EASY SHRIMP AND VEGGIE PASTA FRESCA
Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat soybean oil in large skillet over medium high heat.
- Add garlic and cook for 2 minutes, stirring occasionally.
- Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
- Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
- Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
- Top with Parmesan cheese, if desired.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g
SHRIMP AND PASTA SALAD
It looks elegant...but this refreshing salad stirs up quickly, according, according to Sherri Gentry of Dallas, Oregon.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine pasta, shrimp, onions and Parmesan cheese. In a small bowl, whisk remaining ingredients until blended. Pour over pasta mixture; toss to coat. Cover and chill for 1-2 hours.
Nutrition Facts : Calories 231 calories, Fat 8g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 39mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
SHRIMP SCAMPI PASTA SALAD
This shrimp-and-veggie-packed pasta salad proves that scampi doesn't have to be warm: the garlic-wine sauce also works beautifully when its chilled. To speed up the cooking, we added the vegetables to the boiling pasta when it was just short of done. It's a trick you'll find yourself using over and over again.
Provided by Food Network Kitchen
Categories side-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
- Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl.
- Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
- Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours.
SUPER SHRIMP AND VEGGIE PASTA SALAD
This is an adaptation of my Mom's recipe. A very colorful salad that's great any time of the year. A light creamy salad dressing can be substituted to reduce calories. I've also substituted frozen shrimp for canned on occasion, depending on availability.
Provided by Weearead
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 12
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 and rinse in cold water.
- In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 37.9 g, Cholesterol 34.2 mg, Fat 10.8 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 408.1 mg, Sugar 6.8 g
SHRIMP AND PASTA PRIMAVERA
This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.
Provided by Ma Field
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
- Saute garlic for about 1 minute.
- Add vegetables and saute until just crisp-tender.
- Add shrimp and saute until just heated through.
- Season lightly with salt and pepper.
- Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
- Remove from heat.
- Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.
SHRIMP AVOCADO PASTA SALAD
Nice on a summer's afternoon. Great as a side dish, but also as a refreshing lunch or supper.
Provided by MWMS70811
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Rinse under cold running water to cool.
- Place bacon in a skillet over medium high heat, and cook until evenly brown. Drain and crumble.
- In a large bowl, gently toss together the pasta, bacon, shrimp, avocados, Cheddar cheese, mayonnaise, lemon juice, tomatoes, and red pepper. Serve over lettuce.
Nutrition Facts : Calories 657.1 calories, Carbohydrate 50.4 g, Cholesterol 144.3 mg, Fat 38.8 g, Fiber 6.3 g, Protein 27.6 g, SaturatedFat 9 g, Sodium 505.3 mg, Sugar 2.3 g
MEDITERRANEAN-STYLE SHRIMP PASTA SALAD
You'll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
- Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)
Nutrition Facts : Calories 337 calories, Sugar 2.4 g, Sodium 78.3 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 28.6 g, Fiber 3.9 g, Protein 16.6 g, Cholesterol 91.2 mg
GRILLED SHRIMP AND VEGETABLE SALAD
I love this grilled shrimp and vegetable salad for summer. It's so colorful, vibrant, and you can make everything in advance!
Provided by Giada De Laurentiis
Categories Main Course Salad Side Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the romaine lettuce, corn, zucchini and shrimp with olive oil. Season with salt and pepper. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender.
- Grill the shrimp for about 2-3 minutes on each side until the meat is opaque and cooked through.
- Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes and avocado to the bowl.
- In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
Nutrition Facts : ServingSize 4, Calories 413
SHRIMP VEGGIE SALAD
My family loves to have potluck barbecues during the summer. With several backyard gardens in the family, you can be sure one of us will bring a variation of this classic salad. Add a dash of your favorite hot sauce if you like to turn up the heat! -Karen Goodnature, Lompoc, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a large bowl. Gently stir in avocado. Serve immediately.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 160mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
SHRIMP AND PASTA WITH VEGETABLES
Great quick dinner! Substitute any fresh vegetable you like for the asparagus. Precook the veg in the microwave if it won't cook in the 3-4 minutes it will be in the skillet with the shrimp. I guess you could even leave out the shrimp and add another vegetable if you want!
Provided by cathyfood
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
- While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
- Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
- Serve in pasta bowls.
Nutrition Facts : Calories 540.4, Fat 13, SaturatedFat 6.8, Cholesterol 218.7, Sodium 1086.2, Carbohydrate 68.4, Fiber 5.8, Sugar 6.9, Protein 36.4
ROASTED VEGETABLE PASTA SALAD WITH SHRIMP
This roasted veggie pasta salad is packed with balanced nutrition and tons of antioxidants! Perfect to make for an easy weeknight dinner, packed lunch, or to bring to your next summer BBQ.
Provided by Carrie Walder
Categories Main Course Salad
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F.
- De-seed and chop bell pepper into 1-inch pieces. In a large bowl, toss chopped bell pepper and cherry tomatoes in 1 Tbsp olive oil and some salt. Spread onto a lined baking sheet.
- Remove hull from ear of corn. Drizzle and rub corn with remaining 1/2 Tbsp olive oil and a sprinkle of salt. Add to the lined baking sheet. Place baking sheet in oven for about 25 minutes, turning corn halfway through. All veggies should be slightly browned.
- While veggies roast, bring a pot of water to a boil and cook pasta according to package instructions.
- Meanwhile, make pasta salad dressing by adding all dressing ingredients to a small jar with a lid. Shake ingredients together well, adjusting seasonings to taste.
- Prepare and dry shrimp with a paper towel. In a large pan, add avocado oil and heat over high. Cook shrimp for 1-2 minutes on each side, until opaque. Remove from heat.
- Remove veggies from oven and allow to cool for a few minutes. Drain pasta once done and add to a large mixing bowl along with shrimp and arugula.
- Remove kernels from corn by slicing them off with a chef's knife onto a cutting board or the baking sheet. Add kernels of corn, bell peppers, and tomatoes to mixing bowl.
- Give dressing one more shake, then pour over ingredients along with freshly chopped basil. Toss everything together until all ingredients are well-coated with dressing. Add additional salt + pepper to taste. Enjoy immediately or store in the fridge for later!
SHRIMP PASTA SALAD
I adore shrimp, so discovering it in this pasta salad recipe was a real treat for me. The lemon-dill sauce is light and bright. It's one of our favorite cold pasta salad recipes! -Traci Wynne, Denver, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water and drain again., In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 306 calories, Fat 18g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
SHRIMP AND PASTA SALAD
This is a healthy salad that can be used for dinner or to take along to a pot luck. Pasta and shrimp, with yummy vegetables in a lemony spicy dressing. Very easy to make. Note: Chill time is not included in cook time.
Provided by MsSally
Categories Potluck
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions on box. During the last two (2) minutes of cook time add shrimp and peas to pasta. Drain and rinse with cold water.
- Set aside.
- In small bowl combine yogurt, mayo, lemon juice, Old Bay, and garlic powder. Set aside.
- Pour pasta into a serving bowl, add vegetables and dressing and chill for at least an hour. Salt and pepper to taste and serve.
Nutrition Facts : Calories 341.9, Fat 4.1, SaturatedFat 0.7, Cholesterol 113, Sodium 208, Carbohydrate 52.6, Fiber 3.4, Sugar 6.4, Protein 22.6
CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES
Make and share this Creamy Garlic Pasta With Shrimp and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a Dutch oven of water to a boil.
- Add spaghetti and cook 2 minutes less than package directions.
- Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more; drain well.
- Mash garlic and salt in a large bowl until a paste forms.
- Whisk in yogurt, parsley, lemon juice, oil, and pepper.
- Add the pasta mixture and toss to coat; taste and adjust seasoning.
- Serve sprinkled with pine nuts.
- Serve with grilled slices of eggplant.
Nutrition Facts : Calories 423.5, Fat 11.4, SaturatedFat 1.3, Cholesterol 108.8, Sodium 1304.6, Carbohydrate 55.6, Fiber 5.7, Sugar 13, Protein 29.8
MARINATED SHRIMP & VEGETABLE PASTA SALAD
I had something similar to this at a baby shower many years ago..the baby is now 11! Always a hit at potlucks.
Provided by Queen of Everything
Categories One Dish Meal
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and toss gently with dressing.
- *Iuse the little balls of fresh mozzarella that are marinated in olive oil.
- I cut them into quarters for the salad.
Nutrition Facts : Calories 253, Fat 5, SaturatedFat 2.1, Cholesterol 91.3, Sodium 153.4, Carbohydrate 37.3, Fiber 3.6, Sugar 1.1, Protein 15.1
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SUMMER VEGGIES WITH PASTA AND SHRIMP - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 26Servings 6Cuisine ItalianCategory Main
- Clean the shrimp and place them in a dish. Season the shrimp with salt and pepper, to taste and toss in 2 cloves of minced garlic. Toss to coat evenly then cover and place into the refrigerator for 30 minutes. Cook the pasta in salted water per instructions. Drain the pasta reserving 1/4 cup of the cooking liquid. Set aside.
- While the pasta is cooking heat 1/2 tablespoon in a skillet over medium high heat; add the mushrooms and let them sit, without stirring, for 2-3 minutes; Toss the mushrooms around and add another 1/2 tablespoon of olive oil. Next add the onion and bell pepper to the skillet, stirring occasionally, cook for 3-4 minutes; add the asparagus, zucchini, and grape tomatoes and cook for 2 minutes; add the last 2 cloves of minced garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove the veggies from the skillet and set aside in a bowl.
- Add 1/2 tablespoon of olive oil to the skillet over medium high heat. Once the pan is hot, add the shrimp and let them sit for 2 minutes then toss them to cook the other side, about 1-2 minutes, or until cooked through. Remove from the pan and set aside.
- Add the last tablespoon of olive oil into the skillet then toss in the pasta, veggies, and shrimp and the reserved water. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste then sprinkle Parmesan and basil on top; toss to coat evenly. Serve immediately. Enjoy.
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- Place a large pot of salted water to boil. (Then cook the pasta according to how you like it. When you drain it, save 1 1/2 – 2 cups of the pasta cooking water.)
- Prep all the ingredients before you start cooking, because the shrimp and vegetables will cook in the amount of time that it will take for the pasta water to boil and the angel hair to cook. Slice the shallots, celery, bell peppers and zucchini into thin slices. Remove the seeds from the tomatoes and chop. Mince the garlic and chop the herbs. Pat the shrimp dry with paper towels and season on both sides with salt and ground black pepper.
- In a large skillet, heat 1 Tablespoons of oil until hot and add the shrimp, in one layer and cook until golden brown and pink, about 2 minutes per side. Repeat with the remaining shrimp, adding about 1/2 Tablespoon more oil and using the same skillet. Set the shrimp aside while you cook the vegetables.
- Use the same skillet, lower the heat to medium, add 1/2 Tablespoon of oil then the shallots and celery. Season with salt and ground black pepper to taste. Cook for 3-5 minutes, until they soften. Use some regular water or some of the reserved pasta water to deglaze the skillet, pouring in the water and scraping the bottom of the skillet with a wooden spoon to remove the brown bits and get them incorporated into the sauce.
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