Penne With Basil Seafood Sauce Recipes

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PENNE WITH SHRIMP AND HERBED CREAM SAUCE



Penne with Shrimp and Herbed Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15 ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup whipping cream
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp from the pan and set aside.
  • Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  • Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

PENNE WITH BASIL-SEAFOOD SAUCE



Penne with Basil-Seafood Sauce image

Provided by Nicholas Puniello

Categories     Pasta     Sauté     Basil     Scallop     Shrimp     Bon Appétit     Boston     Massachusetts

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1/2 pound bay scallops
10 ounces uncooked shrimp, peeled, deveined
4 garlic cloves, minced
1 1/3 pounds tomatoes, seeded, chopped
1 cup chopped fresh basil or 1 tablespoon dried
3/4 cup bottled clam juice
1/2 cup whipping cream
1/2 pound penne, freshly cooked

Steps:

  • Heat oil in heavy large skillet over medium heat. Add scallops and shrimp and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer seafood to bowl. Add garlic to same skillet; sauté 1 minute. Add tomatoes and half of basil; simmer until sauce thickens, about 10 minutes. Increase heat to medium-high. Add clam juice and cream and simmer until thickened to sauce consistency, about 6 minutes. Add penne, seafood, remaining basil and toss. Season with salt and pepper.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE



Penne with Shrimp and Herbed Cream Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
  • Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  • Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

PENNE WITH SHRIMP



Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
  • Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

SIMPLE PENNE WITH TOMATO & BASIL SAUCE



Simple Penne with Tomato & Basil Sauce image

Penne pasta in a rich tomato and basil sauce is served with more fresh basil and shaved Parmigiano-Reggiano cheese.

Provided by Barilla

Categories     Pasta by Shape

Time 10m

Yield 6

Number Of Ingredients 6

1 box Barilla® Pronto™ Penne
2 tablespoons extra virgin olive oil
½ cup Barilla® Tomato & Basil Sauce
2 tablespoons chopped fresh basil
½ cup shaved Parmigiano-Reggiano cheese
1 pinch Salt and black pepper to taste

Steps:

  • Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the liquid covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  • Cook on high, stirring occasionally, until 3/4 of the liquid has evaporated.
  • Add olive oil and sauce to skillet and continue to cook for approximately 2 minutes.
  • Remove skillet from heat and stir in basil, cheese and salt and black pepper. Serve immediately.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 45.2 g, Cholesterol 5.9 mg, Fat 7.6 g, Fiber 2.5 g, Protein 10 g, SaturatedFat 1.8 g, Sodium 196.1 mg, Sugar 0.1 g

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

SPICY SEAFOOD AND PENNE



Spicy Seafood and Penne image

This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad.

Provided by loof751

Categories     Penne

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small onion
3 garlic cloves
1 (28 ounce) can whole tomatoes (undrained)
1 (8 ounce) can whole tomatoes (undrained)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
16 ounces penne pasta
8 ounces large shrimp (raw)
16 ounces bay scallops
1 tablespoon butter
1 (10 ounce) package frozen green peas, thawed
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil (can use 1 1/2 teaspoons dried, but fresh is better)

Steps:

  • Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise.
  • Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent.
  • Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
  • While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside.
  • In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat.
  • Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well.
  • Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese.
  • Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.

PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL



Penne with Spinach, Shrimp, Tomatoes and Basil image

This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.

Categories     Herb     Pasta     Tomato     Sauté     Lemon     Shrimp     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

12 ounces penne pasta
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled, deveined
3 garlic cloves, minced
5 large plum tomatoes, cut into thin wedges
6 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
6 cups (packed) baby spinach leaves (about 6 ounces)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
  • Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
  • Sprinkle with remaining 2 tablespoons basil and serve.

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