Posts tagged ‘shrimp’

Shrimp Tortellini Skillet

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2  12 ounce packages of precooked shrimp (thawed)

1  14 ounce bag of tortellini (thawed)

1 1/2 cups cooked broccoli (or thawed from frozen)

1 4 ounce can of mushroom pieces

2 – 2 1/2 marinara or spaghetti sauce

salt and pepper

Extra virgin olive oil

3/4 cups shredded mozzarella

Parmesan cheese

~ Set broiler on high.

Cook the tortellini according to package directions and set aside, drain, and set aside.

Toss shrimp, broccoli, mushrooms with a few tablespoons of olive oil, and season with salt and pepper. Place in a large oven safe skillet.

Cook until heated through. Remove from heat.

Toss tortellini with marinara sauce and add to the skillet. Mix all well.

Sprinkle a few tablespoons of Parmesan over the top, followed by the shredded mozzarella.

Place in oven and broil until cheese is bubbly and golden brown.


Shrimp Chowder


1 lb red potatoes, cubed (peeled or with the skin)

2 1/2 cups reduced sodium chicken broth

1/4 cup chopped onion

1/2 cup chopped pepper (color of your choice)

1/2 tsp celery salt

1 1/2 cups fat-free milk

1/4 cup flour

1/2 cup heavy cream

3 packages (80z ea) frozen salad shrimp, thawed (or 1 1/2 lb precooked)

2 tbsp parsley

1/2 tsp paprika

1/2 tsp Worcestershire Sauce

1/8 tsp cayenne pepper

1/8 tsp pepper

3 oz cream cheese


~ Bring the potatoes, broth, onions, peppers, and celery salt a boil.  Reduce heat, cover and simmer for 15 minutes.

Stir in fat-free milk.

Mix flour and heavy cream, until smooth.  Gradually stir into the soup.  Bring back to a boil.  Cook and stir for 2 minutes.

Stir in the remaining ingredients and bring to another boil.  Cook and stir for 3 minutes.


Creamy Shrimp and Tomato Vegetable Pasta


2 tbsp olive oil

1 onion, diced

1 garlic clove, minced

1 can (14.5 oz) diced tomatoes, undrained

1/2 tbsp dried basil

3/4 tsp sugar

1/4 tsp oregano

1/4 tsp salt

1/8 tsp pepper

1/2 cup heavy cream

1 tbsp butter

14 oz precooked shrimp, no tails or veins

1/2 cup frozen corn

1/2 cup frozen peas

cornstarch (only if needed)

Vegetable Pasta (your choice, but I used Vegetable fettucine)


~ Saute onion and garlic in the olive oil over medium heat, being careful not to burn it.

Add in the tomatoes, basil, sugar, oregano, salt and pepper.  Bring to a boil, and continue to boil 5 minutes, until most of the liquid has evaporated.

Remove from heat, stir in the heavy cream, butter, shrimp, peas and corn. Reduce heat, and simmer for 5 minutes, until all is cooked through.  Once it is heated, remove from heat.  If you prefer the sauce thicker, add a little cornstarch at a time.

While all is simmering, cook the veggie pasta according to directions.  Usually boiling around 3-4 minutes.

Serve sauce over pasta.

Thai Shrimp and Noodles

1 lb cooked shrimp

1/3 cup italian dressing

8 oz angel hair pasta

1/4 cup chicken broth

1 tbsp dry cilantro (2 fresh)

2 tbsp peanut butter (creamy or chunky)

1 tbsp honey

1 tbsp soy sauce

1 tsp minced ginger

1/2 tsp crushed red pepper flakes

1 cup matchstick carrots

1/2 cup onions (regular or green)

1 cup broccoli

2 tbsp vegetable oil

1 tbsp sesame oil (or 1 tbsp evoo with 1/2 tsp minced garlic)


~ In a container with a lid, mix the shrimp and the italian dressing well.  Marinate in the refrigerator for at least 15 minutes.

Cook pasta according to al dente directions on the box.  Usually around 3-4 minutes.  Drain and set aside.

Mix broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper.  Set aside.

In a skillet saute the carrots, onions and broccoli in the vegetable oil and sesame (evoo + garlic) oil for 3 minutes.

Drain the shrimp and add to the skillet.  Cook for 3 minutes.

In a serving bowl mix all ingredients well before serving.

Seafood Shepherd’s Pie

2 cups frozen scallops, thawed and drained

2 cups frozen shrimp, thawed and drained ( I used the salad shrimp)

1 salmon filet, cut into bite size chunks

1 can of real crabmeat, with juice

1 can baby clams, drained

2 tbsp evoo

1 cup mixed vegetables

1 1/2 cup heavy cream

3 garlic cloves, minced ( I used 1/2 tsp garlic powder)

1 tsp basil

1 tsp thyme

4 cups mashed potatoes

1 tbsp dill

1/2 cup shredded cheddar

1 tbsp parsley

~Preheat oven to 350 degrees.

In a skillet, heat the evoo and saute all the fish, except the crabmeat. Cook for about 6 minutes.

Add the crabmeat, juice and vegetables. Heat through.

Add in the heavy cream, garlic, basil and thyme.

Simmer until thick and reduced.

Pour the fish mixture into a baking dish.

Add the dill to the mashed potatoes, and spoon evenly onto the top of the seafood mixture.

Sprinkle with cheddar cheese and parsley.

Bake 1 hour.


*credit for this recipe goes to Lori Flood.

Seafood Marinara


20 oz baby clams, half drained

1 lb frozen shrimp, thawed, no tails

1 salmon filet

2 tbsp olive oil

1 jar spaghetti sauce

1 tsp lemon juice

1/2 lb pasta

garlic powder


~ Heat olive oil in a pan and fry the salmon until cooked, and flaked into small chunks.  Add the shrimp and garlic powder to taste.  Saute’ for about 5 minutes.  Add clams and clam juice and cook through.  Mix in spaghetti sauce and stir.  Simmer on low while the pasta cooks.

Cook pasta according to package directions.

Add the lemon juice to the sauce just before you mix in the pasta.


* credit for this goes to Lori Flood.

Asian Noodle and Coconut Shrimp Soup

1 tbs canola oil

1 tbs grated ginger

3 garlic cloves, minced

4 cups (32 oz) reduced-sodium chicken broth

1 cup water

4 oz angel hair pasta, broken in half or thirds

1 cup frozen peas, thawed

1 cup matchstick carrots, broken

1/2 cup coconut milk

1 lb precooked shrimp, cleaned, no tails, and cut into chunks

~ In a large saucepan, heat oil on medium-high.  Cook ginger and garlic for 30 seconds.  Pour in chicken broth and water, bring to a boil over high heat.  Add pasta and return to a boil.  Cook for 3 minutes.  Toss in peas and carrots and cook another 3 minutes.  Gently stir in coconut milk, and then shrimp.  Leave on the stove until shrimp is warmed through, about 3 more minutes.