PAPRIKA SHRIMP PASTA RECIPE BY TASTY
Here's what you need: linguine, olive oil, large sweet onion, garlic, dried rosemary, dried thyme, smoked paprika, salt, pepper, large shrimp, white wine, lemon juice, parmesan cheese
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Generously salt the water.
- Cook pasta for 8-9 minutes, or until al dente, and drain.
- In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
- Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
- Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
- Add the white wine and lemon juice. Cook until the wine has reduced.
- Add the cooked pasta to the skillet and serve.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 53 grams, Fat 6 grams, Fiber 3 grams, Protein 30 grams, Sugar 3 grams
20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE
This speedy shrimp dish gets you whole grains, protein, vegetables and fruit all ready to go in 5 minutes (Pro tip: prep the couscous while the shrimp broils.)
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
- Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
- Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
- Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
Nutrition Facts : Calories 385 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 180 milligrams, Sodium 950 milligrams, Carbohydrate 47 grams, Fiber 7.5 grams, Protein 30 grams, Sugar 8 grams
SPICY SHRIMP SALAD WITH MINT
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it's too hot out to turn on the broiler, try this recipe on the grill.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 2 grams, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
PAPRIKA SHRIMP
Make and share this Paprika Shrimp recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 18m
Yield 16 shrimp
Number Of Ingredients 6
Steps:
- Remove the shell from the centre of the shrimp, leaving the head and tail intact.
- Devein the shrimp.
- Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
- Stir together, then add the shrimp and turn until they are coated.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
- Turn over and continue to cook for an additional minute, or until cooked through.
- Serve at once with lemon wedges for squeezing over the shrimp.
Nutrition Facts : Calories 52.8, Fat 5.2, SaturatedFat 0.7, Cholesterol 10.6, Sodium 10.5, Carbohydrate 0.2, Fiber 0.1, Protein 1.4
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