Italian Food: Shrimp

Showing posts with label Shrimp. Show all posts

Bacon Shrimp Pasta Salad

Bacon Shrimp Pasta Salad is your favorite summer side take to the next level with succulent shrimp and smoky bacon. It is a new favorite side dish for your barbecues, potlucks and parties! In fact, this pasta salad is the perfect summertime dinner.

Cold pasta salad recipes are great for the warmer weather months. Creamy pasta salad can be loaded up with vegetables, proteins and fresh herbs for flavorful side dishes or satisfying meals.

Pasta salad is also great for meal prep! This Bacon Shrimp Pasta Salad would be wonderful for grab and go lunches.

Hey, it’s Nicole from WonkyWonderful here to bring you another easy family recipe. I’m all about saving time and energy while making tasty recipes that the entire family will love. You do not have to spend hours in the kitchen to make fresh, homemade meals.

If you like this Bacon Shrimp Pasta Salad, check out my Spinach Dip Pasta Salad and Jalapeno Popper Macaroni Salad.

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 Bacon Shrimp Pasta Salad:

As a shortcut I use frozen shrimp that is already peeled, deveined and cooked. If you are using raw shrimp, just boil until shrimp turn pink and are a loose ‘C’ shape.
Add in extra veggies to bulk up this pasta salad even more. Fresh peas, tomatoes, spinach, zucchini, cucumbers or broccoli would all be great additions.
Use your preferred pasta. I like the large bow tie pasta for this salad because they are similar in size to the shrimp. But, most any pasta will work just as well.
I prefer to cook bacon in the oven. Spray a rimmed baking sheet with nonstick. Lay bacon flat on pan. Bake at 375ºF for approximately 15-20 minutes.

What you will need to make Bacon Shrimp Pasta Salad:

Large Colander- You will need this to drain the pasta and shrimp.
Sharp Knife- This recipe requires some chopping. A good, sharp knife is always handy to have in the kitchen.
Measuring Cup- You want to get the dressing measured and mixed up completely before adding into the pasta salad.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite pasta salad recipes:

Hawaiian Tortellini Pasta Salad
Chicken Bacon Ranch Pasta Salad
Po boy Shrimp Pasta Salad
Creamy Tortellini Pasta Salad
Pizza Tortellini Pasta Salad
Bacon Avocado Pasta Salad

Bacon Shrimp Pasta Salad

food, pasta salad, summer sides, recipe,

American

Author: Nicole Harris

Bacon Shrimp Pasta Salad

Bacon Shrimp Pasta Salad will be a new favorite side dish for you barbecues, potlucks and parties! Pasta salad is taken up a notch with shrimp and bacon. In fact, this pasta salad could easily be a summertime dinner.

Ingredients

Salad

16 ounces bow tie pasta - cooked according to package instructions, drained & cooled
16 ounces large cooked frozen shrimp (deveined & peeled) - thawed & rinsed
12 ounces cooked bacon - chopped
4 celery stalks - chopped
1 red bell pepper - seeded & chopped
1/2 small red onion - finely chopped

Dressing

1/2 cup mayonnaise
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/2 teaspoon sugar
Handful fresh parsley - chopped

Instructions

In large bowl, combine all salad ingredients.
Whisk together all dressing ingredients until fully combined.
Pour dressing over pasta salad. Gently toss until salad ingredients are evenly coated with dressing.
For best results, refrigerate 2+ hours before serving.

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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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Best Ever Shrimp Tacos

Take Taco Tuesday to the next level with these quick and easy Shrimp Tacos with Avocado Cilantro Sauce.

Put these easy Shrimp Tacos on the menu for Taco Tuesday because this is one meal you don't want to pass up.

Although, tacos aren't just for Tuesday. I could seriously eat tacos everyday. I mean, the variations are endless so why not?

Hello again! Melanie here again from Garnish & Glaze to bring you an awesome and easy dish the whole family will love.

These tacos are seriously the easiest to make though. The shrimp cooks so fast and the killer Avocado Cilantro Sauce is a dump and puree kind of thing so... you have no excuse not to make these babies!

I love that this meal is full of good-for-you ingredients. The sauce is made up of healthy fats and is even high in protein thanks to the plain Greek yogurt.

The cabbage is delicious, ads great texture, a gorgeous pop of color, but it's definitely nice to get some more fiber in one's diet.

How to Make Shrimp Tacos:

Since the shrimp cooks so fast, you'll want to get everything else prepped and ready so that when the shrimp is done cooking you can dig right in while it's hot.

First you'll make the Avocado Cilantro Sauce. This is easy as throwing everything into a blender and pressing puree. I think we can all handle that.

Next you'll need to get all your veggies and cilantro chopped and warm up your tortillas. Heat them in the microwave or give them more of an authentic look and taste by frying them in a little bit of oil.

The last step is to season the shrimp and cook it. Do you know what I love about shrimp? It cooks so fast!

Two minutes per side and it's dinner time! Squeeze fresh lime juice over the shrimp and then assemble the tacos.

Fill your tacos with cabbage, drizzle with avocado sauce, top with warm shrimp, more avocado sauce, sprinkle it with cilantro, and serve. These babies are so good they'll disappear in minutes!

What kind of shrimp should I use?

I like to save myself some time by buying shrimp that is already deveined, peeled, and has the tail removed.

No one wants to be picking the tails off the shrimp in their tacos so just buy the ones without. Frozen shrimp works great and is nice to always have on hand.

It thaws super fast under cold running water so even if you decide to make this last minute, it won't take too long. As for the size, I prefer either medium or large.

Take Taco Tuesday to the next level with these quick and easy Best Ever Shrimp Tacos

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 Tacos:

No one wants to be picking the tails off the shrimp in their tacos so just buy the ones without. Frozen shrimp works great and is nice to always have on hand.

What you will need to make Shrimp Tacos:

Chef Knife- Every kitchen needs a sharp, good quality knife for chopping. Grab your cutting board and let this knife do the work.
Nutribullet- This little blender is the perfect size for making sauces, dressings, or smoothies.
Cast Iron Fry Pan– I love using cast iron to cook my proteins. It creates the perfect and most beautiful crust.

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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Check out more of our favorite Shrimp recipes:

Lemon-Garlic Shrimp
Shrimp Mac and Cheese
Cajun Shrimp Pasta

One-Pot Creamy Garlic Shrimp Pasta
Honey Garlic Shrimp
Po' Boy Shrimp Pasta Salad

Shrimp Tacos, Easy Shrimp Tacos, How to make Shrimp Tacos

Dinner

American

Yield: 4Author: Melanie Dueck

Shrimp Tacos

Take Taco Tuesday to the next level with these quick and easy Shrimp Tacos with Avocado Cilantro Sauce.

prep time: 14 minscook time: 6 minstotal time: 20 mins

Ingredients

1 pound deveined, tail removed raw shrimp medium or large
2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 juice of lime
1/4 teaspoon salt

For the Sauce

1 avocado
3/4 cup milk
1/2 cup plain Greek Yogurt
1/2 jalapeno (remove seeds for mild heat)
1/4 cup cilantro packed
1 teaspoon vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 juice of lime

For Serving

1 1/2 cups green cabbage sliced
1 1/2 cups purple cabbage sliced
2 tablespoons cilantro chopped
8 corn tortillas

Instructions

For the Avocado Sauce

Place all sauce ingredients in a blender or food processor and puree until smooth.

For the Shrimp

Heat 1 tablespoon oil in a large skillet over medium-high heat.
Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated. Add to the pan (you'll need to work in two batches) and cook 2-3 minutes per side until pink and cooked through. Remove onto a plate and cook remaining shrimp. Sprinkle with salt and squeeze lime juice over the top.

For Assembling

Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

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Sumber https://www.theslowroasteditalian.com

Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with flavor. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenever the cravings strike - in your slippers – at a fraction of the price!

I am a huge fan of Cheesecake Factory. From their wonderfully long diverse menu, to their luscious cheesecakes to their Bang Bang Shrimp.

If you’ve never tried this famous entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

In my Copycat Cheesecake Factory Bang Bang Shrimp recipe, we get all the same coconut, Thai curry flavors in under 30 minutes!

Hi all, its Jen from Carlsbad Cravings and I am excited to be with you again sharing another quick and easy dinner!

I absolutely love Thai food for its harmonious dance of savory, sweet and sour flavors and so I was super excited to recreate this this Copycat Cheesecake Factory Bang Bang Shrimp.

The ingredient list might look long, but keep in mind most of the ingredients are just dump and run with no time/skill required so it is actually super easy to make and tastes just as good or better (in my humble opinion) than the restaurant version.

If you are looking for more fabulous Thai recipes, be sure to check out my Panang Curry and Pad Thai – you won’t be disappointed!

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 Copycat Cheesecake Factory Bang Bang Shrimp:

This recipe calls for smooth peanut butter but if you only have crunchy peanut butter on hand, that will definitely work. Brands such as Skippy and Jif work best in this recipe as opposed to natural peanut butters because they don’t melt as well.
If you don’t have chicken broth on hand, you can substitute with water.
Asian Sweet Chili Sauce can be found in the Asian aisle of your grocery store. It is a dynamic balance of tangy sweet heat derived from red Thai chilies, sugar, rice vinegar, garlic and ginger.
To toast coconut, preheat oven to 400 degrees F. Spread coconut in an even layer on a baking sheet. Bake for 3-5 minutes, stirring occasionally, until coconut is golden. Watch closely towards the end because it will go from golden to burnt very quickly.
You can make this Bang Bang Shrimp perfect for YOU by customizing the consistency, flavor and spice level. I find Cheesecake Factory Bang Bang Shrimp a little on the sweet side, so I prefer 2 tablespoons Asian Sweet Chili Sauce and 1/2 teaspoon pepper but I recommend tasting first before you change/add any ingredients.
If you would like a thinner sauce, thin with additional chicken broth or water.
For a spicier sauce, add sriracha.
For a tangier sauce, add lime juice.
For a sweeter sauce, add additional brown sugar (keeping in mind the coconut will add sweetness).

What you will need to make Copycat Cheesecake Factory Bang Bang Shrimp:

Wide Stainless Steel Pan - Using a wide stainless steel pan allows you to cook your shrimp in one batch. It also heats evenly and quickly which allows your food to cook faster and develop that pretty sear on seafood, chicken and meats that adds a lot of flavor. Stainless steel pans also clean up beautifully with a little baking soda so they still look brand new.
Garlic Press - One of my moist used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Microplane/Zester - This is great for zesting ginger, garlic, citrus and even potatoes. You will use it practically every day!

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite copycat recipes:

Copycat Red Lobster Cheddar Bay Biscuits
Chipotle Copycat Cilantro Lime Rice
Wendy's Chili Copycat
Olive Garden Copycat Chicken Vino Bianco
Copycat Texas Roadhouse Rolls
Cinnabon Cinnamon Rolls Copycat

Copycat Cheesecake Factory Bang Bang Shrimp, Bang Bang Shrimp

copycat

American

Yield: 4-6Author: Jennifer Sattley

Copycat Cheesecake Factory Bang Bang Shrimp

Copycat Cheesecake Factory Bang Bang Shrimp is quick and easy to make bursting with curry, peanut, coconut flavors. With this copycat recipe at your fingertips, you can eat bang bang shrimp whenver the cravings strike - in your slippers – at a fraction of the price!

prep time: 10 minscook time: 18 minstotal time: 28 mins

Ingredients

Shrimp

1 pound medium uncooked shrimp, shelled, deveined, tails on
2 tablespoon Asian Sweet Chili Sauce
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter

Coconut Curry Sauce

1 tablespoon olive oil
1/2 large onion, chopped
1 large carrot, julienned and cut into 1” length pieces (1 cup)
2 teaspoons freshly grated ginger
3 garlic cloves, minced
2 teaspoons curry powder
1 13.5 oz. can quality coconut milk (I like Chaokoh)
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons brown sugar
3 tablespoons smooth peanut butter
2 tablespoons less sodium soy sauce
2 tablespoons lime juice
1-2 tablespoons Asian/Thai Sweet Chili Sauce (like Mae Ploy) (2 for spicier)
1 tablespoon fish sauce (may sub soy sauce)
1/2 teaspoon dried basil
1/4-1/2 teaspoon pepper
sriracha to taste (optional)

Add later

1 small zucchini, julienned and cut into 1” length pieces (1 cup)
1/2 cup frozen petite peas

Garnish

1/3 cup toasted sweet coconut flakes
1/4 cup chopped peanuts
2 chopped green onions

Instructions

Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
Serve with rice and garnish with toasted coconut, green onions and peanuts.

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