Best Basil Shrimp Fettuccine Recipes

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BASIL SHRIMP FETTUCCINE



Basil Shrimp Fettuccine image

Garlic and basil add fresh flavor to the light sauce that coats this colorful combination of firm shrimp, bright pepper chunks and tender pasta. It's a fast favorite that tastes like you fussed. -Cathy Carroll of Grayson, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
1/2 cup chopped onion
1/4 cup each chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup all-purpose flour
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled and deveined
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.

Nutrition Facts : Calories 306 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 465mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL



Fettuccine With Shrimp, Tomatoes and Basil image

My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from the Houston Post (no longer in circulation) 1990. The article was promoting a cookbook by Bon Appetit called "Too Busy to Cook". This is a nice, quick and easy meal!

Provided by loof751

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fettuccine
1/2 cup olive oil
1 lb shrimp (uncooked)
4 large tomatoes
1/2 cup chopped fresh basil
1/3 cup sliced black olives
3 large garlic cloves
salt and pepper, to taste
grated parmesan cheese

Steps:

  • Peel and devein shrimp. Coarsely chop the tomatoes. Mince the garlic.
  • Cook fettuccine according to package directions. Drain and keep warm.
  • Heat oil in a large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, and garlic. Season with salt and pepper.
  • Cook until shrimp turn pink, stirring frequently, about 3 minutes.
  • Place pasta in serving bowl. Pour sauce over pasta and toss. Top with parmesan cheese. Serve immediately.

HOTEL CIPRIANI SHRIMP, TOMATOES & BASIL FETTUCCINE



Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine image

This recipe is from the chefs at Hotel Villa Cipriani in Aslo, Italy. This charming 15th Century residence was transformed into a country house, later owned by Robert Browing. Today it is a luxurious hotel with a distinctive atmosphere and offers the delicate flavors of the Veneto Region in Northern Italy. I've acutally been to this hotel and can vouch for it's charming atmosphere and lovely food. Gourmet Magazine July 1995.

Provided by BakinBaby

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb fettuccine (whole wheat)
1 garlic clove (crushed)
3 tablespoons olive oil
1 lb shrimp (medium, shelled,deveined-about 25)
2 tablespoons cognac
1 1/2 cups canned tomatoes (diced with juice)
1/3 cup fresh basil (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • In a 5 quart kettle, bring 4 qts. salted water to a boil.
  • In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
  • Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
  • Add pasta to boiling water, cook until al dente about 7-9 min, drain.
  • Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
  • Divide pasta among 4 plates and garnish with fresh basil sprigs.

Nutrition Facts : Calories 571.2, Fat 16, SaturatedFat 2.6, Cholesterol 310.8, Sodium 1221.8, Carbohydrate 66.8, Fiber 3.9, Sugar 3.8, Protein 38.9

FETTUCCINE WITH GARLIC SHRIMP AND BASIL-MINT PESTO



FETTUCCINE WITH GARLIC SHRIMP AND BASIL-MINT PESTO image

Categories     Shellfish

Yield 6 servings

Number Of Ingredients 9

4 1/2 cups (packed) fresh basil leaves
1 1/2 cups (packed) fresh mint leaves
3/4 cups walnuts, toasted
6 tablespoons freshly grated Parmesan cheese
3 tablespoons minced garlic
1 cup plus 2 tablespoons olive oil
1 1/2 pounds spinach fettucine
1 1/2 pounds uncooked large shrimp, peeled, deveined
Fresh basil sprigs

Steps:

  • Finely grind 4 1/2 cups basil, mint, nuts, Parmesan and 1 1/2 tablespoons garlic in processor. Gradually add 1 cup oil and process until pest is well blended. Transfer to bowl. Season with salt & pepper. (Can be made 3 days ahead. Press plastic wrap onto surface; chill. Bring to room temp before using.) Cook fettucine in large pot of boiling salted water until al dente. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and 1 1/2 tablespoons garlic; saute until shrimp are cooked through, about 4 minutes. Remove from heat. Drain pasta. Return to same pot. Add pesto and toss to coat. Transfer to large bowl. Arrange shrimp over pasta. Garnish with basil sprigs and serve.

LEMON BASIL SHRIMP WITH FETTUCCINE



LEMON BASIL SHRIMP WITH FETTUCCINE image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 12

2 teaspoons olive oil
1 1/4 cups vertically sliced onion
2 garlic cloves, minced
1/2 cup dry white wine
1 pound peeled and deveined medium shrimp
1 (14.5 oz) can diced tomatoes with basic, garlic and oregano, undrained
1 1/2 tablespoons chopped fresh basil
1 teapooon grated lemon rind
2 tablespoons fresh lemon juice
1/8 teaspoon pepper
1 (9 oz) package refrigerated fettucine
1/4 cup freshly grated parmesan cheese

Steps:

  • 1. Heat oil in a skillet over medium heat. Add onion and garlic to pan and saute 3 minutes or until tender. Increase heat to high, add wine. Cook 1 to 2 minutes or until winte reduces by half. Add shrimp tomatoes and next 4 ingredients, cook 5 minutes or until shrimp are done. 2. While cshrimp cook, cook fettuccine according to package directions omitting salt and fat. Drain. 3. Add cooked fettuccine to shrimp mixture, toss gently to coat. To serve, sprinkle evenly with parmesan cheese.

FETTUCCINE WITH SHRIMP, CHERRY TOMATOES AND BASIL



FETTUCCINE WITH SHRIMP, CHERRY TOMATOES AND BASIL image

Categories     Pasta     Shellfish

Yield 4 people

Number Of Ingredients 7

2½ cups cherry tomatoes, halved
8 large basil leaves, roughly torn
Kosher salt and freshly ground black pepper
1 pound dried fettuccine
5 tablespoons olive oil
2 cloves garlic, peeled
1 pound shrimp, peeled and deveined

Steps:

  • 1. Bring a large pot of salted water to a boil over high heat. Meanwhile, in a large mixing bowl, toss tomatoes with basil and season with salt to taste. Cover bowl and set aside for at least 10 minutes. 2. Add fettuccine to boiling water and cook until al dente, about 8 minutes. Remove ½ cup cooking water and set aside. Drain pasta in a colander and toss dry. 3. Meanwhile, heat 3 tablespoons olive oil and garlic in a large sauté pan over medium heat. Season shrimp with salt and pepper. Add shrimp to pan and sear, flipping once, until just cooked, about 4 minutes total. Transfer shrimp to a cutting board and chop into bite-size pieces. Discard garlic and reserve drippings in pan. 4. Add shrimp and pan drippings along with cooked pasta and remaining olive oil to bowl with tomatoes. Toss together until noodles are coated in sauce, adding splashes of reserved cooking water as necessary. Season with additional olive oil and salt to taste. Set aside pasta and let flavors meld at least 10 minutes before serving. Serve at room temperature.

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