SHRIMP FETTUCCINE WITH NO-COOK TOMATO SAUCE
Dressing pasta doesn't get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that's great with almost anything you decide to add to it--in this case, shrimp. -Sally Stiefvater, Pelham, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce. , Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired.
Nutrition Facts : Calories 543 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 190mg sodium, Carbohydrate 77g carbohydrate (18g sugars, Fiber 10g fiber), Protein 34g protein.
TOMATO SHRIMP FETTUCCINE
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
SHRIMP SPAGHETTI WITH TOMATO SAUCE
A delicious spaghetti dish with large shrimp in a tomato sauce.
Provided by Socratic Food
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
- Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
- Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
- Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
- Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
- In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g
LINGUINE PASTA WITH SHRIMP AND TOMATOES
When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.
Provided by Cindy in Pensacola
Categories Main Dish Recipes Pasta Shrimp
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
- Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from the Houston Post (no longer in circulation) 1990. The article was promoting a cookbook by Bon Appetit called "Too Busy to Cook". This is a nice, quick and easy meal!
Provided by loof751
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
- Cook fettuccine according to package directions. Drain and keep warm.
- Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
- Cook until shrimp turn pink, stirring frequently, about 3 minutes.
- Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
TOMATO SHRIMP FETTUCCINE
From Taste of Home Magazine Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Lizzie Rodriquez
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half.
- Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 329.6, Fat 6.8, SaturatedFat 1.2, Cholesterol 179.2, Sodium 957.8, Carbohydrate 38.6, Fiber 2.6, Sugar 3.9, Protein 23.1
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