Shrimp Pasta with Cherry Tomatoes, Basil, and Lemon-Wine Sauce
This is a recipe I found from a video posted by Gordon Ramsay online. I'll admit, I love red sauce with pasta. But sometimes pasta with red sauce gets redundant. A recipe like this that uses wine, stock, and lemon with butter emulsified is a refreshing change.
You can use any type of pasta and white wine you like. Make sure the shrimp are peeled and deveined at least. If you can find them without the tail, even better. If not it just adds a little more prep time but is a simple task. Don't cut your basil too far in advance, as it may turn brown - especially if your knife is not very sharp. Capers are optional if you don't like them. For the stock, because we are cooking seafood, a fish stock would fit well, but you can use chicken or veggie if that's what you've got on hand. Avoid heavier stocks like beef or veal.
Olive Oil - as needed
Shrimp - about 20pc, medium sized, tails removed
Shallot - 2 ea, sliced
Garlic - 4 cloves, minced
Cherry Tomatoes - about 15, halved
Chili Flakes - 1/4 tsp
White Wine - 1 cup
Stock - 1/2 cup + more for adjusting sauce
Capers - 2 tbl
Lemon Juice - 1/2 lemon
Basil - 6 leaves, chiffonade + more for garnish
Butter - 2 tbl
To start, bring a big pot of water to a rolling boil and season with salt. When you are ready at any point in this recipe, add the pasta to the water and cook until al dente.
Over medium heat, add olive oil to pan and sweat shallots until lightly brown. Add garlic and sweat 1 minute. Add cherry tomatoes, season, and cook 2 minutes until skin blisters. Add chili flakes, then white wine. Cook until wine reduces slightly. Add stock, capers, and lemon juice. Reduce slightly, then add basil. Add seasoned shrimp to the pan and cook about 90 seconds on each side, Then remove from the pan. Add butter and swirl to emulsify the sauce. Add your cooked pasta to the pan and simmer for a minute or two in the sauce. Garnish with fresh basil and parmesan, serve immediately.
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15 Minute Fresh Cherry Tomato Pasta
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15-minute Cherry Tomato Pasta
1 lb pasta of choice
3-4 garlic cloves, thinly sliced
¼ cup extra virgin olive oil
2 pints cherry tomatoes
6-7 leaves fresh basil, thinly sliced
1 tsp black pepper
Salt to taste
¼ cup fresh parmesan cheese (add more if you like)
Pasta water as needed
Bring a large pot of water to a boil seasoned with salt.
In a large skillet pour the olive oil and add in the thinly sliced garlic.
Turn the heat to medium heat and let the garlic infuse with the oil until golden brown, this should take about 3-4 minutes.
At this point you can cook the pasta when water is at a boil, so it will be ready at the same time as the sauce. Cook the pasta shy 2 minutes of al dente as per package directions.
Add in the whole cherry tomatoes and stir them around until they soften and start to burst. You can use a wooden spoon to help with this until it reaches a saucy consistency, this takes about 7-8 minutes.
Add in fresh basil. Season with pepper and salt.
Drain pasta (but reserve the water) and add it in to the skillet. Pour in about ½ cup of the pasta water and stir.
Keep stirring the pasta around the skillet for about 2 minutes.
Adjust for seasoning and pasta water, and add parmesan cheese as you like.
Shrimp and Cherry Tomatoes Pasta | Food Channel L Recipes
If you love pasta then you have to try my recipe for spaghetti with shrimp and cherry tomatoes! It’s so delicious!
Food channel L - a new recipe every Monday, Wednesday and Friday! Recipes for delicious and homemade food!
Ingredients for 4 servings:
300 g fresh pasta
200 g fresh shrimps
200 g cherry tomatoes
4 sprigs of basil
4 cloves of garlic
1 tbsp capers
30 g pitted olives
60 ml extra virgin olive oil
Salt and pepper
Music: epidemicsound.com
#pasta #spaghetti #seafood
Instant Pot Shrimp Fettuccine With Tomato Cream Sauce || One Pot Easy Pasta Recipe - RKC
Instant Pot Shrimp Fettuccine With Tomato Cream Sauce || One Pot Easy Pasta Recipe - RKC
This Instant Pot Shrimp Fettuccine Pasta with tomato cream sauce is easy and creamy. Must Try!
#InstantPotShrimpPasta
#OnePotPastaRecipe
#InstantPotPastaRecipe
Ingredients
* 2 tablespoons butter
* 1 tablespoon olive oil
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1/2 tsp red chili flakes
* 1 pound shrimp, peeled and deveined
* 8 ounces Fettuccine pasta, uncooked
* 1 and 1/2 cups Marinara Sauce
* 1 cup heavy cream
* 3/4 cup water
* Salt to taste
* 1 tsp black pepper powder
* chopped fresh basil
Instructions
* Heat Instant Pot to saute mode. When it’s hot, add butter and olive oil. Stir in onion, garlic and chili flakes, saute for about 2 minutes until translucent.
* Press cancel and add all the rest of the ingredients. Stir well, close and close the lid, turn the valve to sealing position.
* Cook on manual for 5 minutes. Let it be in warm mode for additional 5 minutes. When 5 minutes is done, release pressure by turning valve to vent. Open lid and stir in chopped basil.
* The sauce will be thin at this point. If you prefer saucy pasta, serve after few minutes. Otherwise, let pasta cool for a few more minutes (without the lid) and the sauce will continue to thicken.
Seafood Pasta With Tomato And Olive By Chef Bao
Seafood Tomato Chili Spaghetti - Seafood Pasta - Youtube
Seafood Tomato Chili Spaghetti - Seafood Pasta - Youtube
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