Italian Shrimp And Pasta Recipes

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ITALIAN SHRIMP 'N' PASTA



Italian Shrimp 'n' Pasta image

This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease-perfect for company. -Karen Edwards, Sanford, Maine

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 6 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken thighs, cut into 2x1-in. strips
2 tablespoons canola oil
1 can (28 ounces) crushed tomatoes
2 celery ribs, chopped
1 medium green pepper, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 to 1/4 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked orzo or other small pasta
1 pound peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender., Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.

Nutrition Facts : Calories 418 calories, Fat 12g fat (2g saturated fat), Cholesterol 165mg cholesterol, Sodium 611mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges

ITALIAN SHRIMP AND PASTA



Italian Shrimp and Pasta image

We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

1 garlic clove, minced
2 tablespoons olive oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
6 ounces uncooked angel hair pasta

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.,

Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.

SHRIMP PASTA SALAD WITH ITALIAN DRESSING



Shrimp Pasta Salad with Italian Dressing image

Low-calorie main dish with no added salt. Serve with crackers or whole grain French bread...great for outdoor summer meals. Can also be used as a side dish.

Provided by CallaLily

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package tri-color rotini pasta
1 pound cooked shrimp, chilled
2 tomatoes, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
½ red onion, thinly sliced
2 cups broccoli florets
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons Italian seasoning (such as Mrs. Dash®)
⅛ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
  • Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
  • Serve cold; sprinkle Parmesan over individual servings.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 49.8 g, Cholesterol 149 mg, Fat 4.1 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 212.5 mg, Sugar 5 g

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

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

ITALIAN SHRIMP 'N' PASTA



Italian Shrimp 'n' Pasta image

This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during the slow cooking.

Provided by tweetyfan

Categories     Easy

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken thighs, cut into 2-inch x 1-inch strips
2 tablespoons vegetable oil
1 (28 ounce) can crushed tomatoes
2 celery ribs, chopped
1 medium green pepper, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon italian seasoning
1/8-1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked orzo pasta or 1/2 cup other small shell pasta
1 lb cooked medium shrimp, peeled and deveined

Steps:

  • In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Add the next 10 ingredients; mix well. Cover and cook on low for 7-8 hours or until chicken juices run clear. Discard bay leaf. Stir in the pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes or until the shrimp are heated through.

Nutrition Facts : Calories 319.9, Fat 9.3, SaturatedFat 1.7, Cholesterol 178.2, Sodium 667.4, Carbohydrate 25, Fiber 3.1, Sugar 8.7, Protein 33.7

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