Best Gemelli With Shrimp Tomatoes And Walnut Parsley Sauce Recipes

GEMELLI WITH SHRIMP AND TOMATO CREAM

Gemelli With Shrimp And Tomato Cream image

Provided by Florence Fabricant

Categories dinner, casseroles, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped fresh fennel bulb
1/2 cup red bell pepper finely chopped
1 teaspoon lightly crushed fennel seeds
1 cup crushed canned tomatoes
1/2 pound shelled medium shrimp
1/4 cup heavy cream
Salt and freshly ground black pepper
1/2 pound gemelli pasta
1/2 tablespoon finely chopped Italian parsley

Steps:

Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 14 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 6 grams, TransFat 0 grams

GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE

Gemelli with Shrimp, Tomatoes and Walnut-Parsley Sauce image

One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 cups fresh Italian parsley leaves (about 1 large bunch)
1 cup walnuts (about 3 1/2 ounces), toasted
6 teaspoons chopped garlic
1 1/2 teaspoons grated lemon peel
1/2 cup extra-virgin olive oil
1 pound gemelli or fusilli
2 tablespoons butter
1 1/4 pounds medium shrimp, peeled, deveined
1/4 cup fresh lemon juice
1 1-pint basket cherry tomatoes, stemmed, halved

Steps:

Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.