Best Tommys Muscato Shrimp With Pasta Recipes

Tommy's Muscato Shrimp With Pasta image

Provided by Tommys

Categories < 30 Mins

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

5 tablespoons salted butter
3 tablespoons balsamic vinegar (Colavita)
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 lb spaghetti
1 pinch sea salt
fresh pepper (5 grinds)
15 -20 medium shrimp (41/50 uncooked)
1 cup musato white wine

Steps:

Prepare spaghetti set aside.
Simmer (3) Tablespoons of butter in a small pan over medium heat until browned, set aside.
Melt remaining (2) tablespoons of butter in a medium (10") deep skillet over medium heat, once melted combine, lemon pepper, garlic powder, sea salt, pepper, balsamic vinegar and wine. Bring to a simmer and reduce for approximately 2-3 minutes or until a syrupy consistency. Add shrimp and let cook until shrimp tips turn an orange color. Combine the pasta folding all the ingredience together in the same skillet. Reduce heat and let sit until pasta is warm. Remove from heat and serve with garlic bread or choice of side.
Suggestions: Increase quantity of shrimp to personal taste. Eliminate pasta, use shrimp and sauce as an appetizer.

Nutrition Facts : Calories 541.6, Fat 20.6, SaturatedFat 12.4, Cholesterol 93.8, Sodium 387.4, Carbohydrate 59.5, Fiber 2.5, Sugar 2.3, Protein 14.9

One-Pot Garlic Tomato Shrimp Pasta Recipe by Tasty image

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!