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
QUICK & EASY SHRIMP PRIMAVERA
A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 25-minute dish that's loaded with flavor. Zest a little lemon for the finishing touch.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
- Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.
Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
SHRIMP PASTA PRIMAVERA
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SHRIMP PRIMAVERA
A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Provided by PKELLYC
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g
CREAMY SHRIMP PRIMAVERA
Discover the delicious flavor of this Creamy Shrimp Primavera recipe. Made with fresh veggies, butter and hot linguine noodles, this Creamy Shrimp Primavera is sure to be a new family favorite in no time.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 400 mg, Carbohydrate 75 g, Fiber 5 g, Sugar 7 g, Protein 28 g
SHRIMP AND PASTA PRIMAVERA
This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.
Provided by Ma Field
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
ONE-POT PASTA PRIMAVERA WITH SHRIMP
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
Provided by Rhoda Boone
Categories 22-Minute Meals Quick and Healthy Quick & Easy Spring Pasta Garlic Broccoli Green Bean Shrimp Tomato Pea Parmesan Dinner Seafood Shellfish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
- Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
PENNE PRIMAVERA WITH SHRIMP
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
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 CREAMY PRIMAVERA... KINDA
Make and share this Shrimp Creamy Primavera... Kinda recipe from Food.com.
Provided by Mr. D
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- I like my veggies firm!
- So this is what I did;
- begin boiling water for the fettuccine -- (in a sufficiently large pot).
- in a large fry pan:.
- clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,.
- add zucchini.
- cook until firm and transfer to a bowl, (drain but return liquid to pan).
- clove garlic in the returned liquid, add mushrooms,.
- cook until firm and transfer to the same bowl, (drain but return liquid to pan).
- clove garlic in the returned liquid, add pealed shrimp whole turning once,.
- Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion).
- put on the fettuccini -- (my thick fettuccini took 18 min til andante).
- add the wine to the above "returned liquid," in the pan and reduce,.
- add in the cream and chicken stock, blue cheese, 2 oz Parmesan,.
- add 1 oz butter and reduce until 2/3 of what it was,.
- when the pasta is within 1 minute of being finished,.
- add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,.
- drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,.
- add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,.
- spoon the shrimp veggie cream sauce over the pasta,.
- crack pepper over the presentation,.
- serve with crusty bread --
- OMG!
Nutrition Facts : Calories 2255.5, Fat 159.8, SaturatedFat 75.3, Cholesterol 715.2, Sodium 1864.9, Carbohydrate 104.9, Fiber 6.4, Sugar 8.8, Protein 88.2
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- Combine pasta, garlic and water in a large, high-sided skillet. Bring to a boil over medium-high heat; reduce heat to maintain a gentle boil and cook, stirring frequently, for 8 minutes. Add broccoli, bell pepper, salt and pepper; cook, stirring often, until the vegetables and pasta are tender, about 5 minutes more. Reduce heat to low and add Parmesan a few tablespoons at a time, tossing the pasta between each addition until well coated.
- Stir in shrimp and spinach; cook, tossing constantly, until the spinach is wilted and the shrimp is cooked through, about 5 minutes. Remove from heat and stir in tomatoes. Serve immediately.
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