Rice And Shrimp Primavera Recipes

SHRIMP PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

CREAMY SHRIMP PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

RICE AND SHRIMP PRIMAVERA

Steps:

• Heat oil in large frying pan; stir-fry garlic and lemon peel 30 seconds. Add vegetables and shrimp. Stir-fry over medium heat until shrimp turns pink, about 3 minutes.
• Meanwhile, add water to chicken broth to make 1 1/2 cups. Add broth and bring to a boil. Stir in rice and seasonings. Cover and let stand for 5 minutes.
• MICROWAVE: Combine garlic, lemon peel, vegetables, shrimp, and spices and oil in microwave safe dish. Cover and microwave on HIGH power for 5 minutes, stirring at half time. Add remaining ingredients and microwave 5 minutes more. Let stand 3 minutes.

CRAB & RICE PRIMAVERA

Steps:

• Bring vegitables & water to boil in medium saucepan, stirring occasionally.
• Reduce heat; cover & simmer 3 minutes.
• Add milk, crabmeat, margarine, garlic powder and basil.
• Bring to full boil.
• Stir in rice & cheese.
• Cover, remove from heat.
• Let stand 5 minutes.
• Fluff with fork.

OLIVE GARDEN SHRIMP PRIMAVERA

Steps:

• Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
• Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
• Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

CHICKEN & SHRIMP PRIMAVERA

Steps:

• Cook pasta as directed on package.
• While pasta is cooking, in a skillet heat oil, and add seasoned chicken.
• Cook until no longer pink. Remove from skillet and set aside.
• Add shrimp and cook until done (just when it turns pinkish). Remove and add to chicken.
• Sauté pepper and onion and garlic and set aside.
• In a saucepan mix together olive oil, butter, flour, milk, cream and parsley. Bring to a slight boil and let simmer for approximately 5 minutes; stir in tomatoes.
• Stir in meat and vegetables and mix in pasta. Mix until well coated and serve with tomato basil mozzarella cheese (Sargento).

RICE PRIMAVERA

Steps:

• In large saucepan cook mushrooms, scallions and celery in butter.
• Add water, rice, bouillon and seasoning; bring to boil.
• Reduce heat; cover and simmer 25 minutes.
• Add Parmesan, peas and carrots.
• Cook 5 minutes.

SHRIMP PRIMAVERA WITH GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

CREAMY SHRIMP PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Remove shrimp from skillet; set aside. Add garlic and remaining butter to skillet; cook 1 min., stirring frequently. Add milk and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Reserve 1/4 cup Parmesan for later use. Add remaining Parmesan to sauce in skillet along with the cooked shrimp and remaining ingredients; stir. Cook 2 to 3 min. or just until spinach is wilted and pasta mixture is heated through, stirring frequently.
• Drain pasta. Add to sauce in skillet; mix lightly. Sprinkle with remaining Parmesan.

SHRIMP AND PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.