Marthas Shrimp Tomato And Basil Pasta Recipes

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MARTHA'S SHRIMP, TOMATO, AND BASIL PASTA



Martha's Shrimp, Tomato, and Basil Pasta image

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two.

Provided by Brenda83

Categories     One Dish Meal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium uncooked peeled, and deveined shrimp (tails removed)
coarse salt & fresh ground pepper
1 teaspoon cajun seasoning
6 teaspoons olive oil
3 cloved minced garlic
1 (14 1/2 ounce) can diced del monte garlic, oregano, and basil diced tomatoes
1 pint cherry tomatoes, halved
1/2 lb linguine
1 1/2 cups chopped fresh basil or 1 1/2 cups dried basil, to taste
1 -2 cup water

Steps:

  • Season the shrimp with the salt and pepper. In a large skillet, add four teaspoons of olive oil and heat over high heat. Add theshrimp and cook umtil they are opaque in color. Cook approximately three minutes. Remove from pan and set aside.
  • To make the sauce: In the same skillet, add the remaining wo teaspoons of olive oil and garlic. Cook this over medium heat until the garlic is fragrant. Add the canned tomatoes and their juice, the water, and cajun seasoning. Bring to a boil. Reduce the heat, simmer, and stir occasionally, I use a wooden soon to "mash" the tomatoes to help make them saucy. Cook the sauce for approximately 15 minutes. Remove from heat and add the pint of tomatoes.
  • While making the sauce, cook the linguine as instructed. Drain and return the linguine to the pot. Add the sauce and shrimp. Toss and add the fresh basil a top.

Nutrition Facts : Calories 1357, Fat 20.9, SaturatedFat 3.5, Cholesterol 662.6, Sodium 828.7, Carbohydrate 190.6, Fiber 12.9, Sugar 9, Protein 107

SPICY SHRIMP AND TOMATO PASTA



Spicy Shrimp and Tomato Pasta image

Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 7

1 pound penne, (or other short tubular pasta)
2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
4 teaspoons olive oil
3 tablespoons capers, rinsed and drained
1/4 teaspoon red-pepper flakes
3 cans (14.5 ounces each) diced tomatoes with roasted garlic

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
  • Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
  • Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.

Nutrition Facts : Calories 497 g, Fat 7 g, Fiber 2 g, Protein 43 g

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

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