PASTA WITH TOMATO AND PEAS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
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 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
CREAMY TOMATO SHRIMP WITH PENNE
This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.
CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES
This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.
Provided by KimK
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
- At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
- Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
- Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
- Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g
PASTA WITH SHRIMP IN TOMATO CREAM
Steps:
- Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
- While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl.
- Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover.
- Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more.
- Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper.
- Plate in bowls and garnish with the remaining basil and the scallion greens.
FRESH TOMATO SHRIMP PASTA
Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Provided by Lisa Nichols
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
Nutrition Facts : Calories 651 calories, Carbohydrate 52.2 g, Cholesterol 265.9 mg, Fat 28.5 g, Fiber 3.9 g, Protein 43.8 g, SaturatedFat 10.6 g, Sodium 357.5 mg, Sugar 5.7 g
PASTA WITH TOMATOES, PEAS AND CREAM
A delicious, quick and easy, one pot meal that the family loves. You can saute shrimp or Italian sausage to go with this if you like to add meat.
Provided by PanNan
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling, salted water until al dente.
- About a minute before the pasta is finished, add the frozen peas to the boiling water.
- Drain pasta and peas.
- Meanwhile, cook chopped onion in olive oil over medium heat until tender.
- Add diced tomatoes, basil, cream, salt and the pepper flakes.
- Stir and heat, but do not boil.
- Serve sauce over pasta.
SHRIMP, PEAS AND PESTO PASTA
Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
- Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
CREAMY PASTA WITH HAM, TOMATO AND PEAS
Make and share this Creamy Pasta With Ham, Tomato and Peas recipe from Food.com.
Provided by Angela G.
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put some salted water to boil and cook the pasta according to the packet instruction.
- Slice the onion and brown in a saucepan with olive oil and hot pepper. Then add chopped tomato and stir fry on a medium heat for a couple of minutes. Add sliced ham and mix. Pour the drained peas, cook for one minute and turn off the heat. Add the cream and the parmesan cheese.
- When the pasta is cooked, before draining, keep a cup of cooking water.
- Add the pasta to the pan, stirring over a medium heat until everything is tossing well (helping with some cooking water in case of need).
Nutrition Facts : Calories 518.9, Fat 6.5, SaturatedFat 2.6, Cholesterol 28.1, Sodium 658.4, Carbohydrate 86.9, Fiber 6.9, Sugar 8, Protein 26.9
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.
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SHRIMP PASTA WITH TOMATOES AND SWEET PEAS – …
From homemadeitaliancooking.com
Category PastaTotal Time 30 minsEstimated Reading Time 2 mins
- In a large stockpot, add water and salt and bring to a boil. Add pasta and cook al dente or slightly undercooked. It will finish cooking in the skillet.
- In a large skillet on the stove over medium high heat, add the olive oil and onions and cook until translucent. Add garlic, red and black peppers, lemon zest and juice, and the shrimp to the pan and cook for 3-5 minutes over high heat, stirring often. The garlic should be golden and the shrimp are pink.
PASTA WITH CREAMY SHRIMP, TOMATOES AND PEAS
From aggieskitchen.com
Category FishEstimated Reading Time 2 mins
- In a large pot, bring water to a boil. Add pasta and cook while preparing sauce. Drain and set aside when done.
- In a large non stick skillet, heat 2 tablespoons olive oil. Pat shrimp dry, season with salt and pepper and add to pan. Cook for 1-2 minutes over medium heat on each side or until pink. Take out of pan and set aside, reserving some of the pasta water to add to sauce.
- Add garlic and onion to same pan over medium heat. Cook for about 5 minutes or until onions soft and fragrant. Add diced tomatoes to pan and cook together for 5-7 minutes. Add cup of frozen peas to sauce and gently stir to combine. Add shrimp, cooked and drained pasta to tomatoes along with a little pasta water if needed (if tomatoes cook too long they may become dry, the pasta water will fix this). Lower heat and add Boursin cheese to pan and gently toss to combine until sauce is creamy. Taste for salt and pepper. Serve with red pepper flakes and freshly grated Parmesan cheese.
CREAMY TOMATO PASTA WITH SHRIMP - TASTE AND TELL
From tasteandtellblog.com
Reviews 10Estimated Reading Time 5 minsServings 4Total Time 35 mins
- Bring a large pot of water to a boil. Salt generously, then add the spaghetti. Cook until al dente. Before draining, reserve a mug full (at least a cup) of the pasta water.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook another 30 seconds, until fragrant. Add the tomato sauce and the Italian seasoning. Bring to a bubble, then reduce the heat to a simmer. Let the sauce cook and reduce for about 10 minutes.
- Increase the heat slightly, and stir in the cream. Once the sauce is back to a simmer, add the cheese and stir until melted. Taste the sauce and season with salt and pepper, if needed.
- In another skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the shrimp and cook just until pink, 4-5 minutes.
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