This is my special shrimp pasta recipe. Again, follow the instructions thoroughly for a fantastic dish!

Notes: For my shrimp recipes I always by large shrimp rather than small one; I find it a lot tastier and obviously meatier. If you are on a tight budget, small shrimp is usually ok.

Recipe ingredients:

1kg pasta – preferably angel hair

10 oz shrimp – preferably uncooked large shrimp

¼ cup melted butter

1tbsp extra virgin olive oil

1 cup white wine – preferably Italian

1tbsp instant bouillon

2 chopped ripe tomatoes

1tbsp butter

½ cup flat leaf parsley

½ cup grated cheese – preferably Parmesan

1 medium onion, diced

A pinch of basil – dry

1 bay leaf – dry

Salt and pepper

This shrimp pasta recipe is for about 4 people. If you want more; just double the amount of ingredients (i.e. for 76 or 8 people).

If you have bought the shrimp uncooked:

Put water in a large pan and bring to the boil. Add salt and the dry bay leaf. Place the shrimp in the pot and boil until nice and pink (4 to 5 minutes). When done, scoop up and place on kitchen towel. Don’t remove the water from the pan as we are going to use it to cook the pasta!

Place the knob of butter in a frying pan and heat up until it melts. Add the extra virgin olive oil. Add the chopped onion and stir. Cook the onion until see-through; I usually place a lid on top of the frying pan to keep the moisture. Don’t let it burn!

Add the cup of white wine and chicken bouillon. Keep stirring. By now the wonderful smell should have taken over the entire house! As I usually say with my recipes, if you are not 100% familiar with this shrimp pasta recipe please don’t allow any children in the kitchen as it could be dangerous.

By now your onion should be nice and cooked; add the salt and pepper and basil. Now is the time to bring it to a boil. Lovely. Lower the heat and simmer in the pan for the next 10 to 12 minutes (or until it has reduced considerably).

Add the shrimp to the mixture and cook for a further 2 minutes (just barely enough to warm them up again). Add the chopped tomatoes in and leave for a further couple of minutes.

On the same pan we cooked the shrimp in, add the angel hair pasta. Stir with a wooden spoon. After the water has been boiling for a few minutes, get rid of the basil leave. Remember this water has already been salted, so don’t add any more salt! Remove pasta when it’s done and add to our wonderful shrimp sauce. For extra flavor add in the melted butter, the grated cheese and the parsley.

Enjoy this great shrimp pasta recipe! For more shrimp recipes please keep checking this site!

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I love this shrimp and grits recipe. If you want to be a master of seafood you HAVE to master the shrimp and grits recipe as everyone loves it!

Now, I’m going to show you the way I make it, which is my favorite, of course. If you follow the recipe step by step you will end up with the best shrimp and grits ever! Let’s start.

For the grits you will need:

6 cups of semi-skimmed milk or split it into 3 cups of skimmed milk and 3 cups of full fat cream.

2tbsp butter

1 cup cornmeal

Salt and pepper

And, for the shrimp you will need:

A nice lug of olive oil – preferably extra virgin

2 small onions

1 garlic clove

1/2kg Italian sausage (andouille is great for this)

4tbsp white flour

3 cups of stock – preferably chicken

A pinch of nutmeg

3 bay leaves

1/2kg shrimp, peeled, preferably large (if in a tight budget, the smaller ones will do)

The juice of 1 lemon

Salt and pepper

2tbsps of parsley – preferably flat leaf – chopped

3 medium sized onions

This shrimp and grits recipe is relatively easy. It won’t take more than half an hour to prepare and it will give you four to eight nice servings.

Warm up the milk in a pot at medium to low heat (or the milk and the cream if you chose that option). Whisk in the cornmeal, don’t rush it, it should be done slowly until uniting with the other ingredients. It will start to bubble after a few minutes, make sure you turn it down to low heat. Stir frequently (use a wooden spoon) and cook for about 10 to 15 minutes until it thickens nicely.

Add the butter and season with salt and pepper. I personally like adding a little bit of nutmeg; it deepens the flavor.

Now, for the shrimp:

In a frying pan add a lug of olive oil. Add the garlic and fry until golden (don’t let it burn!); then add the onion, nicely diced. Fry until soft; I usually place a lid on the frying pan to keep the moisture in.

Add the andouille and cook for another 4 minutes or until brown. Add the 4 tablespoons of white flour and keep stirring all the time. Add the stock – again, don’t rush it – and stir to avoid the lumps. Add the bay leaves and after 2 minutes add the shrimp.

Cook for a further 3 minutes until the sauce is nice and thick; season with salt and pepper. Add the lemon juice, parsley and onion.

Mix the shrimp and grits together and serve. Accompany with any of the fabulous juice recipes that you will find at healthy juicer recipes.

This is a great shrimp and grits recipe. For more fantastic shrimp recipes keep checking this site!

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I like using linguini for this particular recipe shrimp salad recipe; as I love shrimp pasta salad. But that is entirely up to you.  Any pasta will do the job; some people prefer pasta shells, others use macaroni. Al gusto. If you are not keen on pasta then just follow the steps without adding it.

For this Shrimp Salad Recipe you will need the following ingredients:

450g pasta – preferably linguini

750g nice ripe tomatoes – peeled and minced

120g cod

120g squid and cut in the shape of rings

A handful of cooked or raw mussels

A handful of shrimps

A glass of cooking white wine

1 medium size onion

2tbsp extra virgin olive oil

A knob of butter

A bunch of fresh basil leaves – chopped

Salt and pepper

Grated cheese – preferably parmesan

Always, always wash your hands before cooking and always be on your own in the kitchen when making your new recipes as you are going to be concentrating on the cooking and don’t want children around as it can be dangerous.

Let’s start.

First, place the olive oil in a pan and at low-medium heat. We want to lightly fry the onions. The way I do that and to make sure the onions DO NOT BURN is to keep removing them and sometimes I place a lid on the pan so the moisture stays in. Now add the wine, basil and chopped tomatoes to the pan. If the heat is to high you want to lower it. Let the ingredients boil nicely – still low to medium heat – for about ten minutes or so. Even though this is a shrimp salad recipe we also want to add diverse seafood as it gives extra texture and flavor to our salad. So add the fish, mussels and shrimp.

I personally like to buy mussels in the shell; some people are a bit squeamish about this. When you buy then in the shell the mussels are still ALIVE, it took me a long time to get used to the idea of murder! As a little girl I used to cry when I saw other people cooking them, in all honesty, but I have become a lot more selfish when cooking and usually tend to turn a “blind eye” and just get going.

So, whatever your choice, buy your mussels cooked or raw. But they are an important addition to this shrimp salad recipe.

When done, add the squid rings and cook until the squid turns white or it’s cooked all the way through.

Cook your choice of pasta and don’t forget the salt. Add a lug of olive oil so the pasta doesn’t stick once cooked and drain.

Place in a bowl and add what you have just cooked to it. Sprinkle the basil and grated cheese (parmesan is preferred). Serve and ask your guests if they would like black pepper on it. Grind as desired; guests love it!

I hope you enjoyed my shrimp salad recipe. Check the site for even more shrimp recipes!

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