Best 4 Cream Of The Cropshrimp Pasta Recipes

CREAMY SHRIMP PASTA

Steps:

• Bring a pot of water to boil. Cook the spaghetti according to package instruction until al dente. Drain and save 1 cup of the pasta water. Set aside.
• Heat up a skillet with the oil. Saute the garlic and add the shrimp. Cook until the surface turns opaque, add the pasta water, cream, white wine and bring it to a simmer. Add the butter, salt, cayenne pepper and lemon juice. As soon as the shrimp is cooked through, add the spinach, stir to combine well.
• Toss in the spaghetti, stir to mix well with the cream sauce. Turn off heat, top with the parsley and serve the pasta immediately with some lemon wedges.

CREAMY SHRIMP PASTA

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.

CREAM OF THE CROP,SHRIMP PASTA

Steps:

• Prepare spaghetti according to instructions Peel shrimp and reserve shells. boil shells in small pan with 1 cup of water for 3 minutes. heat Alfredo sauce with 3 tablespoons of olive oil and add the cup of boiled down shrimp water. you will have about a half of a cup. when spaghetti is finished cooking, plunge shrimp into the boiling water until they turn pink and remove immediately. it helps to have them in a colander because it is easier to remove from water quickly. the secret is not to over cook. add the shrimp to sauce drain pasta and add sauce and shrimp enjoy.

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.