Best Shrimp And Pasta In A Tomato Chile Cream Sauce Recipes

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PASTA WITH SHRIMP AND TOMATO CREAM SAUCE RECIPE



Pasta with Shrimp and Tomato Cream Sauce Recipe image

Smaller tomatoes, like cherry or grape, have brighter, fruitier flavors than larger ones. Look for colorful selections such as the orange Sun Gold and the purple Black Cherry. Cherry tomatoes need only a few minutes in a hot pan before they soften and release their naturally sweet juices. For the best flavor, use fresh shrimp, not frozen, and don't overcook them, or the shrimp will become tough. Tarragon's anise notes complement the cherry tomatoes and cream, but you can substitute basil or oregano.

Provided by Adam Dolge

Categories     Pasta

Time 25m

Yield Serves 4

Number Of Ingredients 10

8 ounces uncooked penne pasta
2 tablespoons unsalted butter
2 pints cherry tomatoes, halved (about 1 lb.)
2/3 cup minced shallot (from 1 [3-oz.] shallot)
1 tablespoon minced garlic (about 3 garlic cloves)
1 pound large peeled and deveined raw shrimp
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup heavy cream
1 tablespoon chopped fresh tarragon

Steps:

  • Cook pasta according to package directions; drain and keep warm.
  • Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE



Shrimp and Pasta in a Tomato-Chile Cream Sauce image

Courtesy Emeril Lagasse, from The Essence Of Emeril - "It's Just Shrimp" episode. Made it just as listed and it was delicious! With the exception of all the jalapenos and I tossed it w/out the basil and when I had served myself - I added the basil. We all loved it! Used recipe #5031. :)

Provided by Manami

Categories     One Dish Meal

Time 38m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup kosher salt
1 lb linguine
2 tablespoons unsalted butter
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
2 tablespoons essence seasoning salt
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1/4 cup finely chopped jalapeno
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 teaspoon fresh ground black pepper
1 cup diced tomato
1/2 cup reserved pasta cooking water
1 cup grated monterey jack pepper cheese
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
  • Place the linguine in the pot and stir the pot until the water returns to a boil.
  • Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • Drain a reserve 1/2 cup pasta water.
  • While the pasta cooks, prepare the sauce.
  • Set a 12-inch saute pan over medium-high heat.
  • Add the butter and olive oil to the pan.
  • Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
  • Sear the shrimp until well browned on both sides, about 2 minutes.
  • Remove from the pan and set aside.
  • Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
  • Add the garlic to the pan and saute until fragrant, about 30 seconds.
  • Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
  • Cook the sauce until the cream is reduced by half, about 2 minutes.
  • Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
  • Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
  • Serve immediately & enjoy!

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

PASTA WITH SHRIMP IN TOMATO CREAM



Pasta with Shrimp in Tomato Cream image

Chicken stock, cream, vermouth, and sun-dried tomatoes thicken into a decadent sauce for this easy seafood pasta.

Provided by Colu Henry

Categories     Dinner     Pasta     Tomato     Milk/Cream     Shrimp     Seafood     Shellfish     Feta     Parsley     Basil     Garlic

Yield Serves 4

Number Of Ingredients 15

Kosher salt
3/4 pound fusilli
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
Freshly ground black pepper
3 scallions, thinly sliced (dark green portion kept separate)
3 cloves garlic, thinly sliced
1 cup heavy cream
1/2 cup chicken stock
1/2 cup dry vermouth
1/2 cup dry-packed sun-dried tomatoes, thinly sliced
1 tablespoon tomato paste
1 cup crumbled feta cheese
1/4 cup chopped flat-leaf Italian parsley
1/4 cup fresh basil chiffonade (see Cooks' Note)

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
  • While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
  • Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
  • Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
  • Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
  • Plate in bowls and garnish with the remaining basil and the scallion greens.

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