ONE-PAN PASTA
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 10
Steps:
- Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
- Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.
MARTHA'S SHRIMP, TOMATO, AND BASIL PASTA
I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two.
Provided by Brenda83
Categories One Dish Meal
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season the shrimp with the salt and pepper. In a large skillet, add four teaspoons of olive oil and heat over high heat. Add theshrimp and cook umtil they are opaque in color. Cook approximately three minutes. Remove from pan and set aside.
- To make the sauce: In the same skillet, add the remaining wo teaspoons of olive oil and garlic. Cook this over medium heat until the garlic is fragrant. Add the canned tomatoes and their juice, the water, and cajun seasoning. Bring to a boil. Reduce the heat, simmer, and stir occasionally, I use a wooden soon to "mash" the tomatoes to help make them saucy. Cook the sauce for approximately 15 minutes. Remove from heat and add the pint of tomatoes.
- While making the sauce, cook the linguine as instructed. Drain and return the linguine to the pot. Add the sauce and shrimp. Toss and add the fresh basil a top.
Nutrition Facts : Calories 1357, Fat 20.9, SaturatedFat 3.5, Cholesterol 662.6, Sodium 828.7, Carbohydrate 190.6, Fiber 12.9, Sugar 9, Protein 107
SHRIMP WITH BASIL, GARLIC, AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
- Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
THAI SHRIMP AND MANGO PASTA SALAD
Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
- In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g
SUMMER PASTA SALAD WITH SHRIMP
In this salad, the hot pasta will wilt the spinach and soften the squash. Firm tofu, cut into cubes and cooked in a nonstick pan, can be used in place of shrimp for a vegetarian-friendly option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
- In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.
Nutrition Facts : Calories 415 g, Fat 12 g, Fiber 3 g, Protein 27 g
CREAMY TOMATO-BASIL PASTA WITH SHRIMP
Create an impression with Creamy Tomato-Basil Pasta with Shrimp. Our Creamy Tomato-Basil Pasta with Shrimp is very close in taste to a high-end entrée.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.
- Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
- Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Nutrition Facts : Calories 380, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1050 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SHRIMP AND TOMATO PASTA
Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.
Provided by Naz Deravian
Categories dinner, easy, quick, weeknight, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
- Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
- Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
- Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
- Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.
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