Hotel Cipriani Shrimp Tomatoes Basil Fettuccine Recipes

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HOTEL CIPRIANI SHRIMP, TOMATOES & BASIL FETTUCCINE



Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine image

This recipe is from the chefs at Hotel Villa Cipriani in Aslo, Italy. This charming 15th Century residence was transformed into a country house, later owned by Robert Browing. Today it is a luxurious hotel with a distinctive atmosphere and offers the delicate flavors of the Veneto Region in Northern Italy. I've acutally been to this hotel and can vouch for it's charming atmosphere and lovely food. Gourmet Magazine July 1995.

Provided by BakinBaby

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb fettuccine (whole wheat)
1 garlic clove (crushed)
3 tablespoons olive oil
1 lb shrimp (medium, shelled,deveined-about 25)
2 tablespoons cognac
1 1/2 cups canned tomatoes (diced with juice)
1/3 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • In a 5 quart kettle, bring 4 qts. salted water to a boil.
  • In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
  • Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
  • Add pasta to boiling water, cook until al dente about 7-9 min, drain.
  • Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
  • Divide pasta among 4 plates and garnish with fresh basil sprigs.

Nutrition Facts : Calories 571.2, Fat 16, SaturatedFat 2.6, Cholesterol 310.8, Sodium 1221.8, Carbohydrate 66.8, Fiber 3.9, Sugar 3.8, Protein 38.9

SHRIMP AND TOMATO PASTA



Shrimp and Tomato Pasta image

Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.

Provided by Naz Deravian

Categories     dinner, easy, quick, weeknight, pastas, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

8 tablespoons extra-virgin olive oil
1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
Kosher salt (Diamond Crystal)
3 large garlic cloves, gently smashed with the flat side of a knife
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes, or to taste
2 pounds cherry tomatoes, larger ones halved, small ones kept whole
1 pound spaghetti
Handful of basil leaves, torn
Black pepper

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.

SHRIMP, TOMATO, AND BASIL PASTA



Shrimp, Tomato, and Basil Pasta image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

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.

Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g

ANGEL HAIR PASTA WITH SHRIMP AND BASIL



Angel Hair Pasta with Shrimp and Basil image

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

Provided by PAL

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
½ cup dry white wine
¼ cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  • Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  • Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 46.7 g, Cholesterol 175.8 mg, Fat 18.1 g, Fiber 5.5 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 968.9 mg, Sugar 11.2 g

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE



Tomato & Basil Shrimp in Garlic Butter Sauce image

A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 20m

Yield 2

Number Of Ingredients 8

¼ pound angel hair pasta
½ cup LAND O LAKES® Butter, divided
½ pound uncooked medium shrimp, peeled and deveined
5 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tomato, diced
3 tablespoons coarsely chopped fresh basil, plus more for garnish
Salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
  • Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
  • Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
  • Serve over cooked pasta and garnish with additional chopped fresh basil

Nutrition Facts : Calories 799.3 calories, Carbohydrate 36.1 g, Cholesterol 296.8 mg, Fat 62.2 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 30.8 g, Sodium 864.1 mg, Sugar 2.7 g

SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

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