Shrimp Pomodoro Food

SHRIMP POMODORO PASTA

Steps:

• Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 min. Stir in tomatoes; cook 12 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
• Add shrimp to sauce in skillet; cook 2 min. or until heated through. Remove from heat.
• Drain pasta; toss with shrimp mixture. Sprinkle with cheese.

PASTA POMODORO WITH SHRIMP

Steps:

• In a large pot, add water and bring to a boil while you are chopping the tomatoes. Don't add the angel hair pasta yet, it cooks quickly (usually 3-4 minutes) so you will want to add it to the boiling water after you start cooking the tomatoes.
• In a large skillet over medium heat add 1 tablespoon olive oil and cook shrimp until it has turned pink, about 1 - 2 minutes per side. Remove shrimp from pan and set aside.
• Drain any liquid from the skillet, reduce heat to medium-low and add 1 tablespoon olive oil. When oil is hot, add chopped tomatoes, then salt and pepper to taste. Stir occasionally and cook for 5 minutes and then add chopped garlic. Cook 2 - 3 minutes more and until the tomatoes get soft and garlic is fragrant.
• Add angel hair pasta to the boiling water and cook per box instructions (typically 3-4 minutes).
• While the pasta is cooking, put the shrimp back into the skillet, add the freshly chopped basil and a small amount of olive oil to taste (1-2 tsp is what I use). Stirring well to combine and bring out the flavor of the basil. Taste and add more salt, if needed. Add the crushed red pepper flakes, if you like a little kick of heat.
• Drain pasta (reserving about 1/2 cup of the pasta water). Add pasta into the skillet to combine with the tomatoes, shrimp and basil. Stir to fully combined. If you want the sauce to be more moist, add some of the pasta water, as desired.
• Serve topped with freshly grated parmesan cheese and fresh basil and enjoy!

SHRIMP POMODORO

Steps:

• Cook spaghetti according to package directions., In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer., Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.

SHRIMP AND TOMATO RISOTTO

Steps:

• For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.
• For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.
• Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper. Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.
• Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.
• In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.
• In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.
• Yield: 14 cups
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes

CREAMY SEAFOOD PASTA POMODORO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
• Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

SHRIMP FILETTO DI POMODORO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in drippings and butter until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook linguine according to package directions. Add shrimp and reserved bacon to tomato mixture; cook, uncovered, for 5-6 minutes or until shrimp turn pink. Drain linguine; place in a large bowl. Top with shrimp mixture. Garnish with cheese if desired.

PASTA WITH SHRIMP POMODORO SAUCE

Steps:

• Cook the pasta according to the package directions.
• Heat the oil in a large saucepan over medium heat.
• Add the garlic and cook until light brown, about 1 minute.
• Add the tomatoes and their juices, salt, pepper, and sugar.
• Bring to a boil.
• Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
• Add shrimp to the simmering sauce.
• Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
• Remove from heat.
• Stir in the basil.
• Toss with cooked pasta.

SHRIMP POMODORO

Steps:

• Heat oil in a skillet over medium-high heat.
• Add shrimp. Season with salt and pepper. Cook briefly until pink and opaque. Remove to a plate with a slotted spoon.
• Add onion and garlic to hot oil and cook until onion is soft.
• Add chopped tomatoes and cook 20 minutes or until tomatoes have released their liquid and softened.
• Meanwhile, boil a large pot of water and salt if desired. Add pasta and cook per package instructions.
• When pasta and sauce are ready, add red pepper flakes, basil, shrimp, and pasta to the skillet with tomatoes. Stir to coat noodles evenly. If the sauce gets too dry, add a few splashes of white wine.