SHRIMP FETTUCCINE PASTA AND FRESH MOZZARELLA RECIPE | SIDECHEF
Ever notice how the pasta dish you eat in an Italian restaurant is better than the one you make at home? No more! Here’s how to cook pasta like a pro. First, make a perfectly balanced sauce. Next, cook the pasta in salty water. Suddenly, the corner Trattoria has nothing on you!
Provided by Chef'd
Categories Date Night Weeknight Dinners Pescatarian Pasta 30 or Less Quick Nut-Free Gluten-Free Egg-Free Soy-Free Entertaining Summer Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free
Total Time 1500S
Yield 2
Number Of Ingredients 17
Steps:
- Mince the Garlic (4 clove) and Shallot (3 ounce) and set aside. Slice Leek (3 ounce) in half lengthwise, then place flat end of leeks on board and thinly slice across. Set aside.
- Remove Fresh Basil (0.5 ounce) leaves from stems and discard stems. Set aside three whole basil leaves for garnish. Roll remaining leaves together and slice quarter inch slices across. Set aside.
- Slice the Fresh Mozzarella Cheese Ball (5 ounce) in half, and set aside.
- Bring eight cups of water to a boil with Salt (1 tablespoon) in a large saucepan. When water boils, add Fettuccine (8 ounce) and cook for twelve minutes.
- After two minutes of cooking, continue to separate the noodles with tongs every three to four minutes to prevent the noodles from sticking.
- Reserve a quarter cup of pasta water for the sauce. Drain pasta and return to large saucepan. If pasta is cooked before sauce is done, drain and toss with a little olive oil to avoid sticking until plating.
- Dry Shrimp (20) with paper towels. Heat large saute pan over medium-high heat. Season shrimp with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) on both sides. Add Olive Oil (1 tablespoon) to the pan and swirl to evenly coat the bottom.
- Carefully add the shrimp to the pan in a single layer. Cook for one minute on both sides and remove shrimp from pan to a plate. Keep warm.
- Increase pan heat to medium high. Add Olive Oil (1 tablespoon), garlic, shallots, leeks, Crushed Red Pepper Flakes (1/2 teaspoon), Dried Oregano (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook all together for one minute, stirring frequently.
- Deglaze your pan with White Cooking Wine (1/2 cup).
- Add Canned Crushed Tomatoes (28 ounce), half of the Sun-Dried Tomatoes (1.5 ounce), sliced basil, Whipping Cream (1/4 cup) and reserved pasta water. Bring to a boil and reduce heat to medium.
- Cook for five minutes, stirring frequently.
- Reduce the temperature of the sauce to low. Add pasta, shrimp, and Fresh Mozzarella Cheese Ball (5 ounce). Toss just until the cheese is heated through but not melted. Turn heat off, remove shrimp for easier plating.
- Place the shrimp evenly between two plates in a single circular layer centered on the plate. Reserve four shrimp for garnish. Using tongs, grab a single portion of pasta. Twirl pasta around the tongs and then center it with height over the shrimp.
- Place cheese and sundried tomatoes on each plate and drizzle sauce on pasta. Take two shrimp and hook them together. Place on top of the pasta. Hand tear remaining basil leaves and sprinkle over pasta and shrimp.
- Serve and enjoy!
Nutrition Facts : Calories 732 calories, ProteinContent 51.0 g, FatContent 27.0 g, CarbohydrateContent 72.9 g, FiberContent 8.6 g, SugarContent 17.8 g, SodiumContent 3198.1 mg, SaturatedFatContent 13.1 g, TransFatContent 0.2 g, CholesterolContent 249.9 mg, UnsaturatedFatContent 8.2 g
ITALIAN SHRIMP CAPRESE PASTA RECIPE | LAND O’LAKES
This colorful pasta dish is full of flavor and can be made in less than 30 minutes.
Provided by Land O'Lakes
Categories Pasta and noodles Shellfish Shrimp Shrimp Pasta and noodles Main Course Seafood Meat, poultry, and seafood Seafood Meat, poultry, and seafood Main Course
Total Time 0 minutes
Prep Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain.
- Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic and oregano; sauté 1 minute or until softened.
- Add shrimp; sauté, stirring occasionally, 5-7 minutes or until shrimp turn pink. Add cooked pasta, lemon juice, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 500 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 290 milligrams, SodiumContent 1700 milligrams, CarbohydrateContent 45 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 38 grams
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SHRIMP FETTUCCINE PASTA AND FRESH MOZZARELLA RECIPE | SIDECHEF
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Reviews 5
Total Time 1500S
Category Date Night, Weeknight Dinners, Pescatarian, Pasta, 30 or Less, Quick, Nut-Free, Gluten-Free, Egg-Free, Soy-Free, Entertaining, Summer, Fish-Free, Stove, Peanut-Free, Tree Nut-Free, Sugar-Free
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