In a traditional Italian menu, pasta is never the main course of a meal. A pasta dish is served as primi piatti (1st course) and will be followed by a secondi piatti (second course), which can be meat or fish accompanied by some side dish such as vegetables. Sometimes, when a go to a good Italian restaurant, I try to eat in the traditional Italian way. So, I order some pasta as first course and then some meat or fish. The problem is that after I eat my pasta dish I'm already full and I cannot eat more fish or meat. For me, pasta dishes make a great complete meal, specially if prepared with some meat, chicken or seafood. Actually the great advantage of a pasta dish is: it can be quickly and easily prepared and you have a complete meal. Not to forget the uncountable variations of pasta recipes that there are available.
I personally love the combination of pasta and seafood, specially shrimp pasta dishes. Fortunately my family loves them too, because I prepare shrimp pasta recipes again and again. A very important thing that should be paid attention when preparing any dish with shrimps is not to overcook them. The simple rule is - once the shrimps turn red, they are ready.
Below, I've put together some shrimp pasta recipes that I've already tested and approved. I hope you like them too.
Shrimp Linguine Alfredo
Ingredients:
40 small shrimps, peeled and deveined
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Directions:
Cook pasta in a large pot of boiling water until al dente. Drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp and saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Shrimps with Stir-Fried Noodles
Ingredients:
1 pound shrimp, peeled and deveined
12 ounces Chinese noodle
2 green onions, cut in 2 cm pieces
1 clove garlic, finely minced
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons rice wine
8 ounces frozen green peas
1 red chili, chopped
Salt and Cayenne pepper to taste
Directions:
Cook noodle as directed on package. Drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Heat the oil in a Wok. Add shrimps, green onions, and garlic; cook and stir until shrimps turn red. Add green peas and stir for 1 minute. Stir in rice wine and soy sauce. Season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly. Add noodle, stir well and cook for 2 minutes. Sprinkle the noodles with the chopped red chili. Serve immediately.
Shrimp Spaghetti with Arugula and Basil
Ingredients:
9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste
Directions:
Cook pasta in a large pot of boiling lightly salted water until al dente. Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoon and and set aside. Leave the garlic in the frying pan. Add in the same frying pan the cherry tomatoes and cook them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute. Reduce heat, add arugula and basil, stir quickly. Remove from heat. Drain pasta and mix with the sauce. Season with salt and pepper. Serve immediately.
Enjoy your meal!
I personally love the combination of pasta and seafood, specially shrimp pasta dishes. Fortunately my family loves them too, because I prepare shrimp pasta recipes again and again. A very important thing that should be paid attention when preparing any dish with shrimps is not to overcook them. The simple rule is - once the shrimps turn red, they are ready.
Below, I've put together some shrimp pasta recipes that I've already tested and approved. I hope you like them too.
Shrimp Linguine Alfredo
Ingredients:
40 small shrimps, peeled and deveined
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Directions:
Cook pasta in a large pot of boiling water until al dente. Drain. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp and saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
Shrimps with Stir-Fried Noodles
Ingredients:
1 pound shrimp, peeled and deveined
12 ounces Chinese noodle
2 green onions, cut in 2 cm pieces
1 clove garlic, finely minced
3 tablespoons oil
3 tablespoons soy sauce
4 tablespoons rice wine
8 ounces frozen green peas
1 red chili, chopped
Salt and Cayenne pepper to taste
Directions:
Cook noodle as directed on package. Drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Heat the oil in a Wok. Add shrimps, green onions, and garlic; cook and stir until shrimps turn red. Add green peas and stir for 1 minute. Stir in rice wine and soy sauce. Season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly. Add noodle, stir well and cook for 2 minutes. Sprinkle the noodles with the chopped red chili. Serve immediately.
Shrimp Spaghetti with Arugula and Basil
Ingredients:
9 ounce Spaghetti
7 ounce medium shrimps peeled and deveined
11 ounce cherry tomatoes, make a cut but not so deep enough to separate it into halves
5 large cloves garlic, sliced
4 tablespoons olive oil
5 ounce arugula
1 ounce fresh basil leaves
salt and freshly ground pepper to taste
Directions:
Cook pasta in a large pot of boiling lightly salted water until al dente. Meanwhile, heat olive oil in a large non-stick frying pan, stir in garlic for 2 minutes, add shrimps, salt and cook them for 3 to 5 minutes or until they turn red. Remove with a slotted spoon and and set aside. Leave the garlic in the frying pan. Add in the same frying pan the cherry tomatoes and cook them, stirring frequently until they get soft and a little bit sauce is formed (but the tomatoes should not melt completely). Add the shrimp, stirring for 1 minute. Reduce heat, add arugula and basil, stir quickly. Remove from heat. Drain pasta and mix with the sauce. Season with salt and pepper. Serve immediately.
Enjoy your meal!
Do you also like shrimp pasta? Do you want more shrimp pasta recipe ideas? Just click here: http://www.weloveseafood.com/ShrimpPastaRecipes.html
Article Source: http://EzineArticles.com/?expert=Isabel_Da_Silva 
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