Pasta and Shrimp Recipes 

Shrimp with Garlic Butter 

  • 1 lb fresh shrimp
  • 3 Tbsp butter or margarine 
  • ¼ cup chopped fresh parsley
  • 6 oz fettuccini pasta 
  • 3 cloves garlic, minced
  • 1/3 cup white wine 
  • 1 Tbsp lemon juice
  • salt and pepper to taste 

Peel and devein the fresh shrimp.  Cook pasta according to package directions and set aside.  Meanwhile in a large skillet melt butter or margarine over medium heat.  Add parsley and garlic and sauté for about 1 minute.  Add shrimp and gently cook until shrimp is pink, 3 to 4 minutes.  Add the lemon juice and white wine and season with salt and pepper.  Sauté mixture for another minute or two and serve the garlic shrimp over the pasta. 

Shrimp Stroganoff  

  • 1 lb fresh shrimp
  • 6 oz fettuccini pasta 
  • 1 Tbsp olive oil
  • 1 2/3 cups chicken broth 
  • 1 Tbsp Cajun seasoning
  • 1Tbsp butter or margarine 
  • 2 ½ cups fresh mushrooms, sliced
  • 2 Tbsp chopped onion 
  • 1 Tbsp cornstarch
  • ½ cup sour cream 
  • ½ fresh green pepper, diced small
  • salt and pepper to taste 

Clean and devein shrimp.  Cook pasta according to package directions.  In a medium bowl combine shrimp, Cajun seasonings and oil and set aside.  In a large skillet over medium heat melt butter or margarine.  Cook the mushrooms, green pepper and onion in the butter or margarine until tender.  Remove this mixture from pan and set aside.  Add the shrimp to the same pan and cook until shrimp turns pink, about 2 to 3 minutes.  Remove shrimp from pan.  Add 2/3 cups chicken to the pan and bring to a boil.  Cook the chicken broth uncovered until the liquid is reduced to ¼ cup.  Meanwhile, in a small bowl combine the sour cream and cornstarch and mix with the remaining cup of chicken broth.  Stir this mixture into the reduced chicken broth in the skillet. Cook and stir this mixture until it is thick and bubbly and then continue cooking for 1 additional minute.  Stir in shrimp, mushrooms, green pepper and onion.  Heat for 1 to 2 minutes.  Serve over the cooked fettuccini pasta. 

Spicy Shrimp and Pasta 

  • 1 lb fresh shrimp
  • 6 oz fettuccini or linguine pasta 
  • 3 Tbsp butter or margarine
  • 3 Tbsp olive oil 
  • 3 cloves garlic, minced
  • ½ teas red pepper flakes 
  • ¼ teas cayenne pepper
  • ¼ teas dried oregano 
  • 1 lemon, juiced
  • ¼ cup minced fresh parsley 
  • ½ cup grated Parmesan cheese
  • salt and pepper to taste 

Clean and devein shrimp.  Cook pasta according to package directions.  In large skillet over medium heat melt the butter or margarine and olive oil together.  Stir in the minced garlic. Red pepper flakes, cayenne pepper and oregano.   Be sure to mix everything together well.  When the garlic is soft, add the shrimp and toss to coat with the oil mixture.  Stir in the lemon juice and continue to stir the shrimp until it is pink, about 2 to 3 minutes.  Add the parsley and Parmesan cheese and toss to coat.  Stir the cheese into the mixture and mix well.  Season with salt and pepper to taste.  Toss shrimp mixture with the cooked pasta and serve.  More Parmesan cheese may be sprinkled over the top, if desired.