SPAGHETTI WITH SHRIMP MARINARA
Spaghetti is cooked to a perfect al-dente texture, then it's gently tossed with a delicious shrimp marinara sauce made with fresh shrimp, peeled tomatoes, garlic, extra-virgin olive oil, and crushed red pepper. This shrimp marinara dish is easy to make, ready in minutes, and elegant to serve on weekends, or as a weeknight dinner!
Provided by 2 sisters recipes
Categories Dinner / Seafood
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until garlic is golden brown. Add red pepper flakes, sauté for 1 minute to fragrant the oil.
- Add the chopped tomatoes and chopped fresh parsley.
- Cover and simmer on low heat for about 10 to 12 minutes.
- Add the shrimp and cook until shrimp turns pink, stirring occasionally for about 3 to 5 minutes.
- Stir in the fresh basil.
- Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
- In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the water.
- Toss in the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes.
- Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Return spaghetti back to the pot. Toss 2 tablespoons of butter into the spaghetti. And, add in the shrimp marinara and toss to mix. Then add in some reserved water a little at a time slowly. Toss together. Serve.
- Serves 4
Nutrition Facts : Calories 323 calories, Carbohydrate 31.2 grams carbohydrates, Fat 19.7 grams fat, Protein 6.6 grams protein, ServingSize 1 serving
SEAFOOD LINGUINE FRA DIAVOLO
Seafood Linguine Fra Diavolo is an easy Italian 4 ingredient, 20 minute recipe with seafood and pasta in a spicy red sauce.
Provided by Elizabeth Lindemann
Categories Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
- Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
- Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
- Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
- When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
- Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.
Nutrition Facts : Calories 319 kcal, Carbohydrate 47 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 143 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SHRIMP ALLA MARINARA
This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.
Provided by Julia Moskin
Categories dinner, quick, appetizer, main course
Time 25m
Yield 5 or 6 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
- Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
- When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
- Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.
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