Creamy Herbed Shrimp And Roasted Red Pepper Pasta Salad Recipes

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CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD



Creamy Herbed Chicken and Broccoli Pasta Salad image

Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast
2 cups bite-sized broccoli florets
8 ounces dried penne
1/2 cup jarred roasted red peppers, drained and chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ROASTED-PEPPER PASTA SALAD



Roasted-Pepper Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
  • Photographs by Antonis Achilleos

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 16

6 large roasted red bell peppers, julienned
1 large red onion, peeled and thinly sliced
3 scallions, finely chopped
1 garlic clove
2 tablespoons grated lemon zest
1 teaspoon Hungarian paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon tumeric
Pinch cayenne pepper
Pinch cinnamon
Pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/2 cup olive oil

Steps:

  • Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.

SHRIMP WITH ROASTED RED PEPPER CREAM



Shrimp With Roasted Red Pepper Cream image

Make and share this Shrimp With Roasted Red Pepper Cream recipe from Food.com.

Provided by LMillerRN

Categories     Healthy

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package vermicelli
1 (12 ounce) jar roasted red peppers, drained
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup fat-free low-sodium chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 lbs cooked peeled large shrimp
1/4 cup chopped fresh basil

Steps:

  • Prepare pasta according to package directions, omitting salt and oil.
  • Keep pasta warm.
  • Process red peppers and next 4 ingredients in a blender or food processor until smooth.
  • Pour mixture into large skillet.
  • Cook over medium heat 5 minutes stirring often, until thoroughly heated.
  • Add shrimp and cook 2-3 minutes until thoroughly heated.
  • Remove from heat.
  • Serve over hot cooked pasta.
  • Sprinkle with basil.

Nutrition Facts : Calories 341.1, Fat 8.2, SaturatedFat 3.8, Cholesterol 211.4, Sodium 1820.6, Carbohydrate 35.9, Fiber 2, Sugar 3.3, Protein 29.6

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