Best 8 Shrimp Primavera With Sun Dried Tomatoes Recipes

CREAMY SHRIMP PASTA WITH SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain well in a colander and set aside. Toss in some olive oil to keep the pasta from sticking together.
• Meanwhile, heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Add shrimp and season with salt and pepper. Sauté for 5 minutes until the shrimp becomes nicely browned on both sides. Set aside on a plate.
• In the same skillet, add butter, garlic, and sun-dried tomatoes. Sauté until fragrant, about 1 minute. Stir in flour and mix until well combined.
• Add heavy cream and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce the heat to medium and keep stirring until thickened to a desired consistency.
• Stir in spinach and cook until softened, about 1 minute. Return the cooked shrimp to the skillet and toss well to coat.
• Add in cooked spaghetti and toss well to combine. Sprinkle fresh basil and extra Parmesan cheese on top and drizzle with olive oil if desired.

GRILLED SHRIMP WITH SUN-DRIED TOMATOES

Steps:

• Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil. Season with fresh ground pepper. Refrigerate for 1 hour. Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice. With motor running, slowly drip in 1/4 cup olive oil. Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing. If it's too thick, thin with a little more water.
• Prepare a very hot charcoal fire or preheat broiler. Grill shrimp on a fine-mesh grill over coals, turning them once. Remove them as soon as they turn opaque, 2 to 3 minutes. Or broil shrimp, turning once. Let cool to room temperature and set aside up to 1 hour. To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

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.

FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350 degrees.
• Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
• Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
• Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
• Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
• When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

SHRIMP AND PENNE PRIMAVERA

Steps:

• In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.

SHRIMP PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

ONE-POT PASTA PRIMAVERA WITH SHRIMP

Steps:

• Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
• Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
• Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

CREAMY SHRIMP PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.