Prawn Jumbo Shrimp And Zucchini In Gorgonzola Sauce Food

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories Entree

Time 22m

Number Of Ingredients 16

Ingredients

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

GORGONZOLA SHRIMP PASTA

Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.