Garlic Shrimp With Noodles Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

Steps:

• In medium saucepan, melt 2 Tablespoons of butter, cook onion until tender.
• Add water; bring to boil.
• Stir in noodles& sauce and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
• Meanwhile in large skillet, heat remaining 2 tablespoons of butter with olive oil.
• add garlic; cook over medium high heat for 30 seconds.
• Add shrimp& artichoke; cook, stirring occasionally, 3 minutes or until shrimp are pink.
• Stir in parsley& pepper.
• To serve, add shrimp mixture to noodles.

Steps:

• Cook the noodles according to package directions; drain, set aside.
• Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes.
• Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook).
• Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes until sauce is created.
• Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy!
• Scallops, lump crabmeat (careful not to break up the lumps while cooking), or lobster can be substituted for the shrimp.

Steps:

• Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
• While pasta is boiling, wash shrimp.
• Melt butter over medium heat. Add shrimp.
• Let cook till a little pink and starting to curl. Then add garlic.
• Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
• Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
• Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!