Linguine With Shrimp And Sun Dried Tomatoes Recipes

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PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine with Shrimp and Sun-Dried Tomatoes image

A great light dish with lots of flavor. Simply serve with a salad and French bread. Taken from a Cooking Light Magazine. Cook time does not include cooking pasta.

Provided by DDW7976

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
1/2 cup boiling water
1 lb medium shrimp or 1 lb large shrimp, peeled and deveined
1/2 cup chopped green onion
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
16 small pitted black olives
1 clove garlic, minced
5 ounces cooked linguine
1/2 cup finely shredded parmesan cheese

Steps:

  • Thinly slice sun-dried tomatoes and place in small bowl.
  • Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
  • Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
  • Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
  • Add the remaining ingredients from wine to garlic.
  • Cook 1 minute or until throughly heated.
  • Remove from heat and toss in cooked linguine.
  • Mix well.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 411.9, Fat 11.2, SaturatedFat 3.3, Cholesterol 183.8, Sodium 765.4, Carbohydrate 38, Fiber 3.4, Sugar 5.6, Protein 34.6

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

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.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine With Shrimp and Sun-Dried Tomatoes image

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

4 ounces sun-dried tomatoes, Bella Sun Luci in oil
5 ounces cooked linguine
1 lb medium raw shrimp, peeded and deveined
1/2 cup green onion, chopped
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil (reserve oil from jar of sun-dried tomatoes)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated

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

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES



Linguine with Seafood and Sundried Tomatoes image

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 12

1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
  • Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
  • To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g

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