I love Italian food and I also love it with shrimp in it. Does anyone have any recipes that are somewhat easy for a good italian pasta with shrimp? Thanks|||Shrimp with angel hair pasta INGREDIENTS: 1 1/2 tablespoons butter 1 1/2 tablespoons flour 1 1/2 cups milk 1/2 cup heavy cream 1 1/2 tablespoons prepared basil pesto sauce 1 tablespoons chopped parsley 3 cloves garlic, finely minced 2 tablespoons grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon Worcestershire sauce dash Tabasco sauce 12 ounces capellini or angel hair pasta 4 to 6 ounces snow peas, trimmed 1 small red bell pepper, cut in strips 1 pound jumbo shrimp PREPARATION: In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden. Add milk and cream, bring to a gentle simmer and continue to stir until thickened. Add pesto, parsley, garlic, Parmesan cheese, salt, pepper, Worcestershire and Tabasco; stir until well blended. Reduce heat to the lowest setting and keep warm, stirring occasionally. Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente). At the same time, poach the pepper strips, snow peas and shrimp in another pot in a small amount of boiling water. Cook for about 3 minutes, or until vegetables are just tender and shrimp is cooked. Drain the pasta, mix it with the sauce and divide among four individual serving bowls. Garnish each evenly with hot cooked shrimp, pepper strips, and snow peas; serve immediately. Shrimp Pasta Salad 1 ts Chicken Bouillon Granules 1 c Water 2 Bay Leaves 1 c Dry White Wine 1 sm Lemon Thinly Sliced 1 sm Onion Thinly Sliced 3 cl Garlic 1/4 ts Red Pepper Flakes 1 lb Medium Fresh Shrimp 2 tb Olive Oil 1 tb White Wine Vinegar 1 tb Dijon Mustard 6 oz Uncooked Seashell Macaroni 1 lg Red Bell Pepper Chopped 1 c Frozen Peas Thawed 3/4 c Minced Fresh Basil 1/2 c Minced Purple Onion 1/4 c Minced Parsley 1/8 tb Red Pepper Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. Shrimp Alfredo Pasta INGREDIENTS 1 (16 ounce) jar Alfredo-style pasta sauce 1 (8 ounce) package angel hair pasta 2 pounds fresh shrimp, peeled and deveined 1 cup butter, melted 1/2 small green bell pepper, diced 1/2 small red onion, finely chopped 1 teaspoon garlic powder 1/2 teaspoon ground cumin DIRECTIONS In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin. Champagne Shrimp and Pasta INGREDIENTS 8 ounces angel hair pasta 1 tablespoon extra virgin olive oil 1 cup sliced fresh mushrooms 1 pound medium shrimp, peeled and deveined 1 1/2 cups champagne 1/4 teaspoon salt 2 tablespoons minced shallots 2 plum tomatoes, diced 1 cup heavy cream salt and pepper to taste 3 tablespoons chopped fresh parsley freshly grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese. Creamy Cajun Shrimp Pasta INGREDIENTS 1 (8 ounce) package angel hair pasta 1/4 cup butter 1 pound shrimp, peeled and deveined 1 clove garlic, minced 1/4 cup all-purpose flour 2 tablespoons Cajun seasoning 2 cups milk 1/4 teaspoon salt 1 tablespoon lemon juice DIRECTIONS Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta. HOPE U LIKE THEM!!!!!!!!!!!!!!!!!!!!!!!!!|||Boil pasta - 3 minutes until al dente. Drain - return to pot Add Shrimp and a green veggie and heated sauce of personal choice. Eat.|||Most of the ones I see are in a tomato based sauce, which is out for me. I saute sliced fresh mushrooms and garlic in butter, then dump in a jar of roasted garlic alfredo sauce. Heat that and then add the shrimp and heat through. Pour over pasta and garnish with pepper, Parmesan, Romano, asiago, and maybe some chopped green onions. (Nothing wrong with using a jarred sauce!)|||Shrimp Fettucine and Cream Sauce Ingredients: 1 lb fresh Shrimp 1 lb Fettucine Noodles 1/2 cup Oil 1/4 cup Butter 12 garlic cloves, chopped 1 cup chopped fresh Parsley 2 cup chopped fresh Mushrooms 1 cup chopped Green Onions 1 Tbsp Red Pepper 2 Tbsp Flour 1/2 cup dry White Wine 1 pint Heavy Cream 5 oz Parmesan Cheese, grated Salt, to taste Directions: Cook noodles according to package directions in boiling water with oil. While noodles are cooking, melt butter in large skillet over medium-high heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; saut茅 for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through. Drain noodles and add to sauce with half the grated cheese. Fold in gently until fettucine noodles are well coated and cheese is melted. Salt lightly. If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream. Garnish with chopped parsley and additional grated cheese and serve immediately. Serving size: 4.|||http://allrecipes.com/recipes/world-cuis鈥?/a>|||http://www.essetti.com/applncs/pasta-rec鈥?/a> http://www.italianfoodforever.com/iff/ne鈥?/a> http://www.cookingwithpatty.com/recipes/鈥?/a> http://recipes.epicurean.com/combo_resul鈥?/a> http://www.ilovepasta.org/recipes/low_fa鈥?/a> try these .....|||Ingredients: 12 oz Thin spaghetti or angel hair 3 tb Olive oil 3 tb Butter 4 ea Cloves garlic, minced 3 tb Minced shallots 1/2 c White wine 1/2 c Bottled clam juice 1/2 ts Coarsely gr. black pepper 1 lb Medium shrimp, peeled and de 1/2 c Freshly minced parsley Salt Directions: Bring a large pot of water to a boil for cooking the pasts. Add salt and pasta and cook for 6 to 8 minutes or until al dente. Drain and return to the pot to keep warm. While the pasta is cooking, heat the oil and butter in a large skillet. Add garlic and shallots and saute' for 2 minutes over low heat, stirring often. Raise heat to medium, add wine, clam juice and pepper and simmer for 2 minutes. Add shrimp, spreading them evenly over the skillet, and simmer over med-low heat for about 3 min, until cooked through. Stir in parsley. Taste and add salt if needed. Pour sauce over pasta in the pot. Toss gently, but thoroughly, then spoon out onto serving plates. Serves 4|||Spaghetti with Arugula Pesto and Seared Jumbo Shrimp Recipe courtesy Giada De Laurentiis Show: Everyday Italian 2 cups fresh arugula 1 garlic clove 1/2 cup plus 2 tablespoons olive oil 1/2 cup freshly grated Parmesan Salt and freshly ground black pepper 1 pound jumbo shrimp 1 pound spaghetti Lemon zest, for garnish 10 parsley leaves, chopped, for garnish Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste. Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid. Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley. ---------- Shrimp Scampi with Linguini Recipe courtesy Tyler Florence Show: Tyler's Ultimate 1 pound linguini 4 tablespoons butter 4 tablespoons extra virgin olive oil, plus more for drizzling 1 large shallot, finely diced 5 cloves garlic, sliced Pinch red pepper flakes, optional 20 large shrimp, about 1 pound, peeled and deveined, tail on Kosher salt and freshly ground black pepper 1/2 cup dry white wine 1 lemon, juiced 1/4 cup finely chopped parsley leaves For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. ---------- Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) Recipe courtesy Rachael Ray Show: 30 Minute Meals Spicy Shrimp: 2 pounds jumbo shrimp, peeled and deveined 1 lemon, juiced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) 1 teaspoon crushed red pepper flakes 4 cloves garlic, crushed and peeled Coarse salt, about 1 teaspoon 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil Aglio Olio: 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil 1 (2-ounce) tin anchovy fillets 6 to 8 large cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley, a couple of handfuls Coarse salt 1 pound spaghetti, cooked to al dente Tomato and Onion Salad, as an accompaniment Crusty bread, as an accompaniment Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread. Cook's Notes: Prepare the shrimp while the pasta is cooking. Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top. The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens. ---------- Shrimp Marinara over Linguine Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller 1 pound linguine pasta 2 teaspoons olive oil 2 shallots 2 cloves garlic 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes 1 (15-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 1 pound large shrimp, peeled and deveined Wilted Mustard Greens with Brown Sugar, recipe follows Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week). In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens. ---------- Fusilli with Shrimp and Arugula Recipe courtesy Giada De Laurentiis Show: Everyday Italian 1/4 cup olive oil 1/4 cup finely chopped shallots 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes 1 cup dry white wine 1 pound large shrimp, peeled and de-veined 12 ounces fusilli pasta 3 cups (packed) fresh arugula, torn in 1/2 Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.|||These are two great sites with Italian recipes for pasta. http://www.italian-recipes.info/pasta/in鈥?/a> http://www.italianfoodforever.com/|||Foodnetwork.com I love cooking italian too and eating it i dont ever remember recipes but that why i have so many cook books but that website has basically anything and everything you could be looking for when it comes to cooking hope this helped!

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