Roasted Shrimp N Vegetable Pasta Recipes

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

Steps:

• Heat soybean oil in large skillet over medium high heat.
• Add garlic and cook for 2 minutes, stirring occasionally.
• Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
• Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
• Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
• Top with Parmesan cheese, if desired.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
• Roast in the preheated oven until vegetables are softened, about 15 minutes.
• While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
• Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Steps:

• Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
• While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
• Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
• Serve in pasta bowls.

Steps:

• Sauce:.
• In a deep dish fry pan sautee bacon, onion and garlic over med-high heat until onion is soft and bacon is cooked but not too crispy.
• Add can of tomatoes, oregano, parsley and basil.
• Bring mixture to light boil and turn down to simmer DO NOT COVER, let it render down to make a thick sauce (about 20 min). Cover and keep hot.
• Cook noodles so they are el dente. Rinse and drain.
• Veggies:.
• Place veggies ( I used purple onion cut into eighths(held together with toothpick), whole baby carrots, celery cut on the bias, red pepper 2x2" squares, rounds of zucchini and broccoli flowerets) on a broiler pan in a single layer.
• In blender put oil, vinegar and roasted garlic and puree until garlic is well blended into oil and vinegar.
• Brush top side of veggies with oil mixture.
• Broil veggies until they just start to blacken, about 5 minute.
• Take out veggies and turn them over and brush uncooked side with oil mixture.
• Return to broiler for another 5 min or until they start to blacken.
• Cook and peel shrimp if using. Add to tomato sauce just before serving.
• Serving:.
• Place 1/2 noodles in pasta bowl/plate.
• Put 1/2 of sauce over pasta
• Put 1/2 of veggies on top of sauce.
• Garnish with parmesean and feta cheese if desired. (The feta adds a real nice flavor to your sauce).
• Repeat with second plate/bowl.

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.

Steps:

• Wash, devein shrimp.
• in ziplock bag put shrimp, wine, red pepper, black pepper, and mashed garlic.
• marinate in fridge for about an hour.
• heat water for pasta.
• cube yellow squash, chop asparagus into bite size pieces.
• In a baking pan mix vegetables and toss with olive oil and black pepper.
• take shrimp out of fridge.
• Heat oven to broil.
• Broil vegetables 5 minutes.
• take out of oven -- add shrimp to pan and broil for another 3 minutes.
• cook pasta.
• Mix pasta, vegetables & shrimp and toss with flaxseed oil and parmesan.
• Toss -- serve.

Steps:

• Combine all ingredients and toss gently with dressing.
• *Iuse the little balls of fresh mozzarella that are marinated in olive oil.
• I cut them into quarters for the salad.

Steps:

• chop all the vegetables into equal sizes and put into a bowl.
• add to them the sugar, salt, pepper, olive oil and the italian seasoning.
• mix well together.
• heat the oven to 350'f/180'c.
• place the vegetables into a large baking dish and put in oven for 45 minutes, stirring a couple of times.
• take half of the vegetables and put into a blender or food processor with the glass of white wine and whiz to a puree.
• pour this mixture back into the dish and mix with the vegetables.
• add the fresh basil leaves and olives and return to the oven for 10 minutes.
• mix together with some freshly cooked pasta, add the parmesan and serve.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
• In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and shrimp. In a separate bowl mix together: salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

Steps:

• Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
• Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
• Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
• Peel and devein the shrimp and set aside.
• Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
• Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
• Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
• Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
• Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.