Best 5 Shrimp With Rotelle Pasta Recipes

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Embark on a culinary journey with our tantalizing shrimp with rotelle pasta, a symphony of flavors that will delight your taste buds. Succulent shrimp, bathed in a creamy Cajun sauce, intertwine with tender rotelle pasta, creating a harmonious union of textures. This delectable dish is elevated by a medley of colorful vegetables, including bell peppers, onions, and mushrooms, sautéed to perfection.

Alongside the main recipe, we offer variations that cater to diverse preferences. For those who prefer a touch of spice, our spicy shrimp with rotelle pasta infuses the dish with a fiery kick, sure to ignite your senses. For those with dietary restrictions, our gluten-free shrimp with rotelle pasta provides a delectable alternative, using gluten-free pasta that maintains the delectable essence of the dish.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC BUTTER SHRIMP PASTA



Garlic Butter Shrimp Pasta image

An easy peasy pasta dish that's simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY



One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb spaghetti
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato, drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine
⅓ cup fresh parsley, chopped
4 qt water, salted

Steps:

  • In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
  • Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
  • Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
  • Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
  • Remove the shrimp and place in a small bowl to the side.
  • Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
  • Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
  • Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
  • Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
  • Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
  • Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams

MOM'S SHRIMP PASTA



Mom's Shrimp Pasta image

This easy Shrimp Pasta recipe was given to us by a co-worker of my husbands. It has been a family favorite since the first time we tried it!

Provided by Dene Mitzel

Categories     Seafood

Time 1h20m

Number Of Ingredients 11

1/2 c butter
1 onion
1 bell pepper
2 stalk(s) celery
1 bunch green onions
1 can(s) rotel tomatoes & green chiles (10 oz.)
1 can(s) tomato sauce (12 oz.)
2 can(s) cream of mushroom soup (10 oz.)
1 can(s) sliced mushrooms (8 oz.)
1 lb shrimp, peeled
To taste creole seasoning

Steps:

  • 1. Melt butter in a large saucepan.
  • 2. Add onions, bell pepper, celery, and green onions and saute until tender.
  • 3. Add remaining ingredients.
  • 4. Cook over low heat for about an hour.
  • 5. Serve over cooked pasta or rice.

GARLIC SHRIMP PASTA BAKE



Garlic Shrimp Pasta Bake image

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Provided by Ed N Angela Latimer

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 6

Number Of Ingredients 17

1 teaspoon vegetable oil
1 (10 ounce) package penne pasta
3 tablespoons butter, divided
1 tablespoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh dill
2 tablespoons all-purpose flour
½ cup chicken broth
1 cup milk
2 large tomatoes, chopped
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
  • Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
  • Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
  • Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 42.3 g, Cholesterol 156.2 mg, Fat 15.5 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 982.4 mg, Sugar 5.5 g

SHRIMP ROTEL



Shrimp Rotel image

This recipe came from Beverly Brady. A good friend that I worked with at MSH.

Provided by Joyce Lowery @jlowery55

Categories     Other Main Dishes

Number Of Ingredients 7

1 pound(s) frozen shrimp
1 stick(s) margarine
1 cup(s) frozen seasoning mix (picsweet)
1 can(s) rotel tomatoes
1 can(s) cream of mushroom soup
1 cup(s) rice, uncooked
3 clove(s) garlic, minced

Steps:

  • In large skillet, saute seasoning mix and garlic in 1 stick margarine.
  • Add rotel and mushroom soup.
  • Add rice and shrimp. Heat and mix well.
  • Pour mixture into 9x13-inch casserole dish. Cover with foil. Bake at 350 degrees for one hour. Stir halfway through.

Tips:

  • For the best flavor, use fresh, wild-caught shrimp. If using frozen shrimp, thaw them completely before cooking.
  • If you don't have rotelle pasta on hand, you can use any other short, ridged pasta, such as penne or rigatoni.
  • To make the dish even more flavorful, you can add a pinch of red pepper flakes or a squeeze of lemon juice to the sauce.
  • Serve the shrimp and pasta immediately, topped with freshly grated Parmesan cheese.

Conclusion:

This easy-to-make shrimp with rotelle pasta is a delicious and satisfying meal that's perfect for a weeknight dinner. The combination of shrimp, tomatoes, and creamy sauce is sure to please everyone at the table. Best of all, this dish can be on the table in just 30 minutes, making it a perfect choice for busy weeknights.

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