Best 8 Spicy Shrimp And Pasta Recipes

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
• Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

SPICY SHRIMP AND TOMATO PASTA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
• Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
• Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.

SPICY SHRIMP AND PASTA

Steps:

• cook pasta according to directions. in a bowl,add cleaned and deveined shrimp, juice of lemon and parsley. heat large saucepan and add olive oil,garlic and shallots. saute till softened. add 1/4 c. red wine and reduce by half. add tomatoes, salt and pepper to taste. stir as needed and add red pepper flakes to taste.simmer sauce until it begins to thickened. then add shrimp mixture and fresh herbs and simmer until shrimp turn pink but are not over cooked. drain pasta when al-dente and add to shrimp mixture. stir to coat evenly and simmer for a few mor minutes. serve with garlic toast and freshly grated parmesean reggiano if desired.

SPICY SHRIMP AND CHICKEN PASTA (LIKE CARINO'S) RECIPE

Steps:

• Season and grill the chicken breasts until done. Cool and slice into bite sized pieces. 2 Add butter to a large sauté pan on medium heat. 3 Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper. 4 Saute mixture until shrimp and mushrooms are cooked. 5 Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently. 6 Meanwhile, cook pasta al dente according to package directions; drain excess water. 7 Toss cooked pasta with contents of sauté pan. Serve

SPICY SHRIMP AND PASTA CASSEROLE

Steps:

• 1. Preheat oven to 350. Grease 12x8 inch pan or glass dish with butter. Combine eggs,half and half,yogurt,Swiss and feta cheeses,parsley,basil and oregano in medium bowl;mix well. Spread half of the pasta on bottom of prepared pan. Cover with salsa. Add half of the shrimp. Cover with Monterey Jack Cheese. Cover with remaining pasta and shrimp. Spread egg mixture over top. Bake for 30 minutes or until bubbly. Let stand for 10 minutes.