Shimp Pasta In A Creamy White Wine Sauce Recipes

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Steps:

• Clean Shrimp remove shells and devein. Set Aside Heat a pot of water and add 1 tbsp of olive oil to the water and cook your pasta. I used Penne for this recipe. Drain Pasta and set aside.
• In a stainless steel bowl add shrimp and sprinkle with garlic powder, pepper, cayenne pepper, japones hot pepper flakes. I use Japones because they are not as hot as crushed chili peppers. Mix it all around in the bowl. Then melt 2 tbsp butter and a dash of olive oil in a pan on medium heat and add 1 clove crushed garlic and cook for about 30 seconds then add the shrimp and cook each piece thoroughly. do not under or over cook shrimp set aside in a cool dish. Don't leave it in the hot pan. It will over cook your shrimp.
• Now for the Sauce: Melt 2 tbs butter over medium heat and add 2 cloves of crushed garlic. Cook for 30 seconds. *Do not let the butter or garlic turn brown.* Add 2 tbsp flour and make a roux then slowly add about 4 oz of chicken broth and make into a sauce. Now add the 1/2 cup of White Wine and mix with a fork flat side down in the pan. As it thickens add the rest of the 4 oz of chicken broth and let it simmer on low. Sprinkle with pepper and add 1/8 tsp of lite salt. And keep stirring and keeping the sauce like a gravy. Now add the Heavy Cream about 4 oz and simmer a little longer. Taste it make sure it does not taste to much like the wine. You don't want the wine to over power the sauce, but keep in mind that the parmesan cheese will reduce the wine taste also. Keep adding the chicken broth to keep it from getting to thick and to adjust the taste. Then turn off the burner.
• When the sauce taste just right like a creamy, garlic, & wine sauce add the 3/4 cup of finely grated parmesan Cheese. *Use only fresh grated* Stir until the sauce is smooth and creamy on the warm burner that you turned off. *If using jumbo shrimp you might want to cut the shrimp into smaller bite size pieces then you get more shrimp throughout the entire dish.
• In a large stainless steel bowl add the shrimp & pasta, and the sauce and mix thoroughly. Garnish with fresh Italian parsley and a slice of sourdough bagette bread and some butter. And a glass of Chardonay. Enjoy!

Steps:

• Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
• Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
• In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
• Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
• Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil).
• Add butter and lemon juice. Once butter has melt, remove from heat and cover.
• Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.