SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
SPICY SHRIMP & PEPPERS WITH PASTA
Spice up any weeknight with this filling and tasty family dish. It goes together in no time and features tender shrimp, veggies, whole wheat pasta and just the right amount of heat. Amy Clemons - Babson Park, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.
Nutrition Facts : Calories 385 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 697mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 10g fiber), Protein 28g protein.
LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
ANGEL HAIR PASTA WITH PEPPERS AND TOMATOES
This simple pasta celebrates the end-of-summer harvest and is perfect for a light lunch or supper, or as part of a buffet. Bell peppers and other sweet peppers - like Corno di Toro and many other varieties of peppers of every hue - ripen in late summer, the same time as long-awaited flavorful (and multicolored) tomatoes, making their pairing seem almost preordained.
Provided by David Tanis
Categories dinner, lunch, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of water over high heat and bring to a boil.
- In a low, wide salad bowl or pasta-serving bowl, combine garlic, red-wine vinegar and 3 tablespoons olive oil. Add a good pinch of salt, black pepper and red-pepper flakes.
- Add sweet peppers and cherry tomatoes, season well with salt and toss to coat with dressing. (You may do this up to an hour before cooking the pasta.)
- Salt the pasta water and cook the angel hair pasta until al dente, usually 4 to 5 minutes. Drain pasta in a colander.
- Add cooked pasta to the bowl and toss well to coat, spooning over juices from bottom of bowl and bringing plenty of tomatoes and peppers to the surface.
- Sprinkle with ricotta salata. If using bread crumbs, season with 1 teaspoon olive oil and a little salt, then sprinkle crumbs over surface.
- Garnish with whole or torn basil leaves. Serve warm or at room temperature.
SHANGHAI NOODLES
Steps:
- Cut the chikcen breast into bite size pieces (about 1-inch) and marinate for 15 mins. While chicken is marinating, prepare the shrimp and noodles. Bring a large pot of water to boil and boil the noodles noodles for 5 mins. Drain, run under cold water, and drain again. Toss with 1 tsp. of sesame or peanut oil. Shell and devein the shrimp. Heat wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic. Add the chicken and stir-fry on high heat until about 50% cooked. Add the shrimp and cook until the shrimp loses its pink color. Make sure the chicken is cooked through, and remove from heat and set aside. Clean out wok and add oil. Add the cabbage and stir-fry briefly (about 1 1/2-2 mins), adding salt and soy sauce to season if desired. Remove and set aside. Clean out wok and add 2-3 tbs oil. When oil is ready, add the noodles and stir-fry, tossing to make sure they are coated in the oil. Add the hot bean paste, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and shrimp and cabbage. Add the green onions and bean sprouts and stir to heat through. Serve hot.
PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS
Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.
Provided by TerryMac
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
- Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Serve sauce over fettuccine and garnish with Parmesan cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g
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