Best Basil Shrimp Fettuccine Recipes

BASIL SHRIMP FETTUCCINE

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.

FETTUCCINE WITH SHRIMP, TOMATOES AND BASIL

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

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.

FETTUCCINE WITH GARLIC SHRIMP AND BASIL-MINT PESTO

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

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

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.