Spicy Penne Rosa Pasta With Shrimp Recipes

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

SHRIMP PENNE WITH CREAMY ROSA PASTA SAUCE

Steps:

• Add Marinara and Alfredo sauces to a dutch oven or large pot and heat on medium to create a Rosa sauce. When it begins to bubble, reduce heat to low and simmer, stirring occasionally.
• Bring water to boil and prepare Penne according to package directions, cooking JUST to al dente. Drain pasta and rinse immediately in cold water to prevent further cooking. Set aside.
• Add 1 tablespoon extra virgin olive oil to a hot skillet and scorch tomatoes, stirring frequently until they pop and start to shrivel slightly. Set aside.
• Add fresh spinach to Rosa sauce until wilted. Add cooked shrimp, penne and scorched tomatoes into Rosa sauce and let sit for a few minutes.
• Serve with fresh grated Parmesan cheese and basil (optional)

PENNE ROSA WITH SHRIMP RECIPE - (4.3/5)

Steps:

• 1. Cook penne according to package directions, omitting salt and fat. Drain and set aside. 2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. 3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. 4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. 5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

SPICY PARMESAN SHRIMP PASTA

Steps:

• In a medium bowl, whisk together olive oil, Parmesan, garlic, brown sugar, soy sauce and red pepper flakes. In a gallon size Ziploc bag or large bowl, combine shrimp and olive oil mixture; marinate for at least 30 minutes to overnight, turning the bag occasionally. In large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add shrimp and sauce mixture and cook, stirring occasionally, until pink, about 2 minutes. Stir in pasta and gently toss to combine; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and green onions, if desired.

SPICY PENNE ARRABBIATA RECIPE

Steps:

• Heat a large pan to medium heat and add the olive oil.
• Add the onion and peppers. Cook them down for 5 minutes or until soft.
• Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
• While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
• Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.

PASTA - PENNE ROSA IN TOMATO-CREAM WINE SAUCE

Steps:

• Cook Pasta - Bring a large pot of water to rolling boil, add generous salt,, drop in pasta and cook until al-dante. ( about 8-10 minutes or cook as per pasta package directions.)
• Tomato-Cream Wine Sauce - While pasta is cooking, heat 1 tbsp oil in a wide pan, add fine chopped cloves of garlic and let it perfume the oil for 30 seconds. Now add marinara or tomato sauce and stir to combine. Let sauce cook on medium-high heat for 5 minutes. Add wine and mix well. Let it simmer for another 2-3 minutes, so that wine evaporates. Heat on low, mix in heavy cream. Taste and adjust salt and black pepper if needed.
• Assemble and Serve - Add cooked pasta to the simmering tomato sauce. Immediately top it with all Parmesan Cheese (leave 2-3 tbsp for serving), add spinach. Now gently toss the pasta and mix it with hot Tomato-wine sauce sitting at the bottom. Divide it in 4 serving pasta bowls, top with some extra Parmesan cheese, serve a rustic Italian Bread on the side and enjoy!!

PENNE WITH SHRIMP

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.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

SPICY SHRIMP PASTA IN GARLIC TOMATO CREAM SAUCE

Steps:

• Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
• Remove shrimp to a plate, being careful to leave all the oil in the skillet.
• To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
• Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
• In the mean time, bring a large pot of water to boil and cook pasta al dente according to the package instructions. Drain.
• Add back the cooked shrimp and cooked and drained pasta to the skillet with the sauce. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
• When serving, I like to sprinkle the top of pasta with just a touch of crushed red pepper.

PENNE ROSA - NOODLES & COMPANY COPYCAT

Steps:

• Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
• Dip each chicken breast into the egg mixture and coat both sides.
• Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both side. Repeat for both chicken breasts.
• Heat 2 tbsp olive oil in a large skillet over medium to medium-high heat.
• Once the oil is heated, add your chicken breasts and cook until they no longer stick to the pan.
• Flip your chicken and cook the opposite side until chicken is cooked through.
• Remove chicken from the pan and place on a plate to rest. If you'd like to keep it warm - you and place the cooked breasts on a baking tray and rest in an oven set to 200 degrees.
• Add 1 tbsp olive oil to the pan along with minced garlic. Cook for 30 seconds or until fragrant.
• Add chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
• Toss in diced tomatoes and cook for one minute.
• Add jarred marinara sauce to your skillet.
• Toss in crushed red pepper. Stir to combine and cook for 10 minutes.
• Pour in heavy whipping cream. Stir to combine.
• Add spinach and mushrooms.
• Toss in cooked penne pasta. Toss to combine and add grilled chicken to the top.

PENNE WITH SHRIMP AND SPICY TOMATO SAUCE

Steps:

• In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
• In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
• Variations:.
• Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
• Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
• Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

PENNE ROSA

Steps:

• Cook penne pasta according to package directions.
• While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
• To the skillet, add the pressed garlic and cook for an additional minute.
• Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
• Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
• Stir in the heavy cream. Add salt and pepper. Heat just until warm.
• Serve hot with parmesan cheese.

SHRIMP PASTA IN A ROSé SAUCE

Steps:

• If shrimp are frozen, run them under cool water until thawed. Peel and devein.
• Boil a large pot of salted water and cook fettuccine according to package directions.
• Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
• Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
• Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
• Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

PASTA WITH SHRIMP AND ROSA SAUCE

Steps:

• Cook pasta according to package instructions.
• While pasta cooks, heat butter in a large skillet over medium-high heat.
• Pat shrimp dry; season with salt and pepper.
• Add shrimp to the hot skillet and saute until pink and opaque. Remove and aside.6
• In a large mixing bowl, combine Bertolli® Traditional Marinara with Italian Herbs and Fresh Garlic and Bertolli® Alfredo With Aged Parmesan Cheese to make Rosa Sauce.
• Once Pasta is cooked, toss with sauce. Top with parmesan and fresh parsley if desired

PENNE ROSA WITH SHRIMP

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
• Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
• Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
• Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

PENNE ROSA RECIPE (NOODLES AND COMPANY COPYCAT)

Steps:

• In a large skillet, saute the garlic and onions in hot oil until translucent.
• Add the mushrooms and tomatoes. Saute briefly.
• Deglaze with red wine and reduce briefly.
• Add the heavy cream, marinara sauce, chili powder, and pasta. Mix until combined.
• Season with salt and ground pepper. Adjust according to preferred taste.
• Add the spinach and mix until it starts wilting.
• Garnish with parmesan cheese and serve immediately. Bon Appetit!

SHRIMP PENNE WITH SPICY TOMATO SAUCE RECIPE

Steps:

• In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper
• Stir in the crushed tomatoes and the cilantro
• In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes
• Add the shrimp and cook until it and the pasta are just done, about 1 minute longer
• Drain
• Toss with the tomato sauce
• Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white - a pinot grigio, for example
• Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white - a pinot grigio, for example

SPICY PENNE ROSA PASTA WITH SHRIMP

Steps:

• Instructions 1.Cook penne according to package directions, omitting salt and fat. Drain and set aside. 2.In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. 3.Add in tomatoes. Cook for 5 minutes 4.Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. 5.Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and goat cheese. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.