SHRIMP ALLA MARINARA
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
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
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
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
Provided by Food Network
Time 18m
Yield 4 servings.
Number Of Ingredients 9
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
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
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
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
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
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
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
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)
The tradition of Sicilian cooking is well documented in Anna Tasca Lanzas works, and she is the zen mistress of all of the islands 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
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)
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
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 15
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)
Provided by Marylee
Number Of Ingredients 7
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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