CREAMY SHRIMP PASTA PRIMAVERA
This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.
Provided by Littlechef
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
- Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g
PASTA POMODORO FOR TWO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Puree the tomatoes using an immersion blender or food processor. Set aside.
- In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
- Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
ONE-POT PASTA PRIMAVERA WITH SHRIMP
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
Provided by Rhoda Boone
Categories 22-Minute Meals Quick and Healthy Quick & Easy Spring Pasta Garlic Broccoli Green Bean Shrimp Tomato Pea Parmesan Dinner Seafood Shellfish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
- Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
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 PRIMAVERA
A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Provided by PKELLYC
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
- Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g
PASTA WITH SHRIMP PRIMAVERA
This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess.
Provided by TXOLDHAM
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
- Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
- Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
- Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
- Serve immediately, passing the parmesan cheese.
Nutrition Facts : Calories 599.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 220.9, Sodium 264.6, Carbohydrate 73.1, Fiber 5, Sugar 5.3, Protein 37.7
SHRIMP PRIMAVERA PASTA
Make and share this Shrimp Primavera Pasta recipe from Food.com.
Provided by Manda
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In skillet or wok, saute garlic, oil, and shrimp until shrimp are no longer opaque and cooked through (4-5 minutes).
- Add asparagus, zucchini, carrot, snow peas, broccoli, cauliflower, onion, and basil.
- Simmer until vegetables are almost tender (about 10 minutes).
- Add chicken broth, mushrooms, and tomato; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes; mix well.
- Pour shrimp and veggie mixture over cooked pasta (or toss all together to serve).
- Sprinkle with parmesan cheese to serve.
Nutrition Facts : Calories 588, Fat 14.1, SaturatedFat 2.2, Cholesterol 172.8, Sodium 347.5, Carbohydrate 75.9, Fiber 6, Sugar 6, Protein 39.1
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- Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water and drain the rest.
- Heat 2 tablespoons of olive oil over medium heat in a large deep skillet or saute pan. Season the shrimp thoroughly with salt and pepper and add to the hot skillet. Cook until the shrimp is cooked through, about 4-5 minutes, flipping halfway. Remove to a plate and cover to keep warm.
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