Summer Shrimp Pasta Recipes

SUMMER PASTA SALAD WITH SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, transfer to a large bowl, and toss with squash, olives, spinach, lemon zest and juice, and 1 tablespoon plus 1 teaspoon of the oil. Season with salt and pepper.
• In a large skillet, heat remaining 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 3 minutes. Season with salt and pepper. Top pasta with shrimp.

SUMMER SHRIMP PASTA

Steps:

• Put shrimp in bowl with a splash of white wine, fresh lemon juice, salt, pepper, garlic powder and Italian seasoning. Marinate for as long as possible.
• Cook pasta, when pasta has 2 min left of cooking, add broccoli to boiling pasta.
• Sauté onion and garlic in olive oil until soft. Add broth, tomatoes, salt, pepper, Italian seasonings and bring to a boil.
• Meanwhile, cook shrimp in separate skillet, reserving marinade. When shrimp are cooked take off heat and place in bowl. Put remaining marinade in same skillet and cook to boiling, add a splash of wine and add to broth/tomato mixture.
• When pasta is cooked toss shrimp, pasta, broccoli with tomato broth sauce. Top with parmesan cheese.

SUMMER SHRIMP PASTA

Steps:

• 1. Prepare shrimp and sea shell pasta(if not pre-cooked) Boil pasta until just al dente- drain and cool. Chop each shrimp into 2-3 pieces for the salad.Add lemon juice to shrimp in large plastic container with a lid. add cooked pasta to shrimp.
• 2. Pre cut the red onion- I process in chopped until finely minced. Cut the cucumber into bite-size pieces and also cut the grape tomatoes into halves or thirds. Add to shrimp.
• 3. Mix the salad dressing and mayonnaise and the dry Hidden Valley Ranch dressing together and then pour on to the salad mixture and mix together and chill in refrigerator for 2 hours or overnight.(stir all again before serving for even distribution of ranch dressing.)

ZIPPY SUMMER SHRIMP

Steps:

• Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.