Shrimp And Spaghetti Skillet Recipes

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:

• In a large skillet, combine the first 8 ingredients. Bring to a boil; reduce heat. Cook and stir over medium heat until spaghetti is tender, 12-15 minutes. Add shrimp and parsley; heat through. Sprinkle servings with lemon zest.

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute tomatoes, onion, bell pepper, celery, garlic, and red pepper flakes in the hot oil for about 5 minutes. Add shrimp, bay leaf, thyme, oregano, pepper, and rosemary. Reduce heat and let simmer until shrimp are bright pink, about 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
• Stir veggie and shrimp mixture into the drained pasta and serve.

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:

• 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.