Sun Dried Tomato Balsamic Shrimp Pasta Food

CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES

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.

SUN-DRIED TOMATO & BALSAMIC SHRIMP PASTA

Steps:

• Cook the pasta according to package directions until al dente. Drain and set aside.
• While the pasta is cooking, heat 2 tablespoons of balsamic dressing in a large skillet over medium-high heat. Add shrimp and cook for 3 to 5 minutes, turning once, until shrimp turns pink. Remove shrimp from the skillet to a bowl. Set aside.
• Add remaining balsamic dressing, sun-dried tomato pesto, sun-dried tomatoes, chicken broth, garlic powder, and pepper to the same skillet. Cook for 2 minutes, or until heated through, stirring often.
• Add cream cheese and cook for 3 to 5 minutes stirring occasionally. Once the cream cheese is melted and sauce thickens slightly, it's ready.
• Add the pasta to the skillet. Stir to coat the pasta in the sauce. Then, stir in the Parmesan cheese and shrimp.
• Transfer to a serving bowl or portion into individual dinner bowls. Garnish with more Parmesan and parsley.

SHRIMP PASTA WITH SUN-DRIED TOMATOES

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.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SHRIMP WITH SUN-DRIED TOMATO-BASIL SAUCE

Steps:

• Cover sun-dried tomatoes with hot water and allow to soak 5 to 10 minute. Once reconstituted, julienne (cut into strips) and set aside; reserve soaking liquid. Cook pasta according to package directions. Strain and set aside.
• In a large skillet, heat oil over medium heat. Saute garlic and onions for 1 or 2 minutes. Add shrimp and brown 1 to 2 minutes. Add diced tomatoes, sun-dried tomatoes along with reserved soaking liquid, tomato juice, and balsamic vinegar. Heat to a simmer. Add pasta, basil; return to simmer.
• Once hot, remove from heat, add lemon and add pepper to taste.

SHRIMP PASTA SALAD WITH FETA, SUN-DRIED TOMATOES AND OLIVES

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.

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

SUN-DRIED TOMATO & SHRIMP PASTA

Steps:

• Using thin asparagus, boil and cut off tips in 3" sections.
• Heat olive oil in a heavy pan on medium heat.
• Saute garlic for 1 minute.
• Add shrimp and cook until pink.
• Add tomatoes, asparagus tips, and cream and simmer for 5-10 minutes until hot.
• Stir in basil and cook another 2 minutes.
• Cook pasta per package directions.
• Drain pasta, keeping 1 cup of the cooking liquid.
• Combine pasta and sauce, adding some of the cooking liquid until the desired consistency is achieved.
• Season with lemon pepper or crushed red pepper to taste.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

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.