Dilled Shrimp With Angel Hair Recipes

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain.
• While pasta cooks, melt margarine in a large nonstick skillet over medium-high heat.
• Add green onions, lemon juice, and garlic; cook 2 minutes, stirring often.
• Add shrimp, and cook 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; set aside.
• Add half-and half, cream cheese, and dillweed to skillet, stirring until smooth.
• Cook 1 to 2 minutes or until mixture is bubbly.
• Return shrimp to skillet, and cook until thoroughly heated.
• Combine shrimp mixture and pasta, tossing well.
• Serve immeditately.

Steps:

• In a greased 13x9-in. baking dish, layer half the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with the Monterey Jack cheese, parsley, basil and oregano., In a small bowl, whisk the eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350° until a thermometer reads 160°, 25-30 minutes. Let stand for 5 minutes before serving. If desired, top with chopped parsley.

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:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

Steps:

• Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in sauce, peas and broth. Continue cooking and stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper.
• Serve over hot angel hair pasta and garnish, if desired, with grated parmesan cheese.