RONI PROTER
If you are in a hurry like the rest of us, then you know how hard it can be to get a fresh and healthy dinner on the table every night. Take a breather, relax, and make this 15-minute shrimp pasta dinner that uses ingredients right out of your freezer or pantry. To see Roni Proter, from Dinner Reinvented, whip up this dish and give insightful dinner hints, head over to our video section to watch the latest episode featuring this shrimp pasta.
Provided by By Roni Proter | July 4, 2016 8:44 pm (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[
Yield 2
Number Of Ingredients 8
Steps:
- 1 Bring a large pot of water to boil. 2 Add a large pinch of salt, then add pasta shells and cook for 7 minutes. 3 Add the frozen shrimp and frozen peas and cook for 2 minutes. 4 In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture. 5 Toss and add cream and vermouth and salt and pepper to taste. 6 Cook for 1 minute then remove from heat and garnish with parsley and Parmesan serve immediately.
CREAMY SHRIMP AND PEA PASTA
Pan seared shrimp with angel hair pasta in a basil cream sauce
Provided by cook130
Categories Main Dish
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- 1) Cook pasta according to package directions, omitting salt and fat 2) Melt butter in a large nonstick skillet over medium heat. Add shrimp and garlic, sauté 4 minutes or until done. Add half-and-half, 3 tablespoons chopped basil, salt, and pepper. Bring to a simmer, and cook, uncovered 4 minutes. Add cheese, and cook 1 minute longer until melted. 3) Place peas in a colander. Drain pasta over peas in colander. 4) Add pasta and peas to crimp mixture, and toss gently. Cook over low heat 2 minutes. Stir in remaining basil and serve immediately. Serving size = 1 3/4 cups
Nutrition Facts : Calories 397 calories, Fat 10.3744186157889 g, Carbohydrate 41.3405888604272 g, Cholesterol 232.94030016821 mg, Fiber 1.73280089682365 g, Protein 33.1437648934652 g, SaturatedFat 4.94319633971642 g, ServingSize 1 1 Serving (275g), Sodium 441.706526726724 mg, Sugar 39.6077879636036 g, TransFat 1.51666840456316 g
RONI PROTER
Low on available ingredients and don't want to run to the store after a long day at work? We understand. But, there are always a few frozen staples laying around that can be turned into a delicious weeknight meal, like peas, shrimp, and pasta. It's quick, easy and tastes great. Want to see how it's done? We have the video right here! Click here to see more videos by Dinner Reinvented.
Provided by By Roni Proter | July 17, 2017 8:33 am (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- 1 Cook the pasta, but drain when it is al dente, or slightly undercooked. Place the butter in a pan and add the shrimp and garlic. 2 Sauce for a minute, then add the vermouth and simmer for another couple minutes (the alcohol will cook off but the flavor will remain). 3 Add the frozen peas, splash of heavy cream and salt and pepper. Stir and add the pasta, then toss to combine.
ONE-POT PASTA PRIMAVERA WITH SHRIMP
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
Provided by Rhoda Boone
Categories 22-Minute Meals Quick and Healthy Quick & Easy Spring Pasta Garlic Broccoli Green Bean Shrimp Tomato Pea Parmesan Dinner Seafood Shellfish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
- Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
CREAMY SHRIMP AND PASTA
From Prevention. This isn't the most attractive pasta sauce I've ever made, but it sure is yummy! It is a great use for cooked shrimp, which I often find on sale. The original recipe calls for snow peas instead of green beans (add to pan with shrimp, don't boil) and roasted red peppers instead of fresh. I was worried at first that there was too much thyme, but it comes out nicely in the end.
Provided by smellyvegetarian
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
- Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
- In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
- Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
- Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.
CREAMY SHRIMP AND PEAS
Make and share this Creamy Shrimp and Peas recipe from Food.com.
Provided by Barb in WNY
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse frozen shrimp under cold running water to remove ice.
- Heat shrimp, soup and peas to boiling.
- Boil and stir 5 minutes.
- Stir in cheese spread and sherry, cook, stirring until the cheese is melted.
- Serve in patty shells.
Nutrition Facts : Calories 214.2, Fat 6, SaturatedFat 3.3, Cholesterol 82.7, Sodium 918.5, Carbohydrate 17.2, Fiber 3.1, Sugar 4.1, Protein 15.8
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