Herb & Garlic Pasta With Shrimp

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Who doesn’t love Shrimp & Pasta with Garlic for a meal! Make this as spicy as you want by adding red pepper flakes or leave them out all together. Made with a chicken broth base and the added flavor of herbs and spices is what makes this taste so good!

 

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Ingredients

 

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In a large non stick frying pan, melt

the butter over medium heat. If using

fresh garlic add it and cook a minute.

I used garlic from the jar so I didn’t add it yet.

 

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Add red pepper flakes, paprika and parsley.

 

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Continue to cook for another minute.

 

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Add the shrimp.

 

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Toss the shrimp until they a are completely

coated with the butter mixture.

 

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Cook about a minute on each side or until

the shrimp turns pink but do not over cook.

Remove the pan from the heat and set aside.

 

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Cook the pasta al dente according

to the package directions

 

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Drain pasta.

 

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Return pasta to the hot pan you

cooked it in. Cover to keep warm.

 

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In a medium pot over medium heat

add the chicken broth. Bring to a boil.

 

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Whisk in the cornstarch a little at a time

so it doesn’t lump up. (If you do get

lumps pour the broth through a strainer

before adding it to the shrimp.) Bring to a

boil and cook until slightly thickened.

 

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Pour the broth into the shrimp

pan with the shrimp and heat for

one minute over medium heat.

 

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Add the shrimp and broth to the pasta.

 

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Add salt and pepper to taste.

Garnish with fresh parsley (optional).

 

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Place on serving plates and enjoy!

 

Herb & Garlic Pasta With Shrimp

http://www.InDianesKitchen.com

0690A3C2-91EB-4F9A-8A87-AA17760D566B

Ingredients

  • 4 Tbsp butter
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (more or less to your taste)
  • 1/2 tsp paprika
  • 2 Tbsp dried parsley
  • 1# shrimp, peeled, deveined and tails removed
  • 4 cups chicken broth or stock
  • 1# spaghetti
  • 4 Tbsp cornstarch
  • salt and pepper to taste
  • fresh parsley for garnish, optional

Directions

  1. In a large non stick frying pan melt the butter over medium heat. Add garlic and cook 1 minute.
  2. Add the red pepper flakes, paprika and dried parsley. Cook 1 minute.
  3. Add the shrimp and toss coating the shrimp completely with the butter mixture.
  4. Cook for about 1 minute on each side or until the shrimp turn pink. Do not over cook the shrimp they cook fast. Remove pan with shrimp from the heat and set aside.
  5. Cook the pasta al dente according to the package directions. Drain and return to the hot pot you cooked them in. Cover to keep warm.
  6. In a medium pot over medium heat, add chicken broth and bring to a boil.
  7. Whisk the cornstarch into the broth, a little at a time, so you don’t get lumps. Bring to a boil and cook until slightly thickened.
  8. Put the shrimp pan over medium heat and immediately add the broth. Cook for 1 minute to get shrimp hot.
  9. Add the shrimp and the broth to the pasta. Salt and pepper to taste.
  10. Place on serving plates and garnish with fresh parsley (optional).

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

Categories: Broth, Pasta, Sauces, Seafood

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