Mediterranean Angel Hair Pasta With Shrimp Olives And Sun Dried Tomatoes Recipes

MEDITERRANEAN SHRIMP WITH ANGEL HAIR PASTA

Steps:

• Cook pasta as directed on package; drain, reserving 1/2 cup cooking water. Return pasta to saucepan; cover to keep warm.
• Meanwhile, in large skillet, melt butter over medium heat. Cook onion and garlic in butter about 5 minutes, stirring frequently, until onion has softened. Add sun-dried tomatoes, oregano, pepper flakes, salt and capers. Cook 3 minutes longer.
• Stir in shrimp. Cover; cook until shrimp just turn pink, about 5 minutes. Stir in lemon juice. Gradually stir in reserved pasta cooking water.
• Add pasta to skillet; toss with shrimp and sauce. Serve immediately.

MEDITERRANEAN ANGEL HAIR PASTA WITH SHRIMP, OLIVES AND SUN DRIED TOMATOES

Steps:

• In medium saucepan over medium heat, add butter, green onions, olives, tomatoes and garlic. Cook about 3-4 minutes, stirring frequently. Add water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil and cook for 2 minutes, stirring frequently. Add shrimp and cook for 2 more minutes, stirring frequently. Remove from heat and let stand for 4-5 minutes. Top with Parmesan cheese before serving.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

ANGEL HAIR WITH FETA AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
• Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

MEDITERRANEAN PASTA WITH SHRIMP

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.