Best 20 Italian Shrimp Recipes

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
• Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
• Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
• Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

SIMPLE ITALIAN SHRIMP RECIPE

Steps:

• 1. Prehead oven to 350 degrees. Line cookie sheets with sides with foil.
• 2. Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown.
• 3. This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top.
• 4. It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

SIMPLE ITALIAN SHRIMP

Steps:

• 1 Prehead oven to 350 degrees. Line cookie sheets with sides with foil. 2 Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown. 3 This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top. 4 It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

ITALIAN SHRIMP 'N' PASTA

Steps:

• In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender., Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.

ITALIAN GRILLED SHRIMP

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

AMAZING SHRIMP AND HOT ITALIAN SAUSAGE OVER ANGEL HAIR PASTA

Steps:

• Remove Italian Sausage from caseing. In an electric skillet or on top of the stove, brown very slowly the Italian sausage, the objective here is to brown it slow enough to allow the fat to run off into the skillet,add salt, pepper and press garlic, to the Italian Sausage once is has cooked.
• While Sausage is cooking chop tops of green onions and set aside.
• Mix water and flour together, make sure it is not lumpy and set aside.
• Add shelled and deveined shrimp to sausage , allow to cook for 3 minutes.
• Add Heavy Cream to Shrimp and Sausage, enough to cover over about an inch and a half, increase heat slightly, add water and flour mixture to thicken. Simmer to desired thickness. (Do not over cook shrimp).
• Sauce should be the consistancy of alfredo sauce and light pink in color (from the sausage fat). Serve over fresh Angel Hair Pasta tossed with Extra Virgin Olive Oil. Add fresh chopped green onion tops, Rosemary, Fresh Fancy Grated Parmesean and Ramano Cheese -- enjoy.

BAKED ITALIAN SHRIMP

Steps:

• Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
• Peel shrimp, leaving tails intact, and devein, if desired. Place in a large bowl. Sprinkle shrimp with garlic, seasoned salt, and pepper. Drizzle with olive oil; toss gently.
• Dredge each shrimp in breadcrumb mixture. Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
• Bake at 400° for 15 to 20 minutes, stirring twice.

ITALIAN SHRIMP STIR-FRY

Steps:

• Cook and drain linguine as directed on package; keep warm. Mix dressing, lemon peel and garlic; set aside.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add shrimp; stir-fry about 2 minutes or until shrimp are pink and firm. Remove shrimp from skillet.
• Spray skillet with cooking spray; heat over medium-high heat. Add broccoli and squash; stir-fry 1 minute. Add water. Cover and simmer about 3 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
• Stir in dressing mixture; cook 30 seconds. Stir in tomatoes, olives, basil, shrimp and linguine; stir-fry until hot. Sprinkle with cheese.

SHRIMP & POLENTA ITALIAN BOWL #RAGU

Steps:

• Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy. Remove bacon place on paper towel to drain excess fat.
• Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
• While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta. Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
• To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.

ITALIAN-STYLE SHRIMP WITH LEMON AND GARLIC

Steps:

• Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
• Add shrimp and toss to coat.
• Thread the shrimp onto 4 skewers.
• The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side), however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side).
• Remove the shrimp from the skewers and arrange over the hot pasta.
• Drizzle with lemon juice and sprinkle with parsley.

ZESTY ITALIAN SHRIMP

Steps:

• Combine shrimp, dressing and sliced onon in a medium container.
• Chill at least 4 hours or overnight.
• Serve and enjoy.

ITALIAN SAUSAGE AND SHRIMP SOUP

Steps:

• In a large pot heat olive oil and add garlic and onion, cook for 2 minutes.
• Add sausage and cook until almost brown.
• Add celery and cook for 3 minutes.
• Add potatoes, diced tomatoes, chicken stock, bay leaf, salt and pepper.
• Bring to a boil, reduce heat and simmer for 20 minutes.
• Add shrimp, spinach, parsley and red pepper.
• Simmer for 30 minutes.
• Serve with grated parmesan cheese.

ITALIAN SHRIMP WITH RICE

Steps:

• Sauté onions and celery in oil until soft.
• Add tomatoes, seasonings.
• Cook over low heat 20 minutes.
• Stir occasionally.
• Add peas and shrimp.
• Cover and heat through.
• Place 1/2 cup hot rice on heated plates and top with shrimp mixture.

ITALIAN FLAVORED SHRIMP DIP

Steps:

• Combine sour cream and cream cheese.
• Beat until fluffy.
• Beat in salad dressing mix and lemon juice.
• Stir in shrimp and green pepper.
• Cover and chill several hours.
• Serve with Melba toasts or vegetables.

ITALIAN SHRIMP FETTUCCINE

Steps:

• Heat the oil in a large skillet over medium heat until hot.
• Add the mushrooms, green onions, and garlic.
• Saute for 1-2 min or until green onions start to soften.
• Stir in the tomatoes, parsley and wine.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes to allow the flavors to blend.
• Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
• Add the shrimp and lemon juice to tomato mixture.
• Cook for 1-2 minutes or until the shrimp turn pink.
• Serve over the cooked fettuccine.

SPICY ITALIAN SHRIMP

Steps:

• ToCook linguini according to package directions until it is al dente. Meanwhile saute shrimp in large non-stick skillet on medium for 6 minutes.
• Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and saute for 5 minutes until they are translucent.
• Add diced tomatoes(including juice), wine, Italian seasoning and red pepper to onions.
• Bring mixture to a low rolling boil. Boil mixture for 7 minutes, stirring occasionally.
• Add shrimp to pan with tomato sauce and continue sauteing for 3 minutes.Add cooked linguini and toss to coat and serve with shredded parmesan cheese, if desired.
• *To make your own scampi sauce see next recipe.

ITALIAN SHRIMP

Steps:

• 1. Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

ITALIAN SHRIMP AND RICE CASSEROLE

Steps:

• 1. Preheat oven 350 degrees.
• 2. Melt butter in saute pan and saute onions and garlic until onions are translucent.
• 3. Mix together all ingredients except for shrimp and basil. Bake for 20 minutes. Add shrimp and bake another 10 minutes. Garnish with basil

ITALIAN SHRIMP FETTUCCINE

Steps:

• Make stock: Put shrimp shells into med sauce pan. Pour wine over and cover with water Add spices, lemon slice, olive oil and generous amount of salt. Bring to boil, reduce heat and simmer until reduced by half and tastes like the sea (about 30 minutes) Strain into a bowl through fine strainer or cheesecloth, set stock aside, discard shells,etc Prepare sauce: Heat the oil in a large skillet over medium heat until hot. Add the mushrooms, green onions, and garlic. Saute for 1-2 min or until green onions start to soften, garlic start to color and a little caramelization forms in the bottom of the skillet Deglaze pan with 1/2 cup white wine and cook about 5 minutes to reduce by half Stir in basil, oregano and chile Crush tomatoes by hand and add to skillet with juice Add pinch of sugar Add stock Taste Salt to taste and add fresh cracked pepper Bring to a boil. Reduce heat and simmer for 30 minutes to allow flavors to blend and sauce to thicken a bit Meanwhile, cook the fettuccine in a large pot of boiling salted water for 1 minute less than package directions Reserve 1 cup of pasta water, turn off heat, drain pasta and return to pot. Add the shrimp and lemon juice to sauce. Cook for 1-2 minutes or until the shrimp turn pink and are almost cooked through (be very careful not to overcook) Stir in parsley. Pour sauce over pasta and allow to sit on cooling burner for 1-2 minutes until pasta and shrimp are completely cooked Finish each serving with a drizzle of EVOO (Note: Do Not serve cheese with a seafood pasta dish)