ZESTY SEAFOOD PASTA
I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!
Provided by Charlotte Wood Stanosek
Time 1h15m
Yield 12
Number Of Ingredients 20
Steps:
- Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
- Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
- Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
- Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
- Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
- Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
- Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 59.8 g, Cholesterol 217.2 mg, Fat 12.7 g, Fiber 3.6 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 694.9 mg, Sugar 2.2 g
ZESTY HOMEMADE SPAGHETTI SAUCE
I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over the top" for my kids.
Provided by Northwestgal
Categories Sauces
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium skillet, brown the sausage (or beef) with the chopped onion until no pink remains in the sausage and the onion is transparent. Drain excess grease.
- In the meantime, heat oil in a kettle or stock pot, and sauté the minced garlic, mushroom pieces, and green pepper in the oil until the pepper is tender. Add remaining ingredients, including enough mushroom juice or water to reach the right consistency. Cover; let sauce simmer over low heat for 15 minutes.
- Add the browned meat/onion mixture to the kettle. Cover and let the sauce simmer for 20 minutes. Serve over cooked and drained spaghetti noodles.
Nutrition Facts : Calories 372.3, Fat 25.7, SaturatedFat 8, Cholesterol 43.1, Sodium 2237.6, Carbohydrate 19.2, Fiber 4, Sugar 11.4, Protein 18.6
COPYCAT CHEESECAKE FACTORY SHRIMP SCAMPI
Use your favorite dry, crisp white wine to make this copycat Cheesecake Factory shrimp scampi recipe. Plate it just like the restaurant by arranging the shrimp around a mound of angel hair pasta.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm. , In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper., Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.
Nutrition Facts : Calories 1121 calories, Fat 64g fat (36g saturated fat), Cholesterol 370mg cholesterol, Sodium 993mg sodium, Carbohydrate 86g carbohydrate (7g sugars, Fiber 4g fiber), Protein 46g protein.
LOW FAT ZESTY SHRIMP AND PASTA
Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini.
Provided by Kozmic Blues
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
- Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
- Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 317.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 120.7, Sodium 807.5, Carbohydrate 42.8, Fiber 5.1, Sugar 3.3, Protein 25.1
ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY
Here's what you need: kosher salt, linguine, unsalted butter, large shrimp, Tasty Zesty Spice Blend, fresh baby spinach, grated parmesan cheese, fresh lemon juice
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
- In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
- Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
- Serve the pasta hot.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
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