FUSILLI WITH SEAFOOD
Make and share this Fusilli With Seafood recipe from Food.com.
Provided by Geoff Siegel
Categories Healthy
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
- Cook garlic until golden.
- with slotted spoon discard garlic Add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
- stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet Prepare fusilli according to label instructions In skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
- Add clam juice, increase heat until mixture boils.
- Reduce heat to medium and add watercress and butter stirring until watercress wilts Return shrimp and scallops to skillet and mix.
- To serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.
Nutrition Facts : Calories 372, Fat 5.5, SaturatedFat 2.3, Cholesterol 112.9, Sodium 491.7, Carbohydrate 49.1, Fiber 2.4, Sugar 2.6, Protein 30
FUSILLI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
LEMON FUSILLI WITH SHRIMP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package instructions, about 12 minutes.
- While pasta is cooking, heat oil over medium-high heat in a medium skillet. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
- Add shrimp, and cook 1 minute. Turn and cook until pink and firm, about 1 minute more. Stir in peas, lemon zest, and red pepper flakes. Add 1/2 cup pasta cooking water, and cook until peas are bright green and shrimp are cooked through, about 1 minute more. Transfer to a large bowl.
- Drain pasta and add to bowl with shrimp. Add watercress and mix gently. Drizzle with lemon juice. Season with salt and pepper, and toss to combine. Serve immediately, garnished with scallion greens.
FUSILLI WITH PESTO SHRIMP
Make and share this Fusilli With Pesto Shrimp recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta. Drain.
- Meanwhile in a large skillet, combine clam juice and wine. Bring to a boil and cook until slightly reduced, about 2 minutes.
- Add shrimp, reduce heat to medium low, and cook until shrimp is pink, but still moist.
- Stir in pesto and parsley and season to taste with salt and pepper. Spoon over pasta and serve.
Nutrition Facts : Calories 532.2, Fat 3, SaturatedFat 0.5, Cholesterol 144.7, Sodium 783.4, Carbohydrate 87.6, Fiber 4, Sugar 3.4, Protein 30.8
FUSILLI WITH SHRIMP AND ARUGULA
Courtesy Giada De Laurentiis - No Sauce Pastas - from her show Everyday Italian. Haven't had the chance to make this yet but I was thinking what a great dish as she was making it. It seems simple to prepare!
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat.
- Add the shallots and garlic and saute until translucent, about 2 minutes.
- Add the red pepper flakes and white wine and bring to a simmer.
- Simmer until the wine reduces by half, about 5 minutes.
- Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli.
- Add the fusilli and arugula to the skillet.
- Toss to combine.
- Season the pasta, to taste, with salt and pepper.
- Transfer the pasta to a large bowl and serve.
- Enjoy!
Nutrition Facts : Calories 620.1, Fat 16.9, SaturatedFat 2.5, Cholesterol 172.8, Sodium 181.4, Carbohydrate 69.4, Fiber 3, Sugar 2.4, Protein 35.1
FUSILLI AND SHRIMP
Yummy. I love pasta and shrimp, and I love them more when you put them together, so this dish is a favorite! Diabetic Exchange: 2 very lean protein
Provided by MizEmerilLagasse
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray a sauté pan with cooking spray.
- Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
- Set aside.
- Spray a large skillet and add the garlic.
- Sauté for 2 minutes.
- Add the wine and increase the heat.
- Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
- Add the tomatoes to the wine along with the lemon juice.
- Reduce the heat and simmer for 5 minutes.
- Add the chives and parsley and remove from the heat.
- Meanwhile, bring a large pot of water to a boil.
- Add the pasta and cook according to package directions until al dente.
- Drain well.
- Place the fusilli in the pan with the sauce.
- Add the shrimp and reheat.
- Divide among 6 pasta dishes and serve.
SHRIMP FUSILLI
Make and share this Shrimp Fusilli recipe from Food.com.
Provided by spatchcock
Categories Healthy
Time 33m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in large skillet over high heat.
- Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
- Add wine, boil for 30 seconds.
- Transfer shrimp and wine to bowl.
- Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
- Add onions, cook for 6-7 minutes until lightly browned.
- Stir in garlic; cook 30 seconds.
- Add tomatoes, breaking up with spoon.
- Bring to a boil, boil 5 minutes, stirring occasionally.
- Stir in shrimp, cook for 1 minute.
- Toss with fusilli and parsley in large bowl.
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FUSILLI WITH SHRIMP AND LEMON BUTTER RECIPE - JOE CICALA
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Author Joe CicalaTotal Time 30 mins
- Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet. Add the lemon juice and zest. Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper. Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes.
- Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet. Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute. Season with salt and pepper. Transfer to bowls, grate bottarga over the top and serve.
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