Best Pappardelle With Shrimp In Tomato Cream Sauce Recipe 385 Recipes

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.

PAPPARDELLE WITH SHRIMP IN TOMATO CREAM SAUCE RECIPE - (3.8/5)

Steps:

• 1. Heat a large skillet over medium high and coat the bottom of the pan with 1 Tbs. of the olive oil. 2. Add the shrimp to the skillet and sauté until just cooked, about 3-4 minutes. 3. Remove shrimp with a slotted spoon and raise the heat. Add the remaining 1 Tbs. of olive oil and scrap up any bits on the bottom of the pan. 4. Reduce heat to medium and add the garlic. Sauté for 1 minute and add the tomato paste. Continue to sauté until the paste turns a nice, dark brick red. Add the basil. 5. Raise the heat, stirring constantly, and add the white wine. Let the wine deglaze the skillet and reduce, about 2 minutes. Add the chicken broth. Reduce heat to maintain a low simmer, and simmer until the sauce is further reduced and thickened, about 10 minutes. 6. Add the heavy cream and stir to combine. Raise the heat to a medium simmer, and simmer for 2 minutes. Add the cheese, the reserved shrimp, and pasta. Toss to combine and serve.

PASTA WITH SHRIMP AND TOMATO CREAM SAUCE RECIPE

Steps:

• Cook pasta according to package directions; drain and keep warm.
• Meanwhile, melt unsalted butter in a large skillet over medium-high. Add cherry tomatoes, and cook, stirring occasionally, until they start to burst and lose their juices, about 3 to 4 minutes. Add minced shallot and garlic, and cook, stirring occasionally, until fragrant, about 1 to 2 minutes. Stir in shrimp, and cook, stirring occasionally, just until shrimp are opaque, about 2 to 3 minutes. Sprinkle the tomato-shrimp mixture with salt and pepper, and stir in heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes. Stir in chopped fresh tarragon and cooked pasta, and serve immediately.

PAPPARDELLE WITH MUSHROOMS AND TOMATO CREAM SAUCE

Steps:

• Soak porcini in hot water until softened, about 30 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and pancetta, stirring, until golden, about 6 minutes. Add garlic and fresh mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes. Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes. Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil. Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes. Discard bay leaves.
• Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain. 3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat. Serve with cheese.
• *Available at specialty foods shops and some supermarkets.