Spaghetti With Shrimp Kale And Tomatoes Food

LINGUINE PASTA WITH SHRIMP AND TOMATOES

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.

SPAGHETTI WITH SHRIMP, KALE AND TOMATOES

Steps:

• Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
• (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
• Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
• Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

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!

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE

Steps:

• Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
• Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

GREEK-STYLE SHRIMP PASTA WITH KALE

Steps:

• Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
• Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
• Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
• Divide pasta among bowls. Top with feta and drizzle with oil.

SHRIMP SPAGHETTI WITH TOMATO SAUCE

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.

SPAGHETTI WITH SHRIMP, KALE, AND BURST TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
• Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.

PENNE TOSSED WITH CHICKEN, KALE AND CHERRY TOMATOES

Steps:

• In a large sauté pan, heat olive oil on medium heat. Add garlic and onion and sauté for about 3 minutes until onions are softened.
• Season chicken pieces with a sprinkle of salt and pepper. Add them to the pan with onions and garlic and sauté the chicken until they are fully cooked and golden brown, about 3 to 4 minutes.
• Add cherry tomatoes, and chicken broth, and lower the heat.
• Simmer on low heat for about 2 minutes until the tomatoes soften, about 1- 2 minutes. Add the kale on top, and stir the kale into the mixture until it wilts. No need to cover.
• Taste the broth and season with salt and pepper to taste. Turn off the heat.
• In the meantime, bring a large pot of water to a boil. Add some salt to the boiling water, and add the penne pasta. Reserve 1/2 cup of pasta water, and set aside.
• Cook the pasta, just 1 minute less than is recommended on the package. Drain the pasta. Return it into the pot.
• Carefully transfer the chicken, kale, tomatoes, and all the broth into the pasta.
• Pour the reserved pasta water into the pot. Turn on low heat.
• Stir and toss everything until well blended. Then turn off the heat.
• Transfer into individual bowls or plates, and serve with lots of grated Parmigiano-Reggiano cheese on top.
• Serves 4 to 6

CREAMY SHRIMP AND KALE WITH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. Stir in tomatoes; simmer 4 min., stirring occasionally. Add kale; cook and stir 2 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
• Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until cheddar cheese is melted.

GARLIC SHRIMP SPAGHETTI WITH BUTTERY KALE

Steps:

• 1. Bring a large saucepan of water to a boil. Add pasta and cook al dente according to package directions. Drain. 2. Meanwhile, in a large bowl, toss shrimp with pepper and salt to coat; set aside. In a large skillet on medium-high, heat oil. Add garlic, parsley and pepper flakes and cook, stirring constantly, until fragrant, 30 to 45 seconds. Add shrimp and sauté, stirring frequently, until shrimp are pink and opaque throughout, 3 to 4 minutes. Stir in lemon zest. Transfer to a plate and cover to keep warm. 3. In same skillet, heat butter on medium-high. Add kale and sauté until wilted, about 1 minute. Add pasta, shrimp mixture and chile pepper and toss to combine.