Shrimp And Pasta Primavera Recipes

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup of the cooking water.
• Mix dressing, garlic, lemon zest, juice and crushed pepper until blended. Heat 2 Tbsp. dressing mixture in same saucepan on medium heat. Add shrimp; cook and stir 2 min. Add pasta mixture and reserved cooking water along with the spinach, tomatoes and remaining dressing mixture; cook and stir 3 to 4 min. or until tomatoes are softened, spinach is wilted and shrimp turn pink.
• Stir in 1/2 cup cheese; spoon onto platter. Sprinkle with remaining cheese.

Steps:

• Break noodles in half. Combine noodles, broth, milk, butter, garlic, and lemon seasoning in the DCB. Cover, microwave on high 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile prepare optional ingredients. Carefully remove baker from microwave. Add Parmesan cheese and stir in optional ingredients. Stir in uncooked shrimp. Cover and microwave for 3 minutes or until shrimp is opaque. Serve with additional Parmesan cheese!

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
• Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
• Drain pasta.
• Add the pasta and seasonings to skillet; toss to coat.
• Sprinkle with Parmesan cheese.

Steps:

• In skillet or wok, saute garlic, oil, and shrimp until shrimp are no longer opaque and cooked through (4-5 minutes).
• Add asparagus, zucchini, carrot, snow peas, broccoli, cauliflower, onion, and basil.
• Simmer until vegetables are almost tender (about 10 minutes).
• Add chicken broth, mushrooms, and tomato; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes; mix well.
• Pour shrimp and veggie mixture over cooked pasta (or toss all together to serve).
• Sprinkle with parmesan cheese to serve.

Steps:

• Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
• Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
• Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
• Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
• Serve immediately, passing the parmesan cheese.

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
• In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.