Chilli Tomato and Prawn Pasta | delicious. Magazine
Enjoy flavours of the Med with this spicy tomato and prawn pasta. The recipe only requires eight simple ingredients and can be made in a flash.
Serves 4
Ingredients:
350g spaghetti
7 large vine tomatoes, chopped
2 tbsp olive oil
2 garlic cloves, finely sliced
1 tsp chilli paste, see tip (we used Very Lazy Hot Chilli Paste)
1 tsp red wine vinegar
300g raw king prawns
Half a small bunch of fresh parsley, chopped
Method:
1. Cook the pasta according to pack instructions. Drain, then return to the pan with a good splash of the cooking water.
2. Meanwhile, heat a dry pan over a high heat. Add the chopped tomatoes, then cover and cook for 10 minutes. Remove the pan lid and add the oil, garlic, chilli paste and vinegar. Season with salt, pepper and a pinch of sugar, then simmer for 5 minutes or until the sauce thickens.
3. Remove the pan lid, then add the prawns to the tomato sauce and cook until they are just pink. Add the cooked pasta and chopped parsley to the pan and toss to combine, then serve.
See the full recipe here:
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.
Thank you for watching, and if you liked the video, leave a like and a comment down below!
________________________________________________.
Follow me on instagram:
________________________________________________.
Follow my food blog for full recipes!
________________________________________________.
––– ♪♫ Artists' Links ♫♪ –––
► Music by: Dj Quads
• SUBSCRIBE to the Official DJ QUads YouTube channel HERE:
• Follow Dj Quads on SoundCloud HERE:
• Follow Dj Quads on Twitter HERE:
• Follow Dj Quads on Spotify HERE:
Follow Dj Quads on Instagram HERE:
• Support Dj Quads on Patreon HERE:
Garlic Shrimp Pasta with Tomato Sauce | My Inviting Kitchen
Bring Italian restaurant to your home with this Garlic Shrimp Pasta in Tomato Sauce????????????
O so easy but what a flavour bomb!
One trick is to use wine that you actually enjoy drinking as your cooking wine because that’s the flavour you’ll get in your food!
So who’s making this soon?????????♀️
???? Follow @myinvitingkitchen for more easy-yummy meal ideas!
how to make shrimp tomato & spinach pasta
super easy pasta recipe, packed with flavour, and ready under 30 mins. i used ingredients from my freezer, but it's absolutely possible to cook from fresh, just adjust the cooking time. very few ingredients in this pasta, mostly olive oil and garlic, so don't skimp on them, add generously. you can add more heat if you want, top it with cheese at the end, but we prefer to drizzle olive oil for that fresh taste. serve with some garlic bread on the side.
Tomato Shrimp Pasta
Spicy shrimp pasta | Easy shrimp pasta | How to cook shrimp pasta | Red sauce recipe with shrimp | Seafood pasta
Today I’m sharing my easy spicy shrimp pasta recipe. This recipe features delicately cooked shrimp with a bright tomato sauce. The spiciness can be altered to taste but I like it quite hot. The tomato puree when reduced turns deep and savoury making it the perfect sauce for pasta.
If you’re looking for a quick yet delicious meal with shrimp, look no further! This dish is a seafood pasta lovers delight and will surely leave you wanting more.
_______________________________________
???? MY COOKWARE
White Ceramic Pan:
Glass Stockpot:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
???? Music used from Epidemic sound -
???? Instagram:
_______________________________________
*RECIPE*
INGREDIENTS: (2 servings)
250g/ 0.5lb shrimp or prawns (cleaned and deveined)
1.5 cups tomato puree/crushed tomatoes
4 large garlic cloves
1 tbsp chilli flakes
3-4 tbsp olive oil
Parsley/basil/oregano
110g/4 oz pasta (used spaghetti)
Salt as needed
PROCESS:
1. For fresh tomato puree, remove the eye from 4 large tomatoes and blend until smooth. Strain the puree if needed to remove the seeds
2. Add 1/2 tsp salt to shrimp/prawn and set aside for later. This will season the shrimp and enhance its flavour. Skip if using seawater shrimp
3. Heat 3-4 tbsp olive oil and sauté minced garlic for 10 seconds on low flame
4. Add 1 tbsp crushed red chilli flakes and sauté for another 10 seconds on low flame. Add more or less chilli flakes depending on spice tolerance
5. Next add the tomato puree and mix well. Canned and crushed tomatoes can also be used
6. Add salt and simmer the tomato puree until it’s reduced and oil separates from the sides. This is important as the tomatoes can otherwise taste a bit raw especially when using fresh
7. Start cooking the pasta in salted boiling water at this point. It should take 8-10 minutes for the pasta to cook to al dente
8. Once the tomato puree has reduced, add herbs (parsley/basil/oregano) and mix. Cook for a few seconds
9. Add about 1/2 cup of pasta water to make it saucy. Taste the sauce and add 1/4 tsp sugar if its too sour. This will balance the sourness.
10. Add the shrimp and cook for 4-6 minutes depending on the size. It’s cooked when the flesh turns opaque and the shrimp curls into a “C” shape. Don’t overcook the shrimp or it will turn rubbery.
11. Taste the sauce and adjust salt if needed before adding in the pasta
12. Toss in the cooked pasta directly from the pot and mix until its nicely coated with the sauce
13. Garnish with some more herbs and serve
_______________________________________
SUBSTITUTES:
• No fresh/canned tomatoes?
Use 1:3 ratio of tomato paste and water
• No fresh herbs?
Use dried herbs of choice. Preferably dried oregano for a more robust flavour
• No red chilli flakes?
Crushed red pepper flakes, fresh red chillies can also be used
_______________________________________
TIPS:
• Always have the sauce ready before the pasta is cooked. In the video I timed it so they’re both done at almost the same time but you can cook the sauce first and then the pasta
• Don’t drain for add oil to pasta water. It’s unnecessary and is not how pasta must be cooked
• Always add salt to pasta water
• Since we are adding salt to shrimp, tomato sauce and pasta water, be careful to not add too much. You can always add more towards the end
• Always reserve pasta water to thin out the sauce
• For meal prep, store the shrimp sauce in an airtight container for up to 3 days and mix with cooked pasta as needed
_______________________________________
Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.