Pasta With Shrimp And Jalapeno Orange Sauce Recipes

Steps:

• Prepare pasta according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shrimp and cook until pink, about 1 minute per side. Remove from skillet and set aside.
• Add green onions and jalapeno to skillet and saute 1 minute. Add wine and bring to a boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 10 minutes. Add salt and pepper, if desired.
• Add shrimp to sauce and cook until heated through. Add pasta and toss well. Sprinkle with minced fresh parsley and serve.

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

Steps:

• Grate lime rind, and squeeze 1 tablespoon juice into a large bowl.
• Wash, trim, seed and mince jalapeño; wash, chop cilantro. Add to bowl, with juice concentrate, pepper flakes and salt. Stir in shrimp.
• Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute.

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

Steps:

• Peel shrimp. Cook linguine following package directions.
• In large skillet, heat oil over medium-high heat. All jalapenos, garlic, salt and pepper. Cook stirring constantly for 1 minute.
• Add shrimp and cook until shrimp are pink. Stir in tomatoes and heat through.
• Drain linguine; toss with shrimp mixture and top with Parmesan cheese.

Steps:

• Put a large pot of water on to boil for the pasta. In a heavy large skillet over medium-high heat, melt butter. Add shrimp and cook until just pink, about 1 minute per side. Transfer shrimp to plate. Add shallots and jalapeño to skillet and sauté 1 minute. Add wine and bring to a boil. Mix in orange juice and cream. Boil until reduced to thin sauce, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover and refrigerate shrimp and sauce separately.) When water comes to a boil, add pasta and cook until al dente, stirring occasionally to prevent sticking. Drain. Bring sauce to simmer. Add shrimp and cook until just heated through. Add pasta and toss well. Divide pasta among 4 plates. Sprinkle with fresh parsley and serve.

Steps:

• Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.