SHRIMP PASTA PRIMAVERA
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SHRIMP PRIMAVERA
A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Provided by PKELLYC
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
- Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g
SHRIMP AND PASTA PRIMAVERA
This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.
Provided by Ma Field
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
QUICK & EASY SHRIMP PRIMAVERA
A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 25-minute dish that's loaded with flavor. Zest a little lemon for the finishing touch.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
- Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
OLIVE GARDEN SHRIMP PRIMAVERA
I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.
Provided by senseicheryl
Categories < 60 Mins
Time 40m
Yield 4 dished, 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
- Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
- Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2
RIGATONI WITH SPICY SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
- Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
- Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.
FOIL-PACKET SHRIMP PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain.
- Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt.
- Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes.
- Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices.
- Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes.
- Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly!
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PESTO PASTA PRIMAVERA WITH SHRIMP
Make and share this Pesto Pasta Primavera With Shrimp recipe from Food.com.
Provided by JackieOhNo
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
CRAB AND RICE PRIMAVERA
If pasta primavera is always a hit at your house, this Healthy Living Crab and Rice Primavera is a must-try recipe!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat; cover. Simmer 3 minutes.
- Add milk, imitation crabmeat, butter and garlic powder. Bring to full boil.
- Stir in rice and grated topping; cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
QUICK & EASY SHRIMP PRIMAVERA FOR TWO
Looking for an elegant recipe for two? This shrimp primavera fits the bill, and-bonus!-it's quick and easy too.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 2 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
- Drain pasta. Add to shrimp mixture; toss to coat. Sprinkle with cheese and zest.
Nutrition Facts : Calories 380, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1430 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 9 g, Protein 33 g
ZESTY PASTA PRIMAVERA
Tri-color pasta lends its pretty palette to this flavorful, veggie-filled entrée, featuring broccoli, cauliflower, carrots and even tender white beans!
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook and stir onion in hot oil on medium-high heat for 5 minutes or until onion is tender. Add dressing mix and water; stir until well blended. Add vegetables and beans; mix lightly. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 minutes.
- Toss vegetable mixture with pasta; sprinkle with cheese.
Nutrition Facts : Calories 440, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 19 g
CREAMY SHRIMP PRIMAVERA
Discover the delicious flavor of this Creamy Shrimp Primavera recipe. Made with fresh veggies, butter and hot linguine noodles, this Creamy Shrimp Primavera is sure to be a new family favorite in no time.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Remove shrimp from skillet; set aside. Add garlic and remaining butter to skillet; cook 1 min., stirring frequently. Add milk and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Reserve 1/4 cup Parmesan for later use. Add remaining Parmesan to sauce in skillet along with the cooked shrimp and remaining ingredients; stir. Cook 2 to 3 min. or just until spinach is wilted and pasta mixture is heated through, stirring frequently.
- Drain pasta. Add to sauce in skillet; mix lightly. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 400 mg, Carbohydrate 75 g, Fiber 5 g, Sugar 7 g, Protein 28 g
PESTO SHRIMP PRIMAVERA
This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this-I'm allergic to seafood--but my family tells me it's wonderful (I hate them).
Provided by southern chef in lo
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
- Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
- Top the pasta with mixture; add the remaining pesto and toss.
LOW FAT ZESTY SHRIMP AND PASTA
Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini.
Provided by Kozmic Blues
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
- Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
- Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 317.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 120.7, Sodium 807.5, Carbohydrate 42.8, Fiber 5.1, Sugar 3.3, Protein 25.1
GLUTEN-FREE GARLIC SHRIMP PASTA WITH SPICY TOMATO SAUCE
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain.
- While the water comes to a boil, drizzle a little oil in a large cast-iron skillet and heat over medium heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the garlic and cook, stirring often, until golden brown and fragrant, 2 to 3 minutes. Do not let it burn.
- Next, add the diced tomatoes with their juices, coconut milk, crushed red pepper and a sprinkle each of salt and black pepper. Stir and reduce the heat to a simmer. Let simmer until the flavors meld and the sauce thickens slightly, 5 to 7 minutes.
- Add the shrimp, stir and cook until they turn pink and firm up, 3 to 5 minutes. Remove from the heat and stir in the spinach and chopped basil. The heat from the sauce will wilt the spinach. Taste for seasoning and add more salt and black pepper, if needed.
- Divide the pasta among bowls. Ladle some of the sauce over each portion, garnish with basil leaves and serve right away.
PASTA WITH SHRIMP PRIMAVERA
This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess.
Provided by TXOLDHAM
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 599.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 220.9, Sodium 264.6, Carbohydrate 73.1, Fiber 5, Sugar 5.3, Protein 37.7
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