Italian Seafood Sauce Recipes

RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA

Red Shrimp Sauce With Imported Italian Pasta image

Red shrimp sauce should be flavorful without overpowering delicate shrimp. Be very careful not to overcook the shrimp. The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals. The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence.

Provided by Peter Steriti

Categories European

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs large shrimp, 21-30 per pound
1 cup olive oil
4 garlic cloves
2 (28 ounce) cans Italian plum tomatoes
1/4 teaspoon red pepper flakes
basil
1 (8 ounce) bottle clam juice (optional)
2 lbs your favorite italian imported pasta
salt and pepper

Steps:

Peel and devein shrimp. Save shells.
Core, peel and coarsely chop garlic cloves.
In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.

Nutrition Facts : Calories 1040.6, Fat 40.4, SaturatedFat 5.6, Cholesterol 191, Sodium 881.4, Carbohydrate 125.9, Fiber 8.1, Sugar 11.1, Protein 42.9

SPAGHETTI WITH SEAFOOD SAUCE

Spaghetti with Seafood Sauce image

Make and share this Spaghetti with Seafood Sauce recipe from Food.com.

Provided by Strawberry Girl

Categories Spaghetti

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, finely chopped
225 g spaghetti
2 1/2 cups tomato sauce, passata
1 tablespoon tomato puree
1 teaspoon dried oregano
1 bay leaf
1 teaspoon sugar
2 cups shrimp, cooked, peeled
1 1/2 cups clams, canned
1 tablespoon lemon juice
3 tablespoons fresh parsley, chopped
2 tablespoons butter
salt & pepper
4 whole shrimp, cooked, to garnish

Steps:

Heat the oil in a pan and add the onion and garlic. Fry over a moderate heat for 6-7 minutes, until the onions have softened.
Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10-12 minutes until al dente. Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season well.
Bring to the boil, then simmer for 2-3 minutes.
Add the shellfish, lemon juice and 2 Tbsp of the parsley.
Stir well, then cove r and cook for 6-7 minutes.
Meanwhile, drain the spaghetti when it is ready and add the butter to the pan.
Return the drained spaghetti to the pan and toss in the butter.
Season well.
Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining 1 Tbsp parsley, garnish with whole prawns and serve immediately.

Nutrition Facts : Calories 623.5, Fat 19.4, SaturatedFat 5.7, Cholesterol 265.2, Sodium 1151.9, Carbohydrate 66.5, Fiber 5, Sugar 10.2, Protein 45.5

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