Creamy Shrimp Primavera Recipes

SHRIMP PRIMAVERA

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.

CREAMY SHRIMP PRIMAVERA

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.

SHRIMP FETTUCCINE PRIMAVERA

Steps:

• In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
• In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

SHRIMP CREAMY PRIMAVERA... KINDA

Steps:

• I like my veggies firm!
• So this is what I did;
• begin boiling water for the fettuccine -- (in a sufficiently large pot).
• in a large fry pan:.
• clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,.
• add zucchini.
• cook until firm and transfer to a bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add mushrooms,.
• cook until firm and transfer to the same bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add pealed shrimp whole turning once,.
• Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion).
• put on the fettuccini -- (my thick fettuccini took 18 min til andante).
• add the wine to the above "returned liquid," in the pan and reduce,.
• add in the cream and chicken stock, blue cheese, 2 oz Parmesan,.
• add 1 oz butter and reduce until 2/3 of what it was,.
• when the pasta is within 1 minute of being finished,.
• add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,.
• drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,.
• add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,.
• spoon the shrimp veggie cream sauce over the pasta,.
• crack pepper over the presentation,.
• serve with crusty bread --
• OMG!

SHRIMP AND PASTA PRIMAVERA

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.