DILLED SHRIMP AND SUGAR PEAS WITH LINGUINE
Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Meanwhile, remove strings from sugar snap peas, if desired. Add peas to boiling water; boil 3 minutes. Add linguine; boil 2 to 3 minutes longer or until peas and linguine are tender.
- Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook and stir garlic and shrimp in butter 1 minute. Stir in wine and lemon peel; cook 2 minutes or until shrimp are pink.
- Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 110 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g
GARLIC SHRIMP AND PEAS WITH LINGUINE
Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
- Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
- Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.
GEMELLI WITH SHRIMP AND SUGAR SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
- Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil.
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
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
GARLIC SHRIMP WITH PEAS
Seek out shrimp in the shell and use the shells for a quick, easy seafood broth. Freeze what broth you don't use in the dish; it comes in handy when you need a seafood broth for a risotto or a stew.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place shrimp shells in a medium saucepan, add 1 quart water and salt to taste. Bring to a boil. Skim off foam, reduce heat, cover partly and simmer 30 minutes. Strain broth into a bowl and discard shells. Return broth to saucepan.
- Meanwhile, sprinkle shrimp with salt, toss and let sit for 15 minutes.
- Return broth to a boil and add peas. Boil 2 minutes, until just wrinkled and slightly tender. Scoop out with a skimmer or slotted spoon and set aside. Measure out 1/2 cup broth and set aside.
- Heat oil over medium heat in a wide heavy skillet. Add garlic and chile flakes. Cook, stirring, until garlic is fragrant and beginning to color, about 1 minute. Turn heat to medium-high and add shrimp. Cook, stirring, until shrimp turns pink, about 2 minutes. Add peas, cilantro and parsley and continue to toss in the pan for another minute. Stir in 1/2 cup broth and heat through while stirring to deglaze pan. Remove from heat, taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 7 grams, TransFat 0 grams
SHRIMP PASTA SALAD WITH DILL
Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.
Provided by soggytomato
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
- Peel and devein shrimp. Drain pasta and transfer to a large bowl.
- Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 24.4 g, Cholesterol 56.9 mg, Fat 15.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 3.8 g, Sodium 197.6 mg, Sugar 2 g
SHRIMP WITH TOMATO AND DILL
Provided by Robert Farrar Capon
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish. They should be undercooked in the center at this point.
- Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown. Add Cognac and white wine and boil hard until almost evaporated. Add stock and reduce by slightly more than half. Add tomato puree, dill and sugar. Season to taste with salt and pepper.
- Bring the sauce to a boil and add shrimp and their juices to it. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp. Remove from the heat and stir in the butter until blended. Serve with pasta or rice.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 804 milligrams, Sugar 3 grams, TransFat 1 gram
DILLED SHRIMP (REJER)
You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
Provided by WOLSELEY
Categories Appetizers and Snacks Seafood Shrimp
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 9.5 g, Cholesterol 172.5 mg, Fat 5.4 g, Protein 23.1 g, SaturatedFat 0.9 g, Sodium 2888.6 mg, Sugar 8.3 g
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