ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
ITALIAN SHRIMP 'N' PASTA
This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during the slow cooking.
Provided by tweetyfan
Categories Easy
Time 7h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.
Nutrition Facts : Calories 319.9, Fat 9.3, SaturatedFat 1.7, Cholesterol 178.2, Sodium 667.4, Carbohydrate 25, Fiber 3.1, Sugar 8.7, Protein 33.7
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA
Red shrimp sauce should be flavorful without overpowering delicate shrimp. Be very careful not to overcook the shrimp. The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals. The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence.
Provided by Peter Steriti
Categories European
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp. Save shells.
- Core, peel and coarsely chop garlic cloves.
- In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
- Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
- Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
- When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
- Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
- Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.
Nutrition Facts : Calories 1040.6, Fat 40.4, SaturatedFat 5.6, Cholesterol 191, Sodium 881.4, Carbohydrate 125.9, Fiber 8.1, Sugar 11.1, Protein 42.9
ITALIAN SHRIMP 'N' PASTA
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease-perfect for company. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender., Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.
Nutrition Facts : Calories 418 calories, Fat 12g fat (2g saturated fat), Cholesterol 165mg cholesterol, Sodium 611mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges
ITALIAN SHRIMP CAPRESE PASTA
This colorful pasta dish is full of flavor and can be made in less than 30 minutes.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions; drain.
- Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Add shrimp.
- Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 471 calories, Carbohydrate 44.6 g, Cholesterol 215.3 mg, Fat 17.4 g, Fiber 2.4 g, Protein 35.1 g, SaturatedFat 8.8 g, Sodium 729.3 mg, Sugar 2.2 g
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- In a large pot, boil the water, add the salt and the pasta, continue on a hard boil stirring often. Cook the pasta until al dente.
- While the pasta is cooking, in a large frying pan add the olive oil, garlic, chopped parsley, shrimp, salt and hot pepper flakes. Cook on medium heat until shrimps are cooked and no longer pink approximately 5-6 minutes, but watch them and stir occasionally, because you don't want them to burn or stick to the pan.
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