Pasta with Shrimp and Creamy Roasted Tomatoes

I'm on a roll with the shrimp recipes lately. My Garlicy Shrimp Scampi , New Orleans Barbecue Shrimp, Sweet and Spicy Honey Grilled Shrimp Skewers, and (my personal favorite) Lemony Asparagus Pasta with Shrimp are all incredible.  I'm a sucker for creamy pastas and juicy shrimp, so this recipe had my name all over it when I first saw it on Recipe.com.  I love the idea of roasting the tomatoes and adding them to a creamy sauce...this makes such a wonderful, roasted-tomato flavor.  Heavy cream also makes everything better, causing this sauce to be super creamy and comforting.  This has big, flavorful shrimp swimming in a roasted tomato-creamy sauce.  The sauce isn't too tomato-y, which I really liked, and has a touch of lemon flavor...very refreshing.  It was rich and filling (from the heavy cream), yet light and summery (from the lemon flavor and shrimp) at the same time. There is also a perfect amount of sauce in proportion with the pasta and shrimp.  If you like lots of shrimp, use two pounds.  If you prefer less shrimp, then use one pound.  I used two pounds and there was lots of flavorful, big, juicy shrimp with every bite.  My parents said this was "restaurant quality"...I totally agree.

Yield: about 4 servings

Ingredients:

1 1/2 cups grape tomatoes
1 tablespoons extra-virgin olive oil
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground pepper
3/4 pounds pasta (of your choice) 
1 cup heavy cream
1 to 2 pounds large shrimp, shelled and deveined
2 teaspoons fresh lemon juice
1 teaspoons finely grated lemon zest
2 tablespoons coarsely chopped fresh flat-leaf parsley 

Directions:

1.

Preheat the oven to 375 degrees. In a large ovenproof skillet, toss the tomatoes with the olive oil and and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

2.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.

3.

Add the cream and a generous amount of salt and desired amount of pepper to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp*** and simmer over moderate heat until cooked through, about 2-4 minutes.  Season with more salt and pepper. Add the pasta to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Add more salt and pepper to taste.  Transfer the pasta to warm bowls and serve at once.

***If using 2 pounds of shrimp, cook the shrimp in 2 batches, transferring the first batch to a plate with a slotted spoon and keeping warm with foil.  Add first batch of shrimp to pasta in the end.

***adapted from Recipes.com

Garlicky Shrimp Scampi

 

Mmmm...buttery, garlicy shrimp...who doesn't love that? This quick, simple meal is so savory and flavorful.  If you're a garlic lover, like my family, then you're sure to love this recipe.  I guarantee it will be a staple in your home once you try it...it certainly is in mine.   I decided that I will now never order shrimp scampi in a restaurant - this recipe is sure to top it! It can be served as it is (without pasta) as an appetizer, but I served this over pasta with a side salad and garlic bread for dinner.  Yum yum yum!  Such a perfect meal.

Yield: about 4 servings

Ingredients:

• 6 tablespoons unsalted butter, softened
• 1/4 cup olive oil
• 6 medium-large garlic cloves, minced 
• 1 tablespoon minced shallots
• 2 tablespoons minced fresh chives
• salt and freshly ground black pepper to taste  (I recommend adding lots of each, mainly salt)
• 1/2 teaspoon paprika
• 2 pounds large shrimp - peeled and deveined

Directions:

1. Preheat oven burner for medium high heat.
2. Place 2 tablespoons of the butter and 1 tablespoon of the olive oil in the preheated skillet.  Cook until shrimp are pink and fully cooked through, about 6-7 minutes.  
3. Once cooked, set skillet aside and add the remaining 4 tablespoons butter, 3 tablespoons olive oil, garlic, shallots, chives, salt, pepper, and paprika. 
4. Set the burner for low heat, wait a minute or two for the burner to reach the low setting, and return skillet to burner.  Stir mixture until everything is well combined and butter is completely melted.
5. Let sit with the lid covered for at least 15 minutes before serving.  Serve over pasta if desired.

New Orleans Barbecue Shrimp

I'm usually not a fan of spicy things, but boy was this tasty!   I really recommend making it spicy.  Add lots of salt and cayenne in the end.  I don't know why, but this dish is so, so, so yummy and especially flavorful when spicy.  It's adapted from America's Test Kitchen, who have never failed to impress me with their recipes. Here's the description on the recipe:

We started by determining the best cooking method for our version of New Orleans Barbecue Shrimp; in this case, searing the shrimp first, then sautéing the aromatics before returning the shrimp to the skillet to gently finish cooking in the rich sauce proved best. Sautéing the aromatics with some tomato paste enriched the sauce—the paste also reinforced the “barbecue" color.

To thicken the sauce, we turned to a classic New Orleans technique for thickening: starting the sauce with a roux. A bit of flour added to the sautéing aromatics created a sauce that was thick enough to coat the shrimp. Instead of a time-consuming seafood stock, we used bottled clam juice as the base for our sauce. To round out the liquid, tasters preferred mellow beer to acidic wine.

Seems like they know what they're talking about...am I right?  They also said: although authentic barbecue shrimp is always made with shell-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.

Definitely serve this wish French bread!!  It does a wonderful job of soaking up all of the yummy sauce.  I wish I had made more of this to have as leftovers...but there were none left!

Ingredients:

• 2pounds extra-large shrimp, peeled (21-25 per pound)
• 1/2teaspoon salt
• 1/2teaspoon cayenne pepper
• 2tablespoons vegetable oil
• 6tablespoons unsalted butter, cut into 6 pieces
• 2teaspoons all-purpose flour
• 1teaspoon tomato paste
• 1teaspoon minced fresh rosemary
• 1teaspoon minced fresh thyme
• 1/2teaspoon dried oregano
• 3garlic cloves, minced
• 3/4cup bottled clam juice
• 1/2cup beer
• 1tablespoon Worcestershire sauce
•                       Additional salt, cayenne pepper
•                       Hot sauce (optional)

Instructions: 

• 1. Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.
• 2. Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Add more salt and cayenne to taste.  Serve and garnish with hot sauce if desired.

Lemony Asparagus Pasta with Shrimp

This is my new favorite pasta recipe ever.  Like...of all time. I am so NOT exaggerating. I really need to enter this in a contest or something, because it would win first prize for sure. The pictures don't look as nice because I totally forgot about them since I ate my bowl so fast, so I had to take them at the very last minute.  Spaghetti, asparagus, and shrimp are bathed in a rich sauce with a slight bite of mustard, garlic, lemon, and Parmesan.  The shrimp is super flavorful as well, and very juicy.  My parents and I both agree the shrimp itself is the best we've ever had.  Cooking the large amount of garlic in the oil left over from the shrimp, salt, and pepper gives the sauce an amazingly flavorful base.   I'm still in shock of how perfectly this turned out....I honestly threw it together myself expecting an average pasta dish.  The result is summery and refreshingly light, but rich and comforting at the same time.  I've never had anything like it before, and  -> I wouldn't change a thing about it.<-   My parents are still raving about it as we speak....they're saying I need to give it to Carrabba's to put on their menu.  And my mom is making me make it for her every night before a race for her pasta meal (carb loading). My family and I will definitely be looking forward to those nights!

Yield: about 4 servings

Ingredients:
1 tablespoon olive oil

1 pound extra large, raw shrimp

salt and pepper

8 ounces whole-wheat spaghetti pasta

1 bunch asparagus, trimmed and cut into 3/4-inch pieces

1/2 cup heavy cream 1 cup low fat milk (I used 2%)

4 teaspoons Dijon mustard

4 teaspoons all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon  extra-virgin olive oil

3.5 tablespoons minced fresh garlic

1/2 teaspoon dried tarragon

1/2 teaspoon freshly grated lemon zest

2 teaspoons lemon juice

1 cup freshly grated Parmesan cheese, divided

Instructions:
In a large skillet over medium-high heat, heat the tablespoon olive oil.  Add the shrimp and cook until pink and just cooked through, about 4 to 5 minutes (I recommend cutting the biggest one in half to make sure it's done).  While shrimp is cooking, add a very generous amount of salt and pepper.  When shrimp is fully cooked, transfer to a bowl and cover with aluminum foil to keep warm.  Do not clean off the skillet you cooked the shrimp in; set it aside for later use with the sauce.

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Add the one teaspoon olive oil to the skillet you cooked the shrimp in over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 3 to 5 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta, about one to two minutes. Reduce heat to low and stir in the cooked shrimp.  Stir 1/2 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/2 cup Parmesan.