Creamy Seafood Pasta Pomodoro Recipes

PASTA POMODORO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
• Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

SHRIMP POMODORO

Steps:

• Cook spaghetti according to package directions., In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer., Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.

CREAMY PASTA POMODORO

Steps:

• Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often. Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally.
• Make the creamy sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it'll nicely coat the pasta.
• Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.
• While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through. Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.
• Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.

CREAMY SEAFOOD PASTA POMODORO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
• Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

PASTA WITH SHRIMP POMODORO SAUCE

Steps:

• Cook the pasta according to the package directions.
• Heat the oil in a large saucepan over medium heat.
• Add the garlic and cook until light brown, about 1 minute.
• Add the tomatoes and their juices, salt, pepper, and sugar.
• Bring to a boil.
• Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
• Add shrimp to the simmering sauce.
• Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
• Remove from heat.
• Stir in the basil.
• Toss with cooked pasta.

PASTA POMODORO WITH SHRIMP

Steps:

• In a large pot, add water and bring to a boil while you are chopping the tomatoes. Don't add the angel hair pasta yet, it cooks quickly (usually 3-4 minutes) so you will want to add it to the boiling water after you start cooking the tomatoes.
• In a large skillet over medium heat add 1 tablespoon olive oil and cook shrimp until it has turned pink, about 1 - 2 minutes per side. Remove shrimp from pan and set aside.
• Drain any liquid from the skillet, reduce heat to medium-low and add 1 tablespoon olive oil. When oil is hot, add chopped tomatoes, then salt and pepper to taste. Stir occasionally and cook for 5 minutes and then add chopped garlic. Cook 2 - 3 minutes more and until the tomatoes get soft and garlic is fragrant.
• Add angel hair pasta to the boiling water and cook per box instructions (typically 3-4 minutes).
• While the pasta is cooking, put the shrimp back into the skillet, add the freshly chopped basil and a small amount of olive oil to taste (1-2 tsp is what I use). Stirring well to combine and bring out the flavor of the basil. Taste and add more salt, if needed. Add the crushed red pepper flakes, if you like a little kick of heat.
• Drain pasta (reserving about 1/2 cup of the pasta water). Add pasta into the skillet to combine with the tomatoes, shrimp and basil. Stir to fully combined. If you want the sauce to be more moist, add some of the pasta water, as desired.
• Serve topped with freshly grated parmesan cheese and fresh basil and enjoy!