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How To make Spaghetti Con Salsa Di Gamberi E Basilico(Shrimp & Basil)
1 pound shrimp
1 pound spaghetti
6 tablespoons olive oil
4 cloves garlic
crushed
1 tablespoon shallot :
minced
1 cherry pepper seeded and chopped
salt and pepper 1 cup white wine
18 fresh basil leaf :
quartered
2 tablespoons Italian parsley minced
4 mint leaves :
minced
1/2 cup boiling water -- from spaghetti pot
While bringing a large pot of salted water to a boil, peel, devein and halve th e shrimp crosswise. Add spaghetti to the boiling water; stir occasionally.
Meanwhile, in a large pan, heat 4 tablespoons of the olive oil, stir in the gar lic and shallots, and saute until the shallots are translucent. Add the cherry pepper and shrimp, taking care not to crowd the shrimp lest they steam in thei r own juices Saute for two minutes, add the wine, salt and pepper to taste, an d boil 1 minute. Remove shrimp with a slotted spoon; set aside.
Add the remaining 2 tbs. of olive o8il, basil, parsley mint and boiling water. Bring to a vigorous boil for 5 minutes, reduce the heat, and return the shrimp to the pan for a few secones. Pour 3/4 of the sauce into a second pan; drain and stir the spaghetti into the second pan and toss over medium heat, mixing the sauce and pasta well. Sweve immediately, spooning on r emaining sauce. Mis-typed by Jane Rosenberg-Coombs and Bette Davis Eyes 10/15/96
How To make Spaghetti Con Salsa Di Gamberi E Basilico(Shrimp & Basil)'s Videos
Spaghetti in tomato sauce made from cherry tomatoes and shrimp-spicy shrimp spaghetti-shrimp scampi
Spaghetti in tomato sauce made from cherry tomatoes and shrimp-a quick and easy Mediterranean recipe.Spaghetti in tomato sauce made from cherry tomatoes and prawns.A simple and quick Mediterranean recipe with a tomato sauce made from fresh cherry tomatoes with spaghetti - or a pasta of your choice - and prawns.Here is the list of ingredients for this delicious Mediterranean spaghetti dish for 2 to 3 people.
500 g cherry tomatoes
300 g spaghetti - or noodles of your choice
250 g prawns - preferably wild caught
100 ml hot water
X fresh basil leaves - or dried oregano
5 tablespoons olive oil
3 cloves garlic - or 1 onion
to season we need salt - pepper and some chilli to taste.
You can and may change the ingredients according to your taste. Instead of basil you can use parsley or oregano. You can also use pasta of your choice instead of spaghetti. If you don't like chili - just leave it out - etc.
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How To Make Creamy Shrimp Alfredo Pasta - 20 Minute Meal
This Shrimp Alfredo Pasta recipe features succulent tender shrimp in a rich and creamy homemade Alfredo sauce made with Parmesan cheese. This easy shrimp Alfredo recipe is a twist on the popular Italian Alfredo Fettuccine pasta everyone loves. This delicious restaurant-style pasta recipe is ready in about 20 minutes which makes it a great meal to serve on a busy weeknight, although is perfect for special occasions too.
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Ingredients for Creamy Shrimp Alfredo Pasta:
▢3/4 lb fettuccine or penne pasta
▢1 lb shrimp, peeled and deveined
▢1 Tbsp oil
▢1 small onion, finely chopped
▢2 Tbsp butter
▢1 garlic clove
▢1/3 cup white wine
▢2 cups heavy whipping cream
▢1/3 cup parmesan cheese
▢S&P to taste
▢Sprinkle of paprika
▢Parsley or basil for garnish if desired
Instructions
1. Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
2. Lightly season shrimp with salt, pepper, and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't overdo it or they will be rubbery. Remove shrimp to a separate bowl.
3. In the same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.
Thanks for your time!
#easyrecipe #shripmrecipes #CreamyShrimpAlfredoPasta
How to make Shrimp Pesto Pasta | Perfect Recipes
Hi everyone, welcome to my channel Perfect Recipes!
INGREDIENTS:
10 ounces dry spaghetti can also use linguine or fettuccine
3/4 cup basil pesto
1 pound medium to large shrimp peeled and deveined
1 tablespoon olive oil
1 teaspoon Italian seasoning (or equal parts garlic powder dried basil and dried oregano)
salt and pepper to taste
1/4 cup parmesan cheese
1 cup cherry tomatoes halved
Optional garnish: chopped parsley
INSTRUCTIONS:
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
While the pasta is cooking, prepare the shrimp.
Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
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Shrimp Pasta Recipe with Roasted Tomatoes and Garlic
Vea este video en español -
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This shrimp pasta sauce is exquisite to say the least! It is made with roasted tomatoes and roasted garlic and is a bold sauce with deep flavors. It is also very easy to make. The longest thing in this recipe is the roasting of the tomatoes and garlic. Enjoy.
This is what you are going to need for this exquisite recipe:
12 oz. thin spaghetti or pasta of choice
8 oz. of cherry or grape tomatoes or about 6 small Roma -- split in two (quarter the Roma)
1 head garlic cloves -- top cut off
2TBS olive oil
1 TBS dried thyme
½ tsp. fennel seeds
½ tsp. sugar
1 TBS Balsamic vinegar
1 -- 14 oz. can of peeled tomatoes with the sauce
1 small onion -- peeled
4 small or 2 large garlic cloves
1 tsp. oregano
½ pound shelled and deveined shrimp
¼ cup cream
2 TBS chopped fresh basil
Salt & Pepper
Cook the pasta per package instructions, drain and shock with cold water. Set aside.
Heat oven to 400 degrees F (200 C) and line a roasting pan with aluminum foil if you would like.
Place the tomatoes, skin side down, inside the roasting pan. Place the garlic bulb in a corner of the pan. Generously salt the tomatoes and garlic. Do the same with black pepper. Drizzle 1 TBS of olive oil on all the tomatoes and the garlic bulb. Sprinkle the thyme, fennel seeds and sugar on all the tomatoes and place the pan in the oven for 30 minutes.
Remove the pan from the oven and drizzle the balsamic vinegar on all the tomatoes. Return pan to oven and finish roasting for about 15 more minutes. Remove from oven and separate the garlic bulb from the pan. Place the garlic bulb on a plate and squeeze out the roasted cloves. Make a paste of them with the back of a spoon.
Place the canned tomatoes, onion, garlic, oregano and remaining olive oil in the blender. Add water about half way into the can and swirl the sides to release all the sauce. Add to the blender and blend until uniform.
Heat a skillet and add the blended tomatoes. Add the roasted tomatoes, mix well, and simmer for 10 minutes. Add the mashed roasted garlic and mix well. Add the shrimp and mix. Cook for 2 to 3 minutes and add the cream. Heat through and turn off the heat. Taste and see if you need to readjust the salt and pepper. Add the fresh basil.
Serve on the cooked pasta with extra chopped basil and shredded Parmesan cheese and enjoy.
CALORIES 542.90; FAT 16.39 grs (sat 4.53; mono 7.41; poly 2.67); PROTEIN 25.55 grs ; FIBER 9.07 grs; CARBS 75.43 grs; CHOLESTEROL 91.98 mg; IRON 7.11 mg; SODIUM 1755.66 mg; CALCIUM 159.36 mg
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Pasta con pomodorini panna e gamberi |cream with prawns - ස්පැගටි ක්රීම් සමග ඉස්සෝ
Spaghetti
Studenti fuori sede, fuori corso o giovani lavoratori… chiunque abbia provato l’esperienza di uscire di casa presto abbandonando la confortante sicurezza della cucina di mamma e papà sa cosa vuol dire arrangiarsi con pochi mezzi per sfamare amici e coinquilini! Pasta al tonno e spaghetti alla carbonara sono solo due dei classici cavalli di battaglia dei giovani cuochi autodidatti ma, diciamoci la verità, non sempre vengono realizzati al meglio… quindi oggi è proprio a loro che vogliamo consigliare un’altra ricetta d’effetto per ottenere il massimo risultato col minimo sforzo: pasta panna e gamberi! Un primo piatto veloce e sostanzioso che può diventare anche un valido asso nella manica per una serata a due. Seguendo i nostri consigli potrete evitare i comuni errori di chi è alle prime armi e stupirete tutti con una ricetta di mare da leccarsi i baffi, esaltata dalla nota raffinata della scorza di limone e del basilico fresco. Quando poi i genitori vi verranno a trovare, preparate anche a loro la pasta panna e gamberi e, per una volta, godetevi i complimenti!
Off-site students, off-campus students or young workers ... anyone who has tried the experience of leaving home early abandoning the comforting safety of mom and dad's kitchen knows what it means to make do with few means to feed friends and roommates! Pasta with tuna and spaghetti alla carbonara are just two of the classic workhorses of young self-taught chefs but, let's face it, they are not always made at their best ... so today it is precisely to them that we want to recommend another effective recipe to obtain maximum results with minimum effort: cream and prawn pasta! A quick and substantial first course that can also become a valid ace in the hole for an evening for two. By following our advice you can avoid the common mistakes of beginners and amaze everyone with a mouth-watering seafood recipe, enhanced by the refined note of lemon peel and fresh basil. Then when your parents come to visit you, prepare them the cream and shrimp pasta and, for once, enjoy the compliments!
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley