Best 5 Shrimp With Rotelle Pasta Recipes
Shrimp with rotelle pasta is a classic combination that makes for a quick and satisfying meal. This filling dish pairs the delicate sweetness of shrimp with the hearty texture of pasta, creating a dish that's both delicious and nutritious. With the addition of fresh herbs, vegetables, and a flavorful sauce, you can easily create a restaurant-quality dish in the comfort of your own home. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of making this timeless dish with ease, providing tips and tricks to ensure your shrimp and rotelle pasta recipe turns out perfect every time.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN SHRIMP AND PASTA
We like pasta with Italian tomato sauces, and this recipe is one we make often. It's heavy on the shrimp and light on the pasta, and that's the way we like it...we can remember when shrimp was unheard of in our budget, so I guess we're making up for it now!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,
Nutrition Facts : Calories 327 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 443mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein.
SPICY SHRIMP MASALA
Black pepper, garam masala, Thai green chiles and Kashmiri red chile powder make this shrimp masala a multi-layered delight of spices - fiery and smoldering simultaneously - while lemon juice and cilantro add brightness and bring some relief. In coastal cities of South Asia like Karachi and states like Goa, this preparation is typical and perfectly suited for crunchy, sweet shrimp. That such complexity comes together in 30 minutes feels like a small miracle.
Provided by Zainab Shah
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
- Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
- Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
- Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
- Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.
SHRIMP WITH ROTELLE PASTA
Steps:
- IN LARGE SKILLET OR WOK, HEAT OLIVE OIL OVER MEDIUM HEAT UNTIL HOT. ADD ONION AND GARLIC; COOK AND STIR 4-6 MINUTES OR UNTIL ONION IS SOFTENED BUT NOT BROWN. ADD PASTA; STIR TO COAT PASTA WITH OIL. INCREASE HEAT TO HIGH; POUR IN CHICKEN BROTH. BRING TO A BOIL. REDUCE HEAT TO MEDIUM HIGH; COOK, STIRRING OCCASIONALLY 12 TO 14 MINUTES OR UNTIL PASTA IS AL DENTE(TENDER BUT FIRM). ADD ASPAGAGUS, COOK STIRRING FREQUENTLY 2 TO 3 MINUTES OR UNTIL ASPARAGUS IS CRISP-TENDER. ADD SHRIMP, TOMATOES, OLIVES, OREGANO AND BASIL. COOK STIRRING FREQUENTLY, 3 MINUTES OR UNTIL LIQUID IS ALMOST COMPLETELY ABSORBED AND SHRIMP ARE OPAQUE (DO NOT OVERCOOK SHRIMP) SEASON TO TASTE WITH SALT AND PEPPER.
SHRIMP CREOLE - SOUTHEAST TEXAS STYLE
Shrimp Creole is a New Orleans classic. While I seriously doubt any good chef there or in Louisiana, for that matter, would even dare use Rotel tomatoes for their recipe, I love how they add just the right amount of "fire" to this dish without being too hot. If you are unable to find the Rotel brand tomatoes in your area, you can just use regular canned, diced tomatoes for a milder version and you can always add a little cayenne or tabasco sauce to spice it up. I use the mild Rotel tomatoes and that seems spicy enough for us. This recipe makes a fairly thick sauce but if it seems too thick, you can add about 1/2 cup of water. This is one of my family's favorite ways to eat shrimp but occasionally I substitute cooked crawfish tails for the shrimp.
Provided by Susie in Texas
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
- Saute the onion, celery, bell pepper and garlic until tender.
- Add the other 1/4 cup butter to the skillet and stir in until melted.
- Sprinkle the flour into the skillet and stir until combined.
- Add the canned tomatoes, tomato paste and red wine, blending well.
- At this point, add all the remaining ingredients except for the shrimp.
- Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add shrimp to simmering creole and stir to combine.
- Cook approximately 10 more minutes, until shrimp turns pink and is done.
- Remove bay leaves before serving.
- Serve over hot cooked rice.
Nutrition Facts : Calories 358.8, Fat 17.3, SaturatedFat 10, Cholesterol 231.7, Sodium 2106.9, Carbohydrate 24.8, Fiber 3.4, Sugar 10.4, Protein 24.5
ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY
Here's what you need: spaghetti, olive oil, shrimp, salt, red pepper flakes, small yellow onion, garlic, canned diced tomato, sugar, dried oregano, dry white wine, fresh parsley, water
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 794 calories, Carbohydrate 120 grams, Fat 14 grams, Fiber 10 grams, Protein 43 grams, Sugar 19 grams
Tips:
- For the best flavor, use fresh shrimp and vegetables.
- If you don't have rotelle pasta, you can use another short pasta, such as penne or shells.
- To make the sauce creamier, add a little bit of heavy cream or milk.
- For a spicy sauce, add a pinch of red pepper flakes.
- Serve the shrimp with rotelle pasta immediately, topped with grated Parmesan cheese.
Conclusion:
This shrimp with rotelle pasta is a quick and easy meal that is perfect for a weeknight dinner. The creamy sauce is flavorful and the shrimp are cooked to perfection. Serve with a side of garlic bread or salad for a complete meal.
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