Best 7 Fusilli And Shrimp Recipes

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Seafood lovers, get ready to tantalize your taste buds with a delightful culinary journey! This article presents a symphony of flavors, featuring two irresistible recipes that combine the succulent sweetness of shrimp with the delectable texture of fusilli pasta. Embark on a seafood extravaganza with our "Easy Fusilli and Shrimp in a Creamy Tomato Sauce" recipe, a dish that exudes comfort and indulgence. This culinary masterpiece boasts plump shrimp nestled in a velvety tomato sauce, generously complemented by aromatic herbs and a touch of cream, all harmoniously twirled around al dente fusilli. Get ready to savor a symphony of flavors that will transport you to a Mediterranean paradise.

For those seeking a lighter, yet equally delightful option, our "Refreshing Fusilli and Shrimp Salad with Lemon-Herb Dressing" recipe awaits. This vibrant salad showcases the delicate flavors of shrimp, perfectly paired with crisp fusilli pasta, a medley of fresh vegetables, and a zesty lemon-herb dressing. Each bite offers a refreshing burst of citrusy goodness, balanced by the subtle sweetness of shrimp and the tender crunch of vegetables. Whether you prefer the comforting warmth of a creamy tomato sauce or the invigorating freshness of a lemon-herb dressing, these recipes promise an unforgettable culinary experience.

Let's cook with our recipes!

FUSILLI WITH SHRIMP AND PANEED CHICKEN



Fusilli with Shrimp and Paneed Chicken image

Categories     Chicken     Pasta     Sauté     Kid-Friendly     Shrimp     Pan-Fry     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

2 eggs
2 cups fresh French breadcrumbs
1/3 cup plus 2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
3/4 pound skinless boneless chicken breast halves
4 tablespoons olive oil
1/2 pound uncooked large shrimp, peeled, deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
1/2 pound fusilli

Steps:

  • Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
  • Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
  • Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)



Fusilli with Shrimp, Orange and Arugula (Summer) image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fusilli pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
2 large oranges
5 ounces arugula
15 (5 ounces) large pitted green olives, halved

Steps:

  • For the Pasta:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
  • For the Vinaigrette:
  • Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
  • For the Salad:
  • Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
  • Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

FUSILLI AND SHRIMP



Fusilli and Shrimp image

Yummy. I love pasta and shrimp, and I love them more when you put them together, so this dish is a favorite! Diabetic Exchange: 2 very lean protein

Provided by MizEmerilLagasse

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
1 lb medium shrimp, peeled and deveined
2 tablespoons minced garlic
1/2 cup dry white wine
1 1/2 lbs fresh plum tomatoes, peeled,seeded,and chopped or 1 (28 ounce) can low-sodium italian tomatoes, drained well and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh chives
2 tablespoons chopped flat leaf parsley
12 ounces fusilli

Steps:

  • Spray a sauté pan with cooking spray.
  • Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
  • Set aside.
  • Spray a large skillet and add the garlic.
  • Sauté for 2 minutes.
  • Add the wine and increase the heat.
  • Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
  • Add the tomatoes to the wine along with the lemon juice.
  • Reduce the heat and simmer for 5 minutes.
  • Add the chives and parsley and remove from the heat.
  • Meanwhile, bring a large pot of water to a boil.
  • Add the pasta and cook according to package directions until al dente.
  • Drain well.
  • Place the fusilli in the pan with the sauce.
  • Add the shrimp and reheat.
  • Divide among 6 pasta dishes and serve.

FENNEL SHRIMP AND FUSILLI



Fennel Shrimp and Fusilli image

Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
2 tablespoons olive oil
1 1/2 lb. shelled deveined uncooked medium shrimp
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 cup coarsely chopped Italian plum tomatoes
1/2 cup sliced pitted kalamata or ripe olives
3/4 teaspoon fennel seed, crushed
2 tablespoons chopped fresh parsley

Steps:

  • Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
  • Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 4 g

FUSILLI WITH LEMON CREAM AND SHRIMP



FUSILLI WITH LEMON CREAM AND SHRIMP image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 8

• 2 lemons
• Fine sea salt
• 1 pound large shrimp, unpeeled
• 1/2 cup thinly sliced onion
• 1/3 cup extra-virgin olive oil
• 3/4 cup plus 2 tablespoons heavy cream
• Freshly ground black pepper
• 1 pound fusilli

Steps:

  • Finely grate zest from lemons, then juice; set aside zest and juice. Bring a large pot of salted water to a boil. Meanwhile, reserving shells, peel and devein shrimp. In a small saucepan, combine shrimp shells, onion and 1/4 cup oil. Over medium heat, bring mixture to a simmer; cook, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium-high and cook 1 minute, then add cream, 1/4 teaspoon salt and generous pinch pepper. Reduce heat to low; gently simmer sauce, 5 minutes. Remove from heat; cover to keep warm. Boil pasta until al dente. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat until shimmering. Add shrimp, reduce heat to medium and cook, turning occasionally, until opaque and just cooked through, 3 to 5 minutes. Remove from heat. Drain pasta, then transfer to a large serving bowl. Over pasta, strain sauce through a medium-mesh sieve, pressing on solids to extract all liquid. Add shrimp and zest; toss to combine. Serve immediately.

FUSILLI WITH SHRIMP AND LEMON BUTTER



FUSILLI WITH SHRIMP AND LEMON BUTTER image

Categories     Pasta

Yield 4

Number Of Ingredients 8

1/2 pound short corn pasta, such as fusilli or rigatoni
2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
1/2 pound rock shrimp or peeled and deveined medium shrimp
6 tablespoons unsalted butter, cubed
Kosher salt
Freshly ground pepper
Finely grated bottarga, preferably mullet, for sprinkling (optional; see Note)
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or shaved paper-thin. It is available at specialty food stores and online at gourmetsardinia.com and gustiamo.com

Steps:

  • 1.In a large saucepan of salted boiling water, cook the pasta until al dente. 2.Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet. Add the lemon juice and zest. Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper. Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes. 3.Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet. Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute. Season with salt and pepper. Transfer to bowls, grate bottarga over the top and serve

FUSILLI W/ SHRIMP AND ARUGULA



FUSILLI W/ SHRIMP AND ARUGULA image

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

Tips:

  • Use a large skillet or pot to cook the shrimp and pasta together. This will help to evenly cook the shrimp and prevent them from overcrowding.
  • Cook the shrimp until they are just opaque and pink. Overcooking will make them tough and rubbery.
  • Add the pasta to the skillet or pot with the shrimp and cook according to the package directions. Stir occasionally to prevent the pasta from sticking.
  • Add the sauce to the skillet or pot and stir to combine. Simmer for a few minutes, or until the sauce has heated through.
  • Serve the pasta and shrimp immediately, garnished with fresh parsley or basil.

Conclusion:

This fusilli and shrimp recipe is a quick and easy meal that is perfect for a weeknight dinner. The shrimp are cooked to perfection and the sauce is flavorful and creamy. The pasta is a great addition to the dish and helps to make it a complete meal. This recipe is sure to please everyone at the table.

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