MEDITERRANEAN SHRIMP & PASTA TOSS
A toss with feta cheese and vegetables give this shrimp and whole-wheat pasta meal a decidedly Mediterranean flair.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings, 2 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add zucchini, yellow squash and shrimp; cook 6 to 8 min. or until vegetables are crisp-tender and shrimp turn pink, stirring frequently.
- Stir in tomatoes and dressing; cook 2 min. or until heated through, stirring occasionally.
- Add pasta and basil; toss to coat. Cook until heated through, stirring occasionally. Sprinkle with cheese.
Nutrition Facts : Calories 470, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1280 mg, Carbohydrate 70 g, Fiber 9 g, Sugar 11 g, Protein 35 g
MEDITERRANEAN PASTA WITH SHRIMP
Tender shrimp, colorful spinach, tangy feta and salty olives make a Greek-inspired dinner light and refreshing.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
- Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
- Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 2, Fiber 3 g, Protein 23 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (About 1 1/4 Cups), Sodium 860 mg, Sugar 2 g, TransFat 0 g
MEDITERRANEAN PASTA WITH SHRIMP
I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal.
Provided by PalatablePastime
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
PASTA SHRIMP TOSS
A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)
Provided by MA in Florida
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguini or spaghetti according to package directions, drain and set aside.
- Meanwhile, Melt butter in 10" skillet until sizzling.
- Add onion, shrimp, bell pepper,garlic, salt and pepper.
- Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.).
- Stir cream and flour together in small bowl until smooth.
- Stir into shrimp mixture.
- Continue cooking until mixture comes to a boil (about 1 minute).
- Stir in tomatoes and basil.
- Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 400.4, Fat 19.3, SaturatedFat 11.4, Cholesterol 138.3, Sodium 497.5, Carbohydrate 35.5, Fiber 2.6, Sugar 3.5, Protein 21.1
MEDITERRANEAN SHRIMP 'N' PASTA
Sun-dried tomatoes and curry take center stage in this pasta dish. This is one of my husband's favorites for special occasions. - Shirley Kunde, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, pour boiling water over sun-dried tomatoes; let stand for 2 minutes. Drain and set aside. Cook fettuccine according to package directions., Meanwhile, in a small bowl, combine the tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer. , Stir in shrimp. Cook and stir 3 minutes longer or until shrimp turn pink. Stir in tomato sauce mixture and sun-dried tomatoes; heat through. Drain fettuccine and add to skillet; toss to coat.
Nutrition Facts : Calories 368 calories, Fat 6g fat (1g saturated fat), Cholesterol 173mg cholesterol, Sodium 702mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
MEDITERRANEAN PASTA TOSS
Make and share this Mediterranean Pasta Toss recipe from Food.com.
Provided by Danielle W
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pasta cooking directions:.
- 1. Bring water to a boil and add capellini/angle hair pasta.
- 2. Reduce heat and cover until pasta is cooked.
- 3. Drain and toss with 1 ounce extra virgin olive oil.
- Mediterranean Toss directions:.
- 1. Heat oil in large nonstick skillet on medium high heat.
- 2. Add chicken (cook 8-10 minutes or until chicken is completely cooked).
- 3. Add garlic and toss.
- 4. Add artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
- 5. Add white wine so it can absorb the seasonings and cook the garlic.
- 6. Toss ingredients and let alcohol cook off and reduce in volume by half.
- 7. Add pesto, tossing until ingredients are evenly coated.
- 8. Throw in pasta and toss.
- 9. Remove from heat and let it sit for a minute.
- 10. Add spinach and toss until spinach is slightly wilted.
- 11. Add feta and toss lightly until everything is mixed*.
- 12. EAT!
- * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.
MEDITERRANEAN PASTA CAESAR TOSS
Get creative using convenience items with a fresh take on ravioli. Try this lightened-up pasta toss for an al fresco dinner, or double it for a family picnic. -Libby Walp, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook ravioli according to package directions, adding beans during the last 3 minutes of cooking. Drain., In a serving bowl, combine the ravioli mixture, tomatoes and pepper. Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 649mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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