Penne With Shrimp Broccoli Chili Oil Food

SHRIMP AND BROCCOLI (FAST & EASY DINNER!)

Steps:

• If frozen, thaw the shrimp according to the package instructions or the notes above.
• Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.
• In a measuring cup, stir together the rice vinegar, soy sauce, and chili garlic sauce.
• In large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion and kosher salt and cook 5 to 6 minutes until fork tender, stirring occasionally. Add the shrimp and cook 3 to 4 minutes, stirring frequently.
• When the shrimp is just about opaque, add the sauce mixture and cook 1 minute. Remove from the heat. Serve with sesame seeds.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

SHRIMP PENNE WITH GARLIC SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the shrimp, cheese, parsley and seafood seasoning; heat through., Drain pasta; place in a large bowl. Add shrimp mixture; toss to coat. Serve immediately.

PENNE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

PENNE SHRIMP AND BROCCOLI

Steps:

• Cook pasta and drain.
• In a large skillet, saute garlic and onion in butter, oil, and salt until tender.
• Add broccoli. Cook and stir for about 6 minutes.
• Add shrimp. Cook for another 5 minutes, or until shrimp is pink and broccoli is tender.
• Stir in pasta and sprinkle with cheese.

PENNE WITH SHRIMP AND VEGETABLES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
• Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
• Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

PENNE WITH SHRIMP BROCCOLI & CHILI OIL

Steps:

• Bring 4-quarts water to a full boil and add 1-tablespoon fine sea salt. Add penne pasta and cook until al dente about 8-10 minutes. Remove from heat, drain and hold warm.
• Bring 4-6 quarts water to a full boil and add remaining fine sea salt. Add broccoli florets and blanch for 4-5 minutes. Remove from heat, drain and hold warm.
• In a large Saute pan heat 3-tablespoons olive oil. Add bell pepper, serrano pepper, red onion, garlic, tomatoes, shrimp and old bay seasoning. Saute 3-4 minutes or until shrimp are cooked.
• Add white Zinfandel wine and reduce by one-half.
• In a large bowl toss pasta, broccoli florets, shrimp, lemon juice, lemon zest, asiago-parmesan cheese, olive oil, chili oil and fresh chopped herbs. Season with salt and pepper to taste.
• Serve on warm plates and garnish with lemon slices.