Best 12 Shrimp With Pasta Asparagus Artichoke Diced Tomatoes Recipes

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
• Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
• Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

LINGUINE WITH SHRIMP AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
• Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
• Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
• Divide the pasta and shrimp among bowls. Drizzle with olive oil.

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
• Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
• Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
• Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
• Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

SHRIMP PENNE PASTA WITH ARTICHOKE OR ASPARAGUS

Steps:

• 1. Cook pasta, drain and aside.
• 2. Sauté onion and garlic in olive oil on medium-low to medium heat.
• 3. Salt and pepper to taste.
• 4. Add tomatoes with juice and simmer for several minutes.
• 5. Add artichokes, simmer again.
• 6. Add shrimp and simmer until shrimp is cooked through.
• 7. Remove pan from heat to stop cooking process.
• 8. Rinse pasta in very hot water, drain thoroughly, and put on plate.
• 9. Top with shrimp and artichoke mixture.
• 10. Top with freshly grated cheese and ground seasoning mix or pepper.

PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
• Add asparagus and saute until crisp-tender, about 5 minutes.
• Using slotted spoon, transfer asparagus to bowl.
• Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
• Transfer shrimp mixture to bowl with asparagus.
• Add broth, wine, and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until 'al dente'.
• Drain; return pasta to same pot.
• Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
• Toss over medium heat until warmed through and sauce coats pasta.
• Season with salt and pepper and serve. Makes 4 servings.
• That's it!

SHRIMP AND TOMATO PASTA

Steps:

• In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
• Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
• Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
• Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
• Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

SHRIMP ASPARAGUS FETTUCCINE

Steps:

• Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

LINGUINE PASTA WITH SHRIMP AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
• Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

SHRIMP SCAMPI WITH TOMATOES, PASTA, AND ROASTED ASPARAGUS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
• Meanwhile, melt butter in a saucepan over medium-low heat. Add Dijon mustard, 1 tablespoon garlic, parsley, lemon juice, and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
• Combine asparagus, olive oil, Parmesan cheese, 1 teaspoon garlic, salt, black pepper, and red pepper in a second glass baking dish.
• Place both baking dishes side by side in the oven and bake until shrimp is fully pink, about 15 minutes. Pour shrimp, tomatoes, and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
• Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.