Roasted Shrimp And Tomatoes With Roasted Garlic Parmesan Ragu Food

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GARLIC & HERB ROASTED SHRIMP



Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

  • Preheat the oven to 400 degrees.
  • Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
  • Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

ROASTED SHRIMP AND TOMATOES WITH ROASTED GARLIC PARMESAN #RAGU



Roasted Shrimp and Tomatoes With Roasted Garlic Parmesan #Ragu image

Ragú® Recipe Contest Entry. Roasting the shrimp so that they're slightly caramelized really brings out their sweetness and rich flavor. The cauliflower and tomatoes are also roasted to add more depth to this easy dish that looks like you've spent hours preparing! Ragu's Roasted Garlic and Parmesan Sauce is perfect to round out the flavors and add a rich, cheesy taste!

Provided by Laureen P.

Categories     Sauces

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 head cauliflower
4 tablespoons olive oil, divided
1 (16 ounce) jar Ragú® Pasta Sauce, roasted garlic parmesan cheese, divided
3/4 cup uncooked polenta (cornmeal)
1 3/4 cups water (plus more if needed)
1 tablespoon butter
1 lb shrimp, extra large, peeled, deveined
10 ounces cherry tomatoes
3 garlic cloves, minced
2 cups baby arugula, packed
2 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 425°F Cut 1 head cauliflower into florets and spread in one layer on a large rimmed baking sheet. Drizzle with 2 TBSPs of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until cauliflower is tender and golden brown.
  • Transfer cauliflower to food processor and add butter. Process, scraping sides of processor as needed, until cauliflower has the texture of smooth grits or polenta. Add about ½ jar of the Ragu Roasted Garlic Parmesan Sauce and pulse to combine. Add additional salt and pepper to taste. Set aside.
  • While the cauliflower is roasting, make the polenta. Bring the water to a boil in a medium saucepan over medium high heat. Add the butter. While whisking gently, pour the polenta into the boiling water in a steady stream. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring. Add additional water if polenta gets too thick. Cook polenta for 5-7 minutes over medium heat, stirring occasionally, making sure polenta doesn't get too thick, adding small amounts of water, if necessary.
  • Add the remaining Ragu Roasted Garlic Parmesan Sauce and the prepared cauliflower to the cooked polenta and stir well. Cover and keep warm.
  • Next, roast the shrimp and tomatoes. Spread the shrimp on a rimmed baking sheet. Add the tomatoes and the garlic to the baking sheet and drizzle 2 TBSPs of olive oil over all. Season with salt and pepper and toss so that the shrimp and tomatoes are coated with the oil and garlic. Roast at 425 degrees F for 7-8 minutes, or until shrimp is cooked through and tomatoes are bursting and starting to char. Remove the shrimp and tomatoes from the oven and add the arugula to the pan. Using tongs, toss the arugula with the hot shrimp and tomatoes so that it wilts slightly.
  • To serve, spoon some polenta onto a plate or into a shallow bowl. Top with the shrimp and tomato mixture. Sprinkle with pine nuts and serve.

SHRIMP WITH ROASTED GARLIC PESTO PASTA



Shrimp with Roasted Garlic Pesto Pasta image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 375 degrees F.
  • Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
  • Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
  • Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
  • Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
  • In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
  • Note: There will be leftover pesto.

OVEN ROASTED GARLIC PARMESAN SHRIMP



Oven Roasted Garlic Parmesan Shrimp image

This is one of my favorite ways to make shrimp. Lets your oven do the work and the flavors are fabulous!

Provided by Marie

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 lb extra-large shrimp, cleaned, deveined, and butterflied
1/4 cup olive oil
3/4 cup toasted breadcrumb
1 pinch salt
1 pinch black pepper
1 teaspoon crushed red pepper flakes
3 garlic cloves
2 tablespoons chopped fresh parsley
6 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350°.
  • Arrange shrimp in an oiled casserole dish.
  • Drizzle the olive oil evenly over the shrimp.
  • Sprinkle bread crumbs over the shrimp.
  • Add salt and black and red pepper.
  • Chop garlic and parsley together, sprinkle over the shrimp.
  • Stir all together gently so shrimp is evenly coated with oil, crumbs, and seasoning.
  • Cover the dish and bake for 15 minutes.
  • Dot the shrimp with the butter.
  • Sprinkle the Parmesan cheese over the shrimp.
  • Bake uncovered for 5 minutes longer.

Nutrition Facts : Calories 1007.7, Fat 71.3, SaturatedFat 29, Cholesterol 447.1, Sodium 1149.8, Carbohydrate 33.8, Fiber 2.2, Sugar 2.9, Protein 57.1

PASTA WITH SHRIMP RAGù



Pasta With Shrimp Ragù image

Provided by Mark Bittman

Categories     dinner, pastas, appetizer, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds medium-to-large shrimp, in their shells
Salt and ground black pepper
Pinch cayenne
3 tablespoons extra virgin olive oil
2 medium or 1 large chopped onion
1 medium carrot, peeled and finely chopped
1 large or 3 plum tomatoes, chopped, with juice
1 teaspoon chopped fresh marjoram or oregano, plus a few leaves for garnish
1 pound pasta, preferably fresh

Steps:

  • Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
  • Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
  • When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 5 grams, TransFat 0 grams

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