Creamy Shrimp Alfredo With Tomato And Basil Food

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CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL



Creamy Shrimp Alfredo With Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 can (13-3/4 oz.) low sodium chicken broth
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Creamy Alfredo Sauce
1 lb. uncooked fresh or frozen medium shrimp, peeled and deveined
Hot pepper sauce to taste
1 box (16 oz.) fettuccine, cooked and drained

Steps:

  • Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.

SHRIMP AND PASTA IN A BASIL CREAM SAUCE



Shrimp and Pasta in a Basil Cream Sauce image

This is a simple yet elegant pasta dish, perfect for a romantic evening. It's rich and decadent, but you deserve it.

Provided by raisdbywolvz

Categories     Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1/4 cup shallot, thinly sliced (one large shallot)
1 tablespoon garlic, minced (2-3 cloves)
1/3 lb shrimp, peeled and deveined
1/3 cup grape tomatoes (2 good handfuls) or 1/3 cup cherry tomatoes (2 good handfuls)
1/2 ounce pine nuts (about a quarter of a small bag)
1/2 cup dry vermouth or 1/2 cup dry white wine
1 cup heavy cream
2 tablespoons basil, sliced in a chiffinade (about 10 to 12 large leaves)
1/3 lb pasta (I used spaghetti)
2 tablespoons chives, chopped
salt and pepper

Steps:

  • Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
  • In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
  • Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
  • Remove everything from pan and keep warm.
  • Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
  • To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
  • When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
  • Return shrimp and tomato mixture to pan and heat through.
  • Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
  • Enjoy!

CREAMY SHRIMP ALFREDO



Creamy Shrimp Alfredo image

This dish uses a quick homemade alfredo sauce, which is tossed with pasta and shrimp. Delicious served with garlic bread and a garden salad.

Provided by TasteTester

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine, uncooked
2 tablespoons balsamic vinaigrette dressing
1/2 lb uncooked deveined peeled medium shrimp
3 garlic cloves, minced
6 ounces cream cheese, cubed
3/4 cup reduced-sodium chicken broth
1/4 cup grated parmesan cheese, divided
1 tablespoon chopped fresh Italian parsley

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, heat dressing in large skillet on medium heat.
  • Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute.
  • Remove shrimp with slotted spoon; set aside.
  • Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently.
  • Stir in shrimp and 3 tablespoons parmesan.
  • Drain pasta.
  • Add to skillet; toss to coat.
  • Transfer to platter; sprinkle with remaining parmesan cheese and parsley.

EASY SEAFOOD & BASIL ALFREDO



Easy Seafood & Basil Alfredo image

This dish is so quick to put together and simply delicious. Who knew that cream cheese could contribute to such a lovely Alfredo sauce? That's perhaps the best part about trying new recipes. They're constantly surprising you.

Provided by Christmas Carol

Categories     Crab

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces linguine, uncooked
1 tablespoon butter or 1 tablespoon margarine
1 lb bay scallops or 1 lb crabmeat
1/2 teaspoon garlic salt
1 cup whole milk
1 (3 ounce) package cream cheese, cubed
1/2 teaspoon dried basil leaves
1/2 cup grated parmesan cheese

Steps:

  • Prepare pasta according to package directions; drain.
  • While pasta is cooking, melt butter in a large skillet over medium heat.
  • Sprinkle garlic salt over shrimp and cook in butter until shrimp turn pink, about 2 minutes.
  • Add milk and heat just to boiling; stir in cream cheese and basil.
  • Reduce heat and stir constantly until cream cheese is melted.
  • Remove from heat and stir in Parmesan cheese.
  • Toss hot pasta with the sauce and transfer to serving dish.
  • Serve immediately.

Nutrition Facts : Calories 522.3, Fat 18.7, SaturatedFat 10.3, Cholesterol 220.9, Sodium 470.1, Carbohydrate 47.5, Fiber 1.9, Sugar 4.4, Protein 38.9

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