Shrimp Pasta With Spicy Tomato Cream Sauce Recipes

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
• Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
• Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
• In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
• Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.

SHRIMP PASTA WITH SPICY TOMATO CREAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add the pasta and cook until tender. Once the pasta is done cooking, set aside in a large mixing bowl.
• In a mixing bowl, combine the shrimp, 1 tbsp of olive oil and 2 cloves of minced garlic. Saute in a large sauce pan for 3-5 minutes per side. Once cooked, remove from the pan and set aside on a plate.
• Add the onion and 1 tbsp olive oil to the sauce pan. Cook until the onion is tender, stirring often to prevent it from scorching.
• Add the tomatoes, basil leaves, sugar, oregano, salt and pepper and mix well. Cook for one minute and then remove from heat. Puree with an immersion blender until the mixture is smooth.
• Add the half and half to the pan and mix well. Taste and add more salt and pepper, if desired. Pour the sauce over the pasta in the mixing bowl and toss to combine. I used tongs to toss the pasta and the sauce together.
• Place the pasta in serving bowls and top each serving with some of the shrimp. Garnish with parmesan cheese and fresh parsley, if desired.

SPICY SHRIMP PASTA (CREAM SAUCE)

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
• Place the linguine in the pot and stir the pot until the water returns to a boil.
• Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• Drain a reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce.
• Set a 12-inch saute pan over medium-high heat.
• Add the butter and olive oil to the pan.
• Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
• Sear the shrimp until well browned on both sides, about 2 minutes.
• Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
• Add the garlic to the pan and saute until fragrant, about 30 seconds.
• Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
• Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
• Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
• Serve immediately & enjoy!

FRESH TOMATO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
• In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
• Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.