Pasta Alla Pamela With Shrimp And Peas Food

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SHRIMP AND SPAGHETTI AGLIO E OLIO



Shrimp and Spaghetti Aglio e Olio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
  • Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.

RONI PROTER



Roni Proter image

If you are in a hurry like the rest of us, then you know how hard it can be to get a fresh and healthy dinner on the table every night. Take a breather, relax, and make this 15-minute shrimp pasta dinner that uses ingredients right out of your freezer or pantry. To see Roni Proter, from Dinner Reinvented, whip up this dish and give insightful dinner hints, head over to our video section to watch the latest episode featuring this shrimp pasta.

Provided by By Roni Proter | July 4, 2016 8:44 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[

Yield 2

Number Of Ingredients 8

3/4 lb medium shells pasta
1 lb frozen, peeled shrimp
1 cup frozen peas
1 large garlic clove
1 tablespoon olive oil or butter
1/2 cup heavy cream splash of vermouth
chopped fresh parsley (optional)
shredded Parmesan (optional)

Steps:

  • 1 Bring a large pot of water to boil. 2 Add a large pinch of salt, then add pasta shells and cook for 7 minutes. 3 Add the frozen shrimp and frozen peas and cook for 2 minutes. 4 In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture. 5 Toss and add cream and vermouth and salt and pepper to taste. 6 Cook for 1 minute then remove from heat and garnish with parsley and Parmesan serve immediately.

LEMONY SHRIMP & SNOW PEA PASTA



Lemony Shrimp & Snow Pea Pasta image

This pretty pasta is a family favorite -the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1-3/4 cups uncooked gemelli or spiral pasta
2 tablespoons olive oil, divided
2 cups fresh snow peas
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 cup grape tomatoes, halved
DRESSING:
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
Additional grated lemon zest and chopped fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

ANGEL HAIR PASTA WITH SHRIMP AND SNOW PEAS



Angel Hair Pasta With Shrimp and Snow Peas image

This is a lovely pasta dish with a creamy sauce. Shrimp and Snow peas complement each others flavors very well. Shortcut note: I keep pesto frozen in my freezer to make this. I put the veggies in a handheld strainer and poach them in the same pot as the pasta is cooking in.

Provided by Dawnab

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 lb large shrimp, cooked and peeled
1 cup milk
1 1/2 tablespoons flour
2 tablespoons pesto sauce
2 cups fresh cream
1 tablespoon garlic, Minced
1 1/2 tablespoons parsley, Chopped (optional)
1/2 teaspoon salt
2 tablespoons parmesan cheese, Grated
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon Tabasco sauce
2/3 lb angel hair pasta
1/2 red pepper, cut in strips
1/4 lb snow peas, trimmed

Steps:

  • In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden.
  • Add milk and cream, bring to a gentle simmer and continue to stir until thickened.
  • Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended.
  • Reduce heat and keep warm, stirring occasionally.
  • Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente).
  • At the same time, poach the pepper and snowpeas in another pot of boiling water ( 2 or 3 minutes, or until just heated through).
  • Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls.
  • Garnish each portion with shrimp and vegetables, and serve immediately.
  • Note: You can also poach the veggies ahead of time and add them directly to the sauce just before serving as a step saver.

PASTA SPIRALS WITH SHRIMP PEAS AND TOMATOES



Pasta Spirals With Shrimp Peas and Tomatoes image

Make and share this Pasta Spirals With Shrimp Peas and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
8 ounces shrimp, peeled and deveined
1 scallion, sliced
1 garlic clove, crushed
1 medium tomatoes, diced
1/4 teaspoon dried basil
8 ounces spiral shaped pasta
1 cup peas
salt and pepper

Steps:

  • Heat oil in a medium skillet; add shrimp and sauté over high heat, stirring, until pink and tender, about 3 minutes.
  • Stir in scallion and garlic; add tomato and sprinkle with oregano. Cover and set aside.
  • Meanwhile, cook the pasta in plenty of boiling salted water until al dente, about 10 minutes. Add ¼ of the pasta water to the shrimp mixture. Drain pasta.
  • Toss pasta, shrimp mixture and peas. Season with salt and pepper to taste.

Nutrition Facts : Calories 338.9, Fat 5, SaturatedFat 0.8, Cholesterol 110.4, Sodium 133.2, Carbohydrate 50.6, Fiber 4.5, Sugar 4.3, Protein 21.8

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