BROCCOLI SHRIMP ALFREDO
After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. -Rae Natoli, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 809 calories, Fat 50g fat (30g saturated fat), Cholesterol 270mg cholesterol, Sodium 1030mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
SHRIMP & BROCCOLI WITH PASTA
Shrimp are thought of as a fancy, expensive item, so I enjoy serving it to guests, but I also enjoy serving it to my hubby. This recipe makes any day special, and you don't even need a candle! -Betty Anderson, Cokato, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry broccoli in remaining oil for 3 minutes. Add garlic; stir-fry 2 minutes longer or until vegetables are crisp-tender., Add the butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. ,
Nutrition Facts : Calories 411 calories, Fat 18g fat (8g saturated fat), Cholesterol 200mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
SHRIMP WITH BROCCOLI IN GARLIC SAUCE
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
SHRIMP & BROCCOLI FETTUCCINE
Fast, easy and "shrimply" scrumptious-this flavorful shrimp and pasta recipe is definitely a keeper.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Mix cream cheese spread, milk, lemon zest, juice and seasonings until blended.
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; cover to keep warm.
- Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cream cheese mixture; cook and stir 2 to 3 min. or until heated through.
- Add pasta to shrimp mixture; mix lightly. Top with tomatoes.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 220 mg, Sodium 1050 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 3 g, Protein 27 g
ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI
This makes the best cream sauce I've ever had. It's a quick meal that is a sure way to impress company without the hassle.
Provided by Robbie Rice
Categories Main Dish Recipes Pasta Shrimp
Time 1h
Yield 6
Number Of Ingredients 16
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.
- Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
- Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
- In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.
Nutrition Facts : Calories 430.7 calories, Carbohydrate 39.5 g, Cholesterol 144.8 mg, Fat 19.9 g, Fiber 3.4 g, Protein 24.3 g, SaturatedFat 9.7 g, Sodium 1139.3 mg, Sugar 4.5 g
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