Pasta with Shrimp

Pasta with shrimp is a classic and versatile way to whip up lunch or dinner in a flash. Pasta and shrimp are mildly flavored foods and are perfect for savory combinations of ingredients such as tomatoes and basil, olives and chili peppers and onions, garlic and cheese. 

Greek Pasta with Shrimp
Serves 4-6

This flavorful pasta with shrimp dish is comforting and savory served hot but is equally delightful chilled.  Substitute linguine or fettucine for orzo

Greek Pasta with Shrimp, Linguine and Tomatoes

1/2 pound orzo (about 1 cup)
1 pound medium shrimp, peeled and deveined
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 tablespoon fresh oregano, chopped or 1 teaspoon dried
1/3 cup olive oil
4 scallions including green tops, chopped
1/2 cup pitted and chopped black olives
1/4 pound Feta cheese, crumbled

In a large pot of boiling, salted water, cook the orzo until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and orzo are done, 2 to 3 minutes longer. Drain thoroughly.

In a non-reactive bowl, whisk together lemon juice, vinegar, salt, pepper, and oregano; add the oil slowly, whisking.  Add the orzo and shrimp, scallions, olives Feta and toss well.  Serve hot or chilled as a pasta salad.

Shrimp In Champagne Sauce With Pasta

Serves 4

Shrimp and champagne? Sounds elegant doesn't it? This lovely pasta with shrimp is too delicious to save for a special occasion. It's easy enough to serve any day of the week.

1 cup sliced mushrooms, button or cremini
1 tablespoon olive oil
1 pound medium shrimp, shelled and deveined
1-1/2 cups dry Champagne
1/4 teaspoon salt
2 tablespoons minced shallots or scallions
2 plum tomatoes, diced, membrane removed
1 cup heavy cream
1 pound angel hair pasta
3 tablespoons chopped parsley

Saute mushrooms in medium saucepan in hot olive oil over medium-high heat.  Cook mushrooms until the juices are released and then evaporate.
Remove mushrooms and set aside. In same saucepan, combine shrimp, Champagne and salt.  Heat to simmer until shrimp are just pink.  Immediately remove from liquid with a slotted spoon and set aside. 

Add chopped shallots and tomatoes to cooking liquid. Boil over high heat until liquid is reduced to about 1/2 cup, approximately 8 minutes.  Add 3/4 cup heavy cream and boil 1 to 2 minutes until slightly thickened and reduced.  Add shrimp and mushrooms to sauce and add salt and pepper to taste. 

Cook pasta according to directions on package. Drain thoroughly and return to cooking pot. Toss with remaining 1/4 cup cream and parsley. To serve, divide pasta among four plates. Spoon shrimp and sauce over pasta.

Make a Menu
Orange Slices with Nutmeg and Triple Sec
Shrimp in Champagne Sauce
Arugula and Radish Salad
Chocolate Filled Angel Food Cake


Pasta With Shrimp and Garlic Bread Crumbs
Serves 4-6

This is a surprisingly savory pasta shrimp salad. The added crunch of the bread crumbs is an interesting addition and contrast.  To serve hot, add arugula or spinach to the pasta cooking water just before shrimp are tender. Drain well.  

2 tablespoons plus 1/2 cup olive oil
1 1/2 cups fresh bread crumbs
2 cloves garlic, minced
Fresh-ground black pepper
3/4 pound medium pasta shells
1 pound large shrimp, shelled, deveined and cut into 2-3 pieces
3 tablespoons lemon juice
1 teaspoon anchovy paste
3/4 teaspoon Worcestershire sauce
3 ounces (about 2 1/2 cups) arugula, watercress or baby spinach
1/3 cup plus 2 tablespoons grated Parmesan

In a medium nonstick frying pan, heat the 2 tablespoons oil over moderate heat. Add the bread crumbs, garlic, and 1/8 teaspoon each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.

In a large pot of boiling, salted water, cook the pasta shells until almost done, about 10 minutes. Add the shrimp to the pot and cook, stirring occasionally, until both the shrimp and the pasta shells are done, 2 to 3 minutes longer. Drain thoroughly.

In a large glass or stainless-steel bowl, whisk together the lemon juice, anchovy paste, Worcestershire sauce, and 1/4 teaspoon each of salt and pepper. Add the remaining 1/2 cup oil slowly, whisking.

Add the pasta, shrimp, arugula and the 1/3 cup Parmesan to the lemon anchovy dressing and toss.  Top with the garlic bread crumbs and the remaining 2 tablespoons Parmesan. Serve the salad chilled, hot or at room temperature.

Creamy Linguine Pasta with Shrimp
Serves 4-6

This is the easiest creamy sauce you will ever make.   Also tasty with steamed rice and a spinach or broccoli side dish

12 oz. linguine
1 tablespoon butter
3 cloves garlic
1 (12 oz) can evaporated milk
1 pound small cooked shrimp
1/2 cup parsley
1 tablespoon dried basil
1/2 teaspoon thyme
Hot ground red pepper to taste
3/4 cup grated Parmesan cheese

Cook linguine according to package directions. While pasta is cooking, heat butter in a large skillet over medium heat. Add garlic, saute briefly. Add evaporated milk, heat just to boiling, stir frequently. Lower heat, stir in shrimp, parsley, basil, and thyme until shrimp are heated through. Do not overcook. Add linguine, red pepper, and cheese. Toss lightly, serve immediately

Orzo Pasta With Shrimp And Sage
Serves 4

1 cup orzo, uncooked
2 cloves garlic
3 green onions, diced
2 ounce jar diced pimientos
1/2 pound medium cooked shrimp
1/4 cup chopped fresh sage leaves
Salt and black pepper to taste
Shredded Parmesan cheese

Cook orzo in boiling water for 8 minutes; drain and set aside. Spray a skillet with cooking spray and saute garlic just until soft. Add green onion and pimiento and continue cooking just until onion is softened.

Add shrimp and saute a little longer until shrimp are heated through. Add orzo and sage leaves; stir well and cook until sage is slightly limp. 
Season with salt and pepper. Serve with shredded Parmesan cheese.

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