Spaghetti With Shrimp Kale And Tomatoes Recipes

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
• Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Steps:

• Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
• Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
• Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
• Divide pasta among bowls. Top with feta and drizzle with oil.

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 2 min. Stir in tomatoes; simmer 4 min., stirring occasionally. Add kale; cook and stir 2 min. or just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
• Drain pasta. Add to skillet; toss to coat. Top with cheeses; cover. Remove from heat; let stand 5 min. or until cheddar cheese is melted.

Steps:

• Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
• Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.