Any good easy shrimp with pasta recipes out there?

ok well i love to cook and i can make all kinds of food. right now i have a day off from work and i'm wondering if there are any easy shrimp pasta recipes without alfredo sauce or cream because i don't have those ingredients. thanx in advanceAny good easy shrimp with pasta recipes out there?
Angel Hair Pasta With Shrimp





1 1/2 tablespoon Butter


1 1/2 tablespoon Flour


1 1/2 cup Milk


1/2 cup Cream


1 1/2 tablespoon Pesto Sauce


1 1/2 tablespoon Chopped parsley


1 tablespoon Minced garlic


2 tablespoons Parmesan cheese; grated


1/2 teaspoon Salt


1/2 teaspoon Pepper


1/2 teaspoon Tabasco sauce


1 tablespoon Worcestershire sauce


2/3 pound Capellini


1/2 Red pepper; cut in strips


1/4 pound Snow peas; trimmed


1 pound Jumbo shrimp


In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended. Reduce heat and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper, snowpeas and shrimp in another pot of boiling water ( 2 or 3 minutes, or until just heated through). Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls. Garnish each portion with shrimp and vegetables, and serve immediately.Any good easy shrimp with pasta recipes out there?
go to www.olivegarden.com


great recipes for shrimp located there.
give a try in steaming the big kind of shrimps or prawns.





add a bit of cooking oil too into the plate of shrimps or prawns before steaming.





cheers!





mercury of love
onion, garlic, (pinch of) pepper and (pinch of) 'all spice' fry in a small amount of butter. make a shrimp stock with the skin of the shrimp. boil your pasta in it with a little salt. saute your pasta into the frying pan with the ingredients before. sprinkle some leafy vegetable (spring onion, basil or any kind) on it with a pinch of pepper and plenty of olive oil. wallaaaaaaaa........
ANGEL HAIR PASTA WITH SHRIMP %26amp;


BROCCOLI





8 1/4-inch medium shrimp


3 large garlic cloves


1/2 tsp. salt and pepper


6 tablespoons olive oil


6 tablespoons butter


1 bunch of broccoli, cut up


8 oz. angel hair





Marinade:





Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.





After marinating, remove the garlic pieces. Add 3 tablespoons butter.





Pasta:





In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.


Editor's Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color - emerald green, not olive green. Olive green indicates the broccoli has overcooked.





Heat 2 tablespoons olive oil and butter. Add shrimp and saute, tossing often.





Cook pasta. Drain and toss everything together. Serve.











GARLIC SHRIMP AND PASTA





2 teaspoons cornstarch


1 14.5 oz can chicken broth


3 teaspoons lemon juice


2 teaspoons olive oil


1 lbs. easy peel shrimp, shelled


4 cloves garlic, minced


3 teaspoons fresh or 1 teaspoon dried parsley


8 oz. dry extra thin spaghetti, cooked


1/8 tsp. ground red pepper





In a small bowl, stir together cornstarch, broth and lemon juice until smooth. Set aside.


Heat oil in 10'; skillet over medium-high heat. Cook shrimp, garlic and red pepper until shrimp turns pink. Do not overcook. Stir often. Remove from heat and set aside.





In same skillet, add cornstarch mixture and cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet, along with cooked spaghetti. Heat thoroughly. Add parsley and red pepper.





Serve warm.





Makes approx 6 1/2 cups.








Cajun Shrimp Pasta Recipe





Ready in: 1-2 hrs


Difficulty: 3 (1=easiest :: hardest=5)


Serves/Makes: 4





Ingredients:





2 tablespoons olive oil


1/2 onion, chopped


1/2 teaspoon thyme


1/2 teaspoon cayenne pepper


1/2 teaspoon black pepper


1/2 teaspoon basil


1 tablespoon chopped garlic


1 tablespoon Worcestershire sauce


1/2 teaspoon Tabasco sauce


2 cups diced peeled and seeded tomatoes


2 tablespoons sugar


1/2 cup green onions, chopped


3 cups chicken or shrimp stock


1 pound vermicelli pasta or linguine


1 pound fresh shrimp, peeled and deveined (can substitute chicken)


1/2 cup grated Parmesan cheese





Directions:





Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.





Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.





This recipe for Cajun Shrimp Pasta serves/makes 4
Easy Shrimp Pasta














1/2 cup KRAFT Balsamic Vinaigrette Dressing


1 lb. shrimp, cleaned


2 cups chopped tomatoes (about 4 medium)


1/2 cup fresh basil leaves, chopped, divided


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed


3/4 lb. fettuccine, cooked, drained


1/4 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses











POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; discard marinade. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.


ADD tomatoes and half of the basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.


PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with the remaining chopped basil and shredded cheese.
Here are two that I like:





Shrimp, Broccoli, and Sun-Dried Tomatoes with Pasta





1/2 cup sun-dried tomatoes, packed without oil


1/2 cup boiling water


3 cups uncooked farfalle (bow tie pasta)


1 1/2 cups chopped broccoli


Cooking spray


1 garlic clove, minced


1 pound large shrimp, peeled and deveined


1/2 cup fat-free, less-sodium chicken broth


1/2 cup (4 ounces) 1/3-less-fat cream cheese


1/2 teaspoon dried basil


1/4 cup (1 ounce) grated fresh Parmesan cheese


2 teaspoons fresh lemon juice





Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop. While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.





Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.





Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; saut茅 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.





Yield: 4 servings (serving size: 2 cups)


http://food.cookinglight.com/cooking/rec鈥?/a>


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Caesar Shrimp and Pasta


Serves 4





8 oz. Ziti, Mostaccioli or other medium pasta shape, uncooked


3 cups broccoli florets


1/3 cup plus 2 tbsp. bottled light Caesar salad dressing


12 oz. uncooked peeled and deveined shrimp, thawed if frozen


1/4 tsp. crushed red hot pepper flakes


1/4 cup grated Romano cheese





Prepare pasta according to package directions; three minutes before pasta is done, add broccoli florets. While pasta is cooking, heat 2 tablespoons of the dressing in large skillet over medium-high heat. Add shrimp and pepper flakes; stir-fry 3-4 minutes or until shrimp is opaque.





Drain pasta and broccoli; transfer to a serving bowl. Add remaining 1/3 cup dressing and shrimp mixture; toss well. Sprinkle with cheese and serve.





http://www.ilovepasta.org/recipes/Caesar鈥?/a>
go to kraftfoods.com you'll find it there
Linguine w/ Shrimp Scampi





Vegetable oil


1 tablespoon kosher salt plus 1 1/2 teaspoons


3/4 pound linguine


3 tablespoons unsalted butter


2 1/2 tablespoons good olive oil


1 1/2 tablespoons minced garlic (4 cloves)


1 pound large shrimp (about 16 shrimp), peeled and deveined


1/4 teaspoon freshly ground black pepper


1/3 cup chopped fresh parsley leaves


1/2 lemon, zest grated


1/4 cup freshly squeezed lemon juice (2 lemons)


1/4 lemon, thinly sliced in half-rounds


1/8 teaspoon hot red pepper flakes





Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.


Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.


When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.





--Ina Garten


_________________________________





SHRIMP PAD THAI





Serves 6; Prep time: 45 minutes





Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.





8 oz. rice-stick noodles


1/4 cup tomato-based chili sauce (like cocktail sauce)


1/4 cup fresh lime juice


3 Tbsp. soy sauce


2 Tbsp. light-brown sugar


1 Tbsp. anchovy paste


4 Tbsp. vegetable oil


4 garlic cloves, minced


1 pound peeled and deveined medium shrimp


3 cups bean sprouts, plus more for garnish


8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces


1 large egg, lightly beaten





ASSORTED GARNISHES (OPTIONAL):


1/3 cup chopped dry-roasted peanuts


Pinch of red-pepper flakes


1 cup bean sprouts


1/4 cup fresh cilantro, rough chopped


Lime wedges





1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.





2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.





3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.





Per serving: 436 calories; 16.7 grams fat; 23.7 grams protein; 50.2 grams carbohydrates; 2.7 grams fiber





Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. (SPS note: I just used fish sauce instead of the anchovy + soy.)





--Everyday FOOD magazine


_____________________________





Macaroni Grill Gemberetti Noci E De Pino


(now renamed Shrimp Portofino)





24 Jumbo Shrimp -- peeled and deveined


3 C. sliced mushrooms -- washed and sliced -- 1/4 inch thick


1 1/2 Tbsp. roasted pine nuts


6 handfuls fresh spinach leaves


6 C. cooked vermicelli pasta


4 Tbsp. Butter


2 Tbsp. fresh Garlic -- minced, up to 4


Lemon Butter Sauce


1 Tbsp. shallots -- minced


1 Tbsp. fresh garlic minced


1/2 C. dry white wine


1 C. Heavy Cream


1/2 C. Lemon juice -- freshly squeezed


1/8 tsp. White pepper


1 lb. lightly salted butter -- cut into -- tablespoons





Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.





Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.





Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Saut茅 shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.





In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and saut茅 until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Saut茅 several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.


______________________________





You can sub shrimp for the lobster in this dish.





Creamy Lobster %26amp; Spaghetti





Shelled lobster with fresh spinach sauteed with extra-virgin olive oil in a creamy lobster broth.


Serves 6





3 Lobsters (1.5 lbs each)


1陆 tsp Dry Thyme


1陆 tsp Old Bay seasoning


3/16 tsp Crushed red pepper


1陆 oz Extra-virgin olive oil


1陆 medium Onion, diced


1陆 Tbsp Chopped garlic


1陆 cup(s) White wine


1陆 pt Heavy cream


9 oz Fresh spinach


7陆 oz Roma tomatoes, diced


1陆 stick(s) cold Butter, cut into pieces


3 oz Sherry


1陆 tsp Salt


3/4 tsp Pepper


18 oz cooked al dente spaghetti (Follow box directions for cooking pasta)





Preparing the lobster:


Boil water in pot large enough to hold the lobsters


Drop lobsters in pot and boil for 3 minutes


When finished cooking, remove lobsters from pot


Twist off the two front claws where they join the body


Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise


Season lobster with Old Bay, thyme and crushed red pepper





Preparing the sauce:


Heat olive oil in large pot


Saute onions over medium heat until translucent, approximately 4 minutes


Add garlic and saute another minute, add wine and sherry, salt and pepper.


Add lobster


Bring to boil, cook for 4 minutes


Remove lobster meat from sauce and set aside, cook another 4 minutes


Add cream and bring to a boil for 7 minutes


Strain sauce and add liquid back to the pan


Add spinach and tomatoes and butter and bring to a boil


Add lobster to reheat





Preparing Lobster Spaghetti entree


Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce





--Olive Garden website
Cappellini with Shrimp in Spicy Tomato Sauce


This recipe serves: 4








2 teaspoons olive oil


1 tablespoon mustard seeds


2 cloves garlic, minced


1 small onion, minced


2 cups chopped, diced tomatoes


1/4 cup chicken stock


1 teaspoon Dijon mustard, or to taste


salt to taste


freshly ground black pepper


1 pound medium shrimp, peeled and deveined


1 pound cappellini pasta











1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain.


2. Meanwhile, in a large saut茅 pan over medium-high heat, add the mustard seeds and shake the pan to keep them from burning. Once they begin to pop (like popcorn), lower the heat and add the olive oil and onions.





3. Cook the onions for about 5 minutes until they turn golden, then add the garlic and cook until the garlic begins to soften. Add the tomatoes, stock, and if desired, the Dijon mustard. Simmer for about 5 minutes for the flavors to blend.





4. Rinse the shrimp and pat them dry with a paper towel.





5. Add the shrimp to the tomato sauce and turn up the heat to medium. Cook the shrimp in the sauce for about 5 minutes.





5. Transfer the pasta to a warm bowl and serve with the sauce.








Serving Size: about 2 cups








Number of Servings: 4


Per Serving


Calories 271 Carbohydrate 25 g


Fat 6 g Fiber 5 g


Protein 29 g Saturated Fat 1 g


Sodium 465 mg
Cajun Shrimp and Andouille Alfredo Sauce Over Pasta:





Prep: 45 min., Cook: 40 min. also make this dish with chicken. Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.





1 pound unpeeled, medium-size fresh shrimp


1 (12-ounce) package fettuccine


1/2 pound Andouille sausage, chopped


1/2 cup butter or margarine


1 medium onion, chopped


1 small green bell pepper, chopped


4 celery ribs, chopped (about 1 cup)


4 garlic cloves, minced


1 1/2 tablespoons salt-free Cajun seasoning


3 tablespoons all-purpose flour


2 cups chicken broth


1 1/2 cups heavy cream


6 ounces pasteurized prepared cheese product, cubed


3/4 cup chopped green onions


1/3 cup grated Parmesan cheese


3 tablespoons chopped fresh parsley





Peel shrimp, and devein, if desired. Set aside.





Prepare fettuccine according to package directions; drain pasta, and set aside.





Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.





Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.





Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.





Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.





Yield: Makes 6 servings
Shrimp Gambino





Preparation time: 8 minutes


Cooking time: 20 minutes


Makes 2 servings


6 ounces dried linguine


1 tablespoon olive oil


3 cloves garlic, minced


3/4 pound raw, tail-on, peeled shrimp


1 can (14 1/2 ounces) peeled, diced tomatoes,


2 ounces crumbled feta cheese


2 tablespoons fresh minced parsley, optional


Heat oven to 400 degrees. Heat water to a boil in a Dutch oven for pasta. Cook pasta according to package directions until al dente, about 10 minutes; drain. Set aside.


Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add garlic; cook, stirring, until golden and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp begin to turn pink, about 2 minutes. Add tomatoes, stirring to blend; cook 2 minutes.


Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over the top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsley
I just boil the noodles and in a separate pan, saute the shrimp with some onions / mushrooms / capers...in a little olive oil...and then just simply add some alfredo sauce...top off alfredo noodles and wham...dinner!
Garlic Shrimp Pasta


http://allrecipes.com/Recipe/Garlic-Shri鈥?/a>





Fresh Tomato Shrimp Pasta


http://allrecipes.com/Recipe/Fresh-Tomat鈥?/a>





Creamy Cajun Shrimp Pasta


http://allrecipes.com/Recipe/Creamy-Caju鈥?/a>





or for more...


http://allrecipes.com/Search/Recipes.asp鈥?/a>