PINK SAUCE FOR PASTA (SHRIMP)
Great with pasta or rice.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 16
Steps:
- Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
- Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
- Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.
Nutrition Facts : Calories 564.7 calories, Carbohydrate 8 g, Cholesterol 426.6 mg, Fat 37.2 g, Fiber 0.9 g, Protein 48.5 g, SaturatedFat 15.8 g, Sodium 1004.3 mg, Sugar 1.7 g
SHRIMP SAUCE FOR PASTA
Make and share this Shrimp Sauce for Pasta recipe from Food.com.
Provided by Rumrill
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
- When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
- Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
- Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
- Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
- Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
- Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.
Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9
CREAMY SHRIMP PASTA
If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.
Provided by nch
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
- Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.
Nutrition Facts : Calories 780 calories, Carbohydrate 86.3 g, Cholesterol 298.6 mg, Fat 28.7 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 15 g, Sodium 336.4 mg, Sugar 3.2 g
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
PINK SHRIMP SAUCE FOR PASTA
A quick and elegant sauce for fettuccine or pappardelle. From Marcella Hazan's Classic Italian Cooking
Provided by Lise in Indiana
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice shrimp in half length-wise, remove vein, and rinse under cold water. Drain in colander.
- Dissolve the tomato paste in the wine and have ready.
- Put the olive oil and the garlic in a saucepan and turn the heat to medium. Cook and stir the garlic until it is a pale gold.
- Add the wine/tomato mixture all at once to avoid splattering. Cook for 3 or 4 minutes, stirring occasionally.
- Add the shrimp and season with salt and a liberal grinding of pepper.
- Increase heat to medium high and cook shrimp for 2 minutes, just until done, turning them frequently to coat them in the sauce.
- Remove saucepan from heat.
- With a slotted spoon, remove about half of the shrimp and puree them using a blender or food processor (careful, they are hot!).
- Return the pureed shrimp to the saucepan and turn the heat to medium.
- Add the cream and cook about 1 minute, stirring constantly till the cream thickens slightly and the sauce is hot.
- Taste and correct seasonings, if necessary.
- Toss the sauce with cooked drained pasta.
- Sprinkle with the fresh parsley.
- Serve at once.
Nutrition Facts : Calories 733.2, Fat 32.3, SaturatedFat 10, Cholesterol 213.6, Sodium 250.4, Carbohydrate 68.6, Fiber 3.2, Sugar 2.8, Protein 35.4
SHRIMP ALFREDO PASTA
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 34.9 g, Cholesterol 256.7 mg, Fat 42 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 21.2 g, Sodium 1038.3 mg, Sugar 3.3 g
RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA
Red shrimp sauce should be flavorful without overpowering delicate shrimp. Be very careful not to overcook the shrimp. The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals. The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence.
Provided by Peter Steriti
Categories European
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp. Save shells.
- Core, peel and coarsely chop garlic cloves.
- In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
- Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
- Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
- When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
- Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
- Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.
Nutrition Facts : Calories 1040.6, Fat 40.4, SaturatedFat 5.6, Cholesterol 191, Sodium 881.4, Carbohydrate 125.9, Fiber 8.1, Sugar 11.1, Protein 42.9
SHRIMP SPAGHETTI WITH TOMATO SAUCE
A delicious spaghetti dish with large shrimp in a tomato sauce.
Provided by Socratic Food
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
- Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
- Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
- Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
- Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
- In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Nutrition Facts : Calories 485.7 calories, Carbohydrate 77.5 g, Cholesterol 79.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 22.4 g, SaturatedFat 1.4 g, Sodium 159.6 mg, Sugar 6.7 g
ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SHRIMP IN TOMATO SAUCE OVER PASTA
Savor the aroma of a quick and easy homemade sauce. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
- Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
- Add shrimp and return to a summer. Cook 4 to 5 minutes, or until shrimp are opaque.
- Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
- Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.
Nutrition Facts : Calories 380, Carbohydrate 59 g, Cholesterol 65 mg, Fat 1, Fiber 6 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 0 g
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY
Here's what you need: butter, fresh thyme, fresh rosemary, shrimp, flour, milk, onion, fresh parsley, green onion, salt, pepper, nutmeg, lime, cooked pasta
Provided by Gaspar Jose
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pan, add the butter, thyme and rosemary. Stir.
- Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
- Sprinkle the flour and mix until it becomes slightly brown.
- Pour the warm milk slowly while mixing.
- Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
- Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
- Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
- Stir in the pasta. Serve right away.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 72 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 12 grams
SHRIMP PICCATA SPAGHETTI
The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.
Provided by Kay Chun
Categories dinner, weekday, weeknight, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
- Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
- Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
- Divide pasta in bowls and garnish with more parsley.
GARLIC SHRIMP PASTA
Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends.
Provided by Lisa
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling water with vegetable oil until al dente.
- Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
- In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
- Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 42.9 g, Cholesterol 95 mg, Fat 7.3 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 2.7 g, Sodium 127 mg, Sugar 1.9 g
PASTA WITH SHRIMP AND GARLIC SAUCE
I came across this recipe years ago in one of my mother's cooking magazines and it turned out very well. The flavour changes depending on the type of wine you use.
Provided by Canadian Pixie
Categories Spaghetti
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, melt 1/4 cup butter; cook onion and garlic until tender.
- Add half of the parsley (or basil) and shrimp, cook for 1 minutes.
- Add tomatoes, wine, salt and pepper; bring to boil. Cook just until shrimp turn opaque and begin to curl.
- Remove from heat and reheat just before pasta is ready.
- Place cooked pasta over butter in warm serving dish; pour sauce over and toss until pasta is well coated and most of liquid has been absorbed.
- Garnish with fresh parsley.
SHERRY'S SCRUMPTIOUS SHRIMP SAUCE FOR PASTA
Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea!
Provided by Sherry from Louisia
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
- Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
- Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
- Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.
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