Sautéed

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings: 4Ingredient: 8 ounces dried whole wheat blend thin spaghetti2 tablespoons extra virgin olive oil1 small red onion, finely diced1 garlic clove, minced¼ teaspoon crushed red pepper flakes1 pound large raw shrimp (16-20 count), shelled and deveinedOne 14.5-ounce can petite diced tomatoes, undrainedZest of 1 lemon½ teaspoon dried basilKosher salt and freshly ground black pepper to taste½ cup crumbled feta cheese2 tablespoons chopped fresh parsley, optionalNutrition Information: 430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 4.5 Average: 4.5 (2 votes)

Number of Servings: 4Ingredient: 1 12 oz carton SeaPak® Shrimp Scampi, frozen2 large baking potatoes¾ cup shredded sharp Cheddar cheese¼ cup sour creamblack pepperInstructions: Rinse potatoes and prick skin several times with a fork. Place potatoes in microwave and cook on high for about 10 minutes or until potatoes are fully cooked. Preheat oven to 400° F. Cut each potato in half lengthwise. Scoop out potato middles into a medium size mixing bowl. Set potato skin shells on a baking sheet. Saute shrimp scampi in a large skillet over medium heat for 6-7 minutes. Shrimp should be almost fully cooked. Scoop out shrimp with a slotted spoon and set aside. Pour scampi sauce into mixing bowl with potato middles. Mash scampi sauce together with potato. Add cheese, sour cream and shrimp and stir to incorporate. Add black pepper to taste. Scoop potato and shrimp mixture into 4 potato skin shells. Bake filled shells for 10-15 minutes until thoroughly heated. Source: SeaPak Shrimp Company Average: 4.833335 Average: 4.8 (6 votes)

Here is a tasty favorite to serve to your family tonight. Shrimp is low in calories, saturated fat and free of trans fats. Not only will you be serving a dish that is delicious but healthy too!Number of Servings: 4Ingredient: 1 pound broccoli crowns, cut into bite-size pieces8 ounces dried whole wheat blend thin spaghetti or linguine3 tablespoons olive oil, divided1 pound large raw shrimp (16-20 count), shelled and deveined4-6 garlic cloves, minced¼ teaspoon crushed red pepper flakes½ cup white wine3 tablespoons lemon juice (juice from one lemon)2 tablespoons chopped fresh parsley, optionalKosher salt and freshly ground pepper to tasteNutrition Information: 450 calories, 13g fat (2g saturated, 0.7g omega-3), 175mg cholesterol, 250mg sodium, 47g carbohydrates, 7g fiber, 32g protein, 70% vitamin A, 190% vitamin C, 20% iron Instructions: Bring a large pot of salted water to a boil. Add the broccoli and cook for 1 minute. Remove with a slotted spoon and set aside. Add the pasta and cook according to package directions. Drain and set aside, reserving one cup of cooking water. While the pasta is cooking, heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side. Remove shrimp and set aside. Heat the remaining oil over medium heat, add the garlic, pepper flakes, and broccoli and cook until the broccoli is crisp-tender and the garlic is light golden, about 4 minutes. Return the shrimp to the skillet along with the wine, lemon juice, and parsley as desired. Raise the heat to high and simmer for 1 to 2 minutes. Combine the shrimp mixture with the linguine and toss until well combined. Add some of the reserved cooking water if necessary to keep moist. Season with salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Number of Servings: 4Ingredient: 1- 12 oz carton SeaPak® Shrimp Scampi (frozen)1 bag (about 6-10 ounces) fresh baby spinach1 can (14.5 ounces) diced tomatoes½ of a 16 ounce package linguine, cooked and drained (about 4 cups)Grated Parmesan cheeseInstructions: Cook the shrimp in a 12-inch skillet for 6 minutes. Add the spinach and tomatoes. Cook and stir for about 5-6 minutes more or until the shrimp turn pink, and spinach wilts. Add pasta to the skillet and toss to coat. Portion onto plates and top with a sprinkle of parmesan cheese. Serve immediately. Source: SeaPak Shrimp Company Average: 3 Average: 3 (2 votes)

Number of Servings: 4Ingredient: 16 U/15 Ocean Garden® Shrimp peeled and deveined2 cloves minced garlic1 ounce olive oil2 ounces whole butter cut into small cubes2 ounces dry white wine1 teaspoon chopped Italian parsleyJuice of 1 lemon6 ounces shrimp stock or chicken stock4 ounces dry Capellini pasta or Angel Hair2 roma tomatoes peeled, seeded and diced smallSalt and pepper to tasteInstructions: Cook 4 ounces of dry pasta in 2 quarts salted boiling water until cooked to your taste, drain and reserve. Season the shrimp with salt and pepper and sautée the shrimp in olive oil turning once after 1 minute. Add garlic and sautée 1 more minute. Add tomatoes, wine and lemon juice, reduce by half. Add stock and parsley and bring to simmer. Slowly stir in whole butter and remove from heat. Adjust seasoning with salt and pepper. Add cooked pasta and toss to coat with sauce. To serve: Twirl pasta into 4 even portions in a medium pasta bowl or shallow plate. Place shrimp around pasta and spoon remaining sauce over pasta and shrimp. Source: Ocean Garden Products, Inc. and Chef Lou Imbesi, Catelli Ristorante, Voorhees, NJ Average: 4.5 Average: 4.5 (4 votes)

Number of Servings: 6Ingredient: 1 ½ - pounds 26/30 Ocean Garden® Mexican Shrimp raw, peeled and deveined¼ - cup olive oil2 – small cloves garlic, minced2 – small red peppers, cut into strips1 – cup onion, thinly sliced2 – small green peppers, cut into strips½ - cup tomato sauce¼ - cup fresh parsley, choppedCapersSalt and pepper to tasteInstructions: Heat oil in large skillet. Add garlic and cook, stirring constantly for 30 seconds. Add shrimp and sauté for about four minutes, tossing shrimp occasionally. Shrimp are done when they turn pink. Do not over cook. With a slotted spoon, remove shrimp to plate and set aside. Add peppers and onion to skillet. Sauté six to eight minutes or until onion is translucent and peppers are tender. Stir in tomato sauce and parsley. Return shrimp to pan. Cover and simmer two to three minutes or until heated through. Sprinkle with salt and pepper to taste and add the capers. Plate and serve with warm bread. Source: Ocean Garden Products and Chef Tony Hamati, Bravo Bistro, Scottsdale, AZ Average: 0 No votes yet

Number of Servings: 2Ingredient: 10 – 26/30 Ocean Garden® Authentic Mexican Shrimp½ - cup Arborio rice½ cup white wine1 – garlic clove, crushed1 – small onion1 ½ cup fish stock¼ cup cream4 – tablespoons butter¼ - cup chives½ - cup shrimp bisque2 – sprigs rosemaryolive oilInstructions: Cut 5 shrimp into small pieces (may substitute with uncut smaller shrimp). In medium size stock pot heat oil, add onions, garlic, stir well and let cook for about 3-4 minutes then add rice. Stir to incorporate, add wine and keep stirring until wine evaporates. Add half of fish stock and keep stirring; it is important that the rice does not stick to the pot. Allow liquid to evaporate again, add remainder of the stock, and lower heat to a simmer and cover. Simmer for 5 to 7 minutes until the rice has opened and liquid is absorbed. Remove lid and add shrimp and remaining liquid, mix well. Rice should be aldente (crunchy) add the butter and cream, season with salt and let it rest for 1-2 minutes. Heat a sauté pan and cook the remaining shrimp, add a little garlic and deglaze with bisque. Serve in a bowl with the risotto at the bottom with the shrimp and bisque spooned over top, garnish with rosemary sprig. Source: Ocean Garden Products and Chef Marino Tavares, Ferreira Café Restaurant, Montreal, Quebec Average: 0 No votes yet

Shrimp Ravilogne is a treat for all your senses with a magnificent taste, color and aroma. This a great dish to share with family and friends over the holiday season!Number of Servings: 6Ingredient: 1 1/2 lbs. Ocean Garden® Mexican Shrimp, individually quick frozen, peeled & deveined1/2 lb. Green and/or yellow beans2 med Zucchini1 med Red bell pepper1 Garlic clove, minced3 Tbsp Olive oil2 Tbsp White wine1 tsp Italian herbs, fresh minced (thyme, basil, oregano)1 package Lasagna Noodles, cookedTomato Butter Sauce1 lb. Plum tomatoes3 Tbsp Butter1/2 cup Heavy creamInstructions: Cook lasagna noodles per package instructions. Reserve. Cut shrimp in half lengthwise, if desired, reserving 6 for garnish. Wash and trim beans, julienne (thin, matchstick strips) if desired. Wash zucchini and red pepper, cut into thin 2-inch sticks. You should have 5 to 6 cups of vegetables. Set aside. Sauté garlic in olive oil until it begins to brown; add shrimp, cook and stir until pink. Remove shrimp; add vegetables and sauté until lightly cooked. Return shrimp to pan; add wine, herbs, salt and pepper to taste; cook and stir until shrimp are done, 2 to 3 minutes. Keep warm. Tomato Butter Sauce Wash tomatoes and cut in half; place cut side down in a fry pan. Add butter. Cover and cook over medium-low heat until soft, about 10 minutes. Press through a sieve or food mill to remove skin and seeds. Whip cream and fold into tomato sauce, season to taste. Keep warm. To serve, roll cooked pasta strips around a bundle of vegetables and shrimp. Arrange pasta bundles on serving plate; spoon over Tomato Butter Sauce and garnish with a perfect shrimp. Source: Ocean Garden Average: 0 No votes yet

Start the holidays off right with this tantalizing shrimp recipe. This is a perfect dish for family and friends to gather around for the joyous holiday season!Number of Servings: 4Ingredient: 1 lb. Asian Garden® black tiger shrimp (Peel and devein shrimp; set aside.)1 lb. Angel hair pasta1/4 cup Unsalted butter, melted4 oz. Smoked salmon, diced or salmon caviar2 Tbsp Olive oilCognac SauceOne Large leek1 quart Heavy cream1/4 cup CognacInstructions: Cognac Sauce Cut leek in half lengthwise; discarding tough green tops. Wash thoroughly. Chop and put in heavy saucepan; add cream. Bring to a boil, reduce heat and cook at a slow boil until reduced and thickened, about 30 minutes. Add cognac and cook 7 minutes. Remove from heat and puree in blender or food processor to make a smooth sauce. Adjust seasonings. Keep warm. To Cook Shrimp Brush shrimp with olive oil and broil or grill, 3 or 4 inches from heat, until opaque; turning once. Gently toss pasta with cream sauce and diced smoked salmon or caviar. Asparagus tips or chives, optional. Mound pasta on warmed serving plates; top with shrimp and garnish with asparagus trips or chives; if desired. Source: Courtsey of Ocean Garden Average: 0 No votes yet

A classic Italian shrimp dish.Number of Servings: 4Ingredient: 1 1/2 lbs. medium/large shrimp, peeled, uncooked1 (26 oz.) prepared marinara sauce2 cloves finely chopped garlic1 tsp. dried parsley1 T. olive oil2 T. buttercrushed red pepper to taste1 lb. angel hair pastaInstructions: Rinse and shrimp and drain in a colander, reserve. In a large pot, boil water for pasta. Heat butter and olive oil in a skillet over medium heat. Add garlic and reduce heat to low. Saute garlic until soft. Add shrimp and cook uncovered for approximately 5 minutes on each side, until shrimp turns pink. Remove from heat and reserve. In a separate saucepan, heat marinara sauce and season to taste with crushed red pepper. Add shrimp to marinara sauce and keep warm. Add pasta to boiling water and cook for three minutes. Drain pasta and place in serving dish. Top with shrimp and marinara sauce. Source: Bob & Joe's Smart Seafood Guide, A Practical Look at Seafood. Average: 0 No votes yet