Fettuccine With Shrimp And Sun Dried Tomatoes Recipes
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.
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
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
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