Shrimp Alla Romana Recipes

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SHRIMP ALLA MARINARA



Shrimp alla Marinara image

This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.

Provided by Julia Moskin

Categories     dinner, quick, appetizer, main course

Time 25m

Yield 5 or 6 servings

Number Of Ingredients 7

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
  • Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
  • When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
  • Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SHRIMP ALLA ROMANA



Shrimp Alla Romana image

One of our favourite shrimp dishes, which also happens to be easy and elegant! Use the largest available shrimp and serve over rice or with crusty bread to soak up the marvelous garlic butter. Source: Meridian Foods (Note: Oftentimes, we just do this in the skillet and skip the broiling part! The sauce is so delicious)

Provided by frozen_rain

Categories     European

Time 25m

Yield 6 shrimp, 4 serving(s)

Number Of Ingredients 9

20 -24 raw shrimp, with tails
3/4 cup butter
2 garlic cloves, minced
4 shallots or 1/2 cup green onion, thinly sliced
1 tablespoon lemon juice
4 teaspoons Worcestershire sauce
1 dash cayenne pepper
1 tablespoon chopped fresh parsley
1/4 cup dry white wine

Steps:

  • Melt butter.
  • Add garlic and onions.
  • Stir in lemon juice, worchestershire sauce, cayenne, parsley, and wine.
  • Place shrimp on a heat-proof platter or broiling pan.
  • Pour 1/2 of the garlic butter mixture over the shrimp; broil five inches from heat for 3 minutes.
  • Turn shrimp over, and pour remaining garlic butter mixture over, and broil 3 minutes longer.
  • Allow shrimp to marinate 2 minutes before serving.
  • Serve over rice or with crusty bread.

Nutrition Facts : Calories 371, Fat 35.1, SaturatedFat 22, Cholesterol 137.1, Sodium 349.1, Carbohydrate 6, Fiber 0.1, Sugar 0.8, Protein 7.1

SHRIMP MARINARA



Shrimp Marinara image

Provided by Food Network

Time 18m

Yield 4 servings.

Number Of Ingredients 9

1 pound large shrimp (16-20)
1 heaping tablespoon finely minced garlic
3 tablespoons olive oil
1/2 teaspoon salt
4 cups Mariner Sauce (see previous recipe)
2 tablespoons chicken stock
Crushed red pepper (optional)
Salt and pepper
Finely-chopped parsley, for garnish

Steps:

  • Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
  • Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

CAPELLINI AND SHRIMP ALLA ROSA



Capellini and Shrimp Alla Rosa image

This is probably my favorite pasta recipe of all time. Originally from Food & Wine's "Pasta" cookbook, I've tweaked it over the years to my taste. Here's their description: "Slender capellini soak up sauce like a blotter. So, toss the pasta first with butter and then ladle the basil-infused sauce over each portion." Their wine recommendation is a Vinho Verde from Portugal. Yum, one of my favorites too! This recipe doubles and triples very well - I've served it many times for dinner parties and everyone loves it.

Provided by Jostlori

Categories     European

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 onion, chopped
4 garlic cloves, minced
1/2 teaspoon dried red pepper flakes
1 teaspoon salt
1 (28 ounce) can diced tomatoes, with juice
3 tablespoons heavy cream
3/4 lb medium shrimp, shelled and deveined
2 tablespoons fresh basil, chopped
3/4 lb capellini or 3/4 lb angel hair pasta

Steps:

  • In a large saucepan, melt 3 tablespoons of the butter over moderately low heat. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until thick, about 45 minutes. Stir occasionally during cooking.
  • During the last 10 minutes of cooking, put a large pot of water on the stove and bring to a boil, getting ready for the pasta.
  • Mash the tomatoes with a potato masher until all large pieces are broken up. (Original recipe says to run through a food mill, but I don't think it's necessary)
  • Add the heavy cream and bring the sauce to a boil over moderate heat.
  • Add the shrimp and basil and cook just until the shrimp are pink, about 4 minutes.
  • Add salt to the pot of boiling water, then add the pasta. Cook until the pasta is just done, about 3 minutes. Drain.
  • Toss the pasta with the remaining 1 tablespoon butter.
  • The original recipe says to serve the pasta topped with the sauce, but we like to just mix it all together in the pot and serve already coated.
  • You can pass freshly grated parmesan at the table, if desired.

Nutrition Facts : Calories 569.9, Fat 18.3, SaturatedFat 10.3, Cholesterol 153.4, Sodium 1186.4, Carbohydrate 76.3, Fiber 5.7, Sugar 8.7, Protein 25.4

SPAGHETTI AL LIMONE WITH SHRIMP



Spaghetti al Limone With Shrimp image

There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.

Provided by Lidey Heuck

Categories     pastas, seafood, main course, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound spaghetti
1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
1/4 cup olive oil
2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon, plus more for serving
1/2 cup dry white wine
3 tablespoons cold unsalted butter, diced
3/4 cup freshly grated Parmesan

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
  • While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
  • Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
  • Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
  • Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
  • Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
  • Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

MANICOTTI ALLA ROMANA



Manicotti Alla Romana image

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.

Provided by markblau

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 7

Number Of Ingredients 17

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon granules
2 cups half-and-half
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ cup grated Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
  • Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
  • To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
  • Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
  • Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g

JUMBO SHRIMP MARSALA HOUSEWIFE-STYLE (GAMBERONI ALLA CASALINGA SICILIANA)



Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana) image

The tradition of Sicilian cooking is well documented in Anna Tasca Lanza’s works, and she is the zen mistress of all of the island’s fascinating food lore. Her school at Regaleali winery is one of the best I have visited and it was an experience to cook shoulder to shoulder with a modern national treasure. This is a variation on a dish from her first book, Flavors of Sicily.

Provided by Mario Batali

Categories     Sauté     Christmas     Dinner     Seafood     Shrimp     Marsala     Christmas Eve     Simmer

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 rib celery with leaves, cut into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed and drained
1 cup dry marsala
1/2 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds jumbo (U-12) shrimp, pealed and de veined
Salt and freshly ground black pepper

Steps:

  • 1. In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.
  • 2. Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 4 minutes. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.
  • 3. Serve warm, or allow to cool to room temperature.

ROMAN-STYLE FISH SOUP (ZUPPA DI PESCE ALLA ROMANA)



Roman-Style Fish Soup (Zuppa di Pesce alla Romana) image

Provided by Michele Scicolone

Categories     Soup/Stew     Fish     Tomato     Clam     Squid     White Wine     Healthy     Simmer

Yield Serves 4

Number Of Ingredients 12

2 cloves garlic, chopped
pinch of red pepper flakes
1/3 cup olive oil
2 lb squid, cleaned and cut into 1/2-inch rings (about 1 lb when cleaned)
1 cup dry white wine
2 tomatoes, peeled, seeded, and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
pinch of salt
2 cups water
1 lb small hard-shell clams or cockles, soaked in cool water for 30 minutes and well scrubbed
1 1/2 lb assorted firm-fleshed fish filets such as whiting, monkfish, turbot, porgy bream, red snapper, and sea bass, cut into chunks
4 slices coarse country bread, toasted and rubbed on one side with a garlic clove

Steps:

  • In a large saucepan over medium heat, sauté the garlic and pepper flakes in the olive oil until the garlic is golden, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the squid and cook and stir until opaque, about 2 minutes. Add the wine and simmer for 1 minute longer. Add the tomatoes, parsley, and salt and cook until the juices evaporate, about 10 minutes longer.
  • Add the water and bring to a simmer. Add the clams (discard any that do not close to the touch) and fish, cover, and cook until all the clams open and the fish is opaque throughout, about 5 minutes. Discard any clams that failed to open. Adjust the seasonings.
  • Place a bread slice in each warmed soup plate. Ladle the soup over the bread and serve.

SPIEDINI ALLA ROMANA



Spiedini Alla Romana image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 15

1/2 cup plus 2 teaspoons olive oil, for frying
Vegetable oil, for frying
8 slices whole wheat bread, lightly toasted
14 slices fresh mozzarella cheese, sliced 1/4 inch thick
4 large eggs, well beaten
1/4 cup milk
Coarse salt and freshly ground pepper
1 cup all-purpose flour, for dredging
4 cloves garlic, crushed
6 anchovy fillets, cut into pieces
1/2 cup dry white wine
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons small capers in brine, drained
Parsley sprigs, for garnish

Steps:

  • Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
  • Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
  • In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
  • Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.

SHRIMP ALLA MARINARA RECIPE - (4.5/5)



Shrimp alla Marinara Recipe - (4.5/5) image

Provided by Marylee

Number Of Ingredients 7

8 tablespoons extra-virgin olive oil
8 whole garlic cloves, peeled and lightly crushed
2 1/2 pounds large shrimp (about 30), peeled and deveined
Salt
Marinara sauce (see recipe)
8 fresh basil leaves, torn into small pieces (optional)
2 tablespoons minced fresh Italian parsley

Steps:

  • Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt. 2. Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp. 3. When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed. 4. Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

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From youtube.com


PUNTARELLE ALLA ROMANA WITH ANCHOVIES VINAIGRETTE
2019-03-11 Cleaning the puntarelle. Remove the outer leaves of the puntarelle. 1 puntarelle head. Cut the puntarelle into thin slices and put them in ice water to curl. Drain the puntarelle and place them on a serving bowl, add the anchovies vinaigrette adding some extra virgin olive oil. Stir and serve.
From yourguardianchef.com


EASY SHRIMP MARINARA (FAST DINNER RECIPE!) – A COUPLE COOKS
2019-12-03 Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet. In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes. Add shrimp to the skillet and remove the heat.
From acouplecooks.com


HAKE IN THE SPANISH WAY (MERLUZA A LA ROMANA) - STEFAN'S …
2014-10-28 Dust each piece of fish with flour on all sides and then dip it in beaten egg, making sure it is coated with egg on all sides. As soon as it is coated with egg, gently lower it into the hot oil. Repeat until all the fish is in the pan. Then cook for 2-3 minutes. The cooking time depends on the thickness of the fish. Flip over the pieces of fish.
From stefangourmet.com


CELEBRATE ‘THE FEAST OF THE SEVEN FISHES’ WITH BACCALà FRITTO ALLA …
2020-12-18 Cut the dry salted baccalà into 2-3" fillets. Soak them in cold water in a large sauce pot for 3 days. Make sure the baccalà is completely submerged in the water; change the water 2x daily. Drain the baccalà in a colander. Then pat each fillet thoroughly with a paper towel and dry any excess water before battering.
From lacucinaitaliana.com


VEAL SALTIMBOCCA ALLA ROMANA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Veal Saltimbocca Alla Romana are provided here for you to discover and enjoy. Healthy Menu. Tom Yum Soup Healthy Is Tom Yum Healthy Healthy Hokkien Noodles Recipe ...
From recipeshappy.com


CAPPELLINI SPINACI POMODORO ALLA ROMANA | WHAT'S COOKIN' ITALIAN …
2014-04-05 Instructions. Put the whole tomatoes through a food processor or chop by hand into small pieces and set them aside. In a large frypan, 3 tablespoons of olive oil, garlic, saute until fragrant around 2 minutes. Stir in the tomatoes and wine. Cook for around 25 minutes (add any additions except shrimp if using).
From whatscookinitalianstylecuisine.com


BAKED EGGPLANT ALLA ROMANA RECIPE
Crecipe.com deliver fine selection of quality Baked eggplant alla romana recipes equipped with ratings, reviews and mixing tips. Get one of our Baked eggplant alla romana recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 94% Baked Eggplant Alla Romana Allrecipes.com Layers of fried eggplant, Parmesan cheese, and ground beef in pasta …
From crecipe.com


SHRIMP IN A CHUNKY MARINARA SAUCE - LIDIA
Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil. Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened, about 10 minutes. Stir in the shrimp, basil, and parsley and cook until the shrimp are heated through, just ...
From lidiasitaly.com


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