Linguine With Shrimp And Sun Dried Tomatoes Recipes

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GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE



Garlic Shrimp Pasta with Spicy Sun-Dried Tomato Cream Sauce image

This is an Italian-inspired seafood pasta recipe with lots of flavors at play. Garlic Shrimp together with Sun-Dried Tomatoes is smothered in a lot of Spicy Creamy Sauce and served over fettuccine pasta. Everything spiced up with basil and crushed red pepper. YUM!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 10

1/2 lb shrimp ((Use unfrozen uncooked shrimp. If you have to, you can use unfrozen cooked shrimp - it will work here too))
4 oz sun-dried tomatoes (in olive oil)
1/4 teaspoon salt
1/4 teaspoon paprika
4 garlic cloves (minced)
1 cup half-and-half (or whole milk)
1 teaspoon dried basil
¼ teaspoon crushed red pepper
1 cup Parmesan cheese (, freshly shredded)
8 oz fettuccine pasta ((use gluten free brown rice fettuccine for gluten free version))

Steps:

  • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
  • In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
  • Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
  • Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
  • Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
  • In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
  • Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.

Nutrition Facts : Calories 522 kcal, Carbohydrate 62 g, Protein 33 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 182 mg, Sodium 1087 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES



Linguine with Seafood and Sundried Tomatoes image

A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!

Provided by Star Pooley

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 12

1 pound linguine pasta
½ cup olive oil
½ cup butter
4 cloves garlic, minced
1 pound bay scallops
1 pound medium shrimp - peeled and deveined
1 (8 ounce) jar clam juice
⅓ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley
2 ½ teaspoons lemon zest
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
  • Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
  • To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine With Shrimp and Sun-Dried Tomatoes image

Make and share this Linguine With Shrimp and Sun-Dried Tomatoes recipe from Food.com.

Provided by Brettonhall

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces sun-dried tomatoes, Bella Sun Luci in oil
5 ounces cooked linguine
1 lb medium raw shrimp, peeded and deveined
1/2 cup green onion, chopped
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil (reserve oil from jar of sun-dried tomatoes)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
  • Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
  • Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
  • Cook 1 minute or until thoroughly heated.
  • Remove from heat, add cooked pasta toss well.
  • Top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 381.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 183.5, Sodium 1137.2, Carbohydrate 32.3, Fiber 5, Sugar 11.9, Protein 34.5

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine with Shrimp and Sun-Dried Tomatoes image

A great light dish with lots of flavor. Simply serve with a salad and French bread. Taken from a Cooking Light Magazine. Cook time does not include cooking pasta.

Provided by DDW7976

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
1/2 cup boiling water
1 lb medium shrimp or 1 lb large shrimp, peeled and deveined
1/2 cup chopped green onion
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper
16 small pitted black olives
1 clove garlic, minced
5 ounces cooked linguine
1/2 cup finely shredded parmesan cheese

Steps:

  • Thinly slice sun-dried tomatoes and place in small bowl.
  • Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
  • Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
  • Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
  • Add the remaining ingredients from wine to garlic.
  • Cook 1 minute or until throughly heated.
  • Remove from heat and toss in cooked linguine.
  • Mix well.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 411.9, Fat 11.2, SaturatedFat 3.3, Cholesterol 183.8, Sodium 765.4, Carbohydrate 38, Fiber 3.4, Sugar 5.6, Protein 34.6

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES



Pasta with Spicy Shrimp and Sun-dried Tomatoes image

Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.

Provided by PaulaG

Categories     Spanish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 lb uncooked large shrimp, peeled,deveined
4 large shallots, sliced
3/4 cup sliced drained sun-dried tomato packed in oil
1/2 cup sliced pitted kalamata olives or 1/2 cup other brine-cured black olives
6 cloves garlic, chopped
1 teaspoon grated lemon, rind of
1/2 teaspoon dry crushed red pepper
1 (28 ounce) can diced tomatoes, in juice,drained
1/2 cup chopped fresh basil
1 (12 ounce) package linguine
1 cup crumbled feta cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat.
  • Add shrimp and sauté until pink, about 2 minutes.
  • Using slotted spoon, transfer shrimp to medium bowl.
  • Add remaining 1 tablespoon oil to same pot.
  • Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
  • Sauté until shallots are soft, about 4 minutes.
  • Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
  • Mix in basil.
  • Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
  • Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
  • Drain.
  • Add pasta to sauce.
  • Toss over medium heat until sauce coats pasta.
  • Season with salt and pepper.
  • Transfer to bowl; top with cheese.

Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES



Pasta with Spicy Shrimp and Sun-Dried Tomatoes image

Provided by Bonnie Wilkens Metully

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Basil     Shrimp     Winter     Bon Appétit

Yield Makes 4 to 6 main-course servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound uncooked large shrimp, peeled, deveined
4 large shallots, sliced
3/4 cup sliced drained oil-packed sun-dried tomatoes
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, chopped
1 teaspoon grated lemon peel
1/2 teaspoon dried crushed red pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basil
1 12-ounce package linguine
1 cup crumbled feta cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
  • Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.

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