SPAGHETTI WITH SHRIMP, MUSSELS AND BABY TOMATOES
Steps:
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the shrimp. Sear on both sides, 1 to 2 minutes per side. Set the shrimp aside on a plate (they will be cooked more later) and reserve the pan.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente according to the package directions. Before draining, reserve about 1/2 cup of the cooking water.
- Meanwhile, add the remaining 1/4 cup olive oil to the saute pan over medium heat. Add the crushed red pepper and garlic and cook until the garlic edges are just slightly brown, 3 to 4 minutes. Add the tomatoes and lightly smash them with the back of a spoon to release their juices. Cook, stirring often, until thickened slightly, 3 to 4 minutes. Add the mussels, cover and cook until they open and release their juices, 4 to 5 minutes.
- Raise the heat to medium high and add the shrimp back to the pan. Add the spaghetti and a little of the reserved pasta water and cook, tossing and adding more pasta water as necessary to keep the pasta moist, until the shrimp begin to turn pink, about 2 minutes. Add the parsley and basil and season with additional salt if needed. Transfer the spaghetti to warm bowls.
PASTA WITH MUSSELS AND SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams
SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from the Houston Post (no longer in circulation) 1990. The article was promoting a cookbook by Bon Appetit called "Too Busy to Cook". This is a nice, quick and easy meal!
Provided by loof751
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
- Cook fettuccine according to package directions. Drain and keep warm.
- Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
- Cook until shrimp turn pink, stirring frequently, about 3 minutes.
- Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.
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
FETTUCCINE WITH HERBED SHRIMP
Make and share this Fettuccine with Herbed Shrimp recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Thaw shrimp, if frozen.
- Cut shrimp in half lengthwise, set aside.
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
- In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper.
- Add to saucepan.
- Cook and stir until thickened and bubbly.
- Add shrimp to wine mixture.
- Cover and simmer about 2 minutes or until shrimp turn opaque.
- Stir in tomatoes; heat through.
- Spoon the shrimp mixture over pasta.
- Sprinkle with Parmesan cheese and parsley.
- Toss to mix.
- Makes 4 main-dish servings.
EASY SHRIMP FETTUCCINE RECIPE
Share something special with our Easy Shrimp Fettuccine Recipe. This easy shrimp fettuccine recipe, with tomatoes and basil, is a tasty weeknight option. You'll love the creaminess of this tasty recipe.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 2 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
- Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
- Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.
Nutrition Facts : Calories 450, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 185 mg, Sodium 620 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 8 g, Protein 29 g
TOMATO SHRIMP FETTUCCINE
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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