Tomato Shrimp Fettuccine Recipe 465

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FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES



Fettuccine with Shrimp and Sun-Dried Tomatoes image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

6 to 8 quarts water
1 tablespoon salt
1 pound dried fettuccine
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
16 to 20 medium, fresh shrimp, peeled and de-veined
Salt and freshly ground pepper to taste
1/2 cup sun-dried tomatoes, soaked in 1 cup hot water for 30 minutes, then drained and julienned
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees.
  • Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
  • Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
  • Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
  • Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
  • When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS



Garlic Shrimp Fettuccine with Tomatoes and Mushrooms image

This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!

Provided by Tania

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound fettuccine
1 pound large shrimp, peeled and deveined
4 tablespoons olive oil, divided
5 cloves garlic, minced
1/2 cup white wine
3 tablespoons unsalted butter
5 roma tomatoes, diced
1 cup white mushrooms, sliced
1/2 cup finely chopped Italian parsley, plus more for garnish
Salt and pepper to taste
Lemon wedges to serve ((optional))

Steps:

  • Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
  • In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
  • On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
  • Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
  • Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
  • Serve with more parsley for garnish and lemon wedges (optional). Enjoy!

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES



Spicy Shrimp Fettuccine with Garlic and Tomatoes image

This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.

Provided by bexfoot

Categories     Main Dish Recipes     Pasta     Shrimp

Time 40m

Yield 2

Number Of Ingredients 12

4 ounces dry fettuccine pasta
4 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 rib celery, chopped
3 cloves garlic, finely chopped
2 chile peppers, seeded and diced
¾ pound large uncooked shrimp
4 large tomatoes, chopped into small pieces
1 bunch fresh parsley, chopped
1 lemon, juiced
½ teaspoon white sugar
sea salt and freshly ground pepper

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
  • Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
  • Drain fettucine and toss with shrimp mixture.

Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY



One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb spaghetti
3 tablespoons olive oil
1 lb shrimp, peeled and deveined
2 teaspoons salt
1 ½ teaspoons red pepper flakes
1 small yellow onion
8 cloves garlic, finely chopped, about 3 tablespoons
42 oz canned diced tomato, drained of excess water
1 teaspoon sugar
1 teaspoon dried oregano
1 cup dry white wine
⅓ cup fresh parsley, chopped
4 qt water, salted

Steps:

  • In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
  • Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
  • Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
  • Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
  • Remove the shrimp and place in a small bowl to the side.
  • Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
  • Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
  • Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
  • Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
  • Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
  • Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams

TOMATO SHRIMP SCAMPI ON FETTUCCINE



Tomato Shrimp Scampi on Fettuccine image

Make and share this Tomato Shrimp Scampi on Fettuccine recipe from Food.com.

Provided by Hungry Chefs

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces fettuccine
1/4 cup olive oil
4 garlic cloves, minced
2 cups plum tomatoes, chopped and seeded
1/2 cup vermouth or 1/2 cup cooking wine
1/4 cup lemon juice concentrate
1/2 teaspoon sugar
4 scallions, chopped
1 lb shrimp, peeled and deveined, rinsed, patted dry
1/8 teaspoon red pepper flakes
4 tablespoons basil
4 tablespoons parmesan cheese

Steps:

  • Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
  • Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
  • Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
  • Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
  • Stir in basil and parmesan cheese.
  • Toss with cooked fettuccine; serve immediately in shallow bowls.

Nutrition Facts : Calories 526, Fat 19.7, SaturatedFat 3.7, Cholesterol 291.3, Sodium 1172, Carbohydrate 49.8, Fiber 3.5, Sugar 4.8, Protein 37.2

CREAMY TOMATO SHRIMP WITH PENNE



Creamy Tomato Shrimp with Penne image

This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1-1/2 cups spaghetti sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

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