CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES
This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.
Provided by KimK
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g
GEMELLI WITH SHRIMP, RED BELL PEPPERS, AND PEAS
Categories Onion Pasta Sauté Low Fat Quick & Easy Shrimp Pea Bell Pepper Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
- Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
GEMELLI WITH SHRIMP AND TOMATO CREAM
Provided by Florence Fabricant
Categories dinner, casseroles, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
- Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
- Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
- Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 14 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 573 milligrams, Sugar 6 grams, TransFat 0 grams
GEMELLI WITH SHRIMP, TOMATOES AND WALNUT-PARSLEY SAUCE
One piece of gemelli consists of two strands of pasta-both about an inch long-twisted around each other to resemble a braid. These noodles are great for catching the juices in this garlicky entrée. If you can't find gemelli, use fusilli; it will work just as well.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Blend parsley, 3/4 cup walnuts, 5 teaspoons garlic and lemon peel in processor until nuts are finely chopped. With machine running, gradually add oil and blend until coarse paste forms. Season sauce to taste with salt and pepper.Cook pasta in pot of boiling salted water until just tender but still firm to bite.
- Meanwhile, melt butter in heavy medium skillet over medium heat. Add remaining 1 teaspoon garlic; sauté 30 seconds. Add shrimp; sauté 2 minutes. Add lemon juice and simmer until shrimp are just opaque in center, about 2 minutes.Drain pasta well; return to same pot. Add parsley sauce; toss until coated. Mix in shrimp and tomatoes. Season with salt and pepper; top with 1/4 cup walnuts.
GEMELLI PASTA WITH CLAMS, SCALLOPS AND SHRIMP
I found this one in the August 2004 issue of Cooking Light and wanted to save. Prepare the pasta while the seafood sauce cooks and you can have dinner in a short time. Don't let the long list of ingredients scare you off!
Provided by TXOLDHAM
Categories Healthy
Time 30m
Yield 1 cup, 5 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently.
- Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
- Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done.
- Serve seafood mixture over pasta and sprinkle with cheese.
Nutrition Facts : Calories 383.1, Fat 6.9, SaturatedFat 1.9, Cholesterol 81.6, Sodium 675.1, Carbohydrate 49.1, Fiber 4.2, Sugar 4.5, Protein 26.6
GEMELLI WITH SHRIMP AND SUGAR SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
- Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil.
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