CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI
Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
- Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
- Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.
Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g
SHRIMP FRA DIABLO
A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.
Provided by Allison
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g
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
SHRIMP IN FIRE-ROASTED TOMATO SAUCE
Steps:
- Fill large pot with water (about 2" from top) and 2 pinches of sea salt. Bring to boil. While waiting for water to boil: Heat oil in 9"saute' pan, add pancetta and cook till pieces separate and are a little crispy. Add onions and garlic and cook till translucent. Add tomatoes and pepper. Simmer sauce, stirring occasionally. By now the water is boiling, add the pasta and cook for APPROXIMATELY 4 minutes. After 4 minutes: Add shrimp to tomato sauce and turn off heat on shrimp. Don't worry there is enough heat to cook them to perfection. By the time the pasta's done the shrimp will be also. Continue cooking pasta for another 4 + minutes. Pull out a noodle and taste it. It should not crunch, it shouldn't be mushy. If need cook for another 2 minutes and test again. Drain pasta, and put in pasta bowl. Add 1/2 the tomato/shrimp sauce and stir in. Serve up and top servings with rest of sauce and grate some cheese over the top. Serve immediately
WHITE WINE MARINATED SHRIMP WITH FIRE ROASTED TOMATO CREAM SAUCE
Shrimp marinated in a Chardonnay and fresh herbs, served over angel hair pasta, with a fire roasted tomato cream sauce. Serve with steamed broccoli or sauteed mushrooms.
Provided by trichocereus
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Shrimp:.
- Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
- After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
- Tomato Cream Sauce:.
- Heat oil on medium high heat. Saute garlic until fragrant.
- Add can of tomatoes, white wine, and remaining ingredients.
- Cook until cream begins to thicken sauce.
- Pour sauce into a blender and puree until smooth.
- Transfer sauce back to pot, hold on low heat.
- Pasta:.
- Heat water to rapid boil with salt and bay leaves. Add pasta.
- Cook 5-7 minutes, or until al dente, or tender.
- Drain pasta, removing bay leaves.
- Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.
Nutrition Facts : Calories 749.5, Fat 21.2, SaturatedFat 11, Cholesterol 204, Sodium 4304, Carbohydrate 97.6, Fiber 2, Sugar 3.5, Protein 34.4
SHRIMP AND GRITS WITH ROASTED TOMATO, FENNEL AND SAUSAGE
Provided by Sam Sifton
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the roasted tomato: heat oven to 450 degrees. Toss tomato halves in a bowl with garlic, olive oil, salt and pepper. Transfer, cut side up, to a baking sheet. Roast until collapsed and lightly browned, 25 to 30 minutes, and set aside.
- For the fennel: In a small saucepan, combine the fennel, half of the reserved fronds, and just enough broth or water to cover. Add butter and season with salt and white pepper. Bring to a boil, reduce heat to very low, and simmer until tender when pierced by a fork, 8 to 10 minutes. Transfer fennel to a plate, discard cooked fronds and reserve cooking liquid.
- For the grits: Follow package instructions for cooking the grits, seasoning with salt to taste, and adding the bay leaf halfway through cooking. At the end of cooking, mix grits with butter, cream cheese, white pepper, lemon juice and hot sauce. Adjust salt as needed. About 15 minutes before the grits are finished cooking, prepare the shrimp and assemble the dish.
- For shrimp and assembly: Place a large sauté pan over medium heat, and add the oil. When the oil is shimmering, add the shrimp in a single layer. When they are seared on one side, about 1 minute, turn them to sear on the other side. Add fennel, sausage, roasted tomatoes and 1 1/2 cups of the reserved fennel cooking liquid. Bring to a simmer and season with lemon juice, hot sauce and salt. If the mixture seems dry, add more fennel cooking liquid as desired. Add chopped parsley, and toss to mix.
- To serve, place equal portions of grits on four rimmed plates or shallow soup plates. Divide the shrimp stew among the plates, garnish with remaining fennel fronds and serve.
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