Angel Hair With Spicy Shrimp Recipes

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Steps:

• In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
• Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
• Add the shrimp to the remaining sauce that's still in the bowl.
• Mix to coat the shrimp.
• Cover and allow to marinate for 30-60 minutes in the refrigerator.
• Cook the pasta as directed.
• Drain and put in a large bowl.
• While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
• Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
• *Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
• *Heat a large nonstick pan to medium-high heat, and add the peas.
• Stir constantly, and cook until almost tender-crisp, but not quite done.
• This should only take a few minutes.
• Remove the shrimp from the marinade and add to the pan.
• Continue stirring and cook only until the shrimp are heated through.
• Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
• Top with parsley, cheese, and black pepper.

Steps:

• Boil water for the pasta and have it ready.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp, then stir and cook for a couple of minutes. Squeeze in the lemon juice. Add the wine, hot sauce, salt and pepper. Stir and reduce the heat to low.
• Throw the angel hair pasta into the boiling water. Cook until just al dente. Drain, reserving a cup or 2 of the pasta water.
• Remove the skillet from the heat. Add the pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasoning, adding salt and pepper if needed. Top with the grated Parmesan and minced parsley and serve immediately.

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, in a large saucepan, melt 4 1/2 tsp butter over medium heat.
• Stir in flour until smooth.
• Gradually add cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in the grated parmesan cheese, pesto sauce, 1 T garlic, worcestershire sauce, hot pepper sauce, salt, and pepper.
• Keep warm over low heat.
• In a large skillet, saute broccoli in remaining butter for 5 minutes.
• Add shrimp and remaining garlic; cook and stir until shrimp turn pink.
• Stir in the cream sauce.
• Drain pasta; add to shrimp mixture and toss to coat.

Steps:

• In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
• Cook until the garlic is soft, about 3 minutes.
• Add the wine, raise the heat to high, and cook until reduced by half.
• Allow to cool.
• Stir in 2 tbl.
• of the parsley.
• Pour the butter mixture over the shrimp.
• Add the salt and toss everything to coat evenly.
• Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
• Meanwhile, cook the pasta al-dente.
• Drain and toss with the olive oil, parmesan and remaining parsley.
• Transfer the shrimp to a bowl and squeeze the lemon over them.
• Toss.
• To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.