CREAMY SHRIMP AND TOMATO PASTA
Easy enough for a weeknight, but fancy enough for a dinner party, this Creamy Shrimp and Tomato Pasta is creamy and cheesy and so packed full of flavor.
Provided by Deborah Harroun
Categories Main Dish
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Salt generously, then add the spaghetti. Cook until al dente. Before draining, reserve a mug full (at least a cup) of the pasta water.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Add the tomato sauce and the Italian seasoning. Bring to a bubble, then reduce the heat to a simmer. Let the sauce cook and reduce for about 10 minutes.
- Increase the heat slightly, and stir in the cream. Once the sauce is back to a simmer, add the cheese and stir until melted. Taste the sauce and season with salt and pepper, if needed.
- In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp and cook just until pink, 4-5 minutes.
- Add the cooked pasta to the sauce, along with the shrimp. Stir to combine, adding the starchy pasta water as needed to loosen the sauce. Serve, topped with parsley if desired.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 948 calories, Sugar 16 g, Sodium 2532 mg, Fat 39 g, SaturatedFat 19 g, UnsaturatedFat 15 g, TransFat 0 g, Carbohydrate 110 g, Fiber 10 g, Protein 42 g, Cholesterol 268 mg
PASTA WITH SHRIMP IN TOMATO CREAM
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
- While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
- Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
- Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
- Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
- Plate in bowls and garnish with the remaining basil and the scallion greens.
SHRIMP SPAGHETTI WITH TOMATO SAUCE
A delicious spaghetti dish with large shrimp in a tomato sauce.
Provided by Socratic Food
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
- Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
- Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
- Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
- Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
- In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g
CREAMY TOMATO SHRIMP WITH PENNE
This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
PASTA WITH SHRIMP AND TOMATO CREAM SAUCE RECIPE
Smaller tomatoes, like cherry or grape, have brighter, fruitier flavors than larger ones. Look for colorful selections such as the orange Sun Gold and the purple Black Cherry. Cherry tomatoes need only a few minutes in a hot pan before they soften and release their naturally sweet juices. For the best flavor, use fresh shrimp, not frozen, and don't overcook them, or the shrimp will become tough. Tarragon's anise notes complement the cherry tomatoes and cream, but you can substitute basil or oregano.
Provided by Adam Dolge
Categories Pasta
Time 25m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.
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