If you’re dreaming of coastal flavors, these 12 fresh Italian shrimp recipes are just what you need. Picture the zesty Lemon Garlic Shrimp Pasta or the creamy Shrimp Scampi Risotto on your table. Each recipe brings a taste of the Italian seaside, full of vibrant and delightful flavors. Ready to add a touch of coastal charm to your meals? Let’s explore these delicious culinary gems together.
Lemon Garlic Shrimp Pasta
The key to making this dish truly outstanding is using high-quality ingredients, including fresh shrimp and a good quality pasta. The lemon and garlic are balanced by a touch of butter, which adds richness and depth to the sauce. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering with friends.
With its delightful combination of flavors and textures, Lemon Garlic Shrimp Pasta is a dish that you’ll want to make time and time again.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 12 ounces spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Zest of 1 lemon
- Juice of 2 lemons
- 1/4 cup white wine (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 3 tablespoons unsalted butter
Cooking Instructions:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Prepare the Shrimp: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the lemon zest, lemon juice, and white wine (if using), stirring to combine. Allow the mixture to simmer for 2 minutes. Add the butter and stir until melted and the sauce is smooth.
- Combine Pasta and Shrimp: Return the shrimp to the skillet and add the cooked pasta. Toss everything together to coat the pasta and shrimp with the sauce. If needed, add some reserved pasta water to achieve the desired sauce consistency.
- Finish and Serve: Remove the skillet from heat and stir in the chopped parsley and Parmesan cheese. Adjust the seasoning with salt and pepper if necessary. Serve the Lemon Garlic Shrimp Pasta immediately, garnished with additional parsley and Parmesan if desired.
Extra Tips:
For the best Lemon Garlic Shrimp Pasta, confirm your shrimp are fresh or properly thawed if using frozen.
Avoid overcooking the shrimp to maintain their tender texture; they should be cooked just until they turn pink.
The optional white wine adds a lovely depth to the sauce, but can be omitted if preferred.
Feel free to experiment with different types of pasta, such as fettuccine or angel hair, according to your preference.
Finally, always taste and adjust the seasoning before serving to confirm the flavors are perfectly balanced.
Shrimp Scampi Risotto
Shrimp Scampi Risotto is a delightful fusion of two classic Italian dishes: shrimp scampi and creamy risotto. This dish combines the succulent flavors of garlic and lemon from the shrimp scampi with the rich, creamy texture of risotto, creating a luxurious meal that’s perfect for a special occasion or a cozy night in.
The shrimp is cooked with white wine and garlic, then folded into a luscious risotto made with Arborio rice, Parmesan cheese, and a hint of lemon zest for brightness.
With each bite, you’ll savor the tender, juicy shrimp nestled within the creamy, cheesy rice, all complemented by the subtle tang of lemon and the aromatic notes of garlic and white wine. This dish isn’t only delicious but also visually stunning, with plump pink shrimp and a fragrant risotto that will surely impress your family or guests.
Ingredients (Serves 4-6):
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 4 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, warmed
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
Cooking Instructions:
- Prepare the Shrimp: In a large skillet over medium heat, add olive oil and 2 tablespoons of butter. Once melted, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Start the Risotto Base: In the same skillet, add the remaining 2 tablespoons of butter. Add the chopped shallot and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Cook the Rice: Add the Arborio rice to the skillet, stirring to coat the rice grains with the butter and oil mixture. Cook for about 2 minutes until the rice becomes lightly toasted.
- Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Simmer with Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
- Incorporate the Shrimp: Once the risotto is cooked, stir in the cooked shrimp, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Finish and Garnish: Remove the skillet from heat and let the risotto rest for a minute. Sprinkle with chopped parsley before serving.
Extra Tips:
- To guarantee your risotto is perfectly creamy, maintain a gentle simmer and stir frequently, allowing the rice to slowly absorb the liquid.
- Use a good quality Parmesan cheese for the richest flavor.
- If you prefer a more pronounced lemon flavor, feel free to adjust the amount of lemon juice and zest according to your taste.
- For an added touch of freshness, consider adding a handful of baby spinach or peas during the last few minutes of cooking the risotto.
Tuscan Shrimp With Sun-Dried Tomatoes
This recipe serves 4-6 people and is relatively simple to make, allowing you to enjoy a taste of Italy without leaving your home. The shrimp are cooked to perfection in a creamy sauce that’s infused with the flavors of sun-dried tomatoes and aromatic herbs.
Serve this Tuscan Shrimp with pasta, rice, or crusty bread to soak up the delicious sauce.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 cup sun-dried tomatoes, drained and chopped
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan cheese
- 3 cups fresh spinach
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season with salt and pepper and set aside.
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the Garlic and Tomatoes: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and Italian herbs, cooking for another 2 minutes.
- Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes until slightly thickened.
- Add Cheese and Spinach: Stir in the grated parmesan cheese until it’s melted and the sauce is creamy. Add the fresh spinach, cooking until it wilts into the sauce.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet, tossing them in the creamy sauce until well coated. Cook for an additional 2 minutes to heat the shrimp through.
- Serve: Transfer the Tuscan Shrimp with Sun-Dried Tomatoes to a serving dish. Garnish with fresh basil leaves and serve immediately with your choice of pasta, rice, or bread.
Extra Tips:
For the best flavor, use sun-dried tomatoes packed in oil, as they add richness to the sauce. If you prefer a lighter version, you can substitute half-and-half for the heavy cream, though the sauce will be less creamy.
Experiment with additional herbs like thyme or rosemary to personalize the dish. Be sure not to overcook the shrimp; they should be just opaque to avoid becoming tough.
Ultimately, if the sauce becomes too thick, simply add a splash more chicken broth to reach the desired consistency. Enjoy your Tuscan culinary experience!
Shrimp Fra Diavolo
Traditionally, Shrimp Fra Diavolo is cooked quickly, allowing the shrimp to remain tender and juicy. The sauce can be adjusted depending on your desired spice level, making it versatile for different palates. This dish is perfect for a weeknight dinner yet impressive enough for entertaining guests. With just a few steps, you can bring a taste of Italy to your table.
Ingredients for 4-6 servings:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 cup dry white wine
- Salt and freshly ground black pepper to taste
- 1 pound spaghetti or linguine
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season them lightly with salt and pepper, then set aside.
- Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Build the Sauce: Pour in the dry white wine, stirring to deglaze the pan. Let it simmer for about 2 minutes until the wine reduces slightly. Add the crushed tomatoes and dried oregano, stirring to combine.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Allow it to cook gently for about 15 minutes, stirring occasionally until the flavors meld together.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside.
- Add the Shrimp: Increase the heat to medium-high and add the shrimp to the sauce. Cook for about 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through.
- Combine and Serve: Add the cooked pasta to the skillet, tossing it with the sauce until evenly coated. Stir in the fresh basil and parsley. Adjust seasoning with salt and pepper as needed.
- Finish and Garnish: Serve immediately with lemon wedges on the side for a bright, fresh finish.
Extra Tips: For those who prefer less heat, reduce the amount of crushed red pepper flakes. Alternatively, if you crave more spice, add a pinch more to the sauce as it simmers.
To guarantee the shrimp remain tender, be careful not to overcook them. They should be added to the sauce just a few minutes before serving. Additionally, using fresh herbs will enhance the flavor profile of the dish, providing a nice contrast to the spicy tomato sauce.
Creamy Parmesan Shrimp Linguine
Creamy Parmesan Shrimp Linguine is a delightful Italian-inspired dish that combines succulent shrimp, rich Parmesan cheese, and perfectly cooked linguine for a satisfying meal. The creamy sauce, infused with garlic and herbs, coats each strand of pasta and every piece of shrimp, creating a harmonious blend of flavors.
This dish is perfect for a special dinner or a comforting weeknight meal, offering a taste of Italy in every bite. This recipe is designed to serve 4-6 people and is relatively quick to prepare, making it ideal for entertaining guests or enjoying a delicious meal with family.
The combination of creamy sauce, tender shrimp, and al dente linguine will surely impress anyone who tries it. With a few simple ingredients and straightforward steps, you can create an Italian masterpiece in your kitchen.
Ingredients:
- 1 lb (450g) linguine
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Lemon wedges for serving (optional)
Instructions:
- Cook the Linguine: Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1 cup of the pasta water, and set it aside.
- Sauté the Shrimp: In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté the garlic for about 1 minute, or until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning, and allow the sauce to thicken slightly, stirring occasionally.
- Combine Ingredients: Return the cooked shrimp to the skillet and add the cooked linguine. Toss everything together until the pasta and shrimp are well coated in the creamy sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Finish and Serve: Stir in the lemon juice and chopped parsley, mixing well. Taste and adjust seasoning with additional salt and pepper if needed. Serve the Creamy Parmesan Shrimp Linguine immediately, garnished with lemon wedges if desired.
Extra Tips:
For the best results, make certain that your shrimp are fresh and of good quality, as this will greatly enhance the flavor of the dish. If you prefer, you can add a pinch of red pepper flakes for a slight kick of heat.
Make sure not to overcook the shrimp, as they can become tough and rubbery. Additionally, the reserved pasta water is a great way to adjust the consistency of the sauce without diluting its flavor, so use it as needed to achieve a silky smooth finish.
Grilled Shrimp With Basil Pesto
Grilled Shrimp with Basil Pesto is a delightful Italian-inspired dish perfect for summer dining. The combination of succulent shrimp and fragrant basil pesto creates a vibrant and invigorating meal. This dish highlights the natural sweetness of shrimp, enhanced by the aromatic and slightly nutty pesto sauce. Prepared on the grill, the shrimp acquire a wonderful charred flavor that pairs beautifully with the fresh, herbaceous notes of the basil pesto.
Whether you’re hosting a casual backyard barbecue or a sophisticated dinner party, this dish will surely impress your guests with its simplicity and bold flavors.
The key to crafting the perfect Grilled Shrimp with Basil Pesto lies in using fresh, high-quality ingredients. The pesto is made from fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil, blended into a smooth sauce that complements the shrimp beautifully.
Make certain to choose plump, fresh shrimp for this recipe, as their sweetness and texture are essential for the dish’s success. With just a little preparation and attention to detail, you can create a dish that’s as satisfying as it’s delicious.
Ingredients (Serving size: 4-6 people):
- 2 pounds large shrimp, peeled and deveined
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil (for pesto)
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Pesto: In a food processor, combine the fresh basil leaves, garlic, pine nuts, and grated Parmesan cheese. Pulse until the mixture is finely chopped. With the processor running, gradually add the 1/2 cup of olive oil until you achieve a smooth and creamy consistency. Set the pesto aside, covered, to allow the flavors to meld.
- Season the Shrimp: In a large bowl, place the peeled and deveined shrimp. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the shrimp gently to guarantee they’re evenly coated with the oil and seasoning.
- Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed and glowing red before placing the shrimp on the grill.
- Grill the Shrimp: Thread the shrimp onto skewers, being careful not to overcrowd them. Place the skewers on the hot grill and cook for 2-3 minutes on each side until the shrimp are opaque and have grill marks. Be careful not to overcook them to maintain their juicy texture.
- Serve: Remove the shrimp from the grill and transfer them to a serving platter. Generously spoon the basil pesto over the grilled shrimp. Garnish with lemon wedges for squeezing over the top. Serve immediately while the shrimp are warm and the pesto is fresh.
Extra Tips:
For the best results, make the basil pesto just before grilling the shrimp to guarantee the freshest flavors. If you prefer a slightly smoky flavor, you can toast the pine nuts in a dry skillet over medium heat before adding them to the pesto.
Additionally, if you don’t have a grill, a grill pan can be used on the stovetop with similar results. Always keep an eye on the shrimp while grilling, as they cook quickly and can become rubbery if overdone. Enjoy this dish with a side of crusty bread or a fresh salad for a complete meal.
Shrimp and Asparagus Risotto
Shrimp and Asparagus Risotto is a delightful Italian dish that combines tender shrimp and crisp asparagus with creamy Arborio rice for a comforting meal. This dish is perfect for a family gathering or a special dinner, offering both elegance and a satisfying flavor profile. The combination of succulent shrimp, fresh asparagus, and the rich creaminess of the risotto makes this a favorite among seafood and risotto lovers alike.
Traditionally, risotto is known for its creamy texture, achieved through the slow addition of broth to the rice. In this recipe, we’ll guide you through creating a perfectly cooked risotto, guaranteeing that the shrimp are juicy and the asparagus retains its vibrant green color and crunch. This recipe serves 4-6 people, making it an ideal choice for a small dinner party or a cozy meal at home.
Ingredients:
- 1 pound medium-sized shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 ½ cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
- Prepare the Broth: Begin by warming the chicken or vegetable broth in a medium saucepan over low heat. Keep it on a low simmer, as you’ll need to add warm broth to the risotto gradually.
- Cook the Shrimp: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining olive oil and butter. Once melted, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pan, stirring frequently for 2-3 minutes until the edges of the rice grains are slightly translucent. This step helps toasting the rice and enhances the flavor.
- Deglaze with Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition of broth to be almost fully absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Add Asparagus: During the final 5 minutes of cooking, stir in the asparagus pieces. They should cook until they’re tender but still bright green and crisp.
- Finish with Shrimp and Cheese: Once the rice is cooked to your liking, stir in the cooked shrimp and Parmesan cheese. Adjust seasoning with salt and pepper as needed. Remove from heat.
- Serve: Garnish with freshly chopped parsley and serve immediately. Optional: Serve with lemon wedges for an extra burst of freshness.
Extra Tips:
For the best risotto, make certain that you stir often; this releases the starches in the Arborio rice, contributing to the creamy texture.
Be patient when adding the broth; this slow process is essential for achieving the desired consistency. Use a good quality dry white wine for deglazing, as it will add depth to the flavor.
Finally, don’t overcook the shrimp or asparagus; they should be perfectly tender and flavorful, adding texture and freshness to the dish.
Sicilian Shrimp and Couscous
Sicilian Shrimp and Couscous is an exquisite Mediterranean dish that brings together the rich flavors of the sea with the wholesome goodness of couscous. This recipe captures the essence of Sicily with its vibrant combination of fresh shrimp, tangy tomatoes, and aromatic herbs. The shrimp are sautéed to perfection, allowing their natural sweetness to shine, while the couscous soaks up all the fragrant juices.
This dish is perfect for a family gathering or a casual dinner with friends, offering a delightful taste of Italian coastal cuisine. This dish not only exudes flavor but is also a feast for the eyes with its colorful presentation. The addition of olives and capers adds depth and a slight briny note to the dish, making each bite an exciting experience.
The combination of ingredients not only provides a satisfying meal but also guarantees a nutritious balance, making it a healthy choice for any occasion. Whether you’re an experienced chef or a novice in the kitchen, this Sicilian Shrimp and Couscous recipe is straightforward and sure to impress.
Ingredients for 4-6 servings:
- 1 ½ pounds large shrimp, peeled and deveined
- 2 cups couscous
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup green olives, sliced
- 2 tablespoons capers, drained
- 1 lemon, juiced and zested
- ½ cup white wine
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Couscous: In a medium saucepan, bring 2 ½ cups of water to a boil. Add a pinch of salt and a drizzle of olive oil, then stir in the couscous. Remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork and set aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Prepare the Sauce: In the same skillet, add the cherry tomatoes, olives, and capers. Cook for 2-3 minutes, until the tomatoes start to soften. Pour in the white wine, lemon juice, and zest, and add the red pepper flakes. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
- Combine and Serve: Return the cooked shrimp to the skillet and toss to coat with the sauce. Gently fold in the couscous, making sure it’s well mixed with the shrimp and sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Extra Tips:
To enhance the flavors of this dish, consider marinating the shrimp in olive oil, lemon juice, and minced garlic for about 30 minutes before cooking. This will infuse the shrimp with a zesty taste that complements the other ingredients.
Be mindful not to overcook the shrimp; they should be pink and opaque but still tender. For an extra touch of authenticity, try using Sicilian olives and capers, which have a distinct taste that enhances the dish’s Mediterranean roots.
Finally, always taste the dish before serving and adjust the seasoning as needed to guarantee a balanced flavor profile.
Shrimp and Tomato Caprese Salad
Shrimp and Tomato Caprese Salad is a delightful twist on the traditional Italian Caprese salad, bringing together the fresh flavors of shrimp with the classic combination of ripe tomatoes, creamy mozzarella, and fragrant basil. This dish is perfect for a light lunch, appetizer, or as a revitalizing side dish to a larger meal. The addition of shrimp introduces a subtle seafood essence that pairs beautifully with the sweet and tangy flavors of vine-ripened tomatoes and the milky softness of mozzarella.
This salad is a wonderful choice for warm weather dining, as it’s both light and satisfying. The key to a perfect Shrimp and Tomato Caprese Salad is using the freshest ingredients possible. The shrimp should be tender and juicy, while the tomatoes should be at their peak ripeness. Fresh basil leaves elevate the dish with their aromatic presence, and a drizzle of balsamic glaze provides the perfect finishing touch, adding a hint of sweetness and acidity.
Ingredients (serves 4-6):
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 large ripe tomatoes, sliced
- 1 pound fresh mozzarella, sliced
- 1 cup fresh basil leaves
- Balsamic glaze, for drizzling
- Lemon wedges, for serving
Cooking Instructions:
- Prepare the Shrimp: Start by heating the olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp to the skillet, and season them with salt and freshly ground black pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside to cool slightly.
- Assemble the Salad: On a large serving platter, arrange the sliced tomatoes and mozzarella slices in an alternating pattern. Tuck fresh basil leaves in between the layers of tomato and mozzarella.
- Add the Shrimp: Once the shrimp have cooled slightly, scatter them over the arranged tomatoes and mozzarella on the platter.
- Finish with Balsamic Glaze: Drizzle the entire salad generously with balsamic glaze, ensuring even coverage over the shrimp, tomatoes, and mozzarella.
- Serve: Serve the Shrimp and Tomato Caprese Salad immediately, accompanied by lemon wedges on the side for an extra burst of citrus flavor.
Extra Tips:
For a more robust flavor, consider marinating the shrimp in a mixture of olive oil, garlic, and lemon juice for about 15-30 minutes before cooking. This will infuse the shrimp with additional flavor.
When choosing tomatoes, opt for heirloom varieties if available, as they provide a diverse range of colors and flavors that enhance the visual appeal and taste of the salad.
Finally, if you prefer a lighter dressing, you can replace the balsamic glaze with a simple vinaigrette made from olive oil, balsamic vinegar, salt, and pepper.
Shrimp Piccata With Lemon and Capers
Shrimp Piccata With Lemon and Capers is a delightful Italian dish that combines the succulent flavors of shrimp with the tangy taste of lemon and the briny goodness of capers. This dish is perfect for a quick weeknight dinner or an elegant weekend meal.
The shrimp are cooked to perfection and coated in a luscious sauce made with butter, lemon juice, and capers, creating a flavor profile that’s both rich and invigorating. The simplicity of the ingredients allows the natural flavors to shine, making this dish a favorite among seafood lovers.
The combination of lemon and capers not only adds depth to the dish but also brings a fresh and zesty element that complements the shrimp beautifully. This dish can be served over a bed of pasta or alongside a crisp salad, making it versatile enough for any occasion.
Whether you’re a seasoned cook or a beginner, Shrimp Piccata With Lemon and Capers is an easy and rewarding dish to prepare, promising a taste of Italy right in your own kitchen.
Ingredients (Serves 4-6):
- 1.5 pounds large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 lemon, thinly sliced
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season them lightly with salt and black pepper. Dredge the shrimp in flour, shaking off any excess.
- Cook the Shrimp: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, stirring to deglaze the pan and scrape up any browned bits from the bottom. Allow the mixture to simmer and reduce slightly for about 2 minutes.
- Finish the Dish: Return the shrimp to the skillet, along with the lemon slices and capers. Add the remaining 2 tablespoons of butter and stir until it melts and the shrimp are coated in the sauce. Remove from heat and sprinkle with fresh parsley.
- Serve: Transfer the shrimp piccata to a serving dish and serve immediately, perhaps over pasta or with crusty bread to soak up the delicious sauce.
Extra Tips: When making Shrimp Piccata With Lemon and Capers, it’s important not to overcook the shrimp as they can become tough and rubbery. Keep an eye on them and remove them from the heat as soon as they turn opaque and pink.
You can adjust the lemon juice and capers to taste, adding more or less depending on your preference for tanginess and brininess. If you prefer a thicker sauce, you can add a small amount of cornstarch mixed with water to achieve your desired consistency. Enjoy this dish hot for the best flavor experience.
Shrimp and Spinach Ravioli
Shrimp and Spinach Ravioli is a delightful Italian dish that brings together the delicate flavors of fresh shrimp, spinach, and creamy ricotta cheese, all encased in tender pasta dough. This dish is perfect for a special occasion or a comforting family meal. The ravioli are served with a light garlic butter sauce that complements the filling beautifully, making it a crowd-pleaser for both seafood aficionados and pasta lovers alike.
Creating this dish from scratch may seem challenging, but with a little patience, the results are truly rewarding. The process involves preparing a homemade pasta dough, crafting the shrimp and spinach filling, shaping the ravioli, and finally cooking them to perfection. It’s a labor of love that showcases the best of Italian culinary tradition, with each bite offering a harmonious blend of textures and flavors.
Ingredients (Serves 4-6)
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 pound shrimp, peeled and deveined
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
Cooking Instructions
- Prepare the Pasta Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Make the Filling: In a pan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Add the shrimp and cook until pink and cooked through, about 3-4 minutes. Remove from heat and let cool slightly before chopping finely. In a bowl, combine the chopped shrimp, spinach, ricotta, Parmesan cheese, salt, and pepper. Mix well and set aside.
- Roll Out the Dough: Divide the rested dough into four pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/16 inch thick.
- Assemble the Ravioli: Lay out a sheet of pasta and place teaspoonfuls of the filling about 1 inch apart. Brush the edges of the pasta sheet with water, then place another sheet of pasta over the top. Press down around each mound of filling to seal and remove any air bubbles. Cut the ravioli into squares using a pastry cutter or knife.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute. Add the cooked ravioli to the skillet and toss gently to coat in the garlic butter sauce. Sprinkle with fresh parsley before serving.
Extra Tips
When rolling out the pasta dough, aim for uniform thickness to guarantee even cooking. If you don’t have a pasta machine, a rolling pin works just fine, though it might require a bit more elbow grease.
It’s essential to seal the ravioli well to prevent the filling from leaking out during cooking. Additionally, if you’re short on time, you can use store-bought wonton wrappers as a quick alternative to homemade pasta dough.
Enjoy your Shrimp and Spinach Ravioli with a side of crusty bread and a fresh salad for a complete meal.
Spicy Calabrian Shrimp Stew
Spicy Calabrian Shrimp Stew is a bold and flavorful Italian dish that beautifully blends the heat of Calabrian chili peppers with the delicate sweetness of fresh shrimp. Originating from the region of Calabria in Southern Italy, this stew is a reflection of the area’s love for spicy food. The deep, rich flavors are achieved by simmering shrimp in a tomato-based broth infused with garlic, onions, and the signature Calabrian chili paste. The result is a heartwarming dish that’s perfect for a cozy dinner and pairs wonderfully with a side of crusty bread or polenta.
This recipe is designed to serve 4-6 people, making it an excellent choice for a family meal or a gathering with friends. The stew isn’t only rich in flavor but also quick to prepare, guaranteeing that you can spend more time enjoying the meal and less time in the kitchen. The combination of shrimp and spicy Calabrian peppers creates a balanced dish that will delight spice lovers and seafood enthusiasts alike. Prepare to begin a culinary journey to Calabria with each mouthful of this delectable stew.
Ingredients (for 4-6 people):
- 2 pounds of large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Calabrian chili paste (adjust to taste)
- 1 can (28 ounces) of crushed tomatoes
- 1 cup fish or chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Crusty bread or polenta (optional, for serving)
Cooking Instructions:
- Prepare the Shrimp: Begin by rinsing the peeled and deveined shrimp under cold water and pat them dry with paper towels. This helps to remove any excess moisture which could dilute the flavors of the stew.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional minute, making sure it doesn’t burn.
- Add the Heat: Stir in the Calabrian chili paste, and allow it to cook with the onions and garlic for about 2 minutes. This step helps to release the flavors and heat of the chili paste into the oil.
- Build the Base: Pour in the crushed tomatoes and broth. Stir in the dried oregano, and season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 15 minutes to allow the flavors to meld together.
- Cook the Shrimp: Add the shrimp to the pot, stirring gently to confirm they’re submerged in the tomato mixture. Cook for about 5-7 minutes, or until the shrimp are pink and opaque, indicating they’re fully cooked.
- Finish and Serve: Remove from heat and stir in the chopped fresh parsley. Serve the stew hot, optionally with lemon wedges on the side for an extra burst of freshness. Accompany with crusty bread or polenta to soak up the flavorful broth.
Extra Tips:
When preparing Spicy Calabrian Shrimp Stew, it’s important to adjust the level of spice to your preference. If you prefer a milder dish, reduce the amount of Calabrian chili paste, or remove the seeds from fresh chili peppers if using them as a substitute.
Additionally, fresh shrimp is always preferable for the best flavor, but frozen shrimp can also be used if they’re thawed properly. Finally, let the stew sit for a few minutes after cooking to allow the flavors to intensify before serving. Enjoy your culinary trip to Calabria!
