SPAGHETTI WITH SHRIMP MARINARA
Spaghetti is cooked to a perfect al-dente texture, then it's gently tossed with a delicious shrimp marinara sauce made with fresh shrimp, peeled tomatoes, garlic, extra-virgin olive oil, and crushed red pepper. This shrimp marinara dish is easy to make, ready in minutes, and elegant to serve on weekends, or as a weeknight dinner!
Provided by 2 sisters recipes
Categories Dinner / Seafood
Time 15m
Number Of Ingredients 10
Steps:
- In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until garlic is golden brown. Add red pepper flakes, sauté for 1 minute to fragrant the oil.
- Add the chopped tomatoes and chopped fresh parsley.
- Cover and simmer on low heat for about 10 to 12 minutes.
- Add the shrimp and cook until shrimp turns pink, stirring occasionally for about 3 to 5 minutes.
- Stir in the fresh basil.
- Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
- In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the water.
- Toss in the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes.
- Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Return spaghetti back to the pot. Toss 2 tablespoons of butter into the spaghetti. And, add in the shrimp marinara and toss to mix. Then add in some reserved water a little at a time slowly. Toss together. Serve.
- Serves 4
Nutrition Facts : Calories 323 calories, Carbohydrate 31.2 grams carbohydrates, Fat 19.7 grams fat, Protein 6.6 grams protein, ServingSize 1 serving
EASY SHRIMP MARINARA
No one will believe this flavorful shrimp marinara takes under 30 minutes to make! It's an easy dinner recipe that works for entertaining too.
Provided by Sonja Overhiser
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
- Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
- In a large skillet, heat the butter on medium high heat. Add the shrimp, basil and kosher salt. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
- In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
- Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.
Nutrition Facts : Calories 434 calories, Sugar 3.1 g, Sodium 869.5 mg, Fat 14.3 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 30.9 g, Cholesterol 197.7 mg
SHRIMP MARINARA
Flavorful marinara sauce simmers for just a few hours. Right before mealtime, toss in the shrimp to cook quickly. Serve over hot spaghetti for a delicious weeknight dish that feels dressed up. -Sue Mackey, Jackson, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.
Nutrition Facts : Calories 328 calories, Fat 2g fat (0 saturated fat), Cholesterol 92mg cholesterol, Sodium 527mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
CLASSIC MARINARA SAUCE
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce - and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. (Our colleagues over at Wirecutter have spent a lot of time testing skillets to find the best on the market. If you're looking to purchase one, check out their skillet guide.)
Provided by Julia Moskin
Categories quick, condiments, dips and spreads, sauces and gravies
Time 25m
Yield 3 1/2 cups, enough for 1 pound of pasta
Number Of Ingredients 6
Steps:
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 3 grams
CHEF JOHN'S DEVILED SHRIMP RAGU
This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
- Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
- Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
- Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
- Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
- Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.
Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g
PASTA WITH SHRIMP RAGù
Provided by Mark Bittman
Categories dinner, pastas, appetizer, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
- Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
- When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 656 milligrams, Sugar 5 grams, TransFat 0 grams
LINGUINE WITH CHICKEN RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
RAGU SOUTHERN CHICKEN, SAUSAGE AND SHRIMP STEW #RAGU
Ragú® Recipe Contest Entry. A spicy tomato based southern stew with chicken, sausage and shrimp hits all of your senses and delights your taste buds. Paired with the creamy cheese polenta it's served over it is a dish you're sure to make over and over!
Provided by dwinloes
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- INSTRUCTIONS:.
- 1. In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes.
- 2. While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half ¼ cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste.
- 3. Add the shrimp to the simmering sauce until cooked through, about 5 minutes.
- 4. Serve the Ragu stew over the polenta.
Nutrition Facts : Calories 510.1, Fat 26.1, SaturatedFat 9.6, Cholesterol 232.5, Sodium 1907.7, Carbohydrate 25.1, Fiber 3.4, Sugar 4.9, Protein 43.3
RAGU® SHRIMP MARINARA
Buy ready-peeled shrimp and this recipe is ready in minutes!
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat olive oil in 12-inch skillet over medium-high heat and cook red pepper flakes, stirring occasionally, 1 minute. Add shrimp and garlic and cook 3 minutes.
- Stir in Pasta Sauce. Simmer 5 minutes or until shrimp are done and sauce is heated through.
- Serve, if desired, with crusty Italian bread or hot cooked pasta.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 10.2 g, Cholesterol 172.6 mg, Fat 7.9 g, Fiber 7.9 g, Protein 20.5 g, SaturatedFat 0.9 g, Sodium 670.2 mg
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