FRESH TOMATO SHRIMP PASTA
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Provided by Lisa Nichols
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
LINGUINE WITH SHRIMP AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
- Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
- Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
- Divide the pasta and shrimp among bowls. Drizzle with olive oil.
LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
SHRIMP & TOMATO LINGUINE TOSS
Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.
Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
SHRIMP LINGUINE WITH TOMATOES
I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.
Provided by Jessica
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
- Serve sauce over pasta, and sprinkle with pine nuts.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 18.8 g, Fiber 5.5 g, Protein 30.1 g, SaturatedFat 6.6 g, Sodium 427.9 mg, Sugar 1.3 g
GRILLED SHRIMP & TOMATOES WITH LINGUINE
This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.
Nutrition Facts : Calories 445 calories, Fat 17g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 416mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
LINGUINE PASTA WITH SHRIMP AND TOMATOES
When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.
Provided by Cindy in Pensacola
Categories Main Dish Recipes Pasta Shrimp
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
- Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g
LINGUINI WITH SHRIMP
Steps:
- Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
Nutrition Facts : Calories 523 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 776 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams
QUICK SHRIMP & LINGUINI
Bacon, shrimp and sour cream make this a no-fail family pleaser. As one fan says, "This is quick and simple and tastes like you slaved forever."
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
- Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.
- Add hot pasta; toss to coat.
Nutrition Facts : Calories 480, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 230 mg, Sodium 960 mg, Carbohydrate 49 g, Fiber 5 g, Sugar 52 g, Protein 37 g
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
PASTA WITH SHRIMP, TOMATOES AND GARLIC
Categories Garlic Pasta Tomato Sauté Kid-Friendly Basil Shrimp Spring Bon Appétit Small Plates
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
- Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
LINGUINE WITH SHRIMP AND PLUM TOMATOES
Steps:
- Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
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- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
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