Shrimp With Tomatoes And Onions Italian Style Recipes

Steps:

• Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
• Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
• Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

Steps:

• For the quick preserved lemon: In a small saucepan, combine lemon, lemon juice, and salt. Bring to a simmer and cook until lemon is soft, approximately 15 minutes. Cool, then chop. Set aside
• For the shrimp: Preheat the oven to 400 degrees F.
• In a heavy-bottomed skillet over medium heat, add the oil followed by onions, garlic, and tomatoes. Gently cook, stirring, until vegetables are fragrant, about 3 minutes. Add the ras el hanout and salt and roast in the oven 5 to 7 minutes. Remove from the oven and fold in chopped preserved lemon.
• Arrange shrimp over the tomato mixture in an even layer. Drizzle with olive oil and place in the oven until the shrimp are cooked through and are bright coral pink, about 2 minutes. Remove, top with chopped cilantro and serve.

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

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!

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.

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.

Steps:

• 1. Sautee garlic and shrimps in olive oil until shrimps are almost cooked 2. Remove shrimps and place on a plate. 3. Add more olive oil, carameralize onions 4. Add drained diced tomatoes, cook for 5 mins 5. Sprinkle fish sauce, oregano, cilantro, parsley, black pepper. 6. Add tomato juice as needed to make sauce into desired consistency. 7. Cook for few more mins till onion is completely cooked. 8. Add shrimps back and stir, turn off heat and cover once sauce reboils. Let sit for 2 mins, then serve.

Steps:

• 1. Dry shrimp on paper towels.
• 2. Heat oil in large skillet and saute peppers and onions over medium heat until onions are translucent and peppers are lightly browned (about 10 minutes).
• 3. Add tomatoes (or sauce) to pan; cook, stirring occasionally about 15 minutes or until the contents of the pan look dry and almost stick to the pan.
• 4. Add the shrimp with the salt and pepper and seasonings; cook for about 10 minutes or until the shrimp turn pink.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.