PASTA PRIMAVERA CON CAMARONES
Provided by My Food and Family
Categories Casa
Time 30m
Yield 6 porciones de aprox. 1-1/2 taza cada una
Number Of Ingredients 10
Steps:
- Cuece la pasta en una olla grande como se indica en el paquete, pero omite la sal; añade los ejotes al agua hirviendo durante los 3 últimos min. de cocción. Escurre la mezcla de pasta y reserva 1/2 taza del agua de cocción.
- Mezcla bien el aderezo, el ajo, la cáscara de limón, el jugo y las hojuelas de chile. Calienta 2 cdas. de mezcla de aderezo en la misma olla a fuego medio. Agrega los camarones; cocínalos revolviéndolos durante 2 min. Añade la mezcla de pasta y el agua que reservaste junto con la espinaca, los tomates y el aderezo restante; cocina y revuelve de 3 a 4 min. o hasta que los tomates y la espinaca ablanden un poco y los camarones se tornen rosados.
- Incorpora 1/2 taza de queso; acomoda la mezcla sobre un platón. Espolvoréala con el resto del queso.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY SHRIMP PASTA PRIMAVERA
This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.
Provided by Littlechef
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g
CAMARONES A LA MEXICANA
Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?
Provided by Brian Genest
Time 2h15m
Yield 6
Number Of Ingredients 30
Steps:
- Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
- Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
- Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
- Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
- Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
- Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
- Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
- Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 52.2 g, Cholesterol 189.9 mg, Fat 10.5 g, Fiber 4.7 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 2606.6 mg, Sugar 5.8 g
CAMARONES PRIMAVERA CON PASTA
Steps:
- Cuece la pasta tal como se indica en el paquete.
- Cocina, entretanto, los camarones y los espárragos mientras los revuelves en el aceite caliente en una sartén grande de 5 a 7 minutos, o hasta que los camarones se tornen rosados y los espárragos estén tiernos pero crujientes. Añade el aderezo, la ralladura y el jugo de limón; revuelve.
- Escurre la pasta, reservando 1/4 de taza del líquido de la cocción. Añade la pasta y este líquido a la sartén; revuelve el conjunto suavemente. Espolvoréalo todo con el queso.
Nutrition Facts : Calories 430, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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