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!
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****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
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Gordon's Pasta Guide | Gordon Ramsay
Here are some wonderfully delicious guides to pasta!
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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CREAMY BACON PASTA RECIPE | Pasta Cheese Sauce Recipe | How To Make Cheesy Fettuccini Pasta
Here is another creamy cheesy pasta dish that is easy and simple to make. I added bacon today, but you can add chicken or shrimp. Please like, share and subscribe. THANK YOU!
INGREDIENTS
12 oz bacon (optional)
1 lb uncooked fettuccini pasta
salt for pasta water
CHEESE SAUCE
2 tbsp rendered bacon fat (or butter)
3 tbsp minced onion
2 cloves minced garlic
pinch of salt
(3) 12 oz cans evaporated milk (or half and half)
pinch of freshly grated nutmeg (optional)
1/4 tsp cracked black pepper
4 oz grated parmesan cheese
8 oz shredded mozzarella cheese
CREAMY MACARONI AND CHEESE RECIPE
CREAMY GARLIC MUSHROOM CHICKEN
SPAGHETTI MEAT SAUCE RECIPE
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Michael Symon's Fettuccine with Smoked Tomato Sauce | Symon's Dinners Cooking Out | Food Network
Bring some smoky flavor to your next tomato sauce. (Spoiler alert: there's BACON involved!)
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fettuccine with Smoked Tomato Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
2 pounds vine-ripened tomatoes
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces bacon, diced
2 cloves garlic, sliced
1 small yellow onion, finely diced
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine
Small bundle fresh oregano
Small bundle fresh thyme
1 pound dried fettuccine
1 tablespoon unsalted butter
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
Parmesan, for serving
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
(Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
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Michael Symon's Fettuccine with Smoked Tomato Sauce | Symon's Dinners Cooking Out | Food Network
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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