SHRIMP MEALS FOR TWO RECIPES

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EASY SHRIMP PASTA FOR TWO RECIPE - FOOD.COM



Easy Shrimp Pasta for Two Recipe - Food.com image

This recipe is from kraftfoods.com. It is easy to fix and a great weeknight meal for 2. I made a few changes for my personal taste.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons balsamic vinaigrette
1/2 lb shrimp, cleaned (about 10 large)
3/4 cup roma tomato, chopped
2 ounces cream cheese, cubed
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped, divided
1/4 lb fettuccine, cooked, drained
parmesan cheese, freshly grated

Steps:

  • Add the shrimp to a small bowl and pour the dressing over the shrimp; cover and refrigerate for 20 minutes.
  • Remove the shrimp from the marinade; set aside reserving the marinade.
  • Heat a large skillet over medium heat; add shrimp and cook 3 minutes or until shrimp turn pink, stirring frequently.
  • Using a slotted spoon, remove the shrimp from skillet; cover to keep warm, set aside.
  • Add the tomatoes, reserved marinade, cream cheese, red pepper flakes if using and 1 tablespoon of the basil to same skillet; cook and stir 3 minutes until well blended.
  • Add the shrimp; cook until heated through, stirring occasionally.
  • Place the hot fettuccine on a large serving platter; top with shrimp mixture, sprinkle with remaining basil and grate cheese over all.

Nutrition Facts : Calories 409.3, FatContent 13.6, SaturatedFatContent 6.3, CholesterolContent 222, SodiumContent 748.5, CarbohydrateContent 45.5, FiberContent 2.7, SugarContent 3.8, ProteinContent 25.9

SHRIMP STEW FOR TWO RECIPE - NYT COOKING



Shrimp Stew for Two Recipe - NYT Cooking image

A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they’re essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.

Provided by Eric Kim

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise
Salt and black pepper
4 large garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1 tablespoon olive oil
2 tablespoons gochugaru, plus more to taste (see Tip)
8 ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
8 to 10 shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
6 ounces radishes, thinly sliced (1 ½ cups)
1 tablespoon fish sauce, plus more to taste
Pinch of granulated sugar, plus more to taste
Toasted crusty bread or steamed white rice, for serving

Steps:

  • Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
  • Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
  • Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
  • Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
  • Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

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