CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. The perfect weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
- Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.
Nutrition Facts : ServingSize 1 serving, Calories 553 calories, Sugar 2.8 g, Sodium 541.3 mg, Fat 26.5 g, SaturatedFat 12.7 g, TransFat 0.4 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 33.9 g, Cholesterol 235.2 mg
GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE
This is an Italian-inspired seafood pasta recipe with lots of flavors at play. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in a lot of Spicy Creamy Sauce and served over fettuccine pasta. Everything spiced up with basil and crushed red pepper. YUM!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
- Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
- Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
- Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
- In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
- Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.
Nutrition Facts : Calories 522 kcal, Carbohydrate 62 g, Protein 33 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 1087 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.
Provided by PaulaG
Categories Spanish
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add shrimp and sauté until pink, about 2 minutes.
- Using slotted spoon, transfer shrimp to medium bowl.
- Add remaining 1 tablespoon oil to same pot.
- Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
- Sauté until shallots are soft, about 4 minutes.
- Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
- Mix in basil.
- Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
- Drain.
- Add pasta to sauce.
- Toss over medium heat until sauce coats pasta.
- Season with salt and pepper.
- Transfer to bowl; top with cheese.
Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9
SHRIMP PASTA WITH SUN-DRIED TOMATOES
This creamy shrimp pasta in a sun-dried tomato and mascarpone sauce is rich and saucy, with big flavor that comes together fast and easy.
Provided by Heidi
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Fill a large pot with water for your pasta. Once the water is boiling, generously season with kosher salt and add the pasta. While the pasta cooks, heat a large skillet over medium and add 2 tablespoons of butter and the olive oil. Season the shrimp with the salt and freshly ground black pepper. Once the butter has melted into the oil, add the shrimp and cook for 2 minutes on each side or until they turn pink and start to become opaque. Transfer the shrimp to a plate.
- To the same skillet, add the remaining 2 tablespoons of butter over medium. Add the shallot, garlic, and red pepper flakes, and cook for 1-2 minutes or until fragrant, stirring so the garlic doesn't burn. Add the tomato paste and sun dried tomatoes and continue to stir for 3-4 minutes. Check the pasta which should now be al dente. Use a coffee mug to reserve 1 cup of pasta water then drain the pasta but do not rinse. Add half of the reserved pasta water to the tomato mixture, stirring and scraping up all of the browned bits on the skillet. Stir in the rest of the pasta water until saucy. Add the mascarpone and stir until it has melted into the sauce, then add the cooked shrimp, and tarragon and cook for another or minute or two. Add the pasta to the skillet, toss everything together, and taste for seasoning, adding more salt if desired. To serve, top with more tarragon and a kiss.
Nutrition Facts : Calories 576 kcal, Carbohydrate 50 g, Protein 27 g, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 179 mg, Sodium 490 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
SHRIMP W SPINACH & SUN-DRIED TOMATOES
This has become a favorite for a quick, easy and elegant meal. You can use any style pasta you prefer. The smaller the shrimp the less the cooking time will be. Keep that in mind when adding spinach as the shrimp will continue to cook as the spinach steams. If I have small shrimp I add the shrimp and spinach at the same time so the shrimp doesn't overcook.
Provided by racrgal
Categories Healthy
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
- Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
- Turn shrimp and add spinach on top.
- Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
- Place cooked pasta on plate or shallow soup bowl.
- Top with shrimp mixture.
- Sprinkle with parmesean cheese.
Nutrition Facts : Calories 299.1, Fat 4.4, SaturatedFat 1.6, Cholesterol 226.4, Sodium 634.8, Carbohydrate 33.3, Fiber 6.2, Sugar 1.6, Protein 31.5
TOMATO 'N' SHRIMP PASTA
Diced tomatoes, a little tomato paste and fresh basil combine with onions and mushrooms to make a tasty sauce for sauteed shrimp.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and set aside. , In the same skillet, saute mushrooms and onion in remaining oil until mushrooms are lightly browned. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat to low. Add the shrimp, basil, sugar, oregano and red pepper flakes. , Cook, uncovered, for 5-10 minutes or until heated through. Drain spaghetti; top with shrimp mixture.
Nutrition Facts : Calories 410 calories, Fat 9g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 379mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.
PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES
Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.
Provided by Lisa in Acworth
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
- Add asparagus and saute until crisp-tender, about 5 minutes.
- Using slotted spoon, transfer asparagus to bowl.
- Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
- Transfer shrimp mixture to bowl with asparagus.
- Add broth, wine and tomato paste to same skillet.
- Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Meanwhile, cook pasta until al dente.
- Drain, return pasta to same pot.
- Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
- Toss over medium heat until warmed through and sauce coats pasta.
- Season with salt& pepper and serve.
Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9
PASTA WITH SHRIMP IN TOMATO CREAM
Make and share this Pasta with Shrimp in Tomato Cream recipe from Food.com.
Provided by Diana Adcock
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 12 inch frying pan over medium high heat combine oil and garlic.
- When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
- Lift out shrimp and set aside.
- Add to pan onion, tomatoes, pepper, broth, booze, and cream.
- Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
- Add shrimp and stir until hot.
- Meanwhile cook pasta in water until done-around 8 minutes.
- Drain well.
- Add to cooked sauce and toss lightly.
- Offer shaved cheese and basil at the table.
Nutrition Facts : Calories 641.6, Fat 29.1, SaturatedFat 15.1, Cholesterol 284.6, Sodium 965.2, Carbohydrate 58.3, Fiber 3.2, Sugar 3.8, Protein 28.9
LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES
Make and share this Linguine With Shrimp and Sun-Dried Tomatoes recipe from Food.com.
Provided by Brettonhall
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
- Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
- Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
- Cook 1 minute or until thoroughly heated.
- Remove from heat, add cooked pasta toss well.
- Top with freshly grated Parmesan cheese.
Nutrition Facts : Calories 381.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 183.5, Sodium 1137.2, Carbohydrate 32.3, Fiber 5, Sugar 11.9, Protein 34.5
SHRIMP PASTA SALAD WITH FETA, SUN-DRIED TOMATOES AND OLIVES
Our favorite pasta salad chock-full of things we love! Can be made without the shrimp, but with the shrimp you've only got to add a loaf of crusty bread for a perfect make-ahead summer meal. Cooking time includes 1 hour cooling and 1 hour chilling time.
Provided by FlemishMinx
Categories Cheese
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
- Add this dressing to the drained HOT pasta in a large bowl.
- Toss to coat well.
- Cool, stirring occasionally.
- Add remaining ingredients.
- Salt and pepper to taste.
- Cover and chill.
PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Make and share this Pasta With Shrimp, Asparagus, and Sun-Dried Tomatoes recipe from Food.com.
Provided by Phil Franco
Categories European
Time 30m
Yield 2 Plates, 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
- Add asparagus and saute until crisp-tender, about 5 minutes.
- Using slotted spoon, transfer asparagus to bowl.
- Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
- Transfer shrimp mixture to bowl with asparagus.
- Add broth, wine, and tomato paste to same skillet.
- Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until 'al dente'.
- Drain; return pasta to same pot.
- Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
- Toss over medium heat until warmed through and sauce coats pasta.
- Season with salt and pepper and serve. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 718.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 285.8, Sodium 1797.7, Carbohydrate 103.5, Fiber 9.6, Sugar 7.7, Protein 55
PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES
Provided by Bonnie Wilkens Metully
Categories Pasta Shellfish Tomato Sauté Quick & Easy Basil Shrimp Winter Bon Appétit
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.
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