Shrimp In Garlic White Wine Cream Sauce With Sun Dried Tomatoes Recipes

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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.

SHRIMP IN GARLIC WHITE WINE CREAM SAUCE WITH SUN DRIED TOMATOES



Shrimp in Garlic White Wine Cream Sauce With Sun Dried Tomatoes image

After trying many seafood dishes I have combined my favorite spices and ingredients into this simple dish. If you desire you can use 1 lb shrimp and 1 lb lobster or crab meat or clams. There is no way to go wrong with any seafood combo.I hope the seafood lovers enjoy this recipe! Note: If you add more wine it becomes less creamy.

Provided by Nadia Melkowits

Categories     One Dish Meal

Time 20m

Yield 1 plate, 6 serving(s)

Number Of Ingredients 11

6 tablespoons olive oil
4 tablespoons minced garlic
3 cloves shallots, chopped
2 lbs shelled and deveined large shrimp
1/2-3/4 cup dry white wine
1 1/2 cups heavy cream
1/2 sun-dried tomato (cut into small bites)
2 tablespoons parsley
2 tablespoons tarragon
salt and pepper
1 1/2-2 lbs cooked pasta or 1 1/2-2 lbs rice, for an accompaniment

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half.
  • Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,.
  • Toss the drained pasta or rice with the cream sauce and seafood,.
  • Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire.

GARLIC SHRIMP & SUN-DRIED TOMATOES



Garlic Shrimp & Sun-Dried Tomatoes image

This quick and easy tapa is full of Mediterranean flavor and bright colors. Garlic and sun-dried tomatoes bring out the best in the ingredients.

Provided by Lisa & Tony Sierra

Categories     Appetizer

Time 20m

Yield 4

Number Of Ingredients 6

1 lb. raw shrimp
3 cloves garlic
1/4 c. fresh basil
4 tbsp. virgin olive oil
1/2 c. sun-dried tomatoes in oil
Salt to taste

Steps:

  • Peel the shrimp, rinse and pat dry. Set aside.
  • Chop basil leaves and set aside.
  • Peel and slice the garlic. Pour the olive oil into a small frying pan and heat on medium. When hot, add garlic to the pan and sauté, stirring often.
  • Add the tomatoes and continue to sauté for 2 to 3 minutes. Remove tomatoes and garlic from pan, leaving the oil.
  • Raise heat on pan to medium-high. Sauté shrimp in same oil, until they are cooked and turn pink. Return the garlic and tomatoes to pan and stir.
  • Mix in the chopped basil and cook for 1 minute. Serve immediately with bread.

Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Cholesterol 143 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, Sodium 824 mg, Sugar 0 g, Fat 17 g, ServingSize 4 servings, UnsaturatedFat 0 g

SAUTEED SHRIMP WITH GARLIC AND WHITE WINE



Sauteed Shrimp With Garlic and White Wine image

Make and share this Sauteed Shrimp With Garlic and White Wine recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 34m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
3 garlic cloves, minced
1 1/4 lbs large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 cup dry white wine
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley

Steps:

  • Melt the butter in a large nonstick skillet over medium heat.
  • Add in garlic; stir/saute 2 minutes.
  • Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.
  • Season with salt and pepper; transfer to a warm serving platter.
  • Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds.
  • Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
  • Transfer to a serving plate; garnish with parsley sprigs and serve immediately.

Nutrition Facts : Calories 270.8, Fat 14, SaturatedFat 7.8, Cholesterol 246.5, Sodium 440.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 29.2

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES



Linguine with Seafood and Sundried Tomatoes image

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 12

1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

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.
  • In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
  • Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
  • To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE



Sauteed Shrimp with Garlic, Lemon, and White Wine image

Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.

Provided by Dave

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 4

Number Of Ingredients 13

¼ cup olive oil
3 scallions, white bulbs and green tops cut separately into thin slices
4 cloves garlic, minced
½ teaspoon dried oregano
24 large shrimp, peeled and deveined
2 ½ tablespoons lemon juice
2 tablespoons white wine
1 tablespoon water
½ teaspoon ground black pepper, or more to taste
¼ teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon minced fresh parsley

Steps:

  • Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
  • Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g

CREAMY GARLIC SHRIMP WITH SUNDRIED TOMATOES AND BASIL RECIPE - (4.6/5)



Creamy Garlic Shrimp with Sundried Tomatoes and Basil Recipe - (4.6/5) image

Provided by PineyCook

Number Of Ingredients 13

2 tablespoons butter
6 cloves garlic, finely diced
1 pound shrimp or prawns, peeled, tails on or off
1 small yellow onion, diced
1/2 cup white wine, optional
5 ounces jarred sun-dried tomato strips in oil, drained
1 3/4 cups half and half
Salt and pepper, to taste
1 cup basil leaves, chopped, or 1 tablespoon dried basil
2/3 cup Parmesan cheese, fresh grated
1 teaspoon cornstarch mixed with 1 tablespoons of milk, optional
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Steps:

  • Using a large skillet, melt the butter over medium high heat and add in the garlic and sauté for about a minute or until the garlic becomes fragrant. Add your shrimp and sauté on both sides until just cooked through and pink, around two minutes per side. Make sure to not over cook the shrimp or it will become rubbery. Scoop the shrimp out with a slotted spoon into a bowl and set aside. Add the diced onions to the large skillet and fry until translucent. Add the white wine and allow to reduce a little. Now add your sun-dried tomatoes and saute another couple of minutes or so to release their flavors. Lower the heat to medium-low and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste. Add the parmesan cheese and give it a little stir. To make the sauce thicker, add the milk and cornstarch mixture to the center of sauce and quickly stir through until desired thickness is reached. Add the bowl of shrimp back into the pan and mix thoroughly. Stir in the basil and other herbs. Serve over veggies, pasta, rice or couscous.

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