Best Shrimp And Pasta With Basil And Tomatoes Recipes

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SHRIMP AND PASTA WITH BASIL AND TOMATOES



Shrimp and Pasta With Basil and Tomatoes image

Make and share this Shrimp and Pasta With Basil and Tomatoes recipe from Food.com.

Provided by SandwichQueen

Categories     Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1 lb raw shrimp, peeled and deveined
4 tablespoons olive oil
1/2 onion, finely chopped
3 garlic cloves, grated (or finely minced)
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon sugar
1 tablespoon dried basil
1/2 cup water
1 lb spaghetti, cooked and drained
1 -2 tablespoon fresh basil
salt
pepper
parmesan cheese

Steps:

  • Mix first 4 ingredients then sprinkle over both sides of the shrimp.
  • In a large nonstick saute pan, heat oil over high heat until it starts to shimmer, 1-2 minute.
  • Add the shrimp in a single layer and 30 seconds; turn shrimp and cook on other side 30 seconds.
  • With slotted spoon, remove shrimp to paper towels to drain.
  • Reduce heat to med and add onion and garlic to pan, stirring well; cook 2-3 min until the onion starts to soften.
  • Add the tomatoes, sugar, and dried basil; cook, stirring, 3 minute.
  • Increase heat to high, stirring well and bring to a boil; cook for 1 min, stirring, then cover and reduce heat to simmer.
  • Cook for 10 more minute.
  • Add shrimp and water, stir well, and cook an additional 3-4 minute.
  • Add pasta and fresh basil to sauce and toss well; season with salt and pepper.
  • Serve topped with grated Parmesan cheese.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE



Tomato & Basil Shrimp in Garlic Butter Sauce image

A simple, elegant shrimp dish with fresh basil and tomato featuring a flavorful garlic butter sauce served over delicate angel hair pasta.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Saute Express® Saute Starter

Time 20m

Yield 2

Number Of Ingredients 8

¼ pound angel hair pasta
½ cup LAND O LAKES® Butter, divided
½ pound uncooked medium shrimp, peeled and deveined
5 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tomato, diced
3 tablespoons coarsely chopped fresh basil, plus more for garnish
Salt and black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
  • Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
  • Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
  • Serve over cooked pasta and garnish with additional chopped fresh basil

Nutrition Facts : Calories 799.3 calories, Carbohydrate 36.1 g, Cholesterol 296.8 mg, Fat 62.2 g, Fiber 3 g, Protein 26.1 g, SaturatedFat 30.8 g, Sodium 864.1 mg, Sugar 2.7 g

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

SHRIMP AND PASTA IN A BASIL CREAM SAUCE



Shrimp and Pasta in a Basil Cream Sauce image

This is a simple yet elegant pasta dish, perfect for a romantic evening. It's rich and decadent, but you deserve it.

Provided by raisdbywolvz

Categories     Spaghetti

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
1/4 cup shallot, thinly sliced (one large shallot)
1 tablespoon garlic, minced (2-3 cloves)
1/3 lb shrimp, peeled and deveined
1/3 cup grape tomatoes (2 good handfuls) or 1/3 cup cherry tomatoes (2 good handfuls)
1/2 ounce pine nuts (about a quarter of a small bag)
1/2 cup dry vermouth or 1/2 cup dry white wine
1 cup heavy cream
2 tablespoons basil, sliced in a chiffinade (about 10 to 12 large leaves)
1/3 lb pasta (I used spaghetti)
2 tablespoons chives, chopped
salt and pepper

Steps:

  • Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
  • In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
  • Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
  • Remove everything from pan and keep warm.
  • Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
  • To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
  • When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
  • Return shrimp and tomato mixture to pan and heat through.
  • Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
  • Enjoy!

SHRIMP, TOMATO, AND BASIL PASTA



Shrimp, Tomato, and Basil Pasta image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Steps:

  • Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
  • Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Nutrition Facts : Calories 483 g, Fat 11 g, Fiber 2 g, Protein 44 g

SHRIMP WITH BASIL, GARLIC, AND TOMATOES



Shrimp with Basil, Garlic, and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 6

1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Kosher salt and freshly ground black pepper
1 1/2 pounds medium-large shrimp, shelled and deveined
Extra-virgin olive oil
1 large clove garlic, minced

Steps:

  • In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
  • Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

MARTHA'S SHRIMP, TOMATO, AND BASIL PASTA



Martha's Shrimp, Tomato, and Basil Pasta image

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two.

Provided by Brenda83

Categories     One Dish Meal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium uncooked peeled, and deveined shrimp (tails removed)
coarse salt & fresh ground pepper
1 teaspoon cajun seasoning
6 teaspoons olive oil
3 cloved minced garlic
1 (14 1/2 ounce) can diced del monte garlic, oregano, and basil diced tomatoes
1 pint cherry tomatoes, halved
1/2 lb linguine
1 1/2 cups chopped fresh basil or 1 1/2 cups dried basil, to taste
1 -2 cup water

Steps:

  • Season the shrimp with the salt and pepper. In a large skillet, add four teaspoons of olive oil and heat over high heat. Add theshrimp and cook umtil they are opaque in color. Cook approximately three minutes. Remove from pan and set aside.
  • To make the sauce: In the same skillet, add the remaining wo teaspoons of olive oil and garlic. Cook this over medium heat until the garlic is fragrant. Add the canned tomatoes and their juice, the water, and cajun seasoning. Bring to a boil. Reduce the heat, simmer, and stir occasionally, I use a wooden soon to "mash" the tomatoes to help make them saucy. Cook the sauce for approximately 15 minutes. Remove from heat and add the pint of tomatoes.
  • While making the sauce, cook the linguine as instructed. Drain and return the linguine to the pot. Add the sauce and shrimp. Toss and add the fresh basil a top.

Nutrition Facts : Calories 1357, Fat 20.9, SaturatedFat 3.5, Cholesterol 662.6, Sodium 828.7, Carbohydrate 190.6, Fiber 12.9, Sugar 9, Protein 107

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