RED PEPPER, ASPARAGUS, & SHRIMP PENNE PASTA
Spectacular dish I created after eating one of those frozen "all in one" meal from the grocery store. After eating that I decided that I couldmake this, and I could make it better...and I did! This really tastes great and looks fancy too!
Provided by AZRoxy63
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw shrimp and set aside.
- Pour all 3 sauce jars into a large pot and stir together well.
- Heat sauce covered over medium heat stirring frequently until heated thoroughly.
- Reduce heat to low and add shrimp.
- Stir frequently while covered on low.
- Chop both peppers into small bites.
- Place into a well greased skillet and and sprinkle garlic powder over the pieces.
- Cook over medium-high heat until tender and slightly blackened.
- Cut asparagus spears into 3 equal parts and steam them until tender.
- Do not overcook the asparagus; it should be slightly tender, but in NO way mushy.
- Cook pasta according to their directions on the label and drain well.
- Add pasta, asparagus, and peppers to the sauce and shrimp mix.
- Stir well and continue to heat on low for five more minutes.
- Serve with garlic bread and a salad and enjoy!
Nutrition Facts : Calories 388.9, Fat 3, SaturatedFat 0.4, Cholesterol 159.4, Sodium 721.9, Carbohydrate 67, Fiber 9.8, Sugar 2.4, Protein 24
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE
This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.
Provided by Janda Potamus
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preparing Penne:.
- In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
- Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
- Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
- Red Pepper and Tomato Cream Sauce:.
- Dice red bell pepper and saute in a small skillet until it begins to soften.
- Add fresh sliced mushrooms and saute for an additional 3 minutes.
- Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
- Season shrimp with creole seasoning and fry in a large skillet.
- Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.
PENNE WITH SHRIMP AND VEGETABLES
Pressed for time? Cooked shrimp and refrigerated Alfredo sauce hurry along this rich pasta dish, which can be on the table for a family of six in only 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
- Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
- Add cooked pasta to shrimp mixture; toss to combine. Season with salt.
Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 225 mg, Fat 7, Fiber 3 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 710 mg, Sugar 4 g, TransFat 1 1/2 g
SHRIMP AND ASPARAGUS PENNE
This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.
Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
ASPARAGUS PENNE
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
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