CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. The perfect weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
- Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.
Nutrition Facts : ServingSize 1 serving, Calories 553 calories, Sugar 2.8 g, Sodium 541.3 mg, Fat 26.5 g, SaturatedFat 12.7 g, TransFat 0.4 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 33.9 g, Cholesterol 235.2 mg
CREAMY SUNDRIED TOMATO SHRIMP PASTA
I briefly came across this recipe in a magazine, but didn't have time to write it down. So I used what ingrediants I remembered and guessed on the rest:) It turned out really yummy! You wouldn't have to use shrimp, next time I might marinate chicken in the sun-dried tomato dressing and then grill it and put on top of the pasta! *Note- I used sundried tomato vinegrette dressing, it gave it more of a tang, but not everyone may like that. Also can double the sauce ingrediants if you like it more saucy!
Provided by LaurieL.
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a small pan. Add 1/4 cup of the dressing, garlic and shrimp and saute until the shrimp is pink and cooked through.
- Drain off the liquid and set the shrimp aside, covered to keep warm.
- In the same pan, combine the rest of the dressing, chicken broth, and spices and bring to a simmer.
- Stir in the cream cheese until melted. Add the sauce to the cooked pasta and add the shrimp. Toss together until combined. May top with Parmesan cheese.
Nutrition Facts : Calories 286.5, Fat 17.5, SaturatedFat 9.4, Cholesterol 285.5, Sodium 1406.6, Carbohydrate 3.2, Sugar 1, Protein 27.9
PASTA WITH SHRIMP IN TOMATO CREAM
Make and share this Pasta with Shrimp in Tomato Cream recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 12 inch frying pan over medium high heat combine oil and garlic.
- When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
- Lift out shrimp and set aside.
- Add to pan onion, tomatoes, pepper, broth, booze, and cream.
- Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
- Add shrimp and stir until hot.
- Meanwhile cook pasta in water until done-around 8 minutes.
- Drain well.
- Add to cooked sauce and toss lightly.
- Offer shaved cheese and basil at the table.
Nutrition Facts : Calories 641.6, Fat 29.1, SaturatedFat 15.1, Cholesterol 284.6, Sodium 965.2, Carbohydrate 58.3, Fiber 3.2, Sugar 3.8, Protein 28.9
SUN-DRIED TOMATO & SHRIMP PASTA
Make and share this Sun-Dried Tomato & Shrimp Pasta recipe from Food.com.
Provided by Bionda
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using thin asparagus, boil and cut off tips in 3" sections.
- Heat olive oil in a heavy pan on medium heat.
- Saute garlic for 1 minute.
- Add shrimp and cook until pink.
- Add tomatoes, asparagus tips, and cream and simmer for 5-10 minutes until hot.
- Stir in basil and cook another 2 minutes.
- Cook pasta per package directions.
- Drain pasta, keeping 1 cup of the cooking liquid.
- Combine pasta and sauce, adding some of the cooking liquid until the desired consistency is achieved.
- Season with lemon pepper or crushed red pepper to taste.
Nutrition Facts : Calories 389.6, Fat 30.1, SaturatedFat 14.9, Cholesterol 191.9, Sodium 450.2, Carbohydrate 15.6, Fiber 4.5, Sugar 6.8, Protein 18.3
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- Cook pasta in large pot of salted water. Reserve about a cup of the cooking water to thin sauce later, if needed. Drain and set aside.
- While the pasta is cooking, you can make the alfredo sauce in one pan and the shrimp in a separate skillet.
- For the alfredo sauce, add butter and garlic to a saute pan and heat over low heat. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 1 cup of heavy cream, stir, and allow to come to a simmer. Increase heat to medium, if needed. Cook for 5 minutes, stirring occasionally. Remove from heat and immediately add in parmesan cheese and remaining heavy cream. Stir to combine. It will take several minutes for the cheese to melt. It will look goopy at first and then the sauce will be creamy and smooth. If sauce needs to be thinned, add additional heavy cream or some of the reserved pasta water. Stir in sun dried tomatoes, toasted pine nuts, and spinach. Spinach will wilt in hot sauce.
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