PESTO BUCATINI WITH SHRIMP AND GRAPE TOMATOES
The beauty of this recipe for Pesto Bucatini with Shrimp and Grape Tomatoes is that the entire meal comes together in under 30 minutes. The cooking time only takes 10 minutes!
Provided by Katie
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Fill a large pot with cold water. Bring to a boil. Add in the tablespoon of salt. Then add in the Barilla® Collezione Bucatini. Cook according to package for 7 minutes until al dente. Before draining the pasta, reserve 1 cup of pasta water. Drain and rinse the pasta and set to the side.
- While the pasta cook, heat a large saute pan with olive oil on high heat. Add the shallot and garlic and reduce the heat to medium. Saute for one minute.
- Add the shrimp to the skillet and season with salt (about 1/4 teaspoon) and black pepper. Add the tomatoes and saute for 3-4 minutes or until shrimp are cooked through and pink. Add in the spinach, stir and remove from the heat.
- While the shrimp cooks, add the pesto to the drained pasta pot with 1/2 cup of water. Heat on medium for 1 minute. Then turn off the heat and add in the pasta. Mix until the pasta is coated with the pesto. Add additional pasta water if needed.
- To plate the pasta, add a 2oz. portion of pasta to each plate. Then top with a 5-6 shrimp, tomatoes, and spinach mixture. Top each plate of pasta with 1/2 tablespoon of shredded Parmesan cheese. Enjoy immediately.
BUCATINI WITH PESTO AND SHRIMP
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
- Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES
This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.
Provided by CWYC
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
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.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g
SPAGHETTI WITH SHRIMP, KALE AND TOMATOES
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
- (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
- Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
- Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 9 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams
EASY SHRIMP AND TOMATOES
This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
- Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
- Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.
Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g
BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP
This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine-and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
- Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.
BUCATINI WITH ROASTED AND FRESH TOMATOES
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper. Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.
- Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.
- Return pasta to pot; toss with roasted tomatoes, their oil, and 1/2 cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.
IMPRESS THEM! SHRIMP WITH GRAPE TOMATOES
I threw this together for dinner because I couldn't find any appealing shrimp recipes. I served it over packaged Roasted Garlic Herb flavored couscous, and both DH and I thought it went perfect with that. Be flexible with this- you'll love it.
Provided by MrsMM
Categories Very Low Carbs
Time 18m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in medium-large skillet.
- Add garlic, onion and chili.
- Saute for less than a minute.
- Add shrimp, seasonings.
- Cut up butter and dot it throughout the skillet.
- Add grape tomatoes, stirring to evenly distribute.
- Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
- Serve hot over couscous, or your grain of choice.
Nutrition Facts : Calories 191, Fat 8.4, SaturatedFat 2.7, Cholesterol 180.4, Sodium 193.3, Carbohydrate 4.4, Fiber 0.7, Sugar 0.7, Protein 23.8
SHRIMP AND GRAPE TOMATO BUCATINI WITH A TWIST!
Yummy! Roasted garlic, grape tomatoes, and shrimp oven roasted in extra virgin olive oil, herbs and a special twist added. Toss into al dente cooked bucatini, voila! Scrumptious.
Provided by sunnysoleil
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.
- Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.
- Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.
- Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).
- Add shrimp skillet mixture to oven mixture within the last 10 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 7-10 minutes *TIP* Bucatini can be very hard to control while eating when long and al dente, I usually break dry noodles in half before boiling, otherwise you may have oil splashing all around during dinner from whiplash pasta lol.
- Drain and return to pot.
- Add mixture from oven and toss with parsely.
- Top with shaved parmesan or desired hard sharp cheese.
- Can be served hot for a main course or cold as a pasta salad side.
- ENJOY!
Nutrition Facts : Calories 986.8, Fat 48.1, SaturatedFat 8.5, Cholesterol 183.8, Sodium 667, Carbohydrate 93.6, Fiber 5, Sugar 2.3, Protein 44.1
More about "shrimp and grape tomato bucatini with a twist recipes"
BUCATINI PASTA WITH GARLIC SHRIMP - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
Reviews 18Calories 245 per servingCategory Main Dishes
- Once boiling, add bucatini pasta and cook according to package directions until al dente (about 1 minute before done).
BUCATINI WITH SHRIMP AND SPICY CHERRY TOMATO PAN SAUCE
From bhg.com
BUCATINI WITH SHRIMP AND TOMATOES - COCINA DE COCO
From cocinadecoco.com
PASTA WITH SPICY GARLIC SHRIMP & BURST GRAPE TOMATOES
From ciaochowbambina.com
BUCATINI WITH BUTTER-ROASTED TOMATO SAUCE RECIPE
From bonappetit.com
BUCATINI WITH ROASTED SHRIMP AND TOMATOES - DINING …
From diningwithdebbie.net
SUNSHINE BUCATINI WITH GRAPE TOMATOES AND BROCCOLINI
From thecozyapron.com
ROASTED CHERRY TOMATO SAUCE WITH SHRIMP - A WHOLE …
From awholenewtwist.com
SHRIMP GRAPE TOMATOES RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BUCATINI WITH SPICY SHRIMP, ARUGULA, AND BREADCRUMBS RECIPE
From seriouseats.com
SHRIMP AND SUMMER CORN CARBONARA WITH BUCATINI PASTA
From delallo.com
30 MINUTE MEAL: BUCATINI PUTTANESCA WITH SHRIMP – METRO US
From metro.us
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES - YUM TASTE
From yumtaste.com
BUCATINI WITH SHRIMP, SPINACH, AND TOMATOES
From everybodylovesitalian.com
BUCATINI WITH SHRIMP AND SAN MARZANO TOMATO SAUCE
From seasongenerously.com
RECIPE FOR SHRIMP ALFREDO BUCATINI-4.5 STARS (99 REVIEWS) - MUNCHERY
From munchery.com
BEST GARLICKY SHRIMP WITH WHITE WINE AND TOMATOES RECIPE - THE …
From theyellowtable.com
RECIPE: SHRIMP & PANCETTA BUCATINI WITH CORN & TOMATOES - BLUE …
From blueapron.com
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES | RECIPESTY
From recipesty.com
SHRIMP SCAMPI BUCATINI MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
BUCATINI PASTA POMODORO WITH SHRIMP - OLIVE SUNSHINE
From olivesunshine.com
BUCATINI WITH SHRIMP AND ROASTED TOMATOES - SPINACH TIGER
From spinachtiger.com
SHRIMP SCAMPI WITH BUCATINI RECIPE - TODAY.COM
From today.com
FRESH ROASTED TOMATO BUCATINI - COOKED BY JULIE
From cookedbyjulie.com
SHRIMP SCAMPI BUCATINI MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHRIMP AND GRAPE TOMATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SUNSHINE BUCATINI WITH GRAPE TOMATOES AND BROCCOLINI, SIMPLY AND ...
From pinterest.com
FETTUCCINE WITH SHRIMP, GRAPE TOMATOES AND WHITE WINE
From hgtv.com
SHRIMP, SUN-DRIED TOMATOES & ASPARAGUS BUCATINI RECIPE
From cookincanuck.com
DINNER TONIGHT: GARLIC SHRIMP WITH BASIL, TOMATOES, AND PEPPER …
From seriouseats.com
SHRIMP SCAMPI WITH TOMATOES - UPSTATE RAMBLINGS
From upstateramblings.com
RECIPE: PESTO AND SHRIMP BUCATINI WITH A FRESH TWIST – …
RECIPE: PESTO AND SHRIMP BUCATINI WITH A FRESH TWIST
From 425magazine.com
BUCATINI ALL'AMATRICIANA WITH FRESH TOMATOES · MY THREE SEASONS
From mythreeseasons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love