Tag: shrimp

Garlic Shrimp Fettuccine with Green Beans

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Fresh pasta is completely different from store bought. If you don’t have to time to make homemade for this dish, I recommend using a higher quality pasta, which is usually sold in nests. The texture of the pasta makes this dish. The onion flavor is an under tone of this dish while the garlic is the real star. The tender yet firm green beans add fresh flavor, and the shrimp pairs wonderfully with the garlic and green beans. Top your serving with grated parmesan and enjoy this rich and flavorful meal! This recipe makes 5 adult sized servings.

Garlic Shrimp Fettuccine with Green Beans Recipe CardDownload

What You Will Need

  • 4 Cups Cooked Fettuccine
  • 1/4 Cup Butter
  • 2 Tbsp Oil
  • 2 Cups Cooked and Thawed Shrimp
  • 1 Small Onion, Diced
  • 3 Garlic cloves, minced
  • 1 Cup Green Beans
  • Large Frying pan/Dutch oven
  • Tongs and Wooden Spoon

Directions

  1. Prepare your ingredients as listed.
  2. In a large frying pan, melt butter and heat oil over medium heat. Add diced onion and cook till fried. Add garlic and green beans, cook for 1-2 minutes.
  3. Add cooked pasta and shrimp to butter mixture. Cook together for 2-3 minutes. Remove from heat and serve.
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Carrot Top Pesto Shrimp

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To see my recipe for Carrot top pesto, click here! When I froze this pesto, I didn’t add any parmesan, so if you are using store bought or even your own homemade pesto, please note that I did not add double the cheese. Also based on flavor, add some sugar or salt to flavor the sauce before adding the pasta.

This pasta is easy and straight forward, pasta, pesto, and shrimp. I didn’t strain my pasta in a colander, and instead used a slotted spoon to transfer the pasta to the pesto. I then boiled my shrimp for 1-2 minutes before using the same spoon to transfer them to the pasta mixture. I boiled my shrimp because I bought precooked shrimp, and at the time I hadn’t thawed them, so it was a great way to warm them up. If you will be doing that yourself, just be careful not to overcook the shrimp. Shrimp is fully cooked when it forms a “c” in shape. If the shrimp looks like an “o” then is will be over cooked, and tougher to eat. This recipe made 4-5 adult sized portions.

Carrot Top Pesto Shrimp Recipe CardDownload

What You Will Need

  • 2/3 cup Pesto
  • 1/2 cup Parmesan
  • 1/2 Tbsp Sugar
  • 1/2 cup Pasta Water
  • 1 1/2 cup Rotini Pasta
  • 1 1/2 Cup Shrimp
  • Large frying pan
  • Large sauce Pan & Colander

Directions

  1. Use the large frying pan with 1/2 Tbsp oil to cook any raw shrimp, 2 minutes per side in a hot pan. If using cooked and frozen shrimp, place your shrimp in a bowl with cold water for 5-10 minutes to thaw then strain through a colander.
  2. Fill a large sauce pan 3/4 with water and bring the water to a boil. Add rotini and cook until al dente. Reserve pasta water before straining.
  3. In a large frying pan, add pesto, sugar, and parmesan. Heat over low heat and combine.
  4. Add cooked pasta, cooked shrimp, and pasta water to pesto. Stir together and heat for a 3-5 minutes over low heat. Serve immediately.
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Shrimp Scampi with Vermicelli

I’ve been making shrimp scampi for a few years now. I’ve had my fair share of over cooked shrimp in my day, and so the biggest hint for this meal is to add precooked shrimp just long enough to get hot, but not long enough to cook much. I also added a bit of lemon this time, and it was delicious! I highly recommend. Toward the end, I also added some oil, but you can also substitute in more butter instead, I just like to limit the butter I use. If you are using pre-minced garlic, you will have to add some garlic powder. It’s also not a bad idea to have mints or some dessert afterwards.

  1. In a pot of water, boil 8 oz of pasta about 15 minutes until al dente.
  2. In a bowl, add desired number of precooked shrimp. Defrost under lukewarm water and remove tails.
  3. In a separate pot, add 5 Tbsp of butter, 3 Tbsp of minced garlic, 1 Tbsp minced onion, 1 tsp Italian seasoning, and 1/2 cup of pasta water. With 5 minutes left on the pasta, heat butter and seasoning over medium heat. Once all the butter is melted and bubbling, add 2 Tbsp oil, 1 Tbsp lemon juice, and add shrimp. Stir in for 30 seconds, remove from heat. Let sit for one minute and strain pasta. If desired, add pasta to sauce and stir together, or just serve pasta and top with sauce. Top with parsley and parmasean.
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