Best 8 Sherrys Scrumptious Shrimp Sauce For Pasta Recipes

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Prepare to tantalize your taste buds with our guide to creating Sherry's Scrumptious Shrimp Sauce for Pasta, a dish that promises to elevate your culinary experience. With a fusion of succulent shrimp, aromatic sherry wine, and a symphony of herbs and spices, this sauce transforms ordinary pasta into an extraordinary masterpiece. Whether you're a seasoned chef or just starting your culinary journey, we'll walk you through each step of crafting this delectable sauce, ensuring that your pasta night becomes a memorable occasion. So, gather your ingredients, ignite your culinary passion, and embark on a flavor-filled adventure as we unlock the secrets of Sherry's Scrumptious Shrimp Sauce for Pasta.

Here are our top 8 tried and tested recipes!

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE



Seafood Pasta with Sherry Tomato Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 8 first course or party buffet servings, 6 entree servings

Number Of Ingredients 15

Salt
1 1/2 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

Steps:

  • In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
  • Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
  • Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

SHRIMP IN SHERRY BUTTER SAUCE



Shrimp in Sherry Butter Sauce image

Categories     Shellfish     Shrimp     Curry     Sherry     Simmer     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 14

1 tablespoon vegetable oil
3 pounds medium shrimp in shell (31 to 35 per pound), rinsed, peeled, and shells reserved
8 cups water
1 onion, halved, plus 1/2 cup minced onion
1 carrot, halved
1 Turkish or 1/2 California bay leaf
2 fresh parsley sprigs
1 fresh thyme sprig
1/2 teaspoon whole black peppercorns
1 1/2 teaspoons salt
1 1/2 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces and softened
1/2 cup medium-dry Sherry
2 teaspoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then cook shrimp shells, stirring, 1 minute. Add water, onion halves, carrot, bay leaf, parsley, thyme, peppercorns, and salt and simmer, uncovered, 30 minutes.
  • Pour stock through a large sieve lined with a dampened paper towel into a large bowl, discarding solids. Return stock to cleaned pot. Add shrimp and cook over high heat (stock will be hot but not boiling), stirring frequently, until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large shallow baking pan, spreading in 1 layer to cool quickly. Boil stock until reduced to about 1 1/2 cups, 30 to 40 minutes, then transfer to a bowl.
  • Stir together flour and 1 1/2 tablespoons butter until a paste forms, then set aside. Cook minced onion in 1 tablespoon butter in cleaned pot over moderately low heat, stirring, until softened, about 3 minutes. Add Sherry and boil until liquid is reduced to about 1/3 cup, about 2 minutes. Add shrimp stock and bring to a simmer, then reduce heat to low and whisk in remaining 5 1/2 tablespoons butter until just incorporated. Whisk in flour paste, bit by bit, and simmer sauce, whisking, until slightly thickened, about 2 minutes. Add lemon juice, shrimp, and salt and pepper to taste and cook over moderate heat, stirring, until shrimp are just heated through, about 1 minute.

SHRIMP WITH SHERRY-TOMATO SAUCE



Shrimp with Sherry-Tomato Sauce image

Categories     Food Processor     Garlic     Olive     Rice     Tomato     Quick & Easy     Dinner     Seafood     Shrimp     Sherry     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 large onion, quartered
1 (28-ounce) can whole tomatoes in juice
3 tablespoons extra-virgin olive oil
1 1/2 pounds peeled and deveined large shrimp (not cooked)
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves
1/3 cup Sherry
3/4 cup pitted green olives (from an 8-ounce jar), chopped if large
Accompaniment: white rice

Steps:

  • Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes with juice to processor and pulse until chopped.
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
  • Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in Sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
  • Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
  • Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.

PINK SAUCE FOR PASTA (SHRIMP)



Pink Sauce for Pasta (Shrimp) image

Great with pasta or rice.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 16

4 tablespoons tomato puree
¾ cup water
1 cup heavy cream
1 ½ teaspoons grated fresh ginger root
¼ teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp - peeled and deveined
salt to taste
ground black pepper to taste

Steps:

  • Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
  • Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
  • Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 8 g, Cholesterol 426.6 mg, Fat 37.2 g, Fiber 0.9 g, Protein 48.5 g, SaturatedFat 15.8 g, Sodium 1004.3 mg, Sugar 1.7 g

SHRIMP SAUCE FOR PASTA



Shrimp Sauce for Pasta image

Make and share this Shrimp Sauce for Pasta recipe from Food.com.

Provided by Rumrill

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
4 garlic cloves, minced
1/4 cup parsley, chopped
1/3 cup white wine
1 teaspoon butter
2 tablespoons olive oil (light oil)
1/4 cup water (reserved from pasta)
1/4 cup parmesan cheese, grated
salt and pepper
2/3 lb pasta (linguini is the classical pasta, but it's up to you)

Steps:

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
  • When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
  • Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
  • Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA



Sherry's Scrumptious Shrimp Sauce for Pasta image

Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea!

Provided by Sherry from Louisia

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs fresh shrimp, peeled and deveined (2lbs after peeling)
1/2 cup butter
5 1/2 ounces green onions (this is one whole bag)
1 tablespoon minced garlic
8 ounces cream cheese
10 ounces cream of shrimp soup
12 ounces grated parmesan cheese
8 ounces evaporated milk
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon basil
1 teaspoon parsley

Steps:

  • In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
  • Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
  • Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
  • Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.

SHERRY'S SHRIMP & PASTA WITH CREOLE SAUCE



Sherry's Shrimp & Pasta with Creole Sauce image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 10

1-1/2 lb medium-sized shrimp-peeled, deveined and tails off
2 tsp Creole seasoning
12 oz uncooked penne pasta
2 Tbsp butter
4 green onions, sliced
2 minced garlic cloves
1-1/2 cups light cream
1 tsp hot sauce
1/4 cup chopped fresh parsley
1/2 cup Kraft Grated Parmesan Cheese

Steps:

  • Toss shrimp with Creole seasoning, set aside. Cook pasta as directed, drain and keep warm. In large skillet over med-high heat, melt butter, add shrimp, cook, stirring constantly until shrimp turns pink. Remove shrimp from skillet.
  • Add green onions and garlic to skillet, saute 3 min or until tender. Reduce heat to medium, stir in cream and hot sauce. Bring to boil, reduce heat, simmer, stirring constantly 10 min or until sauce thickens slightly.
  • Stir in shrimp and parsley. Toss with pasta, sprinkle evenly with parmesan cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips for Making Sherry's Scrumptious Shrimp Sauce for Pasta:

  • Use high-quality ingredients. Fresh shrimp, a flavorful white wine, and a rich chicken broth will make a big difference in the final dish.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Reduce the sauce until it is slightly thickened. This will help to concentrate the flavors and create a rich, flavorful sauce.
  • Serve the pasta immediately. This dish is best enjoyed fresh, so don't let it sit for too long before serving.

Conclusion:

Sherry's Scrumptious Shrimp Sauce for Pasta is a quick and easy weeknight meal that is sure to please the whole family. The combination of shrimp, white wine, and chicken broth creates a flavorful and creamy sauce that is perfect for tossing with your favorite pasta. So next time you're looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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