Shrimp Pasta Pioneer Woman
Guess what I found? Two recipes that are shrimp-tastic! If you’re like me, then you’re always looking for some new and exciting recipes to try out in the kitchen. And let me tell you, these two shrimp recipes are definitely worth trying out!
Shrimp Pasta in a Foil Package
So, the first recipe is for shrimp pasta in a foil package. Yes, you read that right. It’s a pasta dish that you bake in a foil package! How cool is that?
Now, I know what you’re thinking. “Hey, isn’t pasta supposed to be cooked in boiling water?” Well, yes, ordinarily it is. But trust me, trying it out like this is worth the deviation from the norm.
Here’s what you’ll need:
- 1 lb spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp red pepper flakes
- 1 tbsp dried oregano
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese
- Salt and pepper
Instructions:
- Preheat your oven to 375°F.
- Cook the spaghetti until it’s al dente, then drain it and set it aside.
- Take a large piece of foil and fold it in half. Then, open it up and place it on a baking sheet.
- In a large bowl, mix together the shrimp, cherry tomatoes, yellow onion, garlic, olive oil, red pepper flakes, and oregano.
- Add the cooked spaghetti to the bowl and mix everything together. Season with salt and pepper.
- Spread the mixture out on the center of the foil sheet. Fold the foil over the mixture, sealing the edges together tightly.
- Bake for 20-25 minutes, or until the shrimp is cooked through and the pasta is nice and hot.
- Carefully open the foil package and sprinkle the chopped basil and parmesan cheese over the top.
- Enjoy your delicious, shrimp-tastic meal!
See? Easy as (pasta) pie. And the best part is that you can customize this recipe to your liking. Add some mushrooms, swap out the tomatoes for bell peppers, or add some spinach for some extra greens. The possibilities are endless!
Shrimp Scampi
The second recipe I found is for shrimp scampi. And let me tell you, this one is a real crowd-pleaser. It's a classic dish that everyone loves, and it's surprisingly easy to whip up.
Here's what you'll need:
- 1 lb linguine
- 1 lb large shrimp, peeled and deveined
- 1/2 cup butter
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1/2 cup white wine
- Salt and pepper
Instructions:
- Cook the linguine until it’s al dente, then drain it and set it aside.
- In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 1-2 minutes, stirring occasionally.
- Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side, or until the shrimp is pink and cooked through.
- Remove the shrimp from the skillet and set it aside.
- Reduce the heat to low and add the white wine and lemon juice to the skillet. Simmer for a few minutes until the sauce has reduced slightly.
- Add the cooked linguine to the skillet and toss to coat it in the sauce.
- Add the shrimp back to the skillet and toss everything together.
- Serve hot and enjoy your delicious, shrimp-tastic meal!
See? Easy peasy lemon squeezy. And if you want to take it up a notch, you can add some red pepper flakes or a sprinkle of grated parmesan cheese to give it a little extra kick.
So there you have it folks, two fantastic recipes that feature the magnificent, magnificent shrimp. Give them a try and let me know what you think. Trust me, you won’t regret it!
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