Today is National Shrimp Day! I love shrimp, it cooks really fast and is delicious. Here are two delicious shrimp recipes with Cucina Antica’s authentic Italian cooking sauces! These recipes would be great to make tonight for dinner or even this weekend for Mom since it’s Mother’s Day weekend!
Here are some Shrimp Facts:
- Americans eat more shrimp than any other seafood!
- Shrimp is considered a health food because it’s low in calories and high in omega-3’s, calcium, iodine and protein.
- The word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.” Some countries use the word “prawn” exclusively for all shrimp.
- There are many ways to cook shrimp. Standard methods of preparation include baking, boiling, broiling, sautéing, frying and grilling.
- One billion pounds of shrimp are eaten every year by Americans!
The one thing I love about cooking is you can change it up to make it your own. You could totally change out the Linguine in this pasta recipe and use Spaghetti Squash or Zoodles if you are trying to eat healthier. A lot of my friends and family are on the Keto or Low Carb Diet so that would be a simple way you could still enjoy this recipe. All of Cucina Antica sauces are made with imported Italian San Marzano tomatoes, no artificial preservatives, no added sugar, no added water and no tomato paste, providing home-chefs with sauces they can feel good about feeding their families.
Shrimp Linguine a la Cucina Antica
- 6 Tbsp. Cucina Antica Imported Extra Virgin Olive Oil
- 25 oz. jar Cucina Antica Tomato Basil Sauce
- 8 ounces uncooked shrimp, peeled and deveined
- 1 lb. linguine (or spaghetti squash/zoodles)
- 2 garlic cloves, minced
- 1 Tsp. dried crushed red pepper
- 3 Tbsp. parsley
- In a large sauté pan, heat 3 teaspoons of olive oil, add garlic and crushed red pepper. Add shrimp. Cook until shrimp is opaque (about 4-5 minutes). Stir in Cucina Antica’s Tomato Basil sauce and simmer for 30-40 minutes.
- As the sauce simmers, cook linguine al dente, drain and return to pot.
- Plate pasta and top with sauce. Top with fresh parsley as desired.
Spanish-Italian Rice with Shrimp
- 1 25 oz. jar Cucina Antica Fresh Spinach sauce
- 1 can 14.5oz. of chicken broth
- 1/4-1/3 cup green onions, chopped
- 1 cup of rice
- Frozen peas, thawed
- Add 3 teaspoons of olive oil, add green onions (white part) and rice and a sprinkle of garlic salt, saute onion and lightly toast rice, add in the can of chicken broth and 1 cup of Cucina Antica Fresh Spinach Sauce.
- Cover bring to a boil then lower heat and simmer for about 15-20 minutes.
- Once rice is cooked, add thawed peas and cooked shrimp.
- Top with green onions and serve.
I cooked my shrimp separately in a pan with 2 tablespoons of butter for 4-5 minutes. Then added the shrimp on top of finished rice.
This would be a fun dish to serve in a Pineapple Bowl if you are entertaining or for mom this Mother’s Day weekend!
You can find Cucina Antica at Whole Foods, Raley’s and Bel-Air, Sprouts, Safeway, Target and Save Mart.
Another great thing about Cucina Antica Sauces is that it is not just for pasta, they have a variety of sauces that can be used as cooking sauces, great for soup, dip and so much more.
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