Yay for PHILADELPHIA Cream Cheese – it definitely is the super delicious special ingredient that makes this pasta ‘to die for’. This is a FAST and EASY dinne…
Question by pearcesrule: Does anyone have a good recipe that has shrimp, sun dried tomatoes, pasta, etc?
A couple of years ago, I found a recipe in a womans magizine. I don’t remember which one and I can’t find the recipe online (so far). I remember it has pasta (I think penne), shrimp, sun dried tomatoes, and the sauce is made from cream and other ingredients, I think it also had asparagus or broccoli. I made it back then and would like to try it again, if anyone has the recipe or one that is similar. Thank you!!!
Best answer:
Answer by deeshair
Shrimp w/ Pasta, Sun-Dried Tomatoes, Artichokes and Basil Bacon Sauce
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 ounces Canadian bacon, finely chopped
2 shallots, chopped
3/4 pound medium shrimp, peeled and deveined
2 (14 ounce) cans artichoke hearts, rinsed, drained, cut into quarters and patted dry
1/3 cup rinsed and drained sun-dried tomatoes packed in oil, patted dry and chopped
1 tablespoon finely chopped garlic
1 tablespoon sherry or red wine vinegar, or to taste
8 ounces dried whole-wheat pasta
3/4 cup torn fresh basil leaves
DIRECTIONS
Heat oil in a large nonstick skillet over moderately high heat until hot and cook bacon and shallots, stirring, until bacon is crisp, about 4 minutes. Add shrimp and cook, stirring, about 1-1/2 minutes. Add artichokes, tomatoes, and garlic and cook, stirring, for 2 minutes. Remove pan from heat and stir in vinegar. Reserve.
Cook pasta in a 4-quart pot of boiling salted water, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta cooking water and drain pasta in a colander. Add pasta to reserved skillet with cooking water and simmer, gently stirring, about 2 minutes. Transfer pasta to a serving bowl with basil, gently tossing to combine; salt and pepper to taste.
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Good recipe. thank you
Looks scrumptious!! Thx for the video.
it was heavy cream and that’s it
It isn’t a cream sauce, but it would be easy to adapt.
3/4 cup drained sun-dried tomatoes packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese
1. Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
2. Add asparagus and saute until crisp-tender, about 5 minutes.
3. Using slotted spoon, transfer asparagus to bowl.
4. Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
5. Transfer shrimp mixture to bowl with asparagus.
6. Add broth, wine and tomato paste to same skillet.
7. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
8. Meanwhile, cook pasta until al dente.
9. Drain, return pasta to same pot.
10. Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
11. Toss over medium heat until warmed through and sauce coats pasta.
12. Season with salt& pepper and serve.
Farfalle with Shrimp, Broccoli, and Sun-dried Tomatoes
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup boiling water
3 cups uncooked farfalle (bow tie pasta)
1 1/2 cups chopped broccoli
Cooking spray
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
1/2 cup fat-free, less-sodium chicken broth
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon dried basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 teaspoons fresh lemon juice
Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
While tomatoes steep, cook pasta according to package directions, omitting salt and fat. Drain.
Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
This is a recipe that my family loves and I am sure by adding shrimp and asparagus will make it better.
Pasta with Spicy Sun-Dried Tomato Cream Sauce
Ingredients:
1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped, drained oil packed sun-dried tomatoes (1 jar)
1 cup whipping cream
7 1/4 ounces roasted red peppers, drained and chopped
1/2 teaspoon crushed red pepper
1 cup fresh basil, chopped
1 pound penne pasta or rambi pasta
1 cup fresh grated parmesan cheese
Directions:
Heat oil in saucepan on medium heat. Add garlic, sauté for 1 minute. Add tomatoes, cream, red peppers and crushed red pepper, simmer 2 minutes. Stir in 1/2 cup of basil, simmer 1 minute longer.
Cook pasta in large pot of boiling water until tender but firm to bite, stirring occasionally. Drain, reserving 1 cup pasta water.
Return pasta to pot, add sauce, cheese and 1/2 cup basil. Toss to coat.
Add enough reserved liquid to pasta mixture to moisten.
Season with salt and pepper.
If not eating right away you may need to add a little more water or olive oil to moisten.
Serve with parmesan cheese to sprinkle on top.
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