In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Begin boiling the water for the pasta.
Melt butter in a
In a saucepan, over med.
heat, cook shrimp and basil in oil for 2-3 minutes or until shrimp are pink.
Add wine; cook until most of the wine has evaporated, about 1 minute.
Add pasta sauce; heat through.
Season to taste w/salt and pepper.
Serve shrimp mixture over hot fettuccine.
Cook pasta according to package directions only
oft, about 2 minutes. Add shrimp; cook and stir until firm
s good as the crust. For best results, use a quality
Cook pasta according to package directions. Drain
following directions on box for al dente pasta.
In a pan
In a large pan, heat oil; add onions, garlic, oregano and basil.
Saute for 1 minute.
Add crushed tomatoes and water. Simmer slowly for 10 minutes.
Set aside to age or refrigerate overnight.
When ready to use, bring sauce to a simmer and add shrimp while pasta cooks.
Do not overcook the shrimp.
Cook until turns opaque.
Divide shrimp up over the pasta.
Spoon sauce over pasta.
Sprinkle with Romano cheese.
In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source.
On a gas grill, set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top, and serve.
boil and stir in pasta shells; cook until tender, 8
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce.
In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
Season with seasoned salt (or white salt) and black pepper.
Cover and chill for a minimum of 3 or more hours before serving.
Delicious!
Cook pasta according to package directions; cool.
Combine shrimp, cooled pasta, chopped eggs, celery, onion and sweet pickle relish in a large bowl; toss well.
Pour French dressing, salt and pepper over mixture and toss.
Chill until served.
Serves 6 to 8.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Emeril's Essence: Combine thoroughly
b>recipe goes together fast once the shrimp is cooked.
Toss the shrimp
balsamic vinegar.
put shrimp in plastic bag, and
and spices. Let this simmer for 20 minutes (the whole red