ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
ITALIAN-STYLE SHRIMP WITH SPAGHETTI
This shrimp dish is prepared much the same way chicken cacciatore is made. This recipe is courtesy of Sunset Magazine with a few minor tweaks here and there. This recipe is quick; less than 30 minutes. Serve with warm bread or rolls and green salad and you are set.
Provided by Manami
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
- Drain and return to pan.
- Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
- Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
- Bring to a boil, then reduce heat and simmer, about 5 minutes.
- Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
- Discard bay leaf.
- Stir sauce into cooked pasta.
- Divide mixture equally among four bowls.
- Sprinkle with parsley; add salt & pepper and cheese to taste.
Nutrition Facts : Calories 462.9, Fat 5.5, SaturatedFat 0.9, Cholesterol 172.5, Sodium 737.9, Carbohydrate 64.7, Fiber 5.4, Sugar 10.4, Protein 34.1
ITALIAN-STYLE SHRIMP WITH LEMON AND GARLIC
source: Cooking Light, June 1996 -- This is a very light spring/summer dinner. Excellent served with a salad, some sourdough roasted garlic bread, and a nice glass of wine.
Provided by Paula
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine olive oil, Italian seasoning, paprika, lemon rind, salt, pepper, and garlic.
- Add shrimp and toss to coat.
- Thread the shrimp onto 4 skewers.
- The original recipe calls for broiling these on a broiler pan coated with cooking spray (2 minutes on each side), however, I prefer to grill them over medium heat until they turn pink (2 to 4 minutes per side).
- Remove the shrimp from the skewers and arrange over the hot pasta.
- Drizzle with lemon juice and sprinkle with parsley.
SHRIMP SCAMPI
Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.
Provided by Lidia Bastianich
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
- Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
- Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
- When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.
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- In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.
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- In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.
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