FUSILLI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
FUSILLI WITH SHRIMP AND PEAS
This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
- While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
- Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
- Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.
FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the Pasta:
- 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 shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
- For the Vinaigrette:
- Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
- For the Salad:
- Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
- Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.
FUSILLI WITH SHRIMP AND PANEED CHICKEN
Categories Chicken Pasta Sauté Kid-Friendly Shrimp Pan-Fry Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
- Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
- Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.
FUSILLI AND SHRIMP
Yummy. I love pasta and shrimp, and I love them more when you put them together, so this dish is a favorite! Diabetic Exchange: 2 very lean protein
Provided by MizEmerilLagasse
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a sauté pan with cooking spray.
- Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
- Set aside.
- Spray a large skillet and add the garlic.
- Sauté for 2 minutes.
- Add the wine and increase the heat.
- Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
- Add the tomatoes to the wine along with the lemon juice.
- Reduce the heat and simmer for 5 minutes.
- Add the chives and parsley and remove from the heat.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain well.
- Place the fusilli in the pan with the sauce.
- Add the shrimp and reheat.
- Divide among 6 pasta dishes and serve.
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