Asparagus And Shrimp Penne Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
• Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.

Steps:

• Thaw shrimp and set aside.
• Pour all 3 sauce jars into a large pot and stir together well.
• Heat sauce covered over medium heat stirring frequently until heated thoroughly.
• Reduce heat to low and add shrimp.
• Stir frequently while covered on low.
• Chop both peppers into small bites.
• Place into a well greased skillet and and sprinkle garlic powder over the pieces.
• Cook over medium-high heat until tender and slightly blackened.
• Cut asparagus spears into 3 equal parts and steam them until tender.
• Do not overcook the asparagus; it should be slightly tender, but in NO way mushy.
• Cook pasta according to their directions on the label and drain well.
• Add pasta, asparagus, and peppers to the sauce and shrimp mix.
• Stir well and continue to heat on low for five more minutes.
• Serve with garlic bread and a salad and enjoy!

Steps:

• Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently.
• Add shrimp and red pepper; cover.
• Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
• Meanwhile, cook pasta as directed on package.
• Drain pasta; place in large serving bowl.
• Add remaining dressing, asparagus mixture and cheese; toss lightly.
• Serve immediately or cover and refrigerate until chilled.

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, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

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.

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
• Add asparagus and saute until crisp-tender, about 5 minutes.
• Using slotted spoon, transfer asparagus to bowl.
• Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
• Transfer shrimp mixture to bowl with asparagus.
• Add broth, wine and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Meanwhile, cook pasta until al dente.
• Drain, return pasta to same pot.
• Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
• Toss over medium heat until warmed through and sauce coats pasta.
• Season with salt& pepper and serve.

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.

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.

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.

Steps:

• All items are prepared simultaneously.
• Cook past according to package directions.
• In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
• In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
• Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.

Steps:

• Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
• Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
• Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Steps:

• In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Steps:

• Preparing Penne:.
• In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
• Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
• Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
• Red Pepper and Tomato Cream Sauce:.
• Dice red bell pepper and saute in a small skillet until it begins to soften.
• Add fresh sliced mushrooms and saute for an additional 3 minutes.
• Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
• Season shrimp with creole seasoning and fry in a large skillet.
• Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

Steps:

• In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.