Pasta With Shrimp And Rosa Sauce Recipes

SHRIMP PASTA IN A ROSé SAUCE

Steps:

• If shrimp are frozen, run them under cool water until thawed. Peel and devein.
• Boil a large pot of salted water and cook fettuccine according to package directions.
• Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
• Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
• Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
• Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

PASTA WITH SHRIMP AND ROSA SAUCE

Steps:

• Cook pasta according to package instructions.
• While pasta cooks, heat butter in a large skillet over medium-high heat.
• Pat shrimp dry; season with salt and pepper.
• Add shrimp to the hot skillet and saute until pink and opaque. Remove and aside.6
• In a large mixing bowl, combine Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic and Bertolli® Alfredo With Aged Parmesan Cheese to make Rosa Sauce.
• Once Pasta is cooked, toss with sauce. Top with parmesan and fresh parsley if desired

SHRIMP SAUCE FOR PASTA

Steps:

• Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
• When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
• Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
• Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
• Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
• Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
• Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

SHRIMP ROSSINI PASTA

Steps:

• In a large pot, begin boiling water to cook pasta. Cook pasta according to package directions.
• In a large skillet, heat 1 Tbsp. olive oil, and add shrimp. Sprinkle with a little garlic salt to season. Cook for 2-3 minutes, just until shrimp is light pink. Remove from skillet to bowl and set aside. Cover to keep warm.
• In the same skillet, heat 1 Tbsp. olive oil. Add garlic and onion and cook for 6-8 minutes until onion is translucent. Add the white wine, and bring to a simmer. Simmer for 2-3 minutes (this will cook off the alcohol.) Add the tomatoes, tomato sauce, and capers. Bring to a simmer, and stirring occasionally. Add the salt, cayenne pepper and red pepper flakes. Stir to incorporate the spices while simmering. Add the half and half, and cooked shrimp while continue to simmer.
• Once pasta is finished cooking, immediately add to the sauce. Stir to completely incorporate the sauce and pasta. Serve immediately. Top with shaved Parmesan, Romano or Assiago cheese.

PENNE ROSA WITH SHRIMP

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
• Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
• Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
• Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.