Creamy Tomato Basil Shrimp Pasta Food

SHRIMP, TOMATO, AND BASIL PASTA

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

CREAMY TOMATO-BASIL PASTA WITH SHRIMP

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
• Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
• Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

CREAMY TOMATO BASIL SHRIMP PASTA

Steps:

• In a skillet on low-medium heat, melt the butter with the olive oil, and saute the onions and garlic until soft.
• Add the red pepper flakes, fresh basil, a squeeze of fresh lemon juice, chopped tomatoes, white wine and salt and pepper.
• Cook until the liquid is reduced to half.
• While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
• Once the tomato mixture is done simmering, add the shrimp, and cook until the shrimp have warmed through, just a few minutes.
• Stir in the heavy cream and simmer for a few minutes.
• Toss the tomato and shrimp sauce with spaghetti.
• Enjoy!

CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL

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.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!

PASTA WITH SHRIMP IN TOMATO CREAM

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
• While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
• Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
• Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
• Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
• Plate in bowls and garnish with the remaining basil and the scallion greens.

CREAMY TOMATO SHRIMP WITH PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

CREAMY BASIL & TOMATO PASTA

Steps:

• Heat teaspoon of oil over medium-high heat.
• Add onion and sauté until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, pepper, and other herbs. Stir well, reduce heat, cover and simmer about 20 minutes.
• Meanwhile, cook pasta according to directions.
• Add cream cheese, milk, and parmesan to tomato pot and melt over low heat until cheeses are incorporated.
• Add chicken and drained pasta, and mix until blended.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

SHRIMP AND PASTA IN A BASIL CREAM SAUCE

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!