Thai Lime Shrimp & Noodles

Ingredients

  • 1 cup minced fresh basil
  • 3 tablespoons lime juice
  • 4 teaspoons Thai red chili paste
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 12 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons grated lime zest

Bang Bang Shrimp Pasta

Ingredients

  • 8 ounces spaghetti
  • 8 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
  • 1/2 cup mayonnaise*
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1 teaspoon Sriracha, optional
  • Pinch of crushed red pepper flakes

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Mediterranean Shrimp Linguine

Ingredients

  • 1 package (16 ounces) linguine
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 6 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 cup chopped roasted sweet red peppers
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh parsley
  • 1/2 cup white wine or chicken broth
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • 2 tablespoons lemon juice

Asparagus ‘n’ Shrimp with Angel Hair

Ingredients

  • 3 ounces uncooked angel hair pasta
  • 8 uncooked shrimp (16-20 per pound), peeled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil, divided
  • 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped seeded tomato, peeled
  • 4 garlic cloves, minced
  • 2 teaspoons chopped green onion
  • 1/2 cup white wine or chicken broth
  • 1-1/2 teaspoons minced fresh basil
  • 1-1/2 teaspoons minced fresh oregano
  • 1-1/2 teaspoons minced fresh parsley
  • 1-1/2 teaspoons minced fresh thyme
  • 1/4 cup grated Parmesan cheese

Asian Garlic Noodles

Ingredients

  • 8 ounces spaghetti
  • 12 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 1 carrot, grated
  • 2 tablespoons chopped fresh cilantro leaves
FOR THE SAUCE
  • 1/3 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon sambal oelek (ground fresh chile paste), or more, to taste*
  • 1 tablespoon oyster sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil

Directions

  1. In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 tablespoons soy sauce mixture, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  3. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spaghetti, shrimp and remaining soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately, garnished with cilantro, if desired.

Shrimp and Broccoli Fettuccine

Ingredients

  • Kosher salt
  • 1 lb. fettuccine
  • Extra-virgin olive oil, for drizzling
  • 1 head broccoli, cut into florets
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 c. chicken broth
  • Freshly ground black pepper
  • 1 lb. shrimp, peeled and deveined
  • 2 c. tomato sauce
  • 1/2 c. heavy cream
  • 1/4 c. chopped fresh parsley

Directions

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. (Stir frequently as fettuccine tends to stick.) If necessary, stir in a drizzle of olive oil. In the last minute of cooking, add broccoli.
  2. Meanwhile, in a large skillet over medium heat melt butter and sauté with garlic for 2 minutes. Add chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a simmer; toss in shrimp and sauté until pink, about 3 minutes. Transfer shrimp to a bowl and set aside.
  3. Stir in tomato sauce and heavy cream; simmer on low for 5 minutes. Toss in pasta until well combined; add back shrimp and broccoli. Stir until warmed through. Garnish with parsley and serve immediately.