Fusilli with Shrimp, Tomatoes, and Basil Recipe

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

This outstanding pasta recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. This recipe has been adapted from a Weight Watchers recipe.

This Fusilli with Shrimp, Tomatoes, and Basil sauce is a quick and healthy pasta dish that is very tasty. Use the freshest ingredients you can get, especially the tomatoes. Even though I made this in mid November, our Farmer's Market still offered loads of great tomatoes, and our local supermarket had some very nice heirloom tomatoes. We loved the touch of balsamic vinegar in the background.

More delicious Pasta Recipes and Poultry Recipes for more great cooking ideas.

Fusilli Shrimp Pasta

Follow What's Cooking America on Facebook

Fusilli with Shrimp, Tomatoes, and Basil Recipe:

Recipe Type: Pasta, Tomato, Basil, Cheese, Balsamic Vinegar
Yields: 6 servings
Prep time: 20 min
Pasta cook time: 15 min


10 ounces fusilli pasta, cooked according to package directions*
1 pound large shrimp, peeled and deveined (I buy the shrimp already prepped)
White wine
3 to 4 large tomatoes, cut into chunks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian flat leaf parsley
3 cloves garlic, minced
3 to 4 scallions (green onions), sliced
1 tablespoons good-quality Balsamic Vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons grated Romano cheese
Coarse salt or sea salt and freshly-ground pepper to taste
1 teaspoon red pepper flakes (optional)

* Fusilli is a corkscrew pasta, pronounced foo-ZEE-lee. Don't worry about cutting it, because it breaks itself into nice size pieces after the dish comes together. If you can not find the fusilli pasta in your local grocery store, substitute spiralini or rotini pasta, which are a similar shape and size.


Fusilli Shrimp Pasta ingredients

After cooking the pasta, drain, and set aside in a large bowl.

While the pasta cooks, cook the shrimp in a little water and white wine, until shrimp are opaque in center (approximately 2 to 3 minutes depending on the size of the shrimp). Remove from heat, drain, and set aside, reserving about 1/2 cup of the cooking liquid.

Add the tomatoes, basil, parsley, garlic, scallions, balsamic, oil, cheese. salt and pepper, red pepper flakes, shrimp and cheese to the pasta and mix. If you want a little more liquid, add the cooking liquid from the shrimp. The pasta will soak the liquid up.

Serve at once while still warm, grate more cheese over the top of each serving.

This may be covered and refrigerated for up to 8 hours and served chilled, if desired.

Makes 6 servings.


Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-2015 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy