Spinach and Shrimp Pasta

Related Posts What you’ll learn: sautéing shrimp, emulsifying sauce, achieving the right pasta texture. Variations: Swap shrimp for chicken, use half-and-half or cream cheese for a thicker sauce. Serving suggestions: Pair with garlic bread or a side salad. Approximate nutrition per serving: 600 calories, 30g…

Crab & Shrimp Seafood Boil

Cajun Seafood Sauce

Shrimp Scampi with Linguini

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Ingredients

2 lbs large shrimp peeled and deveined
1 pound linguini
8 tablespoons of butter
6 garlic cloves minced
2 shallots diced
2 tbsp canola oil
1 tbsp olive oil for drizzling
Salt and fresh ground black pepper to taste
1 cup dry white wine
1/2 teaspoon red pepper flakes optional
Juice of 1 lemon
1/2 cup chopped parsley divided

Instructions

Cook pasta for 8-10 minutes in 2 tbsp canola oil and 2 tbsp salt, until al dente. Rinse, drain and set aside.
Meanwhile, heat butter in a large pan. Add garlic, shallots and 1/2 cup parsley and sauté until fragrant about 2 minutes.
Pour in wine and bring to a simmer until wine reduces by half and add 1/4 cup parsley.
Season shrimp with salt, pepper and seasoned salt and introduce to the pan and sauté for a total of 4 minutes, two minutes each side.
Stir in pasta, lemon juice, drizzle with olive oil and top with remaining parsley and remove from heat. Serve immediately

Maple Glazed Pan Seared Salmon

Steamed Blue Crabs

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hard shells. Crabs may be prepared as steamed or sautéed. Prepare a large two-part steamer pot by placing the boiler pot on the stove…

Romaine Shrimp Tacos and Creamy Slaw

The southwest flavor of these Romaine Shrimp Tacos are so simply amazing that you’ll think you ran to the border to get them. The spices of the cumin, old bay and chili powder gives it just the perfect kick. Classic ingredients that infuses the shrimp full with flavor. If you’re anything like me, just plain ole out of the box tacos just won’t cut it. It’s kinda like that saying “move over bacon… now there’s something meatier” lol. I often cook these twice a month and my family absolutely loves them. The smell is incredible and gives all vibes cool and refreshing. It’s so magical when you combine cilantro, sour cream, red onion and avocado to a grilled shrimp. I love to stack my taco with every garnish I can find, however, it can get a bit messy at times. In order to make your taco more manageable, dice each shrimp into 3’s. I paired these Romaine Shrimp Tacos with white jasmine rice and black beans to complement the meal and the left over coleslaw that’s full of creamy deliciousness that’s a real treat. Go ahead and kick the typical tacos and give these a try. You won’t be disappointed!!

Romaine Shrimp Tacos and Creamy Slaw

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

1½ pound medium shrimp peeled and deveined
8 romaine hearts
1 tablespoon canola oil
1/4 teaspoon old bay
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 red onion diced for garnish

For Coleslaw and Taco Sauce

1½ cup sour cream
2 tablespoons canola oil
1 clove garlic minced
1/2 small jalapeno seeded
3/4 cup fresh cilantro leaves
1/4 teaspoon sea salt and pepper to taste
Zest and juice of 1 large lime
3 cups shredded coleslaw mix

Instructions

Rinse and pat dry the shrimp dry.
Drizzle with 1/2 tablespoon canola oil and sprinkle with the chili powder, old bay, cumin, and salt.
Toss shrimp to coat and set aside
Blend the sour cream, canola oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice.
Place the cabbage in a mixing bowl and toss with about 1/2 of the sauce.
Save some of the sauce for serving.
Heat 1/2 tablespoon of canola oil in a large nonstick skillet over medium high
Add the shrimp and sauté for 2 minutes per side.
Remove shrimp from pan and transfer to a plate.
To serve, fill the Romaine hearts with 4-5 shrimp
Then top with the coleslaw, extra sauce, a drizzle of lime juice, diced red onions, avocado slices, cilantro and lime wedges.
Serve immediately

Recipe Notes

***once the shrimp is cleaned and deveined, dice into 3 pieces to ensure that the taco doesn't get too heavy or messy***

Seafood Gumbo

Bang Bang Shrimp Pasta

Creamy Garlic Shrimp Pasta

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

2 pounds fresh shrimp peeled and deveined
1 lb cooked penne pasta cooked according to package directions
2 tablespoons of butter
2 teaspoons cornstarch
2 tablespoons water
1 medium onion chopped
2 small shallots diced
2 tablespoons fresh parsley chopped
2 tablespoons fresh basil thinly sliced
2 teaspoons Italian seasoning
2 tablespoons fresh squeezed lemon juice
3 tablespoons canola oil
8 cloves garlic chopped
6 ounces sun-dried tomatoes julienne cut (packed in oil)
2 teaspoons sun-dried tomato oil
1/2 teaspoon red pepper flakes
½ cup white wine Chardonnay or broth
½ lb spinach stemmed
½ teaspoon
2 cups half and half
1 cup parmesan cheese grated
1/2 handful fresh parsley for garnish
sea salt and fresh ground pepper to taste

Instructions

In a large skillet over medium-high heat, melt the butter and add in the garlic and sauté for one minute. Add shrimp and cook 2-3 minutes on each side, until cooked throughout and pink in color. Transfer to a plate; set aside.
Sauté onion in the butter remaining in the skillet. Pour in the white wine or broth and cook until it’s reduced to half, while reserving any excess crumbs from the bottom of the pan, scraping the residue with a wooden spoon as you’re stirring.
Reduce heat to low-medium, stir in the half & half and bring to a simmer. Season with salt and pepper to taste and add red pepper flakes. Stirring occasionally.
Add in the spinach leaves and allow them to steam in the sauce, then add in the parmesan cheese. Stir until melted and bring sauce to a simmer for a minute or so. Whisk the water and cornstarch to in a separate small bowl and pour into the sauce mixture.
Continue to simmer while whisking the mixture thoroughly until the sauce thickens).
Coat the cooked, drained pasta with sauce, then top with shrimp and remaining sauce.
Garnish with parmesan cheese and parsley. (optional)

Saucy Wine and Butter Scallops

I love seafood and you can never go wrong when you add the combination of garlic and butter. Scallops are very easy to make but I understand they may seem a bit intimidating to cook. Searing them in the pan to give it the perfect…

Category: Seafood