Shrimp Pasta With Grilled Asparagus Food

SHRIMP PASTA WITH GRILLED ASPARAGUS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until still very firm to the bite, about 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
• While pasta cooks, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon.
• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add onion; cook, stirring occasionally, for 4 minutes. Add linguine, the reserved pasta cooking water, and 1/4 teaspoon black pepper. Cook just until pasta is tender and most of the water is absorbed, stirring frequently, about 4 minutes. Add lemon juice, chicken broth, 1/4 cup Parmesan cheese, and butter. Cook and stir 2 minutes more.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine shrimp, remaining oil and pepper, and garlic in a medium bowl. Thread shrimp onto four 10-inch skewers, leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
• Grill shrimp skewers and asparagus (place across the grates), covered, until shrimp are opaque and asparagus is crisp-tender, 4 to 6 minutes, turning once.
• Cut tips from asparagus; cut stalks into 1-inch pieces. Stir asparagus into linguine mixture; heat through. Serve topped with shrimp skewers, the remaining 1/4 cup Parmesan cheese, and lemon zest.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
• Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

GARLICKY PASTA WITH GRILLED SHRIMP & ASPARAGUS

Steps:

• Preheat grill to medium.
• Bring a large saucepan of water to a boil. Cook penne according to package directions. Drain.
• Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add broth, cream, lemon juice and 1/4 teaspoon each salt and pepper; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in cheese and the penne.
• Meanwhile, lightly coat shrimp and asparagus with cooking spray and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until the shrimp are opaque and the asparagus is tender, 4 to 6 minutes.
• When cool enough to handle, chop asparagus and stir into the pasta. Serve topped with the grilled shrimp.

GRILLED SHRIMP AND ASPARAGUS WITH DILL BUTTER

Steps:

• Preheat grill.
• Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
• Rinse shrimp and pat dry with paper towels, set aside.
• Snap off and discard woody bases from asparagus.
• Cut asparagus diagonally into 2-inch pieces.
• In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
• Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
• Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
• Bring up opposite edges of foil and seal with a double fold.
• Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
• Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
• Serve over pasta or rice, drizzle with juices from foil packet.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

ASPARAGUS LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

GARLIC SHRIMP WITH ASPARAGUS

Steps:

• heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
• stir in wine and lemon juice and bring to a boil, remove from heat and serve.

SPAGHETTI WITH SHRIMP AND ASPARAGUS

Steps:

• Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
• In a skillet, soften the onion and the garlic in the olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes. If the sauce gets too thick, add a little water.
• Slice the asparagus on the bias into two-inch pieces. Place in a steamer and steam until bright green but al dente.
• Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
• When the spaghetti is nearly done, drain and rinse the shrimp. Add them to the sauce and cook for two minutes. Add the asparagus and cook a further one minute. Drain the spaghetti and place in a heated serving bowl. Top with the sauce and the parsley and serve.

SHRIMP SCAMPI WITH ASPARAGUS

Steps:

• Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
• Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
• Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.

LINGUINE WITH SHRIMP AND ASPARAGUS

Steps:

• Put shrimp in cold salted water for half an hour. Remove and peel.
• Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
• Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
• Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
• Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.