Make Ahead Party Shrimp And Veggie Penne Recipes

MAKE-AHEAD PARTY SHRIMP AND VEGGIE PENNE

Steps:

• 1. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.
• 2. Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil, and the hot chili oil to the bowl. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
• 3. Before serving, bring a pot of water to a boil and blanch the broccoli.
• 4. Toss the broccoli and peas with the shrimp and set aside.
• 5. Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.
• 6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

PENNE WITH SHRIMP AND VEGETABLES

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.