PASTA WITH ROSEMARY SHRIMP SCAMPI
Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
- In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
- Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.
Nutrition Facts : Calories 530 g, Fat 134 g, Fiber 2 g, Protein 34 g
SPICY SHRIMP WITH GARLIC, BASIL, AND ROSEMARY
"Goddess of Garlic" Pat Reppert of Saugerties, New York, shares this recipe from her cookbook "Mad for Garlic."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a rapid boil; add salt. Add pasta, and cook according to package directions until al dente. Drain, and return pasta to the pot with 1 tablespoon olive oil and 1 garlic clove put through a garlic press. Stir to combine. Keep warm.
- In a large skillet, heat remaining 4 tablespoons olive oil until hot but not smoking. Add garlic matchsticks, and cook until golden, stirring constantly. Add rosemary, and cook for 1 minute. Remove garlic and rosemary from the skillet; set aside. Add onion, and cook, stirring, until golden.
- Add shrimp and jalapenos to the infused oil, and cook, stirring, until shrimp are just done. Add peppers, basil, salt, and pepper, and cook until the peppers are cooked, yet still crisp. Make a well in the center of the skillet, and add tamari sauce, Worcestershire sauce, sherry, and sugar. Stir to dissolve sugar. Return garlic and rosemary to the skillet. Add olives, and cook until heated through, 1 to 2 minutes, stirring occasionally.
- Serve shrimp and peppers over the warm penne. Garnish with sprigs of basil. Serve immediately.
ROSEMARY SHRIMP WITH SPAGHETTI
I came up with this recipe on a busy weeknight when I was pressed for time. Now it's my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! -Candace Havely, Sterling, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted., Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.
Nutrition Facts : Calories 349 calories, Fat 7g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 366mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 8g fiber), Protein 29g protein. Diabetic Exchanges
ROASTED SHRIMP WITH ROSEMARY AND LEMON
Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
- Drizzle with olive oil and lemon juice.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.
ROSEMARY GARLIC SHRIMP
Delicate shrimp take on fabulous flavor when simmered in a chicken broth mixed with garlic and ripe olives. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine all ingredients except shrimp; bring to a boil. Cook, uncovered, until liquid is reduced by half., Stir in shrimp; return just to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 3-4 minutes, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 139mg cholesterol, Sodium 473mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
GRILLED ROSEMARY SHRIMP
Steps:
- Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
GRILLED ROSEMARY GARLIC SHRIMP
Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
- In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
SPAGHETTI WITH SHRIMP AND OLIVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.
- Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.
- Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.
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