Best 3 Creamy Garlic Shrimp With Sundried Tomatoes And Basil Recipes

GARLIC SHRIMP PASTA WITH SPICY SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
• In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
• Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
• Add half-and-half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on the lowest heat setting, until cheese is melted.
• Remove the sauce from heat. Add more salt, basil, and more crushed red pepper if desired, to taste.
• In the meantime, cook pasta according to package instructions. Drain (reserving some pasta water).
• Add cooked pasta to the creamy mixture, add more salt, basil, and more crushed red pepper if desired, to taste. If the sauce is too thick, use the reserved pasta water to thin it out.

SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

CREAMY GARLIC SHRIMP WITH SUNDRIED TOMATOES AND BASIL RECIPE - (4.6/5)

Steps:

• Using a large skillet, melt the butter over medium high heat and add in the garlic and sauté for about a minute or until the garlic becomes fragrant. Add your shrimp and sauté on both sides until just cooked through and pink, around two minutes per side. Make sure to not over cook the shrimp or it will become rubbery. Scoop the shrimp out with a slotted spoon into a bowl and set aside. Add the diced onions to the large skillet and fry until translucent. Add the white wine and allow to reduce a little. Now add your sun-dried tomatoes and saute another couple of minutes or so to release their flavors. Lower the heat to medium-low and add the half-and-half. Bring to a gentle simmer, stirring occasionally. Season with salt and pepper, to taste. Add the parmesan cheese and give it a little stir. To make the sauce thicker, add the milk and cornstarch mixture to the center of sauce and quickly stir through until desired thickness is reached. Add the bowl of shrimp back into the pan and mix thoroughly. Stir in the basil and other herbs. Serve over veggies, pasta, rice or couscous.