Pasta With Monkfish And Prawns And Tomato Sauce Recipes

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LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

LINGUINE WITH SHRIMP AND TOMATOES



Linguine with Shrimp and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  • Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  • Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  • Divide the pasta and shrimp among bowls. Drizzle with olive oil.

SHRIMP SPAGHETTI WITH TOMATO SAUCE



Shrimp Spaghetti with Tomato Sauce image

A delicious spaghetti dish with large shrimp in a tomato sauce.

Provided by Socratic Food

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

20 large shrimp, deveined with shell and head left on
4 tomatoes, or more to taste
1 bunch flat-leaf parsley, divided
¼ cup extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 fresh red chile pepper, finely chopped
4 large cloves garlic, sliced, or more to taste
½ cup water
2 tablespoons tomato paste
1 tablespoon dried oregano
salt and ground black pepper to taste
1 teaspoon paprika
1 ⅝ pounds spaghetti

Steps:

  • Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
  • Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
  • Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
  • Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
  • Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
  • In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g

PASTA WITH MONKFISH AND PRAWNS AND TOMATO SAUCE



Pasta with Monkfish and prawns and tomato sauce image

Make and share this Pasta with Monkfish and prawns and tomato sauce recipe from Food.com.

Provided by Liz Pullan

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 cloves garlic, peeled and crushed (more if you want!)
350 g cherry tomatoes, halved
200 ml vegetable stock
15 g butter
1 tablespoon chopped fresh basil
200 g monkfish fillets, cubed
12 raw tiger shrimp
fresh ground black pepper
250 g pappardelle pasta or 250 g linguine
1 red chile (optional)

Steps:

  • Heat oil in a pan, add the garlic (and chilli) and fry for 1 min.
  • Stil in the tomatoes and stock and simmer for 10 minutes.
  • Stir in the butter and basil and add the monkfish and the prawns to the mixture.
  • season with pepper and cook for 5 minutes until the monkfish is opaque abd the prawns turn pink.
  • meanwhile cook the pappadelle in a large pan of boiling salted water Drain the past and add to the tomato and seafood sauce and serve at once.

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

CREAMY TOMATO SHRIMP WITH PENNE



Creamy Tomato Shrimp with Penne image

This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1-1/2 cups spaghetti sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

SHRIMP, TOMATO, AND BASIL PASTA



Shrimp, Tomato, and Basil Pasta image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Steps:

  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g

SHRIMP AND TOMATO PASTA



Shrimp and Tomato Pasta image

Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

8 tablespoons extra-virgin olive oil
1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
Kosher salt (Diamond Crystal)
3 large garlic cloves, gently smashed with the flat side of a knife
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes, or to taste
2 pounds cherry tomatoes, larger ones halved, small ones kept whole
1 pound spaghetti
Handful of basil leaves, torn
Black pepper

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
  • Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
  • Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
  • Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
  • Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY



One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb spaghetti
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato, drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine
⅓ cup fresh parsley, chopped
4 qt water, salted

Steps:

  • In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
  • Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
  • Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
  • Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
  • Remove the shrimp and place in a small bowl to the side.
  • Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
  • Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
  • Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
  • Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
  • Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
  • Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams

SHRIMP IN TOMATO SAUCE OVER PASTA



Shrimp in Tomato Sauce over Pasta image

Savor the aroma of a quick and easy homemade sauce. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 small bunch scallions, chopped
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
3/4 cup dry white wine or nonalcoholic white wine
1 tablespoon sugar
3/4 cup chopped flat-leaf parsley or basil
12 fresh or frozen and thawed jumbo shrimp, peeled and deveined
8 ounces spaghetti
1/4 cup grated Parmesan cheese

Steps:

  • Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
  • Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
  • Add shrimp and return to a summer. Cook 4 to 5 minutes, or until shrimp are opaque.
  • Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
  • Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.

Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 65 mg, Fat 1, Fiber 6 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 0 g

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #for-1-or-2     #main-dish     #pasta     #seafood     #easy     #european     #dinner-party     #shrimp     #dietary     #pasta-rice-and-grains     #shellfish     #number-of-servings

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