WHOLE WHEAT PASTA WITH SHRIMP AND HERBS
A flavorful shrimp and pasta dish that can be ready in only 20 minutes. Toss with Italian seasonings and parmesan and you'll have a crowd-pleasing dinner on the table in no time.
Provided by By Sarah Caron
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cook the penne according to package directions. Drain well.
- Meanwhile, spray large skillet with olive oil cooking spray. Heat over medium heat until hot; add the shrimp. Salt and pepper liberally. Cook, stirring frequently 5 to 7 minutes or until opaque and thoroughly cooked. Remove from heat.
- In a large bowl, combine cooked pasta, shrimp, olive oil, basil, parsley, thyme and Parmesan cheese. Toss to combine.
- Serve immediately.
Nutrition Facts : ServingSize 1 Serving
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
WHOLE-WHEAT SPAGHETTI WITH LEMON, BASIL, AND SALMON
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
- Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
- Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA
This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don't like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.
Provided by Colu Henry
Categories dinner, for two, weekday, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
- Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
- Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
- Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.
Nutrition Facts : @context http, Calories 380, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 11 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1187 milligrams, Sugar 9 grams, TransFat 0 grams
PASTA WITH SHRIMP AND BEANS (WEIGHT WATCHERS)
Although I changed this recipe a bit from the original printed in Weight Watchers Mix It and Match It - I don't think the points have changed. Points are about 7 per serving.
Provided by ellie_
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions, drain.
- While spaghetti is cooking, in a skillet over medium high heat heat oil.
- Add onion, garlic and mushrooms (3-5 minutes).
- Stir in beans, shrimp, broth, lemon juice and red pepper; cover and bring to a boil. Reduce heat to a simmer and simmer covered for 3-5 minutes or until shrimp is cooked.
- In a large bowl toss shrimp mixture with pasta. Sprinkle with basil and toss again.
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