Tomato Shrimp Fettuccine Recipe 465

SHRIMP FETTUCCINE WITH NO-COOK TOMATO SAUCE

Steps:

• In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce. , Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired.

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.

SPICY TOMATO SHRIMP FETTUCCINE

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.

TOMATO SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.

FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
• Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
• Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
• Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
• When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

SHRIMP AND TOMATO PASTA

Steps:

• In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
• Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
• Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
• Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
• Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES

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.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

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!

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

EASY SHRIMP AND TOMATOES

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL

Steps:

• Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
• Cook fettuccine according to package directions. Drain and keep warm.
• Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
• Cook until shrimp turn pink, stirring frequently, about 3 minutes.
• Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.

SHRIMP, TOMATO, AND BASIL PASTA

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

EASY SHRIMP FETTUCCINE RECIPE

Steps:

• Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
• Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
• Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
• Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.

TOMATO SHRIMP SCAMPI ON FETTUCCINE

Steps:

• Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
• Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
• Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
• Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
• Stir in basil and parmesan cheese.
• Toss with cooked fettuccine; serve immediately in shallow bowls.