Pasta With Spicy Shrimp And Sun Dried Tomatoes Recipes

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SHRIMP SCAMPI WITH SUN-DRIED TOMATOES



Shrimp Scampi with Sun-Dried Tomatoes image

This shrimp scampi recipe varies from the typical one as there are sun dried tomatoes in the recipe. This is like eye candy when presented in a warmed ramekin dish with some chopped parsley and a sprinkle of Parmesan cheese added to the top. Hubby says this is his favorite scampi and better than any he gets at an upscale restaurant.

Provided by PIDGE

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 25m

Yield 2

Number Of Ingredients 12

1 ½ cups rotini pasta
¼ cup butter
20 cooked large shrimp, tails removed
4 cloves garlic, minced
¼ cup dry white wine
¼ cup fresh lemon juice
1 dash Worcestershire sauce
3 tablespoons chopped sun-dried tomatoes (packed in oil)
2 tablespoons chopped fresh parsley
fresh ground black pepper to taste
sea salt to taste
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; drain.
  • Melt butter in a large skillet over medium-low heat. Cook shrimp in hot butter until mostly pink, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour white wine, lemon juice, and Worcestershire sauce over the shrimp mixture; cook until fragrant, about 2 minutes. Sprinkle tomatoes and parsley over the shrimp mixture; cook until the tomatoes are warmed, about 1 minute.
  • Divide pasta between 2 bowls; top each portion with about half the shrimp and sauce. Garnish with Parmesan cheese.

Nutrition Facts : Calories 743.4 calories, Carbohydrate 55.7 g, Cholesterol 494.4 mg, Fat 29.3 g, Fiber 3.1 g, Protein 57.6 g, SaturatedFat 16.5 g, Sodium 930.8 mg, Sugar 2.9 g

SHRIMP WITH SUN-DRIED TOMATOES



Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories     seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

  • Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
  • Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
  • Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

GARLIC SHRIMP AND SUN-DRIED TOMATOES WITH PASTA



Garlic Shrimp and Sun-Dried Tomatoes with Pasta image

Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce fettuccine in a homemade Alfredo sauce, spiced up with basil and crushed red pepper.

Provided by Jane Kaylie

Categories     Seafood

Time 40m

Number Of Ingredients 10

1/3 lb shrimp (90 count of small shrimp in 1 pound)
4 oz sun-dried tomatoes in olive oil
5 g salt
1/4 tsp paprika
4 clove garlic minced
1 c half and half (or milk)
1 tsp dried basil
1/4 tsp crushed red pepper
1 c parmesan cheese, freshly grated
8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)

Steps:

  • 1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  • 2. See the rest of instructions @@ http://recipesnfood.com/explore-recipes/garlic-shrimp-and-sun-dried-tomatoes-with-pasta-in-spicy-creamy-sauce/

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES



Pasta with Spicy Shrimp and Sun-Dried Tomatoes image

Provided by Bonnie Wilkens Metully

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Basil     Shrimp     Winter     Bon Appétit

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
  • Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

DOT'S PASTA WITH SPICY SHRIMP AND SUN DRIED TOMATOES



DOT'S PASTA WITH SPICY SHRIMP AND SUN DRIED TOMATOES image

Categories     Avocado

Yield 4 to 6 servings

Number Of Ingredients 12

3 tbsp. olive oil
1 lb. uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil packed sun dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine cured black olives
6 garlic cloves, chopped
1 tsp grated lemon peel (2 lemons!!)
1/2 tsp dried crushed red pepper
1- 28 oz can diced tomatoes in juice, drained
1/2 cu[ chopped fresh basil
1 - 12 oz pkg linguine
1 cup crumbled feta cheese

Steps:

  • Heat 2 tbsp. oil in heavy large pot over medium high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tbsp. oil to same pot. add shallots, sun dried tomatoes, olives, garlic, lemon peel and crushed red pepper. Saute until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute. Meanwhile, cook pasta until al dente. Drain. add pasta to sauce. Toss over medium heat until sauce coats pasta. season with s and p. Transfer to bowl; top with cheese.

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