Creamy Shrimp And Vegetables Food

ONE-PAN CREAMY PASTA WITH SHRIMP & VEGETABLES

Steps:

• Thinly slice 4 cloves of garlic, roughly chop 1/2 of an onion, cut 1 red bell pepper into 1/2 inch by 1/2 inch squares and cut 1/2 a zucchini into half shapped moons that are a 1/4 inch thick, also reserve 12 jumbo shrimp (peeled & deveined) that have been patted dry with paper towels and seasoned with sea salt & black pepper
• Heat a large fry pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add in the shrimps and cook for 45 seconds per side, then remove the shrimps from the pan and transfer to a bowl, cover with foil paper
• Using the same pan with the same heat, add in the chopped onions and sliced garlics, mix with the olive oil, 1 minute later add in the cut bell pepper and cut zucchini, continue to mix everything with the olive oil, 3 minutes later add in one 15 oz can of diced tomatoes, pinch in 1/2 tsp saffron threads and season with sea salt & black pepper, mix everything together until well combined, then add in a generous 1 1/2 cups of cold water and season the water with a little sea salt, once it comes to a boil add in 2 cups of penne pasta and give it a quick mix so everything is evenly divided
• About 8 minutes after adding the pasta and most of the water has incorporated into the pasta, add the cooked shrimps back into the pan, place a lid on the pan and lower the fire to a low-medium heat, after simmering for about 4 minutes turn off the heat, remove the lid, add in 1 cup of Greek yogurt at room temperature and season the yogurt with black pepper, gently mix together until everything is well combined, sprinkle with some freshly chopped parsley and serve at once, enjoy!

CREAMY LEMON SHRIMP PASTA WITH SPRING VEGETABLES

Steps:

• Pat the peeled shrimp dry with paper towels then place in a bowl.
• Add a little oil and season with salt.
• Heat a large, deep frying pan or skillet over medium-high heat.
• Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
• Remove the shrimp from the pan then add a knob of butter or splash of oil.
• Add the onion and garlic and cook for a few minutes until soft and fragrant.
• Add the asparagus and cook for 2 minutes then add the peas and thyme.
• Cook for another minute then pour in the cream, lemon zest and lemon juice.
• Season with salt and pepper and bring up to simmer.
• Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
• Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
• Allow the shrimp to heat through for a minute and serve.

SHRIMP AND VEGETABLE SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

SHRIMP WITH VEGETABLES

Steps:

• In a bowl, combine the cornstarch, water and soy sauce until smooth; set aside. In a nonstick skillet or wok, stir-fry the onion, red pepper, zucchini and summer squash in hot oil for 2 minutes. Add the shrimp, tarragon, lemon zest and crushed pepper flakes. Stir-fry until shrimp turns pink and vegetables are tender, about 2 minutes. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

CREAMY SHRIMP & VEGETABLE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Coat 2-quart baking dish with nonstick cooking spray.
• Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
• Place in prepared baking dish.
• Cover and bake 30 minutes. Serve over orzo or rice.

CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES

Steps:

• Bring a Dutch oven of water to a boil.
• Add spaghetti and cook 2 minutes less than package directions.
• Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more; drain well.
• Mash garlic and salt in a large bowl until a paste forms.
• Whisk in yogurt, parsley, lemon juice, oil, and pepper.
• Add the pasta mixture and toss to coat; taste and adjust seasoning.
• Serve sprinkled with pine nuts.
• Serve with grilled slices of eggplant.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.