Shrimp And Basil Pasta Food

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ANGEL HAIR PASTA WITH SHRIMP AND BASIL



Angel Hair Pasta with Shrimp and Basil image

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

Provided by PAL

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
½ cup dry white wine
¼ cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  • Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  • Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 46.7 g, Cholesterol 175.8 mg, Fat 18.1 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 968.9 mg, Sugar 11.2 g

SHRIMP, TOMATO, AND BASIL PASTA



Shrimp, Tomato, and Basil Pasta image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

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.

Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g

LEMON SHRIMP WITH PASTA AND BASIL



Lemon Shrimp With Pasta and Basil image

This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine or 1/2 lb other pastas
3/4 lb cooked shrimp, thawed and drained
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 1/2 teaspoons basil leaves
3/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
  • Add shrimp and drain immediately.
  • Return pasta mixture to the pan.
  • Combine next 5 ingredients in a bowl.
  • Toss with cooked pasta and shrimp.
  • Sprinkle cheese over pasta and serve immediately.

SHRIMP AND BASIL PASTA



Shrimp and Basil Pasta image

Make and share this Shrimp and Basil Pasta recipe from Food.com.

Provided by appelcakes

Categories     High Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked spaghetti or 8 ounces linguine
3/4 lb peeled and deveined shrimp
1/4 cup chopped fresh basil
3 tablespoons drained capers
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Baby Spinach

Steps:

  • Bring 3 quarts water to a boil in a pot. Add pasta; cook 8 minutes.
  • Add shrimp to pot; cook 3 minutes or until shrimp are done and pasta is al dente. Drain.
  • Place pasta mixture in a large bowl.
  • Stir in basil and next 4 ingredients (through salt).
  • Place spinach on plates; top with pasta mixture.

Nutrition Facts : Calories 359.3, Fat 8.6, SaturatedFat 1.4, Cholesterol 165.7, Sodium 675.3, Carbohydrate 43.6, Fiber 2.2, Sugar 1.2, Protein 25.4

SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

BASIL SHRIMP AND PASTA



Basil Shrimp and Pasta image

Basil highlights this delectable shrimp and pasta dish.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 8

8 oz pasta, such as penne
2 tbsps butter
1 pound shrimp peeled and deveined
1 clove garlic, minced
3/4 cup heavy cream
1 tbsp McCormick® Basil Leaves
1/4 cup shredded Parmesan cheese or crumbled goat cheese (chèvre)
1/4 tsp McCormick® Black Pepper, Ground

Steps:

  • Cook pasta as directed on package. Drain well.
  • Meanwhile, melt butter in large skillet on medium heat. Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet. Pour cream into skillet. Add basil; bring to boil, stirring gently. Reduce heat to low; simmer 3 to 5 minutes or until thickened, stirring frequently. Add shrimp, cheese and pepper. Cook and stir 1 minute or until heated through.
  • Place pasta in warmed serving bowl. Add shrimp mixture; toss lightly. Serve with additional cheese, if desired.

Nutrition Facts : Calories 612 Calories

GARLIC BASIL SHRIMP



Garlic Basil Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size: 1 cup

Number Of Ingredients 8

2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
  • Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Nutrition Facts : Calories 260, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 215 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 30 grams

BASIL SHRIMP FETTUCCINE



Basil Shrimp Fettuccine image

Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. -Cathy Carroll of Grayson, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/4 cup each chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup all-purpose flour
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled and deveined
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.

Nutrition Facts : Calories 306 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

LINGUINE WITH GARLIC SHRIMP AND BASIL



Linguine with Garlic Shrimp and Basil image

Provided by Lauren Beal

Categories     Milk/Cream     Garlic     Onion     Pasta     Shellfish     Sauté     Picnic     Quick & Easy     Basil     Clam     Shrimp     White Wine     Spring     Bon Appétit     California

Yield Makes 4 to 6 servings

Number Of Ingredients 10

12 ounces linguine
6 tablespoons (3/4 stick) butter
1 1/2 pounds uncooked large shrimp, peeled, deveined
6 green onions, chopped
6 garlic cloves, coarsely chopped
1/2 cup dry white wine
2 teaspoons finely grated lemon peel
2 8-ounce bottles clam juice
1/2 cup whipping cream
1/2 cup chopped fresh basil

Steps:

  • Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
  • Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.

CREAMY TOMATO-BASIL PASTA WITH SHRIMP



Creamy Tomato-Basil Pasta with Shrimp image

Create an impression with Creamy Tomato-Basil Pasta with Shrimp. Our Creamy Tomato-Basil Pasta with Shrimp is very close in taste to a high-end entrée.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 cups farfalle (bow-tie pasta), uncooked
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked medium shrimp, peeled, deveined
1 cup fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips

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.

Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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