BOW TIES WITH PEAS AND SHRIMP
A very easy recipe for a "comfort-food". We threw this together when we all wanted something for a "nosh" and we used what we had on hand. This we did at a friend's house, where I had spent the day. Very loosely based on a recipe of Martha Stewart's.
Provided by Manami
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of boiling salted water until al dente, according to package directions.
- Drain pasta; return to pot.
- Meanwhile, heat butter in a saucepan over medium heat.
- Add onion & mushrooms; cook, stirring, until light brown, about 10 minutes. Then add garlic; cook 1 minute longer.
- Add peas and half-and-half; season with salt, black pepper & red pepper flakes, if using.
- Simmer until thickened, 3 to 4 minutes.
- Add shrimp to sauce; cook until heated through, 1 to 2 minutes.
- Toss sauce with pasta & a sprinkling of Parmesan cheese.
- Serve with grated Parmesan.
- Enjoy!
BROCCOLI WITH BOW TIES AND PEAS
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.
BOW TIE SEAFOOD SALAD
"I served this satisfying pasta salad to a group of hospital volunteers who were quick with compliments. It's brimming with shrimp and imitation crab and accented with dill," shares Lily Julow, Lawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 32 (1-cup) servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the crab, shrimp, celery, onions and green pepper. , In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 217 calories, Fat 2g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 686mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
- Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
- Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
- Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.
BOW TIES WITH ROASTED TOMATOES, ASPARAGUS, AND SHRIMP
Working on a description. This is a recipe Lynn gave me. She cooked it for me one night and it was wonderful.
Provided by Paul in Owens Cross
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Inlarge roasting pan toss tomatoes with 2 tsp olive oil and grinding of pepper.
- Slice off the top 1/2 in of garlic and discard. Peel off loose skin. Wrap in aluminum foil and add to roasting pan.
- Roast for 20 min without stirring until tomatoes are wrinkled and beginning to brown.
- Scatter the asparagus and shrimp over tomatoes.
- Roast for 10 min or until cooked.
- Remove garlic from pan, unwrap and let cool for 5 minutes.
- Cover pan to keep warm.
- Cook pasta about 8 minutes.
- Seperate the garlic cloves and squeese out the soft pulp, mash to a paste with the flat side of knife.
- Drain pasta, add remaining 2 tsp olive oil, garlic, lemon juice, oregano, thyme, salt and pepper, tossing to cover pasta evenly.
- Transfer to roasting pan, toss gently to combine.
Nutrition Facts : Calories 208.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 195, Sodium 882, Carbohydrate 16.2, Fiber 4.2, Sugar 4.9, Protein 25.5
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