Shrimp Spicy Garlic Tomato Sauce Recipes

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SPICY SHRIMP IN TOMATO-GARLIC SAUCE OVER RICE



Spicy Shrimp In Tomato-Garlic Sauce Over Rice image

This is a simple yet delicious dish. Perfect for a weeknight meal, it can be on the table in under 30 minutes. The shrimp are cooked in a chunky tomato-garlic sauce and served over rice.

Provided by sgre52160

Time 29m

Yield 4

Number Of Ingredients 8

1 pound medium shrimp, peeled and deveined
2 tablespoons lime juice
1 tablespoon vegetable oil
5 cloves garlic, minced
1 can (14.5 ounce size) whole peeled tomatoes, cut up
1/2 cup picante sauce
2 teaspoons chili powder
4 cups hot cooked regular long-grain white rice

Steps:

  • Place the shrimp in a shallow nonmetallic dish. Toss the shrimp with the lime juice to coat. Heat the oil in a 10-inch skillet over medium heat. Add the garlic and cook until it's tender. Add the tomatoes, picante sauce and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Add the shrimp mixture to the skillet. Cook for 5 minutes or until the shrimp turn pink. Serve over the rice.

Nutrition Facts :

QUICK SAUTEED SHRIMP IN TOMATO GARLIC SAUCE



Quick Sauteed Shrimp in Tomato Garlic Sauce image

Provided by Sunny Anderson

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
3 scallions, finely chopped
3 cloves garlic, sliced into thin slivers
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar, optional
16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds)

Steps:

  • In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
  • Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SHRIMP WITH SPICY GARLIC SAUCE



Shrimp with Spicy Garlic Sauce image

Chili oil, chili paste and garlic give this Asian recipe a spicy boost!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 4

Number Of Ingredients 12

6 dried black (shiitake) mushrooms
1 medium carrot, cut diagonally into thin slices
3/4 pound uncooked medium shrimp in shells
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon chili or vegetable oil
2 teaspoons finely chopped garlic cloves
1 tablespoon chili or vegetable oil
1/2 medium head cabbage, cut into 2x3/4-inch pieces
1/4 cup Progresso™ chicken broth (from 32-ounce carton)
4 medium green onions, cut diagonally into 1-inch pieces
1 tablespoon chili paste

Steps:

  • Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips.
  • Place carrot in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain.
  • Peel shrimp. Cut shrimp lengthwise in half; wash out vein. Pat dry with paper towels. Mix cornstarch and water.
  • Heat wok or 12-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add shrimp and garlic; stir-fry until shrimp are pink and firm. Remove shrimp from wok.
  • Add 1 tablespoon oil; rotate wok to coat side. Add mushrooms and cabbage; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 1 minute.
  • Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Add shrimp, carrot, onions and chili paste. Cook and stir about 30 seconds or until shrimp are hot.

Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

ROCK SHRIMP PASTA WITH SPICY TOMATO SAUCE



Rock Shrimp Pasta with Spicy Tomato Sauce image

A flavorful tomato sauce that's a cinch to make and rock shrimp that come already peeled mean a weeknight dinner recipe has never been so easy-or delicious.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta     Shrimp     Seafood     Tomato     Fennel     Chile Pepper     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, preferably San Marzano, drained
1/3 cup olive oil, plus more for drizzling
1/2 medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
1 Fresno chile, very thinly sliced, divided
1/4 cup dry white wine
12 ounces strozzapreti or casarecce pasta
Kosher salt
1 pound rock shrimp or 1 small shrimp, peeled, deveined
2 tablespoons unsalted butter

Steps:

  • Set a fine-mesh sieve over a medium bowl. Working over sieve, squeeze tomatoes to release juices and break up flesh. Let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
  • Heat 1/3 cup oil in a large Dutch oven or other heavy pot over medium. Cook fennel, garlic, and half of chile, stirring often, until garlic is golden and fennel is starting to brown around the edges, 5-8 minutes. Transfer fennel mixture with a slotted spoon to a small bowl.
  • Increase heat to high; cook drained tomatoes in same pot, stirring occasionally, until broken down and starting to brown, about 5 minutes. Add wine, scraping up browned bits, and cook until almost completely evaporated, about 1 minute. Add fennel mixture and collected tomato juices, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 5-10 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
  • Using a spider or a slotted spoon, transfer pasta to pot with sauce; add shrimp and 1/2 cup pasta cooking liquid. Cook, tossing often, until pasta is al dente and coated in sauce and shrimp are cooked through, about 3 minutes. Thin sauce with more pasta cooking liquid if needed; season with salt. Remove from heat; add butter and toss to combine. Season with more salt if needed.
  • Divide pasta among bowls. Top with fennel fronds and remaining chile and drizzle with oil.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE



Shrimp and Peppers in Spicy Tomato Sauce image

Categories     Onion     Pepper     Tomato     Low Cal     Shrimp     Gourmet

Yield Serves 6

Number Of Ingredients 19

3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water
an 8-ounce can tomato sauce (about 3/4 cup)
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into 1/2-inch-wide strips
3 red bell peppers, cut into 1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36), shelled, leaving tail and last shell section intact, and deveined
1/4 cup fresh lemon juice
Accompaniment: basmati rice with mustard seeds and golden raisins
Garnish: 2 tablespoons minced fresh parsley leaves

Steps:

  • In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
  • Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

GARLIC-LEMON SHRIMP LINGUINE



Garlic-Lemon Shrimp Linguine image

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

PENNE WITH SHRIMP AND SPICY TOMATO SAUCE



Penne With Shrimp and Spicy Tomato Sauce image

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup canned crushed tomatoes in puree
1/3 cup cilantro or 1/3 cup parsley, chopped
3/4 lb penne rigate
1 lb medium shrimp, shelled

Steps:

  • In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
  • In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
  • Variations:.
  • Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
  • Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
  • Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

Nutrition Facts : Calories 564.3, Fat 17.1, SaturatedFat 2.5, Cholesterol 172.8, Sodium 465.8, Carbohydrate 66.2, Fiber 3.2, Sugar 1.7, Protein 34.6

SPICY TOMATO SHRIMP FETTUCCINE



Spicy Tomato Shrimp Fettuccine image

Pasta gets a kick from red pepper flakes in this arrabbiata-style dish featuring shrimp, garlic and basil served in a tomato sauce. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

9 ounces uncooked whole wheat fettuccine
4 garlic cloves, minced
3 tablespoons olive oil
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 cups reduced-sodium tomato juice
1/2 cup tomato sauce
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
4 teaspoons cornstarch
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened., Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.

Nutrition Facts : Calories 348 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 374mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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2020-09-28 Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes). Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
From cafedelites.com


SHRIMP IN TOMATO SAUCE RECIPE - FOOD NEWS
Shrimp with Spicy Tomato Sauce Recipe. 1 tablespoon minced fresh dill or 1 teaspoon dried dill. 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen. Pinch of salt, more to taste. Pinch black pepper, more to taste. 3 ounces feta cheese (about 2/3 cup, crumbled) Show Full Recipe.
From foodnewsnews.com


SPICY TOMATO GARLIC SHRIMP PASTA - CREME DE LA CRUMB
2014-12-10 Add crushed tomatoes, minced garlic, garlic powder, red pepper flakes, salt, onion powder, and Italian seasoning to your pan. Stir over medium heat for 5 minutes or so until fragrant and heated through. Add heavy cream (or half & half) and chicken broth. Cover and allow to simmer for 5-10 minutes. Add shrimp to pan and stir to combine.
From lecremedelacrumb.com


SPICY GARLIC SHRIMP - SUM OF YUM
2020-03-03 Cook the shrimp in the spicy oil until cooked, about 2 minutes per side or until the shrimp are pink and opaque. Add the wine to the pan to deglaze it, and simmer for 1 – 2 minutes. Add the minced garlic to the pan and cook for 30 seconds. Reduce the heat to low and add the cut butter to the pan.
From sumofyum.com


GARLIC BUTTER SHRIMP PASTA WITH TOMATO SAUCE - SAVORY NOTHINGS
2014-12-30 Instructions. Heat a large skillet over medium heat. Add the olive oil and sauté the onion for about 5 minutes. Add the garlic and continue cooking for another minute. Add the chopped shrimp and cook for another 3-4 minutes. Increase the heat to medium-high and stir in the tomato paste.
From savorynothings.com


SPICY TOMATO SHRIMP PASTA WITH GARLIC BREADCRUMBS
Cook, stirring often, until toasted and golden brown, about 5 minutes. Transfer the breadcrumbs to a small bowl. Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Cook the fennel and the remaining garlic (minced), until the garlic is golden and the fennel is starting to brown around the edges. About 5 minutes.
From thesecretingredientis.com


GARLIC SHRIMP IN TOMATO SAUCE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


GARLIC TOMATO & SHRIMP PASTA | EASY WEEKNIGHT MEAL
2018-09-08 Transfer to a plate. Add onion to the pan and cook until onion starts to soften; about 2-3 minutes. Add garlic and continue to cook for 2 more minutes. Stir often so the garlic doesn't burn. Stir in apple juice, lemon juice, ½ teaspoon salt, oregano and red pepper flakes. Bring to a simmer and add cherry tomatoes.
From yellowblissroad.com


15-MINUTE CREAMY TOMATO GARLIC BUTTER SHRIMP - CAFE DELITES
Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.) Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt.
From cafedelites.com


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