TAGLIOLINI CON GAMBERETTI
Number Of Ingredients 8
Steps:
- Peel the shrimps, and halve or quarter if large.
- Fry the garlic briefly in the olive oil, then add the shrimps and tomatoes and stir-fry for a few minutes. Then add the parsley, basil, salt and pepper and/or chilli to taste.
- Meanwhile, cook the pasta in boiling salted water until al dente (4-5 minutes for fresh, 8-9 for dried). Drain, mix with the sauce and serve immediately.
Nutrition Facts : Servingsize 4 serving, Calories 322 kcal, Fat 29 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 415 mg, Carbohydrate 5 g, Sugar 0 g, Protein 10 mg
GAMBERETTI DI MARE
Make and share this Gamberetti Di Mare recipe from Food.com.
Provided by loof751
Categories Very Low Carbs
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips.
- In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well.
- Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through.
- Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm.
- Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens.
- Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.
ROMANO'S MACARONI GRILL GEMBERETTI NOCI E DE PINO
Make and share this Romano's Macaroni Grill Gemberetti Noci E De Pino recipe from Food.com.
Provided by Valerie in Florida
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Wash spinach and remove stems before drying leaves between paper towels. Set aside. Spread pine nuts over bottom of sheet pan and place pan in oven on top rack. Roast until golden brown, approximately 2 to 4 minutes. Remove from oven and set aside.
- Peel and devein shrimp. Set aside. Wash and slice fresh mushrooms. Set aside. Boil pasta in large pot of water to al dente stage according to directions on package. Set Aside.
- Prepare lemon butter sauce: Melt 1 tablespoon butter in large skillet over medium-high heat. Sauté shallots and garlic until translucent. Add white wine and reduce slightly more than 1/2, whisking occasionally. Add cream and reduce by 1/2. Add lemon juice and reduce by 1/2. Add white pepper. Reduce heat to low. Add remaining butter 2 tablespoons at a time, whisking continuously after each addition to completely incorporate butter. Continue to simmer, whisking until sauce just coats spoon.
- In large skillet over medium-high heat melt the 4 tablespoons of butter. Add garlic and sauté until garlic is translucent. Stir in mushrooms, shrimp, and pine nuts. Sauté several minutes or until shrimp are done and show color. Remove skillet from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit of sauce onto shrimp.
Nutrition Facts : Calories 1564.3, Fat 130.5, SaturatedFat 79.9, Cholesterol 401.4, Sodium 1181.7, Carbohydrate 76.2, Fiber 5.7, Sugar 3.8, Protein 23.4
GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)
Provided by Julia Della Croce
Categories Garlic Sauté Low/No Sugar Wheat/Gluten-Free Shrimp
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
- In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.
FRUTTI DI MARE
Frutti di mare is a flavorful, decadent pasta dish that's full of mussels, clams, shrimp, scallops, and squid to make this incredibly delicious seafood pasta! The seafood is cooked in layers to add flavor as it cooks and to keep the different seafood varieties from overcooking in this tasty Italian dinner!
Provided by Angela
Categories Dinner Recipes Main Dish Pasta Seafood
Time 30m
Number Of Ingredients 10
Steps:
- Fill a large pot of salted water to a boil and cook the pasta according to the package instructions until it reaches an al dente texture (firm to the bite). Drain, rinse under cool tap water, and set aside.
- Heat a large, deep skillet with the olive oil over medium heat until the oil just begins to shimmer. Add the garlic and saute for 1 minute then stir in the mussels and clams until well coated.
- Increase heat to medium-high then add the dry white wine and cover the pan to steam the mussels and clams. Cook with the lid on for about 2-3 minutes, or until the mussels and clams have opened.
- Uncover the skillet, add the shrimp and toss with the seafood. Cover and continue to steam for an additional 2 minutes or until the shrimp begins curling up, turning pink and opaque.
- Once more remove the lid and add the final portions of seafood (squid and bay scallops). Cover and cook until the squid tentacles curl up and the scallops are no longer transparent, or about 1 minute.
- Pour in the arrabbiata sauce, stir to coat the seafood evenly, then simmer over medium heat for 2-3 minutes (uncovered). Add the pasta into the seafood sauce and toss until well coated. Remove from heat and serve immediately.
Nutrition Facts : Calories 485 kcal, Carbohydrate 66 g, Protein 32 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 187 mg, Sodium 1115 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 7 g, ServingSize 1 serving
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