BOW TIE SEAFOOD SALAD
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It's brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 32 (1-cup) servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 217 calories, Fat 2g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 686mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
SHRIMP PASTA ALFREDO
My son loves any recipe with Alfredo sauce. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. Now his children ask for it regularly. Gail Lucas, Olive Branch, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a Dutch oven, cook pasta according to package directions, adding peas during the last 3 minutes of cooking; drain and return to pan., Stir in shrimp and sauce; heat through over medium heat, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 545 calories, Fat 16g fat (9g saturated fat), Cholesterol 206mg cholesterol, Sodium 750mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 6g fiber), Protein 41g protein.
TUXEDO BOW-TIE PASTA WITH SHRIMP
Cuttlefish ink gives these handmade bow-ties a dramatic look and a rich, briny flavor that won't overwhelm the shrimp. Invest your time in making and shaping the dough, because the citrusy sauce is quick to come together and dresses this dish up with a bright acidity.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 2h25m
Number Of Ingredients 12
Steps:
- Dough: Stir together 1 cup "00" flour, 2 teaspoons warm water, and half of eggs (about 1/4 cup) in a medium bowl until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- In another medium bowl, vigorously whisk remaining half of eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour to bowl with cuttlefish mixture and mix until a ragged dough forms (if too dry, add more water 1 teaspoon at a time). Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour.
- Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll the stack of dough out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Keep cut pasta covered with plastic wrap while you work.
- Working one at a time, pinch middle of each pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina.
- Shrimp Sauce: In a small saucepan, bring shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds.
- Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp broth and both citrus juices. Simmer until sauce is thickened and reduced to approximately 3/4 cup, 6 to 7 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve 1/2 cup pasta water; drain. Add pasta and 1/4 cup pasta water to sauce and cook, stirring frequently, until sauce clings evenly to pasta, 2 to 3 minutes.
- Add shrimp, stirring just until cooked through, about 1 minute. Remove skillet from heat. If pasta appears dry, right before serving stir in more pasta water a little at a time, just until sauce clings evenly to pasta again. Transfer to bowls, drizzle with oil, and serve.
SEAFOOD ALFREDO
My guest can't believe I prepared this dish myself. This rich, creamy main dish features plenty of seafood flavors with a hint of garlic and lemon. Frozen peas and a jar of Alfredo sauce make it a simple supper that will be requested time and again.-Melissa Mosness, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the crab, shrimp, lemon juice and pepper. Cook and stir for 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta; top with the seafood mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 436 calories, Fat 15g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 635mg sodium, Carbohydrate 55g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
BOW TIES WITH PEAS AND SHRIMP
A very easy recipe for a "comfort-food". We threw this together when we all wanted something for a "nosh" and we used what we had on hand. This we did at a friend's house, where I had spent the day. Very loosely based on a recipe of Martha Stewart's.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
- Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat.
- Add onion & mushrooms; cook, stirring, until light brown, about 10 minutes. Then add garlic; cook 1 minute longer.
- Add peas and half-and-half; season with salt, black pepper & red pepper flakes, if using.
- Simmer until thickened, 3 to 4 minutes.
- Add shrimp to sauce; cook until heated through, 1 to 2 minutes.
- Toss sauce with pasta & a sprinkling of Parmesan cheese.
- Serve with grated Parmesan.
- Enjoy!
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
BROCCOLI WITH BOW TIES AND PEAS
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.
BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
- Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
- Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.
BOW-TIES WITH PEAS AND HAM
This colorful pasta dish is easy to make and kid-friendly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
- Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.
Nutrition Facts : Calories 496 g, Fat 15 g, Protein 20 g
BOW TIES ALFREDO WITH HAM AND PEAS (OR BROCCOLI)
Make and share this Bow Ties Alfredo With Ham and Peas (Or Broccoli) recipe from Food.com.
Provided by RecipeNut
Categories Ham
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring large of lightly salted water to boiling.
- Add pasta; cook 12 minutes or until firm but tender.
- Add peas for last 3 minutes of cooking.
- Reserve 1/2 cup of pasta cooking water; drain water.
- Meanwhile, shake together flour and milk in jar with tight-fitting lid until blended.
- Heat butter in saucepan over medium heat.
- Add garlic, saute 1 minute.
- Whisk in milk mixture.
- Simmer 3 minutes.
- Whisk in cream cheese, 2 tablespoons parmesan, salt and pepper.
- Simmer, whisking, 2 minutes.
- Remove from heat.
- Toss together pasta, peas or broccoli, sauce and ham in large bowl.
- Add 1/4 to 1/2 cup of reserved pasta water, tossing to make creamy sauce.
- Top with remaining parmesan.
- Serve hot.
BOW TIES WITH PEAS, LEMON, AND MINT
Categories Milk/Cream Citrus Dairy Herb Pasta Vegetable Side Sauté Quick & Easy Dinner Lunch Lemon Mint Pea Summer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a saucepan cook shallot in butter over moderate heat, stirring, until softened. Add lemon juice and wine or vermouth and boil liquid until reduced to about 2 tablespoons. Stir in broth and boil liquid until reduced to 3/4 cup. Add cream and boil liquid until reduce to 3/4 cup. Stir in peas, zest, and Parmesan and cook sauce until peas are heated through.
- While sauce is cooking, in a kettle of salted boiling water cook pasta until al dente and drain well. In a serving bowl toss pasta with sauce and mint.
BOW TIES WITH BASIL CREAM SAUCE, PEAS AND PROSCIUTTO
A very tasty, creamy pasta dish that is so easy and quick to prepare. Have dinner on the table in 25 minutes from start to finish.
Provided by Marie
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bow ties according to package directions and drain.
- While pasta is cooking, stir together the evaporated milk and flour, then add basil and garlic.
- Cook and stir for 1 minute, then add peas, prosciutto and Parmesan cheese.
- Stir until cheese is melted, but do not boil.
- Pour over cooked pasta and toss gently to coat.
- Sprinkle with additional Parmesan, if desired.
- Adjust salt and pepper seasonings to taste and garnish with additional fresh basil.
Nutrition Facts : Calories 698, Fat 9.3, SaturatedFat 3.8, Cholesterol 113.6, Sodium 493.3, Carbohydrate 114.7, Fiber 7, Sugar 25.6, Protein 38.2
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