CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
OLIVE GARDEN MANICOTTI FORMAGGIO WITH SHRIMP
I received a link to this in response to a recipe request. I haven't had a chance to make it, so I'm posting for safe keeping. Manicotti filled with ricotta, mozzarella and Parmesan cheese, served with sauteed shrimp tossed with Roma tomatoes and scallions in a carbonara sauce with Parmesan and pancetta bacon. Note: Prep and cook times are estimated since the website did not list them and I have not yet made this recipe.
Provided by Sierra
Categories Manicotti
Time 40m
Yield 12 stuffed manicotti shells, 6 serving(s)
Number Of Ingredients 16
Steps:
- Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
- For the manicotti, combine Ricotta cheese, Mozzarella cheese, Parmesan cheese and egg.
- Spoon cheese mixture into large ziploc bag. Cut a small bit off one of the bag's bottom corners.
- Fill manicotti shells by squeezing the cheese mixture into both sides of each shell.
- For the Carbonara:.
- Melt butter in a large saucepan over medium heat. Add garlic, bacon, and shrimp. Saute for 5 minutes. Remove shrimp.
- Add flour, Parmesan cheese, heavy cream and milk. Use a wire wisk to whip all ingredients together.
- Bring to a boil. Reduce heat and allow to simmer. Add manicotti to pan to heat cheeses.
- Serve with shrimp and scallions.
SIMPLE GARLIC SHRIMP
Steps:
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.9 g, Cholesterol 188.1 mg, Fat 12 g, Fiber 0.4 g, Protein 19.1 g, SaturatedFat 4.7 g, Sodium 243.7 mg, Sugar 0.4 g
SHRIMP MANICOTTI
I made this the other night and my husband loved it. It's a fairly simple recipe and very, very tasty. Placing some bread in the oven to heat during time that the manicotti is sitting after being removed from the oven is a good addition. As well, you could mix a little more olive oil in with the garlic and then put basil,...
Provided by Kilsharion Land
Categories Seafood
Time 1h
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 325 F
- 2. Take a large pot and fill 2/3 full with water and bring to a boil.
- 3. While the water is heating, place a large skillet over med-high heat and coat it with the olive oil
- 4. Crush the garlic cloves and place them in the skillet. You want them in there to add a touch of flavor to the shrimp.
- 5. While the oil is heating, chop the shrimp into about 1/4 inch sized pieces. Toss them into the hot skillet and cook them until they are just pink.
- 6. Shred the asiago, pecorrino romano and parmessan into a large bowl. Cut the fresh mozzarella into cubes and put into the bowl.
- 7. Place the manicotti shells in the boiling water and cook until al dente. Remove and drain as they finish cooking - it doesn't matter if they get cold.
- 8. As the shrimp cooks through, put them into the bowl with the cheeses.
- 9. Add a 1/3 cup marinara into the bowl with the shrimp and cheese and toss until thoroughly mixed.
- 10. Fill the cooked shells with the mixture.
- 11. Take the remaining mixture (generally there will be some left over) and mix in with the remaining marinara sauce.
- 12. Pour over the filled manticotti shells and grate the "Topping Cheese" Asiago, Pecorinno and Parmessan over the top.
- 13. Place in the oven and cook for 25 to 30 minutes.
- 14. Remove and let sit for 10 to 15 minutes and serve.
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