Rotini With Shrimp Recipes

Steps:

• In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink., In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon zest, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

Steps:

• Cook rotini according to package directions, drain.
• Meanwhile, in a large skillet melt butter and oil and sauté the shrimp, shallots and garlic until almost done.
• Add remaining ingredients and continue cooking until shrimp is tender.
• Stir in hot cooked rotini until evenly blended.

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
• Add sauce and gently heat through, stirring to combine.
• Remove from heat and stir in cheese and parsley. Serve immediately.

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!

Steps:

• Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
• When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
• Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
• When the mushrooms are tender, add the vegetables, continuing to stir.
• When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
• When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.

Steps:

• In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink.
• In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon peel, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.