Fusilli With Shrimp Spinach And Artichoke Hearts Food

FUSILLI WITH SHRIMP & SPINACH

Steps:

• Bring water, milk and 1 tablespoon spread to the boiling point in 3-quart saucepan. Stir in Knorr Italian Sides Four Cheese Pasta and roasted red peppers. Continue boiling over medium heat, stirring occasionally, 13 minutes or until pasta is tender.
• Meanwhile, melt remaining 1 tablespoon spread in 10-inch nonstick skillet over medium-high heat and cook garlic 30 seconds. Add shrimp and cook, turning once, 4 minutes or until shrimp turn pink. Add spinach and cook 2 minutes.
• Stir in Four Cheese Pasta. Serve immediately.

CREAMY TUSCAN SHRIMP FUSILLI

Steps:

• Instructions Fill a large pot with water and place on high heat for your fusilli. Heat the olive oil in a large skillet over medium low heat. Add the shrimp and cook, stirring until they are just pink. This should take about 3 minutes. Remove the shrimp to a plate. Add the chopped shallots to the pan. Cook stirring occasionally over medium low heat for 2 minutes. Add the garlic and cook for 1 additional minute. Add the wine to the skillet and let it simmer until it is reduced by half. Add the sun dried tomatoes and heavy cream. Bring to a low simmer. Add the chopped spinach and stir until the spinach wilts. This will only take a couple of minutes. Add the dried parsley and parmesan cheese and let the cheese melt into the sauce. Taste, and season with salt and pepper if desired. Add the shrimp back to the skillet and heat through. Cook the fusilli according to the directions on the box for your desired tenderness. Drain. Return the drained fusilli to the large pot and add the sauce to the pan. combine and serve. Creamy Tuscan Shrimp Fusilli was last modified: September 8th, 2019 by admin

FUSILLI WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

FUSILLI WITH SHRIMP, SPINACH AND ARTICHOKE HEARTS

Steps:

• Warm the olive oil in a large stockpot over medium heat. Add the sliced shallot and sauté until tender and translucent, about 5 minutes.
• Stir in the garlic and sauté for an additional 3 minutes.
• Add the kosher salt along with the crushed red pepper and the artichoke hearts.
• Toss in the fusilli and stir in the chicken stock along with the concentrated chicken stock.
• Raise the heat to medium high and cook uncovered, stirring frequently until the pasta is just tender, about 9 minutes.
• Stir in the mascarpone cheese and the yogurt.
• Add the fresh spinach and the shrimp, cover the pan and reduce the heat to medium-low. Cook until the shrimp are cooked through, stirring occasionally, about 8 to 10 minutes.
• Stir in the shaved Parmesan cheese, mixing into the pasta.
• Top with extra Parmesan cheese for serving.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

GARLIC SHRIMP WITH ARTICHOKE HEARTS

Steps:

• In a medium saucepan melt 2 tbsp of the butter.
• Add onion and cook until tender.
• Add water and bring to a boil.
• Stir in package of noodles.
• Boil gently for about 8 minutes or until noodles are tender.
• Cut artichoke hearts in half.
• Set aside.
• Meanwhile, in a large frying pan, heat remaining 2 tbsp butter with the olive oil.
• Over medium heat, cook the garlic until soft but not brown.
• Add shrimp and artichokes hearts.
• Cook, stirring occasionally, for about 3 minutes or until shrimp turns pink.
• Stir in parsley and pepper.
• Add to hot noodles and serve immediately.

PASTA WITH SHRIMP AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
• Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
• Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
• Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.