CREAMY PRAWN PASTA
A creamy and delicious pasta dish - that's low-fat, using crème fraîche
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Bring a large pan of water to the boil, then cook the linguine according to pack instructions. Reserve a little pasta cooking water, then tip in the prawns, just to heat through, before draining.
- Return the prawns and pasta to the pan, then tip in the rest of the ingredients. toss everything together, adding a little of the cooking water if the pasta is dry. Serve straight away.
Nutrition Facts : Calories 472 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.05 milligram of sodium
CREAMY LINGUINE WITH PRAWNS
This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 20m
Number Of Ingredients 8
Steps:
- Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
- Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.
Nutrition Facts : Calories 441 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.62 milligram of sodium
CREAMY GARLIC SHRIMP AND PASTA
With a dish like this in your back pocket, you'll truly be unflappable. Whether your in-laws have shown up for an unexpected dinner, you're in the mood for romance or just need to a little indulgence, this impressive and oh-so-easy creamy shrimp pasta is attainable and ready to serve in only 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
- Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
- Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.
Nutrition Facts : Calories 320, Carbohydrate 38 g, Fiber 2 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 1/4 Cups, Sodium 530 mg
CREAMY SHRIMP AND SPINACH PASTA
This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.
Provided by breezermom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
- Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
- Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
CREAMY SHRIMP PASTA SALAD
Yummy and well suited for summer entertaining. The colors make the dish pretty, but it's healthy and filling, too. Made with fat-free mayo, you can't go wrong.
Provided by Cinnamom in Illinois
Categories Healthy
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put shrimp in colander and run under cool water to defrost.
- Cook pasta according to package directions. Drain and run under cool water to stop cooking; drain again and place into large bowl.
- Add shrimp and all vegetables to the pasta and stir lightly to distribute colors evenly.
- In a separate medium-sized bowl, mix mayonnaise, spices and lemon juice. Whisk together to make a smooth dressing, and pour over pasta, shrimp and veggies.
- Stir gently to coat all ingredients, cover, and chill at least two hours.
- (If needed or wanted, a dollop or two more mayo may be added without changing other ingredients.).
CREAMY SHRIMP PASTA WITH MUSHROOMS
Creamy shrimp pasta in a delicious homemade sauce with mushrooms.
Provided by Anonymous
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
- Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 47.9 g, Cholesterol 217.3 mg, Fat 22.5 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 9.7 g, Sodium 552.4 mg, Sugar 3.3 g
CREAMY SHRIMP & PASTA
I LOVE THIS Dish. Every week we have to eat this at least once. You can sub chicken pieces for the shrimp.. but the shrimp makes it sooo yummy!
Provided by Paragon
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add olive oil in sauté pan. Sautee onions and garlic. Turn heat up to high and add shrimp. Stir fry till pinky orange. Do not overcook!
- Add flour to shrimp, stir, then add tomatoes and bring to boil.
- Then add milk while stirring constantly until it comes to a near boil.
- Just before serving add 1 cup of cream and bring to a near boil. Then add 1/2 cup chopped cilantro. (More or less to taste).
- Salt and pepper to taste.
Nutrition Facts : Calories 219, Fat 8.6, SaturatedFat 2.7, Cholesterol 197.6, Sodium 209.1, Carbohydrate 8.2, Fiber 1, Sugar 2.4, Protein 26.5
CREAMY SHRIMP PASTA
If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.
Provided by nch
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
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.
- While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
- Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.
Nutrition Facts : Calories 780 calories, Carbohydrate 86.3 g, Cholesterol 298.6 mg, Fat 28.7 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 15 g, Sodium 336.4 mg, Sugar 3.2 g
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- Cook the pasta according to package instructions till al dente. Reserve 1/2 cup pasta water. Wash with cold water to avoid the pasta from sticking together and set aside.
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- I like to use a wok to make this dish, just because you can use it easily to serve up by bringing it to the table. Then everybody can help themselves to however much they want. You will also need a sieve for this recipe.
- First, defrost the prawns. I put the frozen prawns in a bowl and cover with warm water to defrost them.
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- Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
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- Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm, reserving 2 tablespoons of the cooking water.
- Meanwhile, heat the oil and garlic in a large frying pan over low heat for 1–2 minutes. Increase the heat to medium, add the prawns and cook for 3–5 minutes, stirring frequently until cooked. Remove the prawns and keep warm.
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- Cook pasta in a large saucepan of boiling, salted water according to packet directions. Add peas 2 minutes before end of cooking time. Drain, reserving 1/2 cup of pasta water. Return to pan to keep warm.
- Meanwhile, heat oil in a frying pan on high. Cook prawns, 2 minutes, stirring, until pink. Stir in garlic, lemon zest and juice. Bring to boil and add cream. Simmer, 2-3 minutes, until thickened slightly.
- Pour over pasta and toss to coat, adding reserved pasta water, to loosen if needed. Season to taste and sprinkle with chives to serve.
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- Pat dry scallops and prawns using a heavy paper towel, season with salt and freshly ground black pepper
- Heat olive oil in a heavy pan and once hot enough, sear scallops on both sides, around 45 seconds on each side. Remove the scallops from the pan then set it aside.
- Do the same thing with the prawns, sear on both sides for around 30 seconds on each side, remove prawns from the pan then set it aside.
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