SHRIMP & BROCCOLI WITH PASTA
Shrimp are thought of as a fancy, expensive item, so I enjoy serving it to guests, but I also enjoy serving it to my hubby. This recipe makes any day special, and you don't even need a candle! -Betty Anderson, Cokato, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry broccoli in remaining oil for 3 minutes. Add garlic; stir-fry 2 minutes longer or until vegetables are crisp-tender., Add the butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. ,
Nutrition Facts : Calories 411 calories, Fat 18g fat (8g saturated fat), Cholesterol 200mg cholesterol, Sodium 527mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
SHRIMP WITH BROCCOLI IN GARLIC SAUCE
I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.
Provided by AkronJoya
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
- Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
SHRIMP, BROCCOLI RABE, AND TOMATOES OVER PENNE PASTA
This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables.
Provided by Nabom
Categories Shrimp Pasta
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
- Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
- Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
- Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 460.8 calories, Carbohydrate 49.6 g, Cholesterol 127.2 mg, Fat 16.9 g, Fiber 4 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 582.4 mg, Sugar 4.7 g
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