasta in Garlic Butter Sauce
Ingredients:
1 pound fresh shrimp, uncooked, shelled and deveined
5 medium tomatoes, fresh, chopped into large cubes
1 cup cooked spinach
5 garlic cloves, minced
3 or 4 tablespoons butter
1 tablespoon olive oil
1/4 small lemon
salt
1/2 teaspoon crushed red pepper (or more)
paprika
10 oz fettuccine pasta
1/2 cup Parmesan cheese, grated, for serving
Instructions:
Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it's cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don't add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
To serve, top with grated Parmesan cheese.
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| Shrimp Scampi Pizza Via Cooking with Curls |
Shrimp Scampi Pizza
Ingredients:
2 Tablespoons olive oil
2 Tablespoons unsalted butter
3 large cloves fresh garlic (minced)
1/4 cup white wine
1 Lemon zest and juice
1 pound fresh shrimp (16 count) (rinsed, peeled, deveined)
1 pound fresh pizza dough
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3/4 teaspoons Italian seasoning
Instructions:
Place baking stone in oven and preheat to 500 degrees for ONE HOUR!
In a large skillet, melt butter and oil over medium-low heat.
Add the garlic and lemon zest, cook for one minute.
Add the wine and lemon juice, simmer for 2 minutes.
Add shrimp and cook only until pink. Remove from pan and set aside.
Roll out pizza dough. Place on a cornmeal lined pizza peel.
Brush dough with garlic-lemon sauce from pan. Be generous. but you don't want your pizza to look like a lake.
Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
Serve with red hot pepper flakes.
Shrimp Tacos with Mango Salsa
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4 servings
Ingredients:
For the shrimp:
2 teaspoons olive oil
1 and 1/4 pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste
For the mango salsa:
1 cup of mango, finely diced
1/2 cup red bell pepper, finely diced
1/2 of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
1/2 cup loosely packed cilantro leaves, finely chopped
For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
1/2 cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
1/4 cup prepared green salsa
salt and pepper to taste
1 cup shredded purple cabbage
8 corn or flour tortillas
Instructions:
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
For home tours, home tips and more visit homechanneltv.com.
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| Shrimp Tacos with Mango Salsa Via Dinner at the Zoo |
Shrimp Tacos with Mango Salsa
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4 servings
Ingredients:
For the shrimp:
2 teaspoons olive oil
1 and 1/4 pounds of shrimp, peeled, deveined and tails removed
chili powder and salt to taste
For the mango salsa:
1 cup of mango, finely diced
1/2 cup red bell pepper, finely diced
1/2 of a jalapeno pepper, minced (remove seeds and ribs to make it milder)
juice of 1 lime
1/2 cup loosely packed cilantro leaves, finely chopped
For the creamy cilantro lime sauce:
1 cup sour cream (can use light)
1/2 cup fresh cilantro leaves, roughly chopped
2 teaspoons lime juice
1 and ½ teaspoons honey
1/4 cup prepared green salsa
salt and pepper to taste
1 cup shredded purple cabbage
8 corn or flour tortillas
Instructions:
For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the creamy cilantro sauce: Place all ingredients in the food processor; process until sauce is smooth and creamy. Add salt and pepper to taste.
To serve: Warm the tortillas. Add a spoonful of sauce, a handful of cabbage and place the shrimp on top of the cabbage. Top with mango salsa and serve immediately.
For home tours, home tips and more visit homechanneltv.com.