Creamy Tomato Poblano Shrimp Pasta Food

CREAMY SHRIMP AND TOMATO PASTA

Steps:

• Bring a large pot of water to a boil. Salt generously, then add the spaghetti. Cook until al dente. Before draining, reserve a mug full (at least a cup) of the pasta water.
• In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Add the tomato sauce and the Italian seasoning. Bring to a bubble, then reduce the heat to a simmer. Let the sauce cook and reduce for about 10 minutes.
• Increase the heat slightly, and stir in the cream. Once the sauce is back to a simmer, add the cheese and stir until melted. Taste the sauce and season with salt and pepper, if needed.
• In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp and cook just until pink, 4-5 minutes.
• Add the cooked pasta to the sauce, along with the shrimp. Stir to combine, adding the starchy pasta water as needed to loosen the sauce. Serve, topped with parsley if desired.

CREAMY TOMATO GARLIC BUTTER SHRIMP

Steps:

• Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
• Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
• Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
• Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.

POBLANO CREAM PASTA WITH SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and reserve.
• Meanwhile, melt 4 tablespoons of the butter in a large skillet. Add the chopped poblano and onion and cook until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, another 30-60 seconds. Stir in the flour and cook for another minute. Slowly whisk in the chicken stock. Let it simmer and thicken, stirring frequently, about 5 minutes.
• Warm the Mexican crema in a small pot over medium-low heat or in a bowl in the microwave. Whisk the warm cream into the poblano sauce, then transfer to a food processor or blender and process until smooth. Season to taste with salt.
• In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp and cook until pink. Season with salt and pepper. Add the poblano sauce and the drained pasta to the shrimp and stir combine. Serve topped with thyme and grated Parmigiano-Reggiano.

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 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!

CREAMY TOMATO, POBLANO & SHRIMP PASTA

Steps:

• Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
• Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
• Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.