GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE
This is an Italian-inspired seafood pasta recipe with lots of flavors at play. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in a lot of Spicy Creamy Sauce and served over fettuccine pasta. Everything spiced up with basil and crushed red pepper. YUM!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
- In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
- Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
- Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
- Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
- In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
- Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.
Nutrition Facts : Calories 522 kcal, Carbohydrate 62 g, Protein 33 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 1087 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES
Creamy shrimp pasta with sun-dried tomatoes is a delicious, quick and easy meal that takes just 20 minutes to prep and make. The perfect weeknight dinner.
Provided by Sam Hu | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
- Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
- In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
- Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
- Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
- Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.
Nutrition Facts : ServingSize 1 serving, Calories 553 calories, Sugar 2.8 g, Sodium 541.3 mg, Fat 26.5 g, SaturatedFat 12.7 g, TransFat 0.4 g, Carbohydrate 45.8 g, Fiber 2.5 g, Protein 33.9 g, Cholesterol 235.2 mg
SHRIMP WITH SUN-DRIED TOMATOES
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
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.
TORTELLINI & SHRIMP SKEWERS WITH SUN-DRIED TOMATO SAUCE
These fresh skewers and tasty sauce will have guests nibbling all night! -Cacie Biddle, Bridgeport, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 15
Steps:
- Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl; refrigerate, covered, until serving., Cook tortellini according to package directions. Drain; rinse with cold water and drain again. Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL
I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!
Provided by Josh Capon
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
- Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
- Toss with linguine or serve in a bowl with some toasted baguette.
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