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
TOMATO SHRIMP SCAMPI ON FETTUCCINE
Make and share this Tomato Shrimp Scampi on Fettuccine recipe from Food.com.
Provided by Hungry Chefs
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
- Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
- Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
- Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
- Stir in basil and parmesan cheese.
- Toss with cooked fettuccine; serve immediately in shallow bowls.
Nutrition Facts : Calories 526, Fat 19.7, SaturatedFat 3.7, Cholesterol 291.3, Sodium 1172, Carbohydrate 49.8, Fiber 3.5, Sugar 4.8, Protein 37.2
TOMATO SHRIMP SCAMPI WITH FETTUCCINE
Make and share this Tomato Shrimp Scampi with Fettuccine recipe from Food.com.
Provided by BlueHyacinth
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine for 8 minutes or until tender but still firm.
- Drain well; keep warm.
- Saute garlic in olive oil in large skillet over medium heat for 2 minutes.
- Add tomatoes.
- Cook 5 minutes.
- Pour in white cooking whine, lemon juice and sugar.
- Simmer 6 minutes.
- Add scallions, shrimp and red pepper flakes.
- Cook until shrimp turn pink and are cooked through, about 3 minutes.
- Stir in basil and Parmesan cheese.
- Toss with cooked fettuccine; serve immediately.
Nutrition Facts : Calories 526.1, Fat 18.9, SaturatedFat 3.8, Cholesterol 273.1, Sodium 350.4, Carbohydrate 48.6, Fiber 3.4, Sugar 4.9, Protein 35
LINGUINE WITH SHRIMP AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
- Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
- Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
- Divide the pasta and shrimp among bowls. Drizzle with olive oil.
CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL
Steps:
- Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.
FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
- Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
- Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
- Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.
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.
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
SHRIMP AND TOMATO PASTA
Make and share this Shrimp and Tomato Pasta recipe from Food.com.
Provided by KelBel
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine shrimp, garlic, olive oil, basil, crushed red pepper flakes, salt, pepper, parsley, and tomatoes in a large saucepan and simmer for 10 - 15 minutes or until shrimp turn pink.
- Meanwhile cook pasta in a separate pan until done, 10-12 minute Drain water from pasta and place individual servings on plates and top with sauce.
- Sprinkle with fresh Parmesan cheese.
Nutrition Facts : Calories 694.7, Fat 17.4, SaturatedFat 2.6, Cholesterol 172.8, Sodium 391.8, Carbohydrate 93.7, Fiber 5.3, Sugar 5.8, Protein 39
SHRIMP AND TOMATO PASTA
Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.
Provided by Naz Deravian
Categories dinner, easy, quick, weeknight, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
- Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
- Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
- Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
- Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.
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
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
FRESH TOMATO SHRIMP PASTA
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Provided by Lisa Nichols
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g
SPICY TOMATO SHRIMP FETTUCCINE
Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened., Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.
Nutrition Facts : Calories 348 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 374mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
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.
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.
SHRIMP, TOMATO, AND BASIL PASTA
The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
- Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g
TOMATO SHRIMP SCAMPI WITH FETTUCCINE
Steps:
- 1. Cook fettuccine 8 minutes, drain well & keep warm.
- 2. Saute garlic in olive oil in large skillet over medium; heat 2 minutes. Add tomatoes, cook 5 minutes longer.
- 3. Pour in Madira, add lemon juice & sugar. Simmer 6 minutes.
- 4. Add scallions & shrimp. Cook until shrimp turns pink and are cooked through, about 3-4 minutes.
- 5. Stir in basil and parmesan cheese.
- 6. Toss with cooked fettuccine, serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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