TAGLIERINI WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too
Provided by Jamie Oliver
Categories Mains Jamie's Kitchen Italian Tomato Seafood Pasta & risotto
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.
- Blanch and skin the tomatoes, then halve them and chop into small pieces.
- Put a pan of salted water on to heat for the pasta. Put a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don't worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.
- Try this: Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this: A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this: You can use tinned tomatoes for this dish but you won't get the freshness or lightness that you get from fresh tomatoes.
Nutrition Facts : Calories 399 calories, Fat 15.1 g fat, SaturatedFat 5.5 g saturated fat, Protein 22.3 g protein, Carbohydrate 39.6 g carbohydrate, Sugar 6.3 g sugar, Sodium 1.75 g salt, Fiber 3.5 g fibre
SPICY SHRIMP TAGLIATELLE
Discover a shrimp tagliatelle recipe that will be your new favorite pasta dish. Spicy Shrimp Tagliatelle is great during weeknights or busy weekends.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic and crushed pepper; cook and stir 2 min. Add shrimp; cook 3 min., stirring frequently. Add pasta sauce and parsley; stir. Cook 3 min. or until shrimp are tender and pasta sauce is heated through, stirring frequently.
- Drain pasta. Serve topped with pasta sauce mixture.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES
Steps:
- Bring a large pot of well-salted water to a boil over medium heat.
- Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
- Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
- Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
- Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
- When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
- To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.
TAGLIATELLE WITH SHRIMP AND SQUID
Steps:
- For the pasta dough: Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack the eggs and yolk into the hole, and add the olive oil, salt and water.
- Using a fork, beat the eggs together with the olive oil, water and salt, and then begin to incorporate the flour into the egg mixture. (Be careful not to break the sides of the well, or the egg mixture will run all over your work surface and you'll have a big mess! Also, don't worry about lumps.) When enough flour has been incorporated into the egg mixture that it won't run all over the place, begin to use your hands to get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
- When kneading, it is VERY important to put your body weight into it--get on top of the dough to really stretch, not tear, it. Using the heels of your palms, roll the dough to create a smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader or 10 to 15 minutes for an inexperienced kneader. This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
- When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour.
- For the shrimp and squid sauce: In a large pan, saute the fennel and onion in the oil until translucent, 2 to 3 minutes. Add the garlic, zucchini, tomato and some salt, and continue to cook, stirring occasionally, another few minutes. Stir in the red pepper. Add the wine, bring to a boil, and cook until reduced by half, about 3 minutes.
- Add the chicken stock, bring to a boil, and simmer until slightly thickened. Add the shrimp and squid. Cook until just done, being careful not to overcook the shrimp and squid or else they'll be rubbery.
- Take off the heat, set aside and keep warm.
- For the arugula salad: Toss the arugula in the olive oil; season with salt.
- To finish the pasta: Bring a pot of salted water to a boil. Roll out the pasta very thin with a pasta maker, following the manufacturer's instructions. Then use the machine to cut the pasta into tagliatelle.
- Cook a quarter of the pasta in boiling water for 4 to 5 minutes (save the remainder for another use).
- To serve: Divide the tagliatelle among 4 plates and divide the sauce over it, making sure each plate gets some pieces of shrimp and squid. Top with the arugula salad and some grated Parmesan, and garnish with fennel fronds.
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
SPICY SHRIMP FETTUCCINE
This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends. "Nicely spiced shrimp, tomatoes and spinach top off the saucy fettuccine," she notes from Richmond, Virginia. "It's great with crusty bread and a salad,"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.
Nutrition Facts : Calories 419 calories, Fat 12g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
SPICY SEAFOOD SPAGHETTI
Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab
Provided by Chelsie Collins
Categories Fish Course, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
- Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
- Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.
Nutrition Facts : Calories 600 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium
TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS
A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions.
Provided by tigerduck
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
- Half tomatoes and chop into small pieces.
- Put a pan of salted water on to heat for the pasta.
- Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
- Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
- Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
- Season the sauce carefully.
- Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
- If your sauce has cooled down then reheat it now.
- When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
- Check the seasoning, then divide on to your serving plates with the sauce on top.
- Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
- Try this___________________________________.
- Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
- And this___________________________________.
- A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
- Or this____________________________________.
- You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.
Nutrition Facts : Calories 819.8, Fat 44.7, SaturatedFat 19.3, Cholesterol 261.4, Sodium 571.1, Carbohydrate 79.8, Fiber 5.4, Sugar 5.6, Protein 26.7
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