Best 3 Creamy Fire Roasted Tomato Pesto Shrimp Capellini Recipes
**Creamy Fire-Roasted Tomato Pesto Shrimp Capellini: A Symphony of Flavors**
Indulge in a culinary masterpiece that tantalizes the taste buds with its vibrant flavors and textures. Creamy Fire-Roasted Tomato Pesto Shrimp Capellini is a symphony of delightful ingredients that come together to create a truly unforgettable dish. Succulent shrimp are sautéed to perfection, while fire-roasted tomatoes add a smoky sweetness. A creamy pesto sauce, bursting with the freshness of basil, garlic, and Parmesan cheese, coats the pasta in a luscious embrace. Capellini, also known as angel hair pasta, adds a delicate touch to the dish, providing a light and airy contrast to the richness of the sauce. This recipe is not only a feast for the senses but also a testament to the power of simple, yet perfectly executed ingredients.
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
FIRE ROASTED TOMATO AND FETA PASTA WITH SHRIMP
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
- Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 94.8 g, Cholesterol 110.9 mg, Fat 23.4 g, Fiber 6 g, Protein 31.8 g, SaturatedFat 11 g, Sodium 1353.9 mg, Sugar 11.2 g
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
- When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
- When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
- Use immediately or pack tomatoes in a freezer proof container with juices.
Tips:
- Use fresh, ripe tomatoes for the fire-roasted tomato pesto. This will give the pesto a more intense flavor. - If you don't have a grill, you can roast the tomatoes in a hot oven. Just place the tomatoes on a baking sheet and roast them at 400 degrees Fahrenheit for about 15 minutes, or until they are slightly charred and softened. - Be careful not to overcook the shrimp. Shrimp cooks very quickly, so it's important to cook it just until it is opaque and pink. - If you don't have capellini, you can use another type of pasta, such as spaghetti or linguine. - Serve the creamy fire-roasted tomato pesto shrimp capellini with a side of crusty bread or a salad.Conclusion:
This creamy fire-roasted tomato pesto shrimp capellini is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of roasted tomatoes, pesto, and shrimp is flavorful and satisfying, and the capellini pasta adds a light and delicate touch. This dish is sure to please everyone at your table.
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