One-Pot Parmesan Garlic Shrimp Pasta

One-Pot Parmesan Garlic Shrimp Pasta

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Author: Jenn
Serves: 4

Ingredients

• 1 package Marie Callender's Parmesan Garlic dinner mix
• 2 cups milk
• ¾ cup water
• ½ cup heavy creamy
• 2 tablespoons butter
• 1 pound frozen cooked jumbo or large shrimp, thawed
• 1-2 teaspoons fresh lemon zest
• ½ teaspoon parsley flakes
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Add pasta, seasoning mix, milk, water, heavy cream and butter to a large skillet and stir to combine.
2. Bring mixture to a boil over medium heat.
3. Cover and reduce heat to a simmer for about 12 minutes until pasta is tender.
4. Stir in shrimp, lemon zest, parsley flakes and pepper.
5. Serve warm.

source:http://www.motherthyme.com

SPICY SHRIMP BURRITO BOWLS

SPICY SHRIMP BURRITO BOWLS

Author: Two Sisters Kitchens
Serves: 4

INGREDIENTS
Spicy Shrimp:

• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds shrimp, deveined & shelled

Corn Salsa:

• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder

Cilantro Rice:

• 4 cups, cooked rice
• 2 limes, juiced
• ? cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt

Optional Toppings:

• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

INSTRUCTIONS
Cilantro Rice:

1. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.

Corn Salsa:

• In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.

Spicy Shrimp:

1. Mix the spices together in a small bowl and set aside.
2. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
3. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

NOTES

• If you do not want the shrimp too spicy try adding only half of the seasoning mix to the shrimp when cooking.
• I start by starting to cook my rice and as my rice is cooking I make the Salsa and cook the Shrimp. That way everything is ready at the same time.

source:http://twosisterskitchens.com

Roasted Shrimp With Corn Salsa

Roasted Shrimp With Corn Salsa

30 minutes to prepare serves 4-6

INGREDIENTS

• 1 (8 oz) box Mexican rice, prepared
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 limes: 1 juiced and divided, 1 sliced for garnish
• ½ bunch cilantro, divided
• 1 (16 oz) bag frozen whole kernel corn
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced (optional)
• 1 red bell pepper, seeded and diced
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided

PREPARATION

1. In a large bowl, toss corn with onion, jalapeño, and bell pepper with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper, then pour into a skillet on medium-high heat, spreading evenly around pan. Roast for 5 minutes, or until corn begins to brown slightly, then stir and continue cooking for 3-5 minutes, or until corn is golden roasted. Remove from heat and add ¼ cup chopped cilantro, juice from ½ lime, and salt and pepper (to taste).
2. While corn roasts, preheat oven to 400°F and line a baking sheet with aluminum foil. Mix ½ teaspoon salt, ½ teaspoon pepper, chili powder, cumin, and garlic powder together in a small bowl.
3. Pour 1 tablespoon olive oil over shrimp and toss. Cover shrimp with seasoning mixture and toss to thoroughly combine. Spread shrimp evenly around baking sheet.
4. Roast for 5-7 minutes, slightly longer if for larger shrimp. Remove from oven and toss with corn salsa, juice from ½ lime and reserved cilantro.
5. Serve with side of Mexican rice. Enjoy!

Recipe adapted from No.2 Pencil

Garlic Shrimp with Quinoa

Garlic Shrimp with Quinoa

YIELD: 4 servings
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes

Ingredients:

• 4 teaspoons extra-virgin olive oil, divided
• 1 pound raw tail-on shrimp (26–30 count), peeled and deveined
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder, divided
• 1/3 cup finely chopped yellow onion (about half of 1 small onion)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 cup uncooked Bob’s Red Mill Quinoa
• 1/4 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 1 large lemon
• 3 tablespoons fresh parsley, plus additional for serving

Directions:

1. In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high. Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.
2. Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes. Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.
3. Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

source:https://www.wellplated.com

SPICE SRIRACHA SHRIMP TACOS

SPICE SRIRACHA SHRIMP TACOS

Yield: 6 tacos

INGREDIENTS:
SHRIMP

• 1 lb medium shrimp, peeled and deveined (about 34 shrimp)
• 1 clove garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp chili powder
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 1 tbsp fresh lime juice

CILANTRO LIME SLAW

• 2 cups coleslaw/cabbage mix
• ¼ cup sour cream
• 2 tbsp finely chopped cilantro
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• Salt and pepper

SRIRACHA SAUCE

• 1/4 cup sour cream
• 1 tbsp sriracha

JALAPENO GUACAMOLE

• 1 avocado, diced
• 1/4 cup finely chopped red onion
• 3 tbsp cilantro
• 1/2 jalapeno, seeded and diced
• 2 tbsp lime juice
• 1 clove garlic, minced
• Salt

ADDITIONAL

• 6 small corn or flour tortillas
• Feta cheese, crumbled

DIRECTIONS:
1. To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
3. In a small bowl, combine the sour cream and sriracha for the sauce. Add more or less sriracha for more or less spice.
4. To make the guacamole, combine all ingredients except for the salt and toss to combine. Add salt to taste.
5. To cook the shrimp, heat a large pan over medium heat. Add the remaining tablespoon of olive oil and heat for a couple minutes.
6. Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. Turn halfway through cooking. When finished cooking, remove from heat.
7. To assemble the tacos, spoon some slaw into the tortillas. Top with 5-6 shrimp, some guacamole and sriracha sauce. Finish off the tacos with a little feta cheese. Serve with Sutter Home White Zinfandel wine (recommended).

source:http://www.lifeloveandsugar.com