SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a 6- to 8-quart soup pot of generously salted water to a boil.
- For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
- For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
- Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
- Top with herb breadcrumbs.
SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS
Provided by Michele Scicolone
Categories Garlic Shellfish Bake Quick & Easy Dinner Shrimp Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
- 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
- 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
- 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.
CREAMY VEGAN RED PEPPER PASTA WITH GARLIC BREAD BREADCRUMBS
Jarred roasted red peppers, canned white beans, and a bunch of pasta water make this pasta sauce flavorful, thick, creamy, and totally vegan. But the crunchy topping may be the best part of all.
Provided by Kendra Vaculin
Categories Pasta Olive Oil Breadcrumbs Garlic Parsley Onion Bean Lemon Juice Pepper Lemon Lunch Dinner Dairy Free Tree Nut Free Soy Free Vegetarian Vegan Quick & Easy
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add breadcrumbs, half of the garlic, and ½ tsp. salt and cook, stirring constantly to incorporate the garlic, until golden brown and crisp, about 5 minutes. Transfer to a small bowl and stir in parsley. Wipe out and reserve pot.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, according to package directions. Drain, reserving 2 cups pasta cooking liquid.
- Heat 3 Tbsp. oil in reserved pot over medium-high. Cook onion, stirring occasionally with a wooden spoon, until slightly softened, 6-8 minutes. Add roasted red peppers, remaining garlic, and 1 tsp. salt. Cook, stirring often, until any liquid is evaporated and vegetables are combined and glossy looking, about 5 minutes. Add tomato paste and cook, stirring occasionally, until vegetables are coated and paste is slightly darkened in color, about 5 minutes.
- Add beans, lemon zest, lemon juice, and red pepper flakes to pot; season with black pepper. Cook, smashing beans and stirring to combine with spoon, about 2 minutes. Reduce heat to medium and gradually add reserved pasta cooking liquid (you might not need all of it), stirring and mashing as you go, until combined and sauce is thick. Remove from heat and immediately add pasta; toss to coat.
- Divide pasta among bowls; drizzle with a little oil and spoon breadcrumbs on top. Squeeze some lemon juice over if desired.
HOW TO FIRE ROAST BELL PEPPERS
Why buy jar roasted peppers when you can have the flavor of fresh peppers. Roasted peppers are versatile and can be served in a variety of dishes. Try them with broiled or grilled poultry, beef or fish. Chop them and mix with garlic, tomatoes and basil, spreading over slices of toasted sourdough bread for a quick bruschetta. The possibilities are endless!
Provided by quotFoodThe Way To
Categories Peppers
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Begin by washing and drying the peppers.
- To roast two or more at a time, the oven is easiest. Place on a rack in a broiler pan or baking sheet about 2-inches from the heat.
- Leave under the broiler until they blacken and blister, turning from side to side to roast evenly. (This can take from 15 to 25 minutes). They are done when completely charred on all sides.
- Remove from broiler and place peppers in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
- Remove peppers and peel off the skin using your fingers or the back of a knife.
- Remove stem and seeds.
- To roast on a barbecue grill or gas burner, place the pepper on a long handled fork or hold with tongs as close to the heat as possible.
- Rotate from sisde to side to roast evenly and proceed as above, cooking and turning as the skin blackens.
- To roast cut-up peppers, wash and seed peppers, cut into quarters and place skin side up on a rack in a broiler pan or baking sheet. Proceed as above.
Nutrition Facts : Calories 30.9, Fat 0.4, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 7.2, Fiber 2.4, Sugar 5, Protein 1.2
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
GARLIC BREADCRUMBS
Steps:
- Preheat the oven to 350°F.
- Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
- When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
FIRE-ROASTED PEPPER & SHRIMP FETTUCCINE WITH TOASTED GARLIC BREADCRUMBS
Steps:
- Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don't be too concerned if flecks of skin remain attached. Cut the peppers into thin strips. Heat 1-1/2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the breadcrumbs and the remaining 1/2 tsp. of garlic, and stir frequently until the smaller crumbs are golden brown and crisp, 3 to 4 minutes. Remove from the heat, season with salt and pepper, and transfer to a small bowl. Carefully wipe out the pan with a paper towel. Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine in the boiling water, stirring frequently at first, until al dente, about 11 minutes. While the pasta is cooking, heat 1 Tbs. of the olive oil in the skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until curled and turning opaque, about 1 minute. Add the peppers and shallot and season with 1/2 tsp. each salt and pepper. Continue to cook, stirring, until the shrimp are mostly opaque, about 1 minute more. Ladle 1/4 cup of the boiling pasta water into the skillet and cook until the shrimp are cooked through, about 1 more minute (be careful not to overcook). Reserve another 1/4 cup of the cooking water and drain the pasta. Return the pasta to the pot and add the shrimp mixture, the remaining 1 Tbs. olive oil, the arugula, and the basil. Toss well and season to taste with more salt and pepper. If the pasta looks dry, add some of the reserved pasta water. Divide among 4 warm serving bowls and sprinkle with the toasted breadcrumbs.
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ROASTED RED PEPPER AND HERB PASTA WITH SHRIMP RECIPE
From myrecipes.com
5/5 (25)Total Time 55 minsServings 4Calories 378 per serving
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.
- Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
- Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.
RED PEPPER FETTUCCINE WITH SHRIMP RECIPE - PINCH OF YUM
From pinchofyum.com
4.5/5 (39)Calories 492 per servingCategory Dinner
- Pulse all the butter ingredients in a food process until mostly smooth. Refrigerate or set aside. (You’ll have A LOT of butter and you’ll only need a few tablespoons for this recipe. Keep the extras in the freezer for more of this, or similar recipes, in the future!)
- Cook the fettuccine according to package directions. Add pasta back to warm pot and toss with 2-3 tablespoons red pepper garlic butter, cream, and water. Adding reserved water as needed to thin out the sauce.
- Heat a skillet over medium heat. Add 2 tablespoons of the red pepper garlic butter. Once the butter is melted, add shrimp and saute for a few minutes on each side until cooked through. To make it look creamy, add 1-2 tablespoons of the red pepper butter with a quick splash of cream to the hot pan and toss to combine.
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