Penne Primavera With Shrimp Recipes

SHRIMP PENNE PRIMAVERA

Shrimp Penne Primavera image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup 2% milk
3 tablespoons reduced-sodium chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 132mg cholesterol, Sodium 447mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

PENNE PRIMAVERA WITH SHRIMP

Penne Primavera with Shrimp image

A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."-Rosemarie Bronko, Jim Thorpe, Pennsylvania.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup heavy whipping cream
3 tablespoons chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 534mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

SHRIMP AND PENNE PRIMAVERA

Shrimp and Penne Primavera image

Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals - plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Categories Pasta Tomato Sauté Low Fat Shrimp Artichoke Broccoli Summer Self

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

6 sun-dried tomato halves
12 oz penne pasta
1 tbsp olive oil
1 lb shrimp, shelled and deveined
1 medium red onion, thinly sliced
2 medium green bell peppers, cored, seeded and thinly sliced
3 cups broccoli florets
2 cloves garlic, peeled and minced
1 tsp dried oregano
1 cup artichoke hearts in brine, drained and quartered
2 medium tomatoes, cut into thin wedges
1 tbsp minced fresh basil
1 tbsp minced fresh parsley

Steps:

In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.

PENNE WITH SHRIMP

Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories World Cuisine Recipes European Italian

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

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