If you’re anything like me, you adore the taste of Italian cuisine but sometimes want something a bit lighter than traditional pasta dishes.
Picture this: succulent shrimp paired with zesty lemon, fresh herbs, and juicy tomatoes.
Every bite is a burst of flavor without the heaviness of pasta.
Are you curious about these delicious Italian shrimp recipes that keep things light yet flavorful?
Let’s explore these possibilities together.
Garlic-Infused Shrimp Scampi
Garlic-Infused Shrimp Scampi is a classic Italian-American dish that combines succulent shrimp with a rich, buttery garlic sauce, enhanced by a splash of white wine and a hint of lemon. This dish isn’t only quick and easy to prepare, but it also offers a burst of flavor that will transport your taste buds straight to an Italian trattoria.
Perfect for a weeknight dinner or a special occasion, this shrimp scampi recipe is sure to impress your family and friends with its elegance and simplicity.
The key to a successful Garlic-Infused Shrimp Scampi lies in using fresh ingredients and balancing the flavors perfectly. The garlic should be fragrant but not overpowering, the butter should add richness without being too heavy, and the wine and lemon should provide just the right amount of acidity to complement the shrimp.
Serve this scampi over a bed of pasta or with crusty bread to soak up the delicious sauce, and you’ll have a meal that’s both satisfying and delightful.
Ingredients (serving size: 4-6 people):
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 cloves garlic, minced
- 1/2 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- Lemon wedges, for serving
- Cooked pasta or crusty bread, for serving
Instructions:
1. Prepare the Shrimp: Begin by rinsing the shrimp under cold water and patting them dry with paper towels. Season the shrimp with salt and freshly ground black pepper to taste. This will enhance the natural flavor of the shrimp and prepare them for cooking.
2. Sauté the Garlic: In a large skillet, heat the olive oil and half of the butter over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1-2 minutes, or until the garlic is fragrant and starts to turn golden.
Be careful not to burn the garlic, as this will lead to a bitter taste.
3. Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for about 2-3 minutes on one side, or until the shrimp start to turn pink and opaque. Flip the shrimp to cook the other side for another 2-3 minutes.
4. Deglaze with Wine: Pour in the white wine, stirring to deglaze the pan and loosen any flavorful bits stuck to the bottom. Allow the wine to reduce for about 2 minutes, intensifying the flavors.
5. Add Lemon and Butter: Stir in the lemon juice, lemon zest, and the remaining butter. Allow the butter to melt completely and coat the shrimp, creating a luscious sauce.
6. Finish with Parsley: Remove the skillet from the heat and toss in the chopped parsley. Stir to combine, allowing the residual heat to wilt the parsley slightly.
Taste and adjust the seasoning with additional salt and pepper if needed.
7. Serve: Serve the Garlic-Infused Shrimp Scampi over your choice of cooked pasta or with slices of crusty bread. Garnish with lemon wedges for an extra burst of citrus flavor.
Extra Tips:
For ideal flavor, use fresh shrimp rather than frozen if possible. If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with a tablespoon of water to the sauce before adding the parsley.
When choosing a wine, opt for a dry variety like Sauvignon Blanc or Pinot Grigio, which complements the dish well without adding sweetness. Finally, be careful not to overcook the shrimp; they should be juicy and tender, not rubbery.
Lemony Shrimp Piccata
Lemony Shrimp Piccata is a delightful Italian-inspired dish that combines the succulent flavors of shrimp with the tangy zest of lemons and the savory taste of capers. This dish is perfect for a quick weeknight dinner or a sophisticated weekend meal. The lemony sauce, infused with garlic and white wine, complements the natural sweetness of the shrimp, creating a harmonious blend of flavors that’s both invigorating and satisfying.
Served over a bed of pasta or with a side of crusty bread, Lemony Shrimp Piccata is sure to impress your family and friends with its bright and vibrant taste.
The preparation of Lemony Shrimp Piccata is both simple and quick, making it an ideal choice for those who desire a gourmet meal without the hassle. The key to this dish is using fresh, high-quality shrimp and lemons to guarantee the best flavor.
The combination of butter and olive oil provides a rich base for the sauce, while the capers add a touch of brininess that enhances the overall taste. With its simple yet elegant presentation, Lemony Shrimp Piccata isn’t only a feast for the taste buds but also a visual delight.
Ingredients for 4-6 servings:
- 2 pounds large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 lemons, juiced, plus 1 lemon sliced for garnish
- 1/4 cup capers, drained
- 1/4 cup fresh parsley, chopped
- Optional: Cooked pasta or crusty bread for serving
Cooking Instructions:
- Prepare the Shrimp: Season the peeled and deveined shrimp with salt and black pepper. Set aside while you prepare the other ingredients.
- Cook the Shrimp: In a large skillet over medium-high heat, heat the olive oil. Add the shrimp in a single layer and cook for about 2-3 minutes on each side, or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce: In the same skillet, add the butter and let it melt over medium heat. Once melted, add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Deglaze the Pan: Pour in the white wine, stirring to scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- Add Lemon and Capers: Stir in the lemon juice and capers, mixing well. Allow the sauce to simmer for another 2 minutes.
- Combine: Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. Cook for another 1-2 minutes, making sure the shrimp are heated through.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley. Garnish with lemon slices and serve immediately over cooked pasta or with crusty bread.
Extra Tips:
When cooking Lemony Shrimp Piccata, it’s crucial to not overcook the shrimp, as they can become rubbery and lose their delicate texture. Fresh shrimp are recommended for the best results, but if using frozen shrimp, make sure they’re thoroughly thawed and patted dry before cooking.
Additionally, using fresh lemon juice rather than bottled will greatly enhance the flavor of the dish. For a spicier version, you can add a pinch of red pepper flakes when cooking the garlic.
Finally, if you prefer a thicker sauce, you can stir in a small amount of cornstarch slurry (1 teaspoon of cornstarch mixed with 1 tablespoon of water) before adding the shrimp back into the skillet.
Shrimp Fra Diavolo
Shrimp Fra Diavolo is a classic Italian-American dish that translates to “Shrimp Brother Devil,” indicating a dish with a fiery kick. It’s a flavorful and spicy concoction that’s perfect for those who love a bit of heat in their meals. The combination of succulent shrimp, a rich tomato sauce, and a hint of spice makes this dish a standout on any dinner table.
It’s a relatively easy recipe to prepare, making it an excellent choice for a weeknight dinner or a special occasion. This dish isn’t only packed with flavor but also with vibrant colors and textures. The shrimp are cooked until they’re tender and juicy, while the spicy tomato sauce envelops them in a warm, savory embrace.
When served over a bed of pasta or with crusty bread, Shrimp Fra Diavolo can be a complete and satisfying meal. Whether you’re a seasoned cook or just starting, this recipe allows you to enjoy the taste of Italy right in your home.
Ingredients for 4-6 servings:
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- 12 ounces linguine or spaghetti (optional)
Cooking Instructions:
- Prepare the Shrimp: Begin by seasoning the shrimp with salt and freshly ground black pepper. This will enhance their natural flavor.
- Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, and cook for an additional minute, allowing the flavors to meld together.
- Make the Sauce: Pour in the crushed tomatoes and white wine. Add the dried oregano, then stir the mixture well. Allow the sauce to simmer for about 15 minutes, letting the flavors develop.
- Cook the Shrimp: Add the seasoned shrimp to the skillet, ensuring they’re submerged in the sauce. Cook the shrimp until they turn pink and are cooked through, approximately 4-5 minutes.
- Finish with Herbs: Just before serving, stir in the chopped parsley and basil to give the dish a fresh, aromatic finish.
- Prepare the Pasta (Optional): If serving with pasta, cook the linguine or spaghetti according to the package instructions. Drain and toss with a little olive oil to prevent sticking.
- Serve: Serve the Shrimp Fra Diavolo hot over the cooked pasta or with a side of crusty bread to soak up the delicious sauce.
Extra Tips:
For those who prefer a milder dish, reduce the amount of red pepper flakes. Alternatively, if you love heat, feel free to add more. You can also experiment with different herbs such as thyme or rosemary for a unique twist.
When selecting shrimp, opt for fresh or high-quality frozen shrimp for the best flavor and texture. Finally, if you have leftover sauce, it can be stored in the refrigerator for up to three days or frozen for later use. Enjoy your spicy Italian feast!
Caprese Shrimp Skewers
Caprese Shrimp Skewers are a delightful fusion of classic Italian flavors and succulent shrimp, perfect for any gathering or family dinner. These skewers capture the essence of a traditional Caprese salad, combining fresh mozzarella, ripe cherry tomatoes, fragrant basil, and juicy shrimp, all drizzled with a balsamic glaze. The result is a visually appealing and flavorful appetizer or main course that’s certain to impress your guests.
Creating Caprese Shrimp Skewers is both simple and rewarding, making it an ideal choice for cooks of any skill level. The key to this dish is using high-quality, fresh ingredients to enhance the natural flavors. Whether you’re serving them at a summer barbecue or as a holiday appetizer, these skewers are certain to be a hit. This recipe serves 4-6 people, making it perfect for a small gathering.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 pint cherry tomatoes
- 8 ounces fresh mozzarella balls (ciliegine)
- Fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling
- Skewers
Cooking Instructions:
- Prepare the Ingredients: Begin by marinating the shrimp. In a bowl, combine shrimp with olive oil, salt, and pepper. Toss to guarantee they’re well coated and set aside for about 15 minutes to absorb the flavors.
- Assemble the Skewers: Thread a cherry tomato onto the skewer, followed by a fresh basil leaf, a mozzarella ball, and a marinated shrimp. Repeat the sequence until the skewer is filled, leaving some space at each end. Continue this process until all the ingredients are used.
- Grill the Skewers: Preheat your grill to medium-high heat. Once heated, place the skewers on the grill. Cook them for about 2-3 minutes per side, or until the shrimp are pink and opaque, and the cheese begins to soften.
- Serve: Remove the skewers from the grill and arrange them on a serving platter. Drizzle the skewers with balsamic glaze for a touch of sweetness and extra flavor. Serve immediately while warm.
Extra Tips:
When making Caprese Shrimp Skewers, be mindful of the cooking time for shrimp, as they can become rubbery if overcooked. The mozzarella balls should be added at the last moment of grilling to ensure they warm up without completely melting.
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Additionally, for an added layer of flavor, consider using a flavored olive oil such as garlic or basil-infused varieties.
Shrimp and Artichoke Salad
Shrimp and Artichoke Salad is a delightful Italian-inspired dish that combines the succulent flavors of shrimp with the rich taste of marinated artichokes. This invigorating salad is perfect for a light lunch or as a starter for an elegant dinner, bringing together a medley of textures and flavors that are sure to impress.
The dish isn’t only visually appealing but also incredibly nutritious, offering a good source of protein, fiber, and essential vitamins. The combination of fresh ingredients like juicy cherry tomatoes, crisp greens, and the tangy vinaigrette dressing make this salad a palate-pleaser.
The marinated artichokes add an extra depth of flavor, while the shrimp provides a hearty and satisfying element. This recipe is simple enough for a weeknight dinner yet sophisticated enough for entertaining guests. Here’s how to make Shrimp and Artichoke Salad for 4-6 people:
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 5 ounces mixed salad greens
- 1 small red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions:
- Prepare the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for 2-3 minutes on each side until they’re pink and opaque. Remove from heat and set aside to cool slightly.
- Make the Dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, cherry tomatoes, artichoke hearts, red onion, and Kalamata olives. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Add the Shrimp and Cheese: Arrange the cooked shrimp over the salad. Sprinkle the Parmesan cheese on top.
- Serve: Serve immediately with extra lemon wedges on the side for those who wish to add more citrus flavor to their salad.
Extra Tips:
When preparing the shrimp, make sure not to overcook them as they can become rubbery and lose their delicate flavor. If you prefer a bit more heat, consider adding a pinch of red pepper flakes to the shrimp while cooking.
For added crunch, you can incorporate toasted pine nuts or croutons into the salad. This dish pairs beautifully with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc. Enjoy your Shrimp and Artichoke Salad fresh for the best taste and texture.
Shrimp Puttanesca
Shrimp Puttanesca is a delightful Italian dish that combines the robust flavors of a traditional Puttanesca sauce with the succulent taste of shrimp. Originating from Southern Italy, this dish is known for its rich, tangy, and slightly spicy sauce made with tomatoes, olives, capers, and anchovies. The addition of shrimp not only adds a delightful seafood element but also provides a lean source of protein, making it a satisfying and nourishing meal.
Perfect for a family dinner or a special occasion, Shrimp Puttanesca is both easy to prepare and sure to impress your guests with its bold flavors and vibrant presentation. This recipe serves 4-6 people and is an ideal choice for those who enjoy savory Italian cuisine with a hint of the sea.
The dish is typically served over a bed of pasta, which allows the sauce to cling beautifully to the noodles, ensuring each bite is full of flavor. Whether you’re a seasoned cook or trying your hand at Italian cooking for the first time, Shrimp Puttanesca is a wonderful dish to add to your repertoire. Let’s explore the ingredients and discover how to create this delicious meal.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 anchovy fillets, chopped
- 1 can (28 ounces) whole tomatoes, crushed by hand
- 1/2 cup pitted Kalamata olives, halved
- 3 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- 12 ounces spaghetti or linguine
- Lemon wedges for serving
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season them with salt and black pepper.
- 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 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
- Add Anchovies and Tomatoes: Stir in the chopped anchovy fillets, allowing them to melt into the oil. Add the crushed tomatoes, olives, and capers. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Cook the Shrimp: Add the shrimp to the skillet and cook for 3-4 minutes, turning them once, until they’re pink and opaque.
- Combine and Serve: Add the cooked pasta to the skillet, tossing to coat the noodles with the sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency. Stir in the fresh parsley and adjust the seasoning with salt and black pepper as needed.
- Plate the Dish: Divide the pasta and shrimp among serving plates. Serve with lemon wedges on the side for squeezing over the dish.
Extra Tips:
For the best flavor, use high-quality, fresh ingredients wherever possible. Fresh shrimp will yield a more tender and flavorful result, and fresh parsley will add a vibrant color and aroma.
If you prefer a less spicy dish, reduce the amount of red pepper flakes. Additionally, this dish can be made gluten-free by using gluten-free pasta. Remember to taste the sauce before adding salt, as the anchovies, olives, and capers are naturally salty.
Enjoy your Shrimp Puttanesca with a side of crusty Italian bread to soak up the delicious sauce!
Italian Shrimp Stew
Italian Shrimp Stew is a delightful and hearty dish that brings together the rich flavors of the Mediterranean. This comforting meal is perfect for any occasion, offering a harmonious blend of fresh shrimp, ripe tomatoes, and aromatic herbs. The stew isn’t only delicious but also quick and easy to prepare, making it an ideal choice for a family dinner or a cozy night in. With its robust flavors and satisfying texture, Italian Shrimp Stew is bound to become a favorite in your culinary repertoire.
The key to this dish lies in its simple yet flavorful ingredients, which are carefully simmered to create a rich and savory broth. Fresh shrimp is the star of the show, absorbing the aromatic notes of garlic, basil, and oregano. Meanwhile, the addition of white wine and a touch of red pepper flakes adds depth and a subtle kick to the dish. Serve this stew with crusty bread or over a bed of pasta to soak up every delicious drop of the sauce.
Ingredients for 4-6 servings:
- 2 pounds of large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes with juice
- 1 cup seafood stock or chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 loaf crusty Italian bread, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all the ingredients and prepping the shrimp by peeling and deveining them. This guarantees that you have everything ready to go when you start cooking.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Build the Stew Base: Add the diced tomatoes with their juice to the pot, followed by the seafood stock (or chicken broth) and white wine. Stir in the oregano, basil, and red pepper flakes. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
- Cook the Shrimp: Add the shrimp to the pot, ensuring they’re submerged in the stew. Season with salt and black pepper to taste. Cover the pot and let it simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
- Finish the Stew: Stir in the fresh lemon juice and chopped parsley. Adjust seasoning if needed. Remove the pot from heat and let it rest for a couple of minutes before serving.
- Serve: Ladle the shrimp stew into bowls and serve hot, accompanied by slices of crusty Italian bread for dipping.
Extra Tips:
For an even richer flavor, consider adding a pinch of saffron to the stew. This will give it a beautiful color and an extra layer of taste. If you prefer a thicker stew, you can mash some of the cooked tomatoes against the side of the pot before adding the shrimp.
Additionally, ascertain your shrimp are fresh or properly thawed if previously frozen for the best taste and texture. Adjust the level of red pepper flakes to match your heat preference, and enjoy this Italian delight with a glass of the same white wine used in the stew for a perfect pairing.
Shrimp With White Wine and Herbs
Shrimp With White Wine and Herbs is a delightful Italian-inspired dish that brings out the natural sweetness of shrimp, complemented by the aromatic flavors of white wine and fresh herbs. This dish is perfect for a light dinner or a sophisticated appetizer, showcasing the elegance of Italian cuisine.
Its preparation is simple yet refined, making it an ideal choice for both novice and experienced cooks who wish to impress their guests with minimal effort. The combination of succulent shrimp, zesty lemon, and a medley of herbs creates a vibrant and flavorful dish that’s sure to delight your taste buds.
This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering with friends. By using fresh ingredients and quality white wine, you can guarantee that each bite is bursting with flavor.
The key to this dish is balancing the acidity of the wine and lemon with the richness of the shrimp, while the herbs add a fragrant touch that ties everything together beautifully. Whether served over pasta, rice, or with crusty bread, Shrimp With White Wine and Herbs is a versatile and delicious option that will become a staple in your recipe repertoire.
Ingredients:
- 2 pounds of large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh thyme leaves
- Red pepper flakes, to taste (optional)
Cooking Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Confirm that they’re peeled and deveined for easy consumption.
- Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they start to turn pink.
- Add Wine and Lemon: Pour in the white wine and lemon juice, along with the lemon zest. Stir gently and allow the mixture to simmer for about 2-3 minutes until the shrimp are fully cooked and opaque. The wine should reduce slightly during this time.
- Season the Dish: Sprinkle in the salt, black pepper, and red pepper flakes if using. Stir to combine all the flavors.
- Incorporate the Herbs: Add the chopped parsley, basil, and thyme to the skillet. Toss the shrimp gently to coat them in the herbs and sauce.
- Final Touch: Allow the dish to cook for another minute, ensuring the shrimp are fully coated with the herb-infused sauce. Remove from heat.
Extra Tips:
For the best results, use fresh shrimp and herbs, as these will provide the most vibrant flavors. If fresh herbs are unavailable, you can substitute with dried herbs, but use them sparingly as they’re more concentrated in flavor.
When choosing the wine, select a dry white wine like Sauvignon Blanc or Pinot Grigio, as sweeter wines may alter the intended flavor profile. Serve the shrimp immediately for peak texture and taste, and consider pairing the dish with a light salad or a side of steamed vegetables to complement its flavors.
Tuscan Shrimp With Spinach and Sun-Dried Tomatoes
Tuscan Shrimp With Spinach and Sun-Dried Tomatoes is a delightful Italian dish that brings together the fresh flavors of the sea with the rich, earthy taste of spinach and the sweet, tangy essence of sun-dried tomatoes.
This dish is perfect for a cozy dinner at home, offering a taste of Tuscany with every bite. The creamy sauce, infused with garlic and Italian herbs, envelopes the shrimp and vegetables, making it a comforting yet sophisticated meal.
Ideal for a weeknight dinner or a special occasion, this recipe is both quick to prepare and satisfying to enjoy. The combination of tender shrimp, wilted spinach, and the burst of flavor from sun-dried tomatoes creates a harmonious balance that will please any palate.
Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce.
Ingredients (Serves 4-6)
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Season the shrimp with salt, pepper, and half of the Italian seasoning.
- Cook the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the remaining tablespoon of olive oil. Lower the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant. Add the sun-dried tomatoes and red pepper flakes, cooking for another minute.
- Create the Sauce: Pour in the chicken or vegetable broth, stirring to deglaze the pan and scrape up any brown bits. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the remaining Italian seasoning and adjust salt and pepper to taste.
- Add Spinach and Shrimp: Add the fresh spinach to the skillet, stirring until it wilts. Return the cooked shrimp to the pan, stirring to coat them in the sauce.
- Finish with Parmesan and Basil: Sprinkle the Parmesan cheese over the dish, stirring until it melts into the sauce. Remove the skillet from heat and stir in the fresh basil.
- Serve: Serve immediately over cooked pasta, rice, or with crusty bread.
Extra Tips
When cooking Tuscan Shrimp With Spinach and Sun-Dried Tomatoes, it’s important to not overcook the shrimp to maintain their tender texture.
Using fresh spinach provides the best flavor and texture, but if you only have frozen spinach, be sure to thaw and drain it well before adding it to the dish.
For an extra burst of flavor, consider adding a splash of white wine to the sauce during the deglazing step.
Finally, always taste the sauce and adjust seasoning as needed to suit your preference.
Shrimp With Sautéed Peppers and Onions
Shrimp With Sautéed Peppers and Onions is a delightful Italian-inspired dish that combines the succulence of shrimp with the natural sweetness of peppers and onions. This recipe is perfect for a weeknight dinner when you want something flavorful yet simple to prepare.
The vibrant colors of the peppers and onions not only make the dish visually appealing but also add to its nutritional value. The shrimp, tender and juicy, are seasoned with Italian herbs, creating a harmonious blend of flavors that’s sure to satisfy your taste buds.
This dish is both versatile and quick to prepare, making it a perfect choice for when you’re short on time but still want to enjoy a homemade meal. The sautéed vegetables provide a nice contrast in texture to the shrimp, while the herbs and spices enhance the overall taste.
Whether you’re serving it over pasta, rice, or simply on its own, Shrimp With Sautéed Peppers and Onions is sure to be a hit at your dining table. Designed to serve 4-6 people, this recipe guarantees that you have enough to share or to save for a tasty leftover meal.
Ingredients:
- 1 ½ pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions:
- Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. Confirm they’re fully peeled and deveined for a clean presentation and taste.
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant.
- Sauté the Vegetables: Add the sliced onions and bell peppers to the skillet. Cook them for about 5-7 minutes, stirring occasionally, until they’re softened and slightly caramelized.
- Season the Vegetables: Sprinkle the oregano, basil, red pepper flakes, salt, and black pepper over the sautéed vegetables. Stir well to confirm the spices are evenly distributed.
- Cook the Shrimp: Push the vegetables to the side of the skillet and add the shrimp to the center. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- Combine Ingredients: Mix the shrimp and vegetables together in the skillet. Drizzle with lemon juice and toss everything to combine the flavors.
- Garnish and Serve: Remove the skillet from the heat. Garnish the dish with freshly chopped parsley before serving. Enjoy the dish warm, either on its own or over your choice of pasta or rice.
Extra Tips:
When preparing Shrimp With Sautéed Peppers and Onions, confirm that you don’t overcook the shrimp, as they can become rubbery. Keep an eye on them and remove them from the heat as soon as they turn pink.
If you prefer a bit more sauce, you can add a splash of white wine or chicken broth during the cooking process. For a spicier kick, increase the amount of red pepper flakes according to your taste. Ultimately, using fresh herbs if available can enhance the dish’s flavor profile even further.
Shrimp and Zucchini in Tomato Sauce
Shrimp and Zucchini in Tomato Sauce is a delightful Italian dish that combines the fresh flavors of the sea with the earthy taste of zucchini, all brought together by a rich and tangy tomato sauce. This dish is perfect for a family dinner, offering a healthy and wholesome meal that’s both satisfying and nutritious. The shrimp provide a delicate sweetness that pairs beautifully with the acidity of the tomatoes and the subtle crunch of the zucchini, creating a harmonious blend of textures and flavors.
To prepare this dish, fresh shrimp are sautéed with garlic and onions, allowing their natural flavors to meld with the aromatic base. Zucchini slices are added for a touch of freshness and are cooked just until tender. The tomato sauce is infused with Italian herbs, enhancing the overall taste and adding depth to the dish. Served over a bed of pasta or with a side of crusty bread, Shrimp and Zucchini in Tomato Sauce is sure to become a favorite in any household, offering a taste of Italy right at home.
Ingredients (Serves 4-6):
- 1 1/2 pounds of large shrimp, peeled and deveined
- 3 medium zucchinis, sliced into rounds
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
Cooking Instructions:
- Prepare the Ingredients: Begin by peeling and deveining the shrimp, and slicing the zucchinis into rounds. Chop the onion finely and mince the garlic cloves.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes on each side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Cook the Zucchini: In the same skillet, add the sliced zucchini and cook until they’re tender but still firm, about 5-6 minutes.
- Prepare the Tomato Sauce: Lower the heat to medium and pour the crushed tomatoes into the skillet with the zucchini. Stir in the dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Combine and Simmer: Return the cooked shrimp to the skillet, gently stirring them into the tomato and zucchini mixture. Let the dish simmer for an additional 5 minutes to allow the flavors to meld together.
- Serve: Remove from heat and garnish with freshly chopped parsley. Serve hot over pasta or with a side of crusty bread, and sprinkle with grated Parmesan cheese if desired.
Extra Tips:
When cooking Shrimp and Zucchini in Tomato Sauce, be sure not to overcook the shrimp as they can become rubbery. It’s important to cook them just until they turn pink.
Also, don’t hesitate to adjust the spices according to your taste preference; you can add more red pepper flakes for an extra kick or more herbs for a robust flavor.
If you prefer a thicker sauce, allow it to simmer a bit longer until it reaches your desired consistency.
Finally, using fresh, high-quality shrimp and vegetables will enhance the overall taste and freshness of this dish.
