Pasta With Grilled Seafood Tomato And Pesto Sauce Recipes

GRILLED SHRIMP PESTO PASTA

Steps:

• In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
• Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
• While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
• When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
• Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.

GRILLED SEAFOOD PASTA FRA DIAVOLO

Steps:

• For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
• For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
• For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
• While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
• Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
• Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
• Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE

Steps:

• Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
• While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
• Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
• Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
• Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.

GRILLED SHRIMP WITH FRESH TOMATO SAUCE AND ANGEL HAIR PASTA

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.

PESTO GRILLED CHEESE SANDWICH

Steps:

• Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
• Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
• Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
• Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

SEAFOOD PESTO PASTA

Steps:

• For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.

TOMATO PESTO

Steps:

• Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

PASTA WITH BACON AND TOMATO PESTO

Steps:

• Cook pasta according to package directions.
• Drain tomatoes, reserve some of the oil. Cut tomatoes into strips.
• Cook bacon in a skillet over medium high heat until crisp. Drain and crumble.
• Drain pasta and place in a large bowl.
• Add tomatoes and pesto. Toss.
• Add bacon and cheese. Toss.
• If necessary add the reserved oil.
• Season with pepper.

GRILLED SHRIMP & TOMATOES WITH LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

SEAFOOD PASTA WITH TOMATO SAUCE

Steps:

• Mix all marinade ingredients in a cup and set aside.
• Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
• Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell.
• Clean shrimp and devein.
• Cut fish in strips.
• Cut baby octopus in 3 strips.
• Cut calamari in strips about 1/4-inch width.
• Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour.
• In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes.
• Mix seafood with tomato sauce and cook for 2 minutes stirring.
• Mix all with your pasta.
• Enjoy it with the left over wine.

SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE

Steps:

• Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
• Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
• Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.