Italian Food: Seafood

Showing posts with label Seafood. Show all posts

Shrimp Alfredo

Shrimp Alfredo is a unforgettable dish of tender fettuccini and succulent shrimp tossed in a rich and creamy alfredo sauce made from scratch. It is a quick and easy seafood pasta that anyone can make!

Shrimp Alfredo is one of those dishes that I see on a menu and just have to order, and few years ago I decided that I needed to learn to make it myself.

I had always assumed it would be difficult but I was totally wrong. Shrimp Alfredo is not only easy to make it takes less than 30 minutes!

Hi I’m Kat from Home. Made. Interest.! I love pasta (who doesn’t?!) and this amazing Shrimp Alfredo is one of my favorites.

If you want to give a few more easy pasta recipes a try make sure you check out my Lasagna Roll Ups and Creamy Roasted Red Pepper Pasta with Chicken!

How do you make the Best Shrimp Alfredo?

You can make seafood pasta with a red sauce, but what makes this dish stand out is the rich, creamy, Alfredo sauce.

It’s a white sauce made with a combination of butter, cream, garlic, Parmesan, and just a pinch of nutmeg.

Sounds pretty awesome right? The best part is it only takes about 15 minutes to make. That’s faster than you could heat up a jar of the store bought stuff and making it from scratch is so much better!

Once your sauce is ready you add your pasta, and some big, beautiful, perfectly cooked shrimp to it and toss everything together.

That cheesy, buttery, creamy Alfredo sauce coats everything in the most amazing way and dinner is served.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Shrimp Alfredo:

Use a flat pasta such as fettuccine or linguine for a rich, creamy sauce like Alfredo. The thin, flat, noodle is able to handle the weight of the sauce, and it gives you more surface area for that delicious Alfredo sauce to cling to!
Don’t overcook your shrimp! This is a quick and easy recipe and that is partly because shrimp only takes a few minutes to be fully cooked. Add a little butter to your pan, toss in your shrimp, and cook them for about 2 minutes on each side or until they are fully pink. Then they are ready to eat!
Don’t skip the heavy cream. I know it might be tempting to substitute something lighter but the heavy cream is part of what gives this sauce its rich flavor and velvety texture.

What you will need to make Shrimp Alfredo:

Deep Saute Pan – You’ll want a deep pan for Shrimp Alfredo so you can make your sauce and then add the pasta to it and toss. This is one is big enough to do the job!
Colander - This awesome colander makes it so easy to drain the water from your pasta!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite shrimp recipes:

Lemon-Garlic Shrimp
Best Ever Shrimp Tacos
Cajun Shrimp Pasta

Shrimp Alfredo, Seafood Pasta

Easy Dinner

American

Yield: 4Author: Kat Jeter & Melinda Caldwell

Shrimp Alfredo

Shrimp Alfredo is a delicious dish of fettuccini and perfectly cooked shrimp tossed in a rich and creamy alfredo sauce made from scratch. It is a quick and easy seafood pasta that anyone can make!

prep time: 5 minscook time: 35 minstotal time: 40 mins

Ingredients

1 pound Fettuccine pasta
6 Tablespoons butter
2 cloves Garlic
1 pound Shrimp, large, shelled and deveined, tails removed
2 cups Heavy Cream
2 cups Parmesan, grated
1/8 teaspoon Ground nutmeg
Salt & Pepper to taste

Instructions

Melt 2 tablespoons of butter in a pan. Add garlic to the pan and cook for 1 minute, then add shrimp to the pan and cook for about 2 minutes on each side, or until the shrimp is fully pink. When shrimp is done set it to the side.
Add remaining 4 tablespoons of butter to the pan along with the heavy cream. Bring to a simmer. Add the Parmesan and nutmeg and continue to cook for 8-10 minutes, stirring constantly. Salt and Pepper to taste.
While the sauce is simmering cook your pasta according to the package instructions. When the pasta is done set 1 cup of pasta water aside before draining the pasta.
Add the cooked pasta and shrimp to the sauce and stir together until pasta is well coated. If you need to thin the sauce slightly add a small amount of pasta water until you reach the desired texture.

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Tuna Noodle Casserole + VIDEO

If you're looking for the most delicious Tuna Noodle Casserole recipe, you've found it. Now that more people are eating from their pantry, you might be wondering what the best way to use canned tuna is. You've guessed it, it's this delicious pantry casserole recipe.

Tuna Noodle Casserole

Tuna noodle casserole has been a classic American casserole recipe since the 1950s. I remember seeing a recipe for this family favorite in my Betty Crocker cookbook years ago. And, while my recipe is different from that classic, it has quickly become a family favorite.

What kind of soup do I use?

This classic tuna noodle casserole uses canned tuna and canned cream soup. Here, I use two cans of cream of mushroom soup. But, you can use cream of celery or whatever other types of cream soup you have on hand. Or, if you're out of cream soup, you can make homemade cream of chicken soup or a basic white sauce and use that as the basis for this casserole.

How do you make tuna casserole from scratch?

A completely from scratch tuna noodle casserole would use a white sauce instead of the canned soup. And, it might use buttered bread crumbs as a topping instead of the Ritz crackers. The great thing about this casserole recipe is that you can modify it to use up what you have in your pantry.

What can I substitute for peas in tuna noodle casserole?

This recipe uses frozen peas. But, you can use another type of frozen or even canned vegetable if you prefer. Good substitutions are frozen broccoli or cauliflower, canned mushrooms, carrots, or a mixture of carrots and peas.

Do you cook the noodles before adding them to the casserole?

Yes, most recipes, including this one, require that you cook the noodles before you add them to the casserole. But, when making this tuna noodle casserole, it's important that you only cook them until they are al dente. They will continue to cook while you bake the casserole. So, if you cook them too much before adding them, they will be too soft when the casserole is done baking.

What if I'm out of crackers?

If you don't have Ritz crackers on hand right now, you can easily substitute something else. I've used buttered breadcrumbs. And, you can also use crushed potato chips, Chow Mein noodles, or even crushed pretzels or cornflakes. Take a look at what's in your pantry right now and use up what you have. Anything that is crunchy would make a good topping.

What should I serve with this?

This tuna noodle casserole recipe is a full meal as it is because it contains a protein, starch, and a vegetable. But, if you want to serve a side dish, you can serve a steamed vegetable. My Green Beans with Garlic make a great side dish for almost any meal. Or, my Honey Glazed Baby Carrots would work as well. If you have it, a side garden salad would also work well with this casserole.

Can you freeze tuna casserole?

If you want to make up a large batch on the weekend and then freeze it, you can certainly do that. Just bake the casserole as directed and allow it to cool. Then, you can freeze it, tightly covered, for five to six months. The key is to be sure that it is tightly covered.

When you want to serve it, allow it to thaw in the refrigerator and bake it as directed. Or, you can bake it frozen and increase the cooking time by 30 minutes. Be sure you check it every 15 minutes to be sure it doesn't overcook.

How long can you keep tuna noodle casserole?

If you have leftovers, you can store them tightly covered in the refrigerator. They should be eaten within three days.

To reheat this, just put it back in the oven and heat until the center is hot. How long it takes to reheat it will depend on how much casserole is left in the pan.

Or, you can reheat it in the microwave if you prefer.

It should take about two minutes but, again, it depends on how much is on your plate and how powerful your microwave is.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite casserole recipes:

Tater Tot Casserole
Mexican Lasagna
4-Layer Pizza Casserole

See How Easy it is to Make Tuna Noodle Casserole. Watch the video!

Yield: 12

Author: Donna Elick

Tuna Noodle Casserole

prep time: 15 Mcook time: 25 Mtotal time: 40 M

Ingredients

(12-ounce) package extra broad egg noodles
2 cups frozen peas (or your favorite vegetables)
2 (10.75 ounce) cans Campbell's Condensed Cream of Mushroom Soup (or 1 can mushroom, one can celery)
1 cup milk
2 cup sharp shredded cheddar cheese, divided
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 (10 ounce) cans tuna, drained
1 cup crushed Ritz crackers
2 tablespoons melted butter

Instructions

Preheat your oven to 350°F.
Cook noodles according to package directions (only cook noodles to al dente, they still have a bite to them) as they will cook in the oven if using frozen peas add them during the last 2 minutes.
Meanwhile: In a large bowl combine soup, milk, 1 cup of the cheddar cheese, onion, garlic, and pepper. Mix well. Add warm pasta, peas, and tuna, stir until combined.
Spread into a 9x13 baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese.
Mix the cracker crumbs with butter in a bowl and sprinkle over the casserole.
Bake for 25-30 minutes or until the cheese is bubbly and the casserole is heated through.

DONNA'S NOTES

If using canned peas, drain them and add to the bowl at the same time as the pasta.
Be sure to only cook the noodles to al dente as they will continue cooking in the oven.
You can use any pasta you like. Noodles are classic but this recipe is great with elbows, shells, cavatappi, and penne too. I imagine every pasta would work in this recipe.

https://zeromediasystem.blogspot.com//search?q=tuna-noodle-casserole

Sumber https://www.theslowroasteditalian.com

Lemon Garlic Shrimp + Recipe Video

Lemon garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes!

A silky lemon butter sauce is served over these succulent shrimp, cooked just right. Perfect for serving on a bed of steamed vegetables, rice or pasta.

Summer is the perfect time for cooking with seafood. And, shrimp is one of our favorite types of seafood. If you haven't had a chance yet, here are a few more of my favorites that you can try.

This Cajun Shrimp Pasta is a quick and easy recipe that uses juicy shrimp and crisp-tender veggies in a Parmesan Cajun Sauce.

Or, my One-Pot Creamy Garlic Shrimp Pasta is the stuff that dreams are made of. And, it's all made in one pan.

This Honey Garlic Shrimp is an easy dinner recipe that uses 5 simple ingredients and can be made in about 5 minutes.

Lemon Garlic Shrimp - Recipe Notes

Cleaning the shrimp - If you buy your shrimp already cleaned and deveined, you will save yourself quite a bit of time. Or, here are instructions on how to devein shrimp.
Garnish - For the best possible taste, use fresh lemon and fresh garlic. You won't believe how much better the flavor is. You can garnish with fresh parsley and a lemon wedge for presentation.
Seafood options - For a slightly different flavor, you can do half shrimp and half bay scallops.
Prep ahead - This recipe cooks so quickly, you want to make sure you prep the ingredients before you turn on the stove. Trust me on this one!

Watch our lemon shrimp recipe video So, to see exactly how we make this delicious Lemon Garlic Shrimp, check out the recipe video at the top of the page. You won't believe how easy this lemon shrimp recipe is to make.

Frequently asked questions

What tastes good with shrimp? If you're looking for a side dish to serve with the Lemon Garlic Shrimp, a fresh garden salad is always a perfect option. Or, garlic shrimp and asparagus is one of our favorite combinations.

Why not try a fresh broccoli salad, or even grilled fruit and vegetable kabobs. My Best Ever Broccoli Salad is a simple recipe that is bursting with flavor.

Why does my shrimp taste rubbery? If your shrimp have turned out rubbery, chances are that you have overcooked them. It's very important that you cook them only until done for the very best taste and texture.

Your cooked shrimp should have just curled into a C shape. If they are straight, they are not done yet. If they form an O, they are overcooked.

How to reheat cooked shrimp If you need to reheat cooked shrimp, the best way to do this is right in the frying pan. Just preheat the pan over medium heat.

Then, add the Lemon Garlic Shrimp and heat slowly for two or three minutes until it is warmed through. Or, you could also try a steamer if you prefer if you only have shrimp to reheat.

Remember, it's important not to overcook it. You should only need two or three minutes to reheat this lemon shrimp.

Cooked shrimp does not reheat well in the microwave. The end results are almost always rubbery.

Tools for making Lemon Garlic Shrimp

Large Skillet- I have had this pan since 2006. It is my go-to large skillet. It heats evenly and quickly. The stainless steel cleans up beautifully with a little baking soda so they still look brand new.

Lemon Garlic Shrimp recipe variations

For Honey Garlic Shrimp, add a bit of honey to the pan while you cook the shrimp.
Garlic basil shrimp is a delicious variation. You only need to add a bit of fresh basil.
You can add hot pepper flakes if you prefer a spicier dish.
Add onions and mushrooms to the shrimp while cooking.
Or, why not try garlic cilantro shrimp by adding fresh cilantro to the pan.

Storing leftovers If you have leftovers of this Lemon Garlic Shrimp, you can store them in an airtight container in the refrigerator. Use them within three days. Or, to extend the life longer than three days, you can freeze the leftovers in a freezer-safe container for 10 to 12 months.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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See how easy this Lemon Garlic Shrimp is to make. Watch the video!!!

Yield: SERVES 6Author: Donna Elick

Lemon Garlic Shrimp

Lemon garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes!

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

Ingredients

2 pounds large shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon cracked black pepper
6 tablespoons unsalted butter, divided
4 cloves garlic, minced
3/4 cup fresh lemon juice
1/4 cup chopped fresh parsley, divided

Instructions

Prep ingredients before you begin cooking. Do not skip this step.
In a large skillet over medium-high heat, melt 2 tablespoons butter.
Add garlic to the skillet and cook about 1 minute.
Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).
Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.
Top with remaining parsley and serve with a lemon wedge if desired.
Serve over pasta or steamed vegetables and enjoy!

https://zeromediasystem.blogspot.com//search?q=lemon-garlic-shrimp-recipe

Originally published May 2015, updated and republished July 2020.