Tuscan Shrimp Recipes

CREAMY TUSCAN-INSPIRED SHRIMP

Creamy Tuscan-Inspired Shrimp image

Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.

Provided by DickHaldeman

Categories Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

6 ounces spaghetti
2 tablespoons salted butter
6 cloves garlic, minced
1 pound shrimp
1 small yellow onion, diced
½ cup sliced fresh mushrooms
½ cup white wine
5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
3 cups baby spinach leaves
1 ¾ cups half-and-half
⅔ cup freshly grated Parmesan cheese
2 teaspoons dried Italian herb seasoning
1 tablespoon water
1 teaspoon cornstarch
1 tablespoon chopped fresh parsley

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. Drain and keep warm.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 51 g, Cholesterol 238.7 mg, Fat 28.6 g, Fiber 4.8 g, Protein 35.7 g, SaturatedFat 14.6 g, Sodium 605.6 mg, Sugar 2.8 g

TUSCAN SHRIMP

Tuscan Shrimp image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons grapeseed oil
1 1/4 pounds (21 to 25 count) shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground pepper
1/4 cup white wine, such as chardonnay
1/2 cup olive tapenade
1 1/2 cups marinara of choice
1 pound cooked spaghetti
1/4 cup fresh grated Parmesan
2 tablespoons thinly sliced fresh basil

Steps:

Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.

TUSCAN SHRIMP WITH WHITE BEANS

Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

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