PASTA WITH MUSSELS AND SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
TOMATO SHRIMP FETTUCCINE
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
FETTUCCINE WITH MUSHROOMS AND CHERRY TOMATOES
While sifting through my recipe clippings, I came across this yummy dish I had not made in years. It has a rich, but not heavy, creamy sauce chock full of tasty things I almost always have on hand : cream cheese, ham, cherry tomatoes, mushrooms. The sauce is rather thin in consistency, if you prefer a thicker sauce you may either add more Parmesan cheese or let it sit and thicken off the heat a bit as the pasta cooks.
Provided by HeatherFeather
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken broth and garlic in a medium saucepan and bring to a boil.
- Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
- Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
- Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
- Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
- Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
- Toss the sauce together with the fresh hot drained pasta and serve immediately.
Nutrition Facts : Calories 439.3, Fat 14, SaturatedFat 7.2, Cholesterol 107.9, Sodium 707.9, Carbohydrate 53.4, Fiber 0.8, Sugar 1.5, Protein 24.8
LINGUINE WITH SHRIMP AND MUSSELS
Provided by Glenn Collins
Categories dinner, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Saute onion and garlic in a little oil.
- Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
- In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
- In the same liquid steam shrimp until just barely done.
- Meanwhile, cook linguine to the desired doneness. Drain.
- Remove shells from mussels and shrimp, and mix with the sauce.
- Pour over cooked linguine.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams
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