Garlic Shrimp And Sun Dried Tomatoes With Pasta Recipes

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

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

Ingredients

1 lb spaghetti
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato, drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine
⅓ cup fresh parsley, chopped
4 qt water, salted

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

GARLIC SHRIMP AND SUN-DRIED TOMATOES WITH PASTA

Garlic Shrimp and Sun-Dried Tomatoes with Pasta image

Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce fettuccine in a homemade Alfredo sauce, spiced up with basil and crushed red pepper.

Provided by Jane Kaylie

Categories Seafood

Time 40m

Number Of Ingredients 10

Ingredients

1/3 lb shrimp (90 count of small shrimp in 1 pound)
4 oz sun-dried tomatoes in olive oil
5 g salt
1/4 tsp paprika
4 clove garlic minced
1 c half and half (or milk)
1 tsp dried basil
1/4 tsp crushed red pepper
1 c parmesan cheese, freshly grated
8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)

Steps:

1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2. See the rest of instructions @@ http://recipesnfood.com/explore-recipes/garlic-shrimp-and-sun-dried-tomatoes-with-pasta-in-spicy-creamy-sauce/

SHRIMP WITH SUN-DRIED TOMATOES

Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

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.

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