For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Cook the pasta until it is Al Dente (follow directions on the box), drain and place in a mixing bowl.
Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
Chill in the refrigerator for 5 minutes before serving.
Cook linguine or angel hair as directed; drain.
Place in large bowl.
Heat large skillet on medium-high heat.
Add tomatoes and cream cheese spread, shrimp.
Cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture well blended.
Add spinach to pasta and toss lightly.
Add shrimp mixture and toss to coat.
he spaghetti noodles and the shrimp at the same time and
our the dressing over the shrimp; cover and refrigerate for 20
Put shrimp in bowl with a splash
Combine all of the spices with the liquid Butter Buds, fat-free mayonnaise and lemon juice.
Set aside.
Combine shrimp, pasta, green peppers, onion and celery.
Mix dressing with vegetables, pasta and shrimp.
Cover and chill overnight.
The longer it sets, the better the flavor.
In large skillet heat corn oil over medium high heat.
Add shrimp and garlic; saute 2 minutes or until pink.
Remove from heat.
Stir in wine, vinegar, mustard, salt and pepper.
In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions.
Toss gently to coat.
Cover; chill at least 1 hour.
Combine all spices with liquid Butter Buds, fat-free mayonnaise and lemon juice; set aside.
Combine shrimp, pasta, green pepper, onion and celery.
Mix mayonnaise mixture together with pasta and shrimp mixture.
Mix well and refrigerate overnight.
Makes 12 servings, each with 123 calories and 0.7 grams fat.
Boil the pasta in salted water until
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Prepare pasta, keep warm.
In a large skillet, saute Garlic, Butter, dressing and Mushrooms over med-high heat until hot.
Add seasonings.
Add Shrimp and heat only long enough to heat through.
Serve over hot pasta.
Enjoy!
Cook pasta according to package directions.
ss 2 teaspoons minced garlic, shrimp, tablespoon oil, and 1/4
br>While the pasta is cooking, saute the shrimp in a pan
Remove tails from shrimp and place in a small
ter to a boil, add pasta, and cook until al
about 11 minutes.
While pasta is cooking, heat butter and
Preheat broiler.
Boil pasta. Drain, set aside, keep warm.
Place cleaned and deveined shrimp in pan. Place butter and 3 crushed garlic cloves on shrimp, sprinkle with pepper and garlic powder. Broil until shrimp is pink and opaque.
In same saucepan used to boil pasta, over medium heat, combine half and half, garlic powder, salt, pepper, 1 crushed garlic clove, and cheese. Add pasta, bring to low boil. Add flour, mix well.
Add shrimp AND butter mixture from pan directly into saucepan, mix well. Serve immediately.
Cook pasta as directed on package.
Meanwhile, heat dressing in large nonstick skillet on medium heat.
Add shrimp, vegetables and garlic; cook and stir 3 to 4 minutes or until shrimp are pink and vegetables are crisp-tender.
Drain pasta; toss with shrimp mixture.
Sprinkle with Parmesan cheese and lemon peel.