Best 3 Red Shrimp Sauce With Imported Italian Pasta Recipes
**Journey to Culinary Delight: Discover the Enticing Flavors of Red Shrimp Sauce with Imported Italian Pasta**
Embark on a culinary adventure with our exquisite Red Shrimp Sauce, a symphony of flavors that will tantalize your taste buds. This delectable sauce, crafted with the finest imported Italian pasta, is a true testament to the culinary artistry of Italy. Dive into a world of rich, savory flavors as plump, succulent red shrimps dance harmoniously with sweet tomatoes, aromatic herbs, and a touch of chili, creating a symphony of taste that will leave you craving more.
**A Culinary Symphony Awaits:**
1. **Red Shrimp Sauce with Imported Italian Pasta:** Experience the classic combination of red shrimp sauce and imported Italian pasta, a dish that embodies the essence of Italian cuisine.
2. **Red Shrimp Sauce with Linguine:** Elevate your taste buds with the delicate flavors of red shrimp sauce paired with linguine, a long, thin pasta that perfectly captures the essence of this delectable sauce.
3. **Red Shrimp Sauce with Spaghetti:** Indulge in the timeless pairing of red shrimp sauce and spaghetti, a combination that showcases the versatility of this classic Italian dish.
4. **Red Shrimp Sauce with Penne:** Embark on a culinary journey with red shrimp sauce and penne, a tubular pasta with ridges that holds the sauce perfectly, creating a delightful experience in every bite.
5. **Red Shrimp Sauce with Fusilli:** Discover the unique texture of fusilli pasta, its spiral shape adding a touch of intrigue to the rich flavors of the red shrimp sauce.
Prepare to be captivated by the culinary magic of red shrimp sauce and imported Italian pasta. Each recipe offers a distinct experience, showcasing the versatility of this beloved dish. Whether you prefer the classic combination or seek a new adventure, these recipes will guide you towards a culinary masterpiece that will leave a lasting impression.
RED SHRIMP SAUCE WITH IMPORTED ITALIAN PASTA
Red shrimp sauce should be flavorful without overpowering delicate shrimp. Be very careful not to overcook the shrimp. The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals. The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence.
Provided by Peter Steriti
Categories European
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp. Save shells.
- Core, peel and coarsely chop garlic cloves.
- In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.
- Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.
- Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.
- When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.
- Just before pasta is ready, remove basil and reheat the shrimp in the sauce.
- Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side.
Nutrition Facts : Calories 1040.6, Fat 40.4, SaturatedFat 5.6, Cholesterol 191, Sodium 881.4, Carbohydrate 125.9, Fiber 8.1, Sugar 11.1, Protein 42.9
ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SHRIMP ALLA MARINARA
This recipe quickly turns a batch of homemade marinara sauce into dinner. You can serve it right out of the pan, with crusty bread and a green vegetable. Or, remove the shrimp and toss the sauce with a pound of steaming-hot spaghetti or another long, thin pasta, then put them back together in serving bowls, placing the shrimp on top. Don't attempt to toss the sauce, shrimp, and pasta together -- the lively action needed to coat the pasta will break down the shrimp. You want them to be crisp and savory.
Provided by Julia Moskin
Categories dinner, quick, appetizer, main course
Time 25m
Yield 5 or 6 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
- Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
- When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
- Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.
Tips:
- Use the freshest shrimp possible. Fresh shrimp will have a sweet, briny flavor and a firm texture. Avoid shrimp that is frozen or has an off odor.
- Clean the shrimp thoroughly. Remove the heads, shells, and tails from the shrimp. Then, rinse the shrimp under cold water and pat them dry.
- Use a good quality olive oil. Olive oil is a key ingredient in this sauce, so it's important to use a good quality oil. Look for an extra virgin olive oil that is made from olives that have been cold-pressed.
- Cook the shrimp properly. Don't overcook the shrimp, or they will become tough. Cook them just until they are pink and opaque.
- Use a variety of herbs and spices. The herbs and spices in this sauce give it a delicious flavor. Feel free to experiment with different combinations to find a flavor that you like.
Conclusion:
Red shrimp sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, seafood, or even grilled chicken. With its vibrant color and flavorful taste, this sauce is sure to impress your guests.
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