Shrimp And Broccoli Rotini Food

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

ROTINI WITH BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

ROTINI PRIMAVERA WITH SHRIMP

Steps:

• Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
• When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
• Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
• When the mushrooms are tender, add the vegetables, continuing to stir.
• When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
• When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.

SHRIMP PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Run pasta under cold water and let cool in a large mixing bowl.
• Add shrimp, tomatoes, bell peppers, onion, broccoli, vinegar, garlic, oil, Italian seasoning, and pepper. Toss well, coating everything with the spices, oil, and vinegar. Chill for at least 1 hour.
• Serve cold; sprinkle Parmesan over individual servings.

ROTINI AND SHRIMP

Steps:

• Cook rotini according to package directions, drain.
• Meanwhile, in a large skillet melt butter and oil and sauté the shrimp, shallots and garlic until almost done.
• Add remaining ingredients and continue cooking until shrimp is tender.
• Stir in hot cooked rotini until evenly blended.

GENERAL TSO'S SHRIMP WITH BROCCOLINI

Steps:

• Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss; refrigerate until ready to fry. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl; set aside.
• Heat 2 tablespoons oil in a wok or large Dutch oven over medium-high heat. Add the broccolini; stir-fry until charred in spots, 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes; transfer to a plate. Reduce the heat to medium; add the remaining 1 tablespoon oil, the scallions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
• Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365 degrees F. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
• Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, tossing, until warmed through, 2 minutes. (Add up to 1/2 cup water if the sauce is too thick.) Serve with the rice.

SPICY SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Cook the grain blend as the label directs; set aside.
• Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
• Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
• Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.