Shrimp And Spaghetti Gratin Recipes

Steps:

• Heat oven to 425 degrees.
• In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
• In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
• Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, combine butter, Creole seasoning, black pepper, and teriyaki sauce. When butter is hot add the shrimp and simmer for 5 minutes or until shrimp are pink throughout.
• Spoon the shrimp on top of the pasta and sprinkle each serving with Parmesan cheese.

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 olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
• Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Steps:

• Spread shrimp evenly in large shallow baking pan. Mix herbs, spices and seasonings and sprinkle over shrimp. Add lemon juice, butter, and Worcestershire sauce. Bake uncovered in 350 degree oven for 25 minutes, stirring occasionally.
• Allow shrimp to cool before handling then peel and discard shells. Don't worry about losing the seasoning with shells, the remaining sauce will be spicy enough! Pour remaining sauce into a container with a lip. Spaghetti noodles can be placed in individual casseroles (4 or 6) or one large casserole dish. Arrange shrimp on the spaghetti and pour reserved sauce over mixture. Top casserole with grated Velveeta. Bake at 350 degrees until cheese is bubbly. Tres bon!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
• Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
• Bake in the preheated oven until crisp, about 25 minutes.

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Steps:

• Remove shells and tails from shrimp.
• Cook onion in butter until tender; stir in flour and seasonings.
• Add milk gradually and cook until thick, stirring constantly.
• Add 3/4 cup cheese and heat until melted.
• Stir in shrimp and mix well.
• Pour into 4 to 6 individual well-greased ramekins.
• Combine melted butter, bread crumbs and remaining 1/4 cup of cheese; sprinkle over top of each ramekin.
• Bake in a 400 degree oven for 10-12 minutes or until bubbly and brown.

Steps:

• 1. Preheat oven to 400F. Lightly spray a quiche pan with non-stick cooking spray.
• 2. In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the shallots and garlic and saute for 1 minute. Stir in the seasoning mix. Add shrimp and cook until just turning pink (shrimp will finish cooking in the oven), about 2 minutes. Stir in the chives. Remove mixture from pan into the prepared quiche pan.
• 3. Add remaining tablespoon butter to pan and when melted, whisk in flour. Do not allow flour to brown. Whisk in the milk and cream and cook, whisking constantly, until mixture begins to thicken, 5 minutes. Add lemon juice and 1/2 cup of the jack cheese.
• 4. Remove from heat and spoon sauce evenly over shrimp.
• 5. Sprinkle remaining cheeses over top and then sprinkle Panko evenly over that. LIGHTLY spray Panko with cooking spray to help brown.
• 6. Place in oven and bake 15 minutes or until brown and bubbly. Serve over rice or pasta.