Creamy Shrimp Pasta

Ingredients

• 3/4 lb fettuccini pasta
• 1 lb large raw shrimp peeled and deveined (21-25 ct)
• 1 Tbsp olive oil
• 1/2 onion (medium), finely chopped
• 2 Tbsp unsalted butter
• 1 garlic clove minced
• 1/3 cup white wine I used Chardonnay
• 2 cups whipping cream
• 1/3 cup shredded parmesan cheese
• 1/2 tsp Sea salt or to taste
• 1/4 tsp black pepper or to taste
• 1/4 tsp paprika or to taste
• 1 Tbsp Parsley finely chopped, to garnish

Instructions

1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overlooking

3. Instructions

   1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
   2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.

   3. Instructions

      1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
      2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.

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      May 26, 2017

      Creamy Shrimp Pasta Recipe (VIDEO)

      • 587 comments
      • • #Main Course
        • #30-Minute Meals
        • #shrimp
        • #pasta

      This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!

      

      This post may contain affiliate links. Read my disclosure policy.

      If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It’s so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it’s not overly salty like dining out tends to be and you don’t get the big bill at the end of your meal #winning!!

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      Watch How to Make Creamy Shrimp Pasta Recipe:

      This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden’s Shrimp alfredo, which is an amazing compliment.

      Want to Substitute the Wine?

      No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.

      

      Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.

      

      Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It’s the perfect time to whip out that hand cranked pepper mill to set the mood! 😉

      Pasta Recipes to Explore:

      These are the most popular pasta recipes on our blog – the top rated and best loved.

      • Shrimp Scampi Pasta – Can you tell we love shrimp pasta recipes?
      • Lasagna Casserole – All the classic flavors of Lasagna made easy!
      • Slow Cooker Lasagna – This one has a make-ahead option
      • Spaghetti and Meatballs – The juiciest meatballs we’ve tried!
      • Chicken Tetrazzini – A must try, creamy chicken pasta bake

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      Creamy Shrimp Pasta Recipe (VIDEO)

      4.95 from 144 votes

      Prep Time: 10 minutes

       

      Cook Time: 15 minutes

       

      Total Time: 25 minutes

      

      Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!

      Author: Natasha of NatashasKitchen.com

      Skill Level: Easy

      Cost to Make: $18-$22

      Keyword: creamy shrimp alfredo, shrimp pasta

      Cuisine: American

      Course: Main Course

      Calories: 652 kcal

      Servings: 6 servings

      Ingredients

      • 3/4 lb fettuccini pasta
      • 1 lb large raw shrimp peeled and deveined (21-25 ct)
      • 1 Tbsp olive oil
      • 1/2 onion (medium), finely chopped
      • 2 Tbsp unsalted butter
      • 1 garlic clove minced
      • 1/3 cup white wine I used Chardonnay
      • 2 cups whipping cream
      • 1/3 cup shredded parmesan cheese
      • 1/2 tsp Sea salt or to taste
      • 1/4 tsp black pepper or to taste
      • 1/4 tsp paprika or to taste
      • 1 Tbsp Parsley finely chopped, to garnish

      US Customary - Metric

      Instructions

      1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
      2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
      3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
         
      4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
      5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

      Recipe Notes

      Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

      Nutrition Facts

      Creamy Shrimp Pasta Recipe (VIDEO)

      Amount Per Serving

      Calories 652Calories from Fat 360

      % Daily Value*

      Fat 40g62%

      Sodium 910mg40%

      Potassium 288mg8%

      Carbohydrates 44g15%

      Fiber 2g8%

      Sugar 1g1%

      Protein 26g52%

      Vitamin A 1455IU29%

      Vitamin C 5.3mg6%

      Calcium 245mg25%

      Iron 2.8mg16%

      * Percent Daily Values are based on a 2000 calorie diet.

Traditional Indiana Breaded Tenderloin Sandwich

Prep: 1 hr

Cook: 30 mins

Total: 1 hr 30 mins

Servings: 4

Yield: 4 sandwiches

Ingredients

Original recipe yields 4 servings

Ingredient Checklist

• 4 (4 ounce) slices of pork tenderloin, cut across the grain
• 1 egg, beaten
• 2 tablespoons milk

• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon seasoned salt
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried oregano
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 ½ cups bread crumbs
• ½ cup peanut oil for frying
• 4 eaches Kaiser rolls, split
• 4 teaspoons mayonnaise, or as needed
• 4 teaspoons ketchup, or as needed
• 4 teaspoons prepared yellow mustard, or as needed
• 4 leaves lettuce
• 4 slices tomato
• 4 slices onion
• 4 slices pickle, for garnish

Directions

Instructions Checklist

• Step 1

  Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.

• Step 2

  Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.

• Step 3

  Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.

• Step 4

  Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.

• Step 5

  Preheat oven broiler, and set the oven rack about 6 inches from the heat source.

• Step 6

  Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

Reynolds® parchment can be used for easier cleanup/removal from the pan.

New York Strip Steak Marinade

Ingredients For Steak Marinade

• 1 clove garlic (minced or pressed)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Balsamic vinegar
• freshly ground pepper to taste
• 1 teaspoon Dijon mustard
• 1 tablespoon Soy sauce
• 1 tablespoon Olive oil

Method For Marinating

1. Combine the above listed ingredients in a glass dish.
2. Trim excess fat from the steak or slash with a knife to prevent curling.
3. Rinse the steaks and pat dry with paper towels.
4. Place the steaks in the glass dish of marinade, turning to cover both sides.
5. Marinate for at least one hour or overnight in the refrigerator.
6. If the steaks have been marinated in the fridge be sure to bring them to room temperature before grilling.

On to the Grill

1. Preheat Barbeque on HIGH and brush the grills with Olive oil
2. Place the steaks on one half of the Grill and turn that side down to MEDIUM
3. Close the lid and grill for 2.5 minutes
4. Open lid and rotate 1/4 turn to create a criss cross pattern on the steak
5. Close the lid and grill for 2.5 minutes once again
6. Then turn the steaks over onto the other side of the grill, turning it down to MEDIUM
7. Close the lid and grill for 2.5 minutes
8. Open lid and rotate 1/4 turn once again to create criss cross
9. Close the lid and grill for another 2.5 minutes
10. Place on a platter to rest for a few minutes and serve!

Keep in mind that it won't matter what marinade you use if you have chosen a cheap cut of meat. The cut of the meat is important if you want to serve a tasty and tender steak.

Steak Cut is Crucial to a Delicious Grilled Steak

There are many different steak cuts. What cut do you choose? | Source

What Is The Best Steak Cut?

I once bought my meat by only looking at the price. I soon learned that when choosing your steak, cheaper is never better.

I struggled to produce a juicy tender steak and thought it was my cooking time or heat level. These are factors, however, if you start with a cheap cut of meat, there is little you can do to transform it into a succulent main course. "You can't make a silk purse out of a sow's ear" as my grandmother used to say!

The more expensive cuts are always the most tender and appetizing. The tenderness of your grilled steak depends on the cut of meat more than anything else.

It is best to spend a little extra money to get a good cut of beef that will turn out juicy and tender on the grill. The best steaks originate from the middle section of the cow. Steaks cut from the short loin and the sirloin section of the cow are considered to be the finest.

The Top Five Steak Cuts

1. Porterhouse steak: this is the top of the line cut of steak with a price tag to match! It is cut from the short loin and has the familiar T-bone shape with the meat on both sides. The Porterhouse includes the sirloin strip and the smaller tenderloin that is divided by the T-bone.

2. T-Bone - this is a smaller version of the Porterhouse; still a t-bone shape and cut from the short loin. It contains a small portion of the tenderloin whereas the Porterhouse contains a large portion.

3. New York Strip - this is a very popular cut that is not as expensive but still tender. It is also cut from the short loin without the bone and with the tenderloin removed. It can be substituted for recipes that call for the Porterhouse or T-bone, to save some money.

4. Tenderloin - The tenderloin, if purchased whole, can be divided into three sections. The sections consist of the thick butt end, the center section and the end portion that is cut into small rounds called filet mignons.

5. Rib steak or Rib Eye - just as the name implies this cut of beef is from the rib area. Rib steaks can be purchased without the bone, but ideally it is best to purchase with a couple of inches of bone left in

   The New York Strip is in the middle of the more expensive cuts of beef and is the best value for your money.
   

The Quality of Beef

High quality beef generally comes from steers (castrated male cow). These cuts are typically what you would find in restaurants and grocery stores. Occasionally, cuts will come from old dairy cows who can no longer produce milk. These cuts are typically used in the fast food industry. The most tender cuts come from the loin and rib section.

Location of beef cuts on the cow | Source

Consider Grades of Beef

Another aspect to consider when choosing your steak is the beef grade. Beef that is available to the consumer is categorized by four main grade types. The criteria for the different grades is flavor, juiciness, tenderness and these factors are correlated to the amount of "marbling" in the cut. Marbling is the fat content and if there is little marbling the steak will not be as moist, tender, or flavorful as a cut with more abundant marbling.

The four top grades are:

1. Prime - available in high end restaurants and contains the highest fat content.

2. Choice - most widely available with slightly less marbling than Prime.

3. Select - often the lowest grade sold in grocery stores with much less marbling

4. Standard - lowest grade and the most economical but it will be tougher.

Beef cuts have varying amounts of marbling (fat content) | Source

What Is New York Strip Steak?

The shell section of a steer is the loin area or the "lower back" with the tenderloin removed but the bones left intact. When the bone is removed it becomes a "strip."

An entire strip can be grilled in its entirety but most commonly it is cut into smaller steaks called "strip steaks" or the New York cut, hence the name "New York Strip." Approximately ten to fourteen New York Strips can be cut from the original large strip. These cuts originated from a New York City restaurant back in the 1800's and the name of the city stuck and became the descriptive name for this cut of strip steak.

Thick steak cut | Source

Marinades For Steaks: Why Use Them?

Flavor!

The main reason to marinate your steaks before grilling is to enhance the flavor of the meat. If you are not looking to enhance the flavor of your meat and prefer it just the way it is then a marinade is not required!

Contrary to popular belief, marinating your meat is not a tenderizing method. Soaking your meat in acidic liquids does not tenderize the meat to any great degree. For this reason, it is best to purchase a good cut that is known to be tender and will not require any preparation to ensure tenderness. The acid ingredient in typical marinades tends to dry out the meat rather than tenderize and should be balanced out by another liquid.

Additionally, marinades can only be absorbed by the meat to a certain extent and often do not penetrate through the entire cut.

Milk can tenderize steak | Source

Liquids That Can Tenderize: Think Dairy!

If you are looking for liquids to help with tenderizing your meat think dairy! Milk, buttermilk and yogurt have historically been used to tenderize game.

Soaking your steak in 3 cups of buttermilk can help to tenderize. You can do this in a large ziplock baggie for at least 30 minutes to overnight in the fridge. This method can be used as an alternate method of marinating by seasoning the steak before placing it in the buttermilk - then grill.

Alternativelly, after your buttermilk soak marinate in your favorite flavor marinade for at least an hour. Be sure to rinse off the buttermilk and pat dry before the second marinade.

Keep in mind that dairy marinating is totally optional. It is still best to buy the more expensive cut to provide tenderness. Just try the various options and see what which you prefer.

Oil and salt are basic ingredients for a steak marinade | Source

Safety When Marinating Meats

You must always use caution when working with raw meats. Clean up with hot soapy water any areas where the meat has made contact and ensure it is scrubbed well. It is also wise to wash your hands frequently when handling raw meats.

When using a marinade follow these safe food handling guidelines:

• Use a glass bowl; not plastic or metal. The acid ingredient can interact with metal and any bacteria from the raw meat can be absorbed by the plastic.
• It is safer to marinate your meats in the refrigerator. If you are leaving it on the counter the maximum time to be out at room temperature is one hour.
• Do not keep the marinade to reuse after the raw meat has been immersed in it. It is best to keep some aside when it is freshly made if you want to use it as a sauce or bring it to a full boil for a full five minutes.

Remember, food poisoning is a serious illness that can be deadly for some. Take the time to prepare your raw meats properly and clean up as you go along.

Wash your hand before you prepare your steak! | Source

Basic Homemade Marinade For Steak

It's easy to throw together a simple marinade and you probably have all the ingredients already.

The best marinade for red meat is a combination of an acid ingredient, an oil and a balancing liquid. If the ingredients only contain an acid and an oil; it will be too drying.

Acidic ingredients include:

• wines
• vinegars (i.e. balsamic or malt)
• citrus juices (i.e. lemon or orange)

Now for the oil - You can use any type of oil. An expensive olive oil is not going to make much difference to the quality of your marinade so any vegetable oil will do.

Additional balancing liquids include liquids such as soy sauce, beer, and/or Worcestershire.

You likely have a combination of these ingredients already in the pantry. It's easy to make up a quick marinade if you are pressed for time however you still .need time for the meat to soak for at least an hour but preferably longer.

Preparing Your Steak

Don't forget the garlic! | Source

How to Marinate a Steak: Demonstration

3 stars from 241 ratings of New York Strip Steaks on the Grill Recipe

Vegetables Sides to Complement Your New York Strip Steak

For a hearty meal, just add potatoes to the grill!

Here's how:

1. Wrap potatoes in foil
2. Place on the grill
3. Close lid and bake 30 minutes.
4. Add some sour cream or butter when served.

A green vegetable to add is asparagus and u can grill it!

Here's how:

1. Snap the tough ends off
2. Drizzle with olive oil
3. Shake some sea salt over them.
4. Put on the grill and cover for about 3 - 4 minutes.
5. Turn over and grill the other side another 3 or 4 minutes.

Asparagus and potatoes are great sides for a steak | Source

What is Your Favourite Food to Grill?

• Steaks!
• Chicken
• Hamburgers
• Hot dogs
• Veggies
• Seafood
• I like them all!
• I don't like grilled foods

See results

Perfect Grilled Steaks: Advice From a Chef

References

Peterson, J. (2010). Meat: A kitchen education. Berkeley: Ten Speed Press.

This hardcover book contains a myriad of photos, something I find necessary in cookbooks. In addition to the recipes, it explains how to prepare meat deliciously. The book also provides background information of the different meat cuts and techniques from all over the world. A great guide for all meat lovers and not just beef dishes. The book contains preparations for poultry, game, pork, lamb, goat and even broths and consommes.

Witzel, T. (1995). Barbeque Genius. Broil King.

Ted Witzel was a lover of barbeque and created mouth watering recipes that became a staple booklet that came with all Broil King grill purchases. I was the lucky recipient of one of these booklets. The marinade featured above is a recipe from the booklet. This marinade created the best tasting grilled steak I have ever tasted. Better than any restaurant prepared steak!

Beef Quality Grades (Eight). (n.d.). Retrieved from Beef

This website provides a good overview of all eight beef grades.This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

Questions & Answers

• Question:

  How do you use buttermilk to make strip steak marinade?

  Answer:

  You can use buttermilk alone as a tenderizer for at least 30 minutes to an hour and then transfer to your favorite flavor marinade after shaking off the buttermilk. You can also season the steak and then soak in the buttermilk for an hour to overnight and prepare on the grill from there.

  Helpful 8
• Question:

  How long do you broil a New York strip steak in the oven?

  Answer:

  It depends on the thickness of your steak and the heat of the oven. It is best to check by pressing on the meat it should feel like pressing on the meaty part of your hand under your thumb.

  Helpful 11
• Question:

  How do you make a striploin both tender and more flavorful?

  Answer:

  Always buy a good cut of meat. Start by marinating it as outlined in the article and do not overcook always check for doneness by pressing on the meat. It should spring back and feel similar to the meaty part of your hand under your thumb. Soaking it in a dairy product such as buttermilk or yogurt can help with tenderizing. This should be done before the flavor marinade, or you can season the steak directly before the buttermilk soak.

  Helpful 9
• Question:

  How long do you leave meat in buttermilk? Do you add anything else to the marinade?

  Answer:

  You can do a buttermilk marinade and season the beef with salt and pepper or whatever other seasonings you prefer. Fill a large freezer bag with about 2 to 3 cups of buttermilk depending on how many steaks you want to marinate; it should be able to cover all. Seal the bag up and place in the fridge for at least an hour up to overnight. Shake off buttermilk and grill as you normally would. You could also forgo the salt and pepper and just use the buttermilk as a tenderizer for 30 minutes or so. Again, shake and clean off the buttermilk and transfer to your favorite marinade preparation

Cherry Clafoutis

Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.

Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.

Feel free to reduce the sugar to 1/4 cup if you are working very sweet cherries, or would prefer a less sweet clafoutis.

• Prep time: 15 minutes
• Cook time: 40 minutes
• Yield: Serves 6

INGREDIENTS

• 2 cups of fresh sweet cherries, pitted
• 2 tablespoons of blanched slivered almonds
• 3 eggs
• 1/2 cup of sugar (can reduce to 1/4 cup)
• 1 tablespoon of brown sugar
• 1/2 cup of all-purpose flour
• 1/8 teaspoon of salt
• 1 cup of milk (2% or whole milk)
• 3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
• 1 1/2 teaspoons of vanilla extract
• Powdered sugar for dusting

Special equipment:

Cherry Pitter

METHOD

1 Butter and flour baking dish, scatter with cherries and slivered almonds: Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.

2 Make batter with eggs, sugar, salt, and flour: Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.

3 Add the milk, almond extract, and vanilla extract. Whisk until smooth.

4 Pour batter into the baking dish over the cherries and slivered almonds.

5 Bake: Bake at 350°F for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.

6 Remove from oven to cool: When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.

7 Dust with powdered sugar: When cool dust the clafoutis with powdered sugar. Serve.