How To Make Creamy Shrimp Alfredo Pasta In 30 Minutes

A must try creamy shrimp Alfredo pasta! It is surprisingly easy to make and is ready in under 30 minutes. This Shrimp pasta is major comfort food. Ingredients 3/4 lb fettuccine or spaghetti pasta 1 lb shrimp, peeled and deveined 4 Tbsp butter 1 Tbsp garlic and onion powder 1/3 cup white wine (optional) 2 cups heavy whipping cream 1/3 cup Parmesan cheese S&P to taste Parsley or basil for garnish if desired Instructions Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside. While pasta is cooking, prepare the shrimp and sauce. Place a large, non-stick pan over medium/high heat and add 2 Tbsp butter. Once butter is melted, add shrimp and cook 2 min per side or just until cooked through and no longer translucent. Add salt and pepper to taste, Remove to a separate dish to prevent overcooking. In the same hot pan, add 2 Tbsp butter with onion powder and garlic powder, stirring often. Cook for 2-3 minutes until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup Parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and parsley to taste.

Caribbean Shrimp with Bell Pepper Recipe | Delicious Caribbean Shrimp in 10 Minutes

Learn how to make the ULTIMATE Pepper Shrimp in 10 minutes, you'll have one of the most tasty and Spicy pepper shrimp you've ever had. With simple step by step instructions, you'll master making this Caribbean version of Pepper Shrimp.. as done in Trinidad and Tobago.

For these pepper shrimp you'll need... 1 lb medium shrimp 3 small bell peppers 2 tablespoon butter 3 large clove garlic 1 tablespoon light soy sauce 1/4 teaspoon sesame oil 1/4 teaspoon salt 1/2 lemon (juice) 3 scallions 1/2 teaspoon ginger paste

i teaspoon dry parsley (Optional)

1 heaping tablespoon ketchup 2 tablespoon honey

1 teaspoon red chilli flakes

Grilled Garlic Shrimp Sandwich

Ingredients:: 2 pieces of brown bread 1 tsp of butter Mozzarella cheese Parmesan cheese 6 Cooked garlic shrimp

Easy Garlic Shrimp I How To Make Shrimp Tasty & Delicious in 5 Minutes

Easy Sauteed Garlic Shrimps:

1. Heat 1 tablespoon olive oil into frypan on high temp.

2. Add in 1 tablespoon butter (optional) to melt into the heated oil.

3. Fry in the 10 pcs of chopped minced garlic for 1 min.

4. Throw in the 1 pound deshell deveined patted-dry shrimps and cook for 2 mins.

5. Flip the shrimps over as they have turned into opaque color.

6. Lower heat to medium and add in the spice of 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon red chili flakes, and some of the chopped parsley.

7. Fry the mixture for another 2 mins and then add in the 1 teaspoon lemon juice onto the shrimps, stir the mixture well together for another 1 min. 8. Turn off heat and dish up prawns onto a serving platter.

9. Garnish the rest of the parsley onto prawns.

Browned Butter Honey Garlic Cooked Shrimp

Browned butter honey garlic shrimp feels like a gourmet shrimp meal, with half of the effort, maximum taste and all in less than 15 minutes! no marinating required. Brown your butter. Once the foam subsides and the colour begins to turn a beautiful golden brown colour, a nutty aroma will fill your kitchen, and you’ll be pretty proud of yourself if you’ve never done this before. As soon as its browned, throw in the rest of your ingredients and give it 30 seconds to infuse all of those flavours together. Once your honey/Soy sauce/garlic/butter mixture is ready, add in your shrimp and allow them to sear 1-3 minutes each side to get a crisp flavour on them.

Honey Garlic Glazed Salmon I Easy And Delicious Salmon Recipe I Salmon Dinner Under 15 Minutes

This honey garlic glazed salmon recipe is the easiest most delicious way you could ever cook salmon. The salmon is glazed in a delicious honey garlic sauce that is so flavorful and delicious. The salmon came out very moist and melt in your mouth delicious. INGREDIENTS 1 and 1/2 lbs Salmon 2 Tbs melted butter 2 Tbs olive oil 2 Tbs soy sauce 2 Tbs honey 4 cloves garlic 3 Tsp brown sugar 2 Tbs dijon mustard 1/4 tsp red pepper flakes

Classic French Mussels

This is a very straight-forward classic French method for serving mussels.  It takes about 25 minutes to prep and cook the mussels and this amount serves two.

When cleaning and de-bearding the mussels, inspect each one, if a mussel is partly open give it a tap or a gentle squeeze and watch that the mussel closes its shell - the mussel does not need to snap shut but it should close, if the mussel does not close then discard it.  Similarly, discard any mussels that have not opened during the cooking process.

The 'beards' are the wiry filaments that may protrude from a mussel shell, they take a little effort to pull out but do so - a properly pulled beard has a white tip of a root.

Chardonnay or Pinot Grigio are excellent choices for a dry white wine to cook the mussels in.

Ingredients:

• 3 tbsps. extra-virgin olive oil
• 2 shallots, chopped finely
• 4 cloves of garlic, chopped finely
• 2 pounds of mussels, cleaned and de-bearded
• 1 cup dry white wine
• 1/2 cup heavy cream
• 4 tbsps. butter, cut into pieces
• 1/2 of a bunch parsley, chopped
• Sea salt

Directions:

• Heat the olive oil in a large pot over medium-high.
• Add the chopped shallots and garlic, cook until they are soft, about 5 minutes
• Add to the pot the mussels, wine, cream, butter and the parsley and season with sea salt.
• Cook until the mussels open and are cooked right through, about 10 to 15 minutes.
• Portion the broth between two bowls then divide up the mussels over the broth.
• Serve with a crusty bread such as baguette.

Enjoy!

Easy & Healthy Shrimp

 

Easy & Healthy Shrimp....No Butter (uses chicken broth, white wine, lemon juice)
Ingredients

4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)...
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
 

Preparation"

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

Honey Lime Shrimp

Submitted by: Linda Funk

Ingredients:

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

Directions:
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Parmesan Shrimp

Submitted by Linda Funk

Ingredients:

 1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon Italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese

Directions:

Heat cast iron skillet and add olive oil.

Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.

Add white wine, and lemon juice.

Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

Sprinkle with grated Parmesan Cheese. Enjoy!

Easy Pesto Salmon Dinner

Ingredients:

• 2 cups fresh spinach leaves
• 1/2 cup basil leaves
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3 garlic cloves, peeled
• Cooking spray
• 2 (6-ounce) salmon fillets, skinned
• Frozen broccoli
• Frozen lima beans

Directions:

• Preheat oven to 400°.Place the first 6 ingredients in a food processor or blender, and process until smooth. Spoon 3 tablespoons pesto into bottom of an 8-inch square baking dish coated with cooking spray. Top with the salmon fillets, and spread with the remaining pesto.
• Place the raw frozen broccoli and lima beans on the each side of the of the salmon. Drizzle olive oil over both vegetables and sprinkle with garlic salt. Bake at 400° for 20 minutes or until fish flakes easily. Enjoy!

 

 

 

 

 

 

Easy Baked Salmon Dinner

Ingredients:

• 1 large salmon filet
• 1 bag of frozen brussel sprouts
• 1 bunch of thin asparagus
• 2 Tablespoons of olive oil
• 2 Tablespoons of butter
• Garlic salt
• Salt and pepper
• Fish seasoning

Instructions:

• Place the salmon skin side down in the middle of the pan. My trick for cooking brussel sprouts is to buy them frozen the in ready to steam bag. Cook them as directed on the package. Once they are cooked put them on one side of the salmon
• Place the raw asparagus on the other side of the of the salmon
• Drizzle olive oil over both vegetables and sprinkle with garlic salt
• Sprinkle your salmon with salt, pepper, garlic salt, and fish seasoning (my favorite seasoning for my fish is called Jonny's Lemon Dill)
• Cut your butter into small chunks and place it all on top of your salmon
• Bake at 400 degrees for 20 minutes (or until salmon is cooked through - check the thickest spot)

Now you have salmon, and two veggies for dinner! So yummy and good for you!

Pan-fried Scallops with Chile, Ginger and Anchovy Dressing

Ingredients:

• 2-3 tbsps. olive oil
• 1-1/2 lbs. waxy potatoes, peeled and sliced thinly
• 10-12 scallops, cleaned
• salt and ground pepper
• 1 red chile, seeded, chopped finely
• A 1-inch piece of ginger, peeled and grated
• 1 half lemon
• Small amount parsley, chopped fine

Anchovy Dressing Ingredients:

• 3 tbsps.. olive oil
• 1 tbsp.. balsamic vinegar
• 8 anchovies, drained of oil, finely chopped
• Pinch of sugar, if desired

Directions:

• Heat 1-2 tbsps. of oil in a large non-stick frying pan over medium-high heat. Add the potatoes and sauté for 15-20 minutes until the potatoes are golden and cooked through. Drain on paper towels and set aside to keep warm.
• Make the anchovy dressing. In a bowl, whisk together the oil, vinegar, and anchovies until well-combined. Taste and add a pinch of sugar if needed. Season with black pepper.
• Pat dry the scallops with paper towel and season with salt and pepper. Put the remaining oil in the frying pan over high heat. When hot, add the scallops. Sear for about 1 minute on one side, then turn them over. Add the chile and ginger, and squeeze in the lemon juice. Remove the pan from the heat and sprinkle the parsley on top.
• Serve immediately over the sautéed potatoes and a drizzle of the anchovy dressing. Enjoy!

Coconut Shrimp

Ingredients:

• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• Coconut oil

Directions:

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimps.Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. Enjoy!

Mediterranean Tuna Melts

I've suggested a higher quality of canned tuna, albacore and tinned in olive oil, rather than water, for the superior flavour.  If you can seek out such a product certainly try it, you won't be disappointed! Otherwise, use your favourite tuna.

Ingredients:

• 1 6-ounce can of albacore tuna, packed in olive oil
• 1/4 of a red bell pepper, diced
• Green parts of 2 scallions, diced
• 2 tsps. capers, drained and chopped
• 1 tsp. fresh thyme
• 2-3 tbsps. real mayonnaise or plain Greek yogurt
• Juice of 1/2 lemon
• Pinch of red pepper flakes
• 2-3 slices baguette or ciabatta bread
• olive oil
• grated cheese of your preference

Directions:

• Turn your oven to broil after setting the rack in the highest position.
• Retain some of the olive oil the tuna has been packed in and scrape both tuna and olive oil into a mixing bowl. Slice and dice 1/4 of a red bell pepper and add to the bowl. Also slice the green part of two scallions and chop up; add them to the bowl as well.
• Roughly chop the capers after draining them, mince the thyme. Add both the capers and thyme to the bowl. Add just enough mayo to bind the mixture, stir after you squeeze in the lemon juice. Throw in a sprinkling of red pepper flakes and make sure the ingredients are well-distributed.
• Slice the baguette or ciabatta and brush the tops with olive oil. Place on a baking sheet and broil for 1 minute until toasty and nicely browned. Remove from the oven and turn the slices over with tongs.
• Divide the filling between the slices then top with the grated cheese. Return to the broiler and heat for about 2-3 minutes, until the cheese is bubbly and golden-brown and the filling has heated through.
• Remove from the oven and serve immediately.  Enjoy!  

Cilantro Lime Shrimp

 

 

Ingredients:

2 lbs. shelled & deveined shrimp
4 Tbsp. coconut oil
2 Tsp. minced garlic
1 Tsp. dried oregano
1 Tap dried basil
2 lime juiced
1 Tsp. black pepper
1/2 Tsp. sea salt
1/4 cup of cilantro

Directions:

Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot, Enjoy !

One Pot Salmon Dinner

Photo Credit: Health is Wealth Photos.

Everyone should know a variation of this great no-fuss recipe; this is how I like to prepare mine.  With just a single dish to clean up, thirty minutes of cooking time and requiring very few ingredients, this recipe is truly a cook's best friend.    

Ingredients:

 

• 3 salmon filets
• A quantity of green beans, sweet potato & tomatoes (any roasting vegetables will do here, for example, asparagus or broccoli would make great substitutions).
• Olive oil
• Lemon juice, garlic & herb butter
• 3 lemons, thinly sliced
• Sea salt, to taste

Photo Credit: Health is Wealth Photos.

Directions: 

• Preheat oven to 400 degrees.
• Place the salmon filets skin-side down in the middle of a 9' x 13' pan.
• Place vegetables to either side of the salmon.
• Drizzle olive oil over the vegetables and season with salt.
• Put approximately 1 tablespoon each of garlic, lemon juice and herb butter on top of each salmon filet then top with the lemon slices.
• Bake for approximately 25 minutes or until the salmon is cooked through.

Bon appétit!


Photo Credit: Health is Wealth Photos.




 

Lemon Garlic Shrimp

Photo Credit: Health is Wealth Photos.

 

 

Shrimp are quickly and easily cooked and taste delicious  The lemon and garlic in this dish conjure the flavours of the Mediterranean and are very simple to work with and easy to balance.  This is an ideal dish when you want to cook healthy, tasty fare in under 10 minutes

 

Add fresh chopped parsley to this recipe as a variation. Serve as a standalone appetizer or accompany with rice, pasta or a salad for excellent results.

 

There's no special technique to removing the shells from shrimp, grab the legs of the shrimp and pull away from the meat, finishing by pulling the entire shell away from the tail carefully to preserve the meat there.  The shells of shrimp have most of their flavour so you might want to hang on to them (reserve them in a bag you can refrigerate) so as to make a great seafood stock for other recipes.

 

The term "deveining" refers to removing the digestive tract of the shrimp.  This tract runs along its back.  Place the shrimp, one-by-one, on their side on a cutting board, use a chef's knife and cut an 1/8 of an inch down the middle of the shrimp's back, from tail to head.  Then push down with the knife to anchor the "vein" and pull the shrimp away.  The vein will be left on the cutting board.   

 

 

Ingredients:

 

• 6 tbsp. butter
• 1 1/2 to 2 pounds large shrimp
• 4 to 6 cloves of garlic
• 2 to 3 tbsps. lemon juice
• salt to taste



Photo Credit: Health is Wealth Photos.

Photo Credit: Health is Wealth Photos.

Photo Credit: Health is Wealth Photos.


Directions:

• Peel and devein the shrimp.
• Mince the garlic.
• Melt butter in a large skillet over medium heat.
• Add the shrimp and garlic and sauté, turn the shrimp frequently until they change colour from translucent to pink, about 5 minutes.
• Add the lemon juice, and salt.
• Give the shrimp a thorough stir.
• Remove the shrimp from the heat, serve right away.

Photo Credit: Health is Wealth Photos.



Photo Credit: Health is Wealth Photos.



Photo Credit: Health is Wealth Photos.