SHRIMP SCAMPI WITH CHERRY TOMATOES
Steps:
- Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.
- In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.
SHRIMP FRA DIABLO
A thick, spicy sauce of garlic, olive oil, and fire-roasted tomatoes is sauteed with shrimp or your favorite seafood. Legend has it that it was named for Michele Pezza, also known as 'Fra Diablo' (Friar Devil), who helped push Napoleon's forces out of Naples. Serve the sauce over hot pasta, or, my favorite, hot couscous cooked with olive oil and garlic.
Provided by Allison
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
Nutrition Facts : Calories 294 calories, Carbohydrate 13.6 g, Cholesterol 172.6 mg, Fat 15 g, Fiber 2.4 g, Protein 20.8 g, SaturatedFat 2.2 g, Sodium 576.3 mg, Sugar 5 g
SPAGHETTI DIABLO WITH SHRIMP
The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.
Provided by Scott Koeneman
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 62 g, Cholesterol 163.8 mg, Fat 3.5 g, Fiber 11.5 g, Protein 29.2 g, SaturatedFat 0.7 g, Sodium 223.3 mg, Sugar 11.2 g
DIABLO SHRIMP SAUTE
This spicy shrimp and pasta recipe is very quick and easy to make. Great recipe for hot summer days! Double the jalapeno pepper if you like it hot.
Provided by Pammiepi
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
- Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 49.9 g, Cholesterol 203.1 mg, Fat 13.8 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 445.8 mg, Sugar 6.8 g
TOMATO-SHRIMP SCAMPI DIABLO
This dish evolved from my spicy omelette sauce recipe. This chunky sauce just "screamed out" to have seafood added and since butter, vermouth, and garlic are integral to this particular blend, I figured I could add shrimp and call it a scampi of sorts. You could also add calamari rings, bay scallops, mussels, and/or fish chunks if you wished and it would only add to this dish's superb flavor. In any case, it's not pop-your-eyeballs-out hot but you can supplement the heat from the cooking oil by adding a little Tabasco as directed. This is a shrimp dish that will be quickly devoured by a small crowd as I discovered when I first served it as one of multiple appetizers at a family gathering -- it was the first to disappear. As a meal, you can serve this over either cooked Basmati rice or egg noodles. I've offered some ingredient substitutions which have, so far, worked beautifully for me. As a final comment, I love to take this dish camping and cook it in a wok right over an open campfire. Enjoy this dish -- you won't be bored with it, I guarantee that much!
Provided by Bone Man
Categories Onions
Time 25m
Yield 6 appetizers
Number Of Ingredients 10
Steps:
- In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
- When the oil has heated some, drop in the onion and minced garlic and sauté, stirring frequently, until the onion has tenderized, (about 6-8 minutes).
- Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently.
- Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes).
- NOTE: If adding additional seafood, you may wish to add some extra liquid during the final sauté. I recommend using canned chicken broth which I have used with great success in this dish.
- You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.
Nutrition Facts : Calories 184.3, Fat 8, SaturatedFat 2.1, Cholesterol 120.3, Sodium 353.1, Carbohydrate 12.2, Fiber 1.1, Sugar 8.6, Protein 16.5
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SPICY SHRIMP AND TOMATO SCAMPI
A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
Provided by Rachel Timmerman
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 61.9 g, Cholesterol 173 mg, Fat 10 g, Fiber 4.3 g, Protein 34.3 g, SaturatedFat 1.7 g, Sodium 382.6 mg, Sugar 6.3 g
TOMATO SHRIMP SCAMPI ON FETTUCCINE
Make and share this Tomato Shrimp Scampi on Fettuccine recipe from Food.com.
Provided by Hungry Chefs
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 526, Fat 19.7, SaturatedFat 3.7, Cholesterol 291.3, Sodium 1172, Carbohydrate 49.8, Fiber 3.5, Sugar 4.8, Protein 37.2
SHRIMP DIABLOS
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and jalapeno peppers in hot oil until tender, 3 to 5 minutes. Add shrimp and continue cooking until shrimp are pink and no longer opaque, about 5 minutes more. Pour tomato soup over shrimp mixture; season with hot pepper sauce. Simmer mixture until hot, about 5 minutes.
Nutrition Facts : Calories 240 calories, Carbohydrate 19.4 g, Cholesterol 230.1 mg, Fat 6.2 g, Fiber 2 g, Protein 27.2 g, SaturatedFat 1.1 g, Sodium 836.7 mg, Sugar 9.9 g
SHRIMP DIABLO
This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.
Provided by Witch Doctor
Categories Mexican
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
- about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
- about 2 minutes.
- Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
- Add a little parmesan cheese if you want.
SHRIMP SCAMPI WITH TOMATO
Make and share this Shrimp Scampi With Tomato recipe from Food.com.
Provided by Priceless1
Categories One Dish Meal
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium high heat add shrimp and brown for 1-2 minutes. Add garlic and tomatoes stir a few seconds then add vermouth. Cool until liquid is reduced and shrimp are cooked through 2-3 minutes longer.
- Add Butter and salt and pepper to taste, swirling pan to melt butter.
Nutrition Facts : Calories 484.9, Fat 24.3, SaturatedFat 6.5, Cholesterol 447.3, Sodium 464.4, Carbohydrate 5.5, Fiber 0.5, Sugar 1, Protein 58.4
TOMATO SHRIMP SCAMPI WITH FETTUCCINE
Make and share this Tomato Shrimp Scampi with Fettuccine recipe from Food.com.
Provided by BlueHyacinth
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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 white cooking whine, 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.
Nutrition Facts : Calories 526.1, Fat 18.9, SaturatedFat 3.8, Cholesterol 273.1, Sodium 350.4, Carbohydrate 48.6, Fiber 3.4, Sugar 4.9, Protein 35
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Reviews 3Estimated Reading Time 3 mins
- Pat shrimp dry. Toss shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Set aside.
- In a large skillet, heat oil over medium heat. Add red pepper flakes and cook for about 10 seconds. Add butter and swirl until butter melts. Add garlic and cook for about 30 seconds until fragrant.
- Add in seasoned shrimp. Cook for about one minute on each side until shrimp starts to color. Add wine and drained tomatoes. Cook until tomatoes are warm and shrimp is pink throughout, about an additional 1-2 minutes.
- Remove from heat. Season with lemon juice, salt, and pepper. If desired, garnish with chopped parsley. Serve with toasted bread, crackers, or cooked pasta.
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