Garlic Shrimp With Sun Dried Tomato Fresh Mozzerella Over Fuzil Recipes

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

CREAMY GARLIC SHRIMP WITH SUNDRIED TOMATOES AND BASIL RECIPE - (4.6/5)

Steps:

• Using a large skillet, melt the butter over medium high heat and add in the garlic and sauté for about a minute or until the garlic becomes fragrant. Add your shrimp and sauté on both sides until just cooked through and pink, around two minutes per side. Make sure to not over cook the shrimp or it will become rubbery. Scoop the shrimp out with a slotted spoon into a bowl and set aside. Add the diced onions to the large skillet and fry until translucent. Add the white wine and allow to reduce a little. Now add your sun-dried tomatoes and saute another couple of minutes or so to release their flavors. Lower the heat to medium-low and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste. Add the parmesan cheese and give it a little stir. To make the sauce thicker, add the milk and cornstarch mixture to the center of sauce and quickly stir through until desired thickness is reached. Add the bowl of shrimp back into the pan and mix thoroughly. Stir in the basil and other herbs. Serve over veggies, pasta, rice or couscous.

GARLIC SHRIMP WITH THREE CHEESE TORTELLINI

Steps:

• Prepare pasta according to package directions.
• Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
• Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.

FRESH TOMATO SHRIMP PASTA

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.

FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
• Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
• Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
• Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
• When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

GRILLED SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
• Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

GARLIC SHRIMP & SUN-DRIED TOMATOES

Steps:

• Peel the shrimp, rinse and pat dry. Set aside.
• Chop basil leaves and set aside.
• Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
• Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
• Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
• Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.

SHRIMP W SPINACH & SUN-DRIED TOMATOES

Steps:

• Place chicken broth, oregano, garlic, red pepper flakes and sun dried tomatoes in 10 inch skillet. Simmer until tomatoes are soft.
• Add shrimp. Simmer until shrimp starts to turn pink. About 1 minute for medium shrimp.
• Turn shrimp and add spinach on top.
• Place lid on skillet and simmer until spinach is limp. Cooking time will depend on how done you prefer the spinach. I don't fully cook spinach.
• Place cooked pasta on plate or shallow soup bowl.
• Top with shrimp mixture.
• Sprinkle with parmesean cheese.