Spicy Shrimp Pasta Cream Sauce Recipes

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

Steps:

• Mix in a bowl - chipotle powder, paprika, cajun, thyme and rosemary. This will be our spice blend.
• Heat the olive oil over medium heat in a skillet.
• Add the finely chopped garlic and red pepper flakes and stir for a minute.
• Then add HALF the spice blend and mix well.
• Now is the time to add a tiny bit of butter for flavor if you want - I rarely do.
• Add the shrimp and let it cook for 2 minutes before stirring.
• Toss the shrimp in the mixture for a minute more, then remove into a bowl and keep warm.
• Into your skillet, add the white wine and the other half of your spice blend. Stir.
• Cook until the wine comes to a boil then reduces to almost half.
• In the meantime, cook your pasta according to package directions.
• Back to your sauce - add the half and half, mix well.
• Season to taste with salt. Taste and adjust the spice to your taste (add more spice blend to make it spicier or more half n half to make it milder).
• Remove the sauce from heat before the cream starts to boil.
• Pour the sauce into cooked, drained pasta, add the shrimp you set aside earlier and toss. Cover, set aside.
• Put the same skillet back on heat, spray with cooking spray and add the asparagus.
• Cook for a few minutes until tender crisp.
• In the meantime, place the sun-dried tomatoes in a small bowl and pour boiling water over it.
• Let it soak for 2 minutes, then drain and squeeze out the water.
• Add the asparagus and sun-dried tomatoes into the pasta and toss.
• Serve the pasta topped with grated good quality parmesano-reggiano and some chopped parsley.
• Pasta will taste better when it is kept covered for a while to allow the pasta to soak the sauce. It will also taste better when served with homemade bread brushed lightly with garlic butter and the rest of that bottle of wine. Enjoy!

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

Steps:

• Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.