Spicy Shrimp Primavera Recipes

SHRIMP PASTA PRIMAVERA

Shrimp Pasta Primavera image

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

Ingredients

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

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.

OLIVE GARDEN SHRIMP PRIMAVERA

Olive Garden Shrimp Primavera image

I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.

Provided by senseicheryl

Categories < 60 Mins

Time 40m

Yield 4 dished, 4 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic, minced
1 ounce knorr newburg sauce mix (or similar)
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing
1 lb fresh linguine (or quality dry pasta)
1 lb large shrimp, fully cooked, thawed and drained

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.

Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2

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