ANGEL HAIR PASTA WITH SHRIMP AND BASIL
Steps:
- Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
- Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
- Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 46.7 g, Cholesterol 175.8 mg, Fat 18.1 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 968.9 mg, Sugar 11.2 g
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp. Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired. Serves 4. Bon Appetit August 1994
Nutrition Facts : Calories 307 calories, Fat 29.406 g, Carbohydrate 13.0685625 g, Cholesterol 0 mg, Fiber 2.43749997820705 g, Protein 3.056625 g, SaturatedFat 3.87696 g, ServingSize 1 1 Serving (1335g), Sodium 682.68375 mg, Sugar 10.6310625217929 g, TransFat 0.839760000000002 g
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
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
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Make and share this Pasta With Shrimp and Basil Vinaigrette recipe from Food.com.
Provided by adopt a greyhound
Categories Healthy
Time 30m
Yield 4 , 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler.
- Combine 4 tablespoons fresh lemon juice, Dijon mustard, and garlic in a small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini and red pepper on both sides with oil. Season with salt and pepper.
- Grill until charred, about 2 minutes per side. Transfer to plate.
- Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl.
- Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well. Add to bowl with shrimp, zucchini, and red pepper.
- Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead.
- Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
Nutrition Facts : Calories 790.9, Fat 43.5, SaturatedFat 6.3, Cholesterol 518.4, Sodium 716.2, Carbohydrate 26.7, Fiber 7.6, Sugar 10.7, Protein 76.4
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