Spicy Shrimp Fettuccine In Creamy Tomato Sauce Recipes

SHRIMP WITH SPICY TOMATO SAUCE

Steps:

• In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.
• Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

SPICY SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

SPICY SHRIMP PASTA WITH TOMATO CREAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat oil in large skillet over medium-high heat. Sprinkle shrimp with pepper; add to skillet. Cook 2 to 3 minutes, stirring frequently. Add garlic; cook until garlic is fragrant and shrimp has turned pink. Remove from skillet; set aside.
• Add drained tomatoes, broth and cream cheese to skillet. Simmer over medium heat 5 to 7 minutes or until slightly thickened, stirring occasionally until blended. Add pasta and shrimp; toss to coat. Cook 2 minutes more or until hot. Top with Parmesan cheese, if desired.

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.

SPICY TOMATO SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions., Meanwhile, in a large nonstick skillet, saute garlic in oil until tender. Stir in the shrimp, tomato juice, tomato sauce, pepper flakes, salt and pepper. In a small bowl, combine cornstarch and wine until smooth; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink and sauce is thickened., Drain fettuccine; stir into skillet. Sprinkle with basil just before serving.

SPICY SHRIMP FETTUCCINE IN CREAMY TOMATO SAUCE

Steps:

• 1. Sprinkle shrimp generously with cayenne pepper and cook on the grill until pink. While shrimp is cooking cook fettuccine until al dente, drain and set aside.
• 2. In large frying pan or dutch oven caramelize chopped onion in butter (season with salt and pepper). Add minced garlic and cook for another minute or two be careful not to burn garlic. Add chicken broth to onion mixture and simmer for about 5 minutes. Now add crushed tomatoes, paste, salt, pepper, and Cajun seasoning. Let simmer another few minutes. Add heavy cream and simmer five minutes. Now add pasta and parmesan cheese to sauce and let simmer for another 5 minutes. Remove from heat. Toss in shrimp. Serve adding fresh basil sprinkled over the top of pasta.

EMERIL'S SHRIMP AND PASTA IN A SPICY TOMATO-CHILI CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes. Drain and reserve 1/2 cup pasta water.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the creole seasoning and 1/4 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
• Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of creole seasoning, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
• Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Pepper Jack, Parmesan and basil and toss to blend. Serve immediately.

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.

SPICY SHRIMP AND TOMATO PASTA

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.

SHRIMP PASTA WITH SPICY TOMATO CREAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add the pasta and cook until tender. Once the pasta is done cooking, set aside in a large mixing bowl.
• In a mixing bowl, combine the shrimp, 1 tbsp of olive oil and 2 cloves of minced garlic. Saute in a large sauce pan for 3-5 minutes per side. Once cooked, remove from the pan and set aside on a plate.
• Add the onion and 1 tbsp olive oil to the sauce pan. Cook until the onion is tender, stirring often to prevent it from scorching.
• Add the tomatoes, basil leaves, sugar, oregano, salt and pepper and mix well. Cook for one minute and then remove from heat. Puree with an immersion blender until the mixture is smooth.
• Add the half and half to the pan and mix well. Taste and add more salt and pepper, if desired. Pour the sauce over the pasta in the mixing bowl and toss to combine. I used tongs to toss the pasta and the sauce together.
• Place the pasta in serving bowls and top each serving with some of the shrimp. Garnish with parmesan cheese and fresh parsley, if desired.

GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE

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.