Baked Penne With Shrimp And Peas Recipes

BAKED PENNE WITH SHRIMP AND PEAS

Steps:

• Preheat oven to 375°F (190°C).
• Lightly grease a 13- by 9- by 2-inch (3 L) baking dish with butter.
• In a covered pasta pot over high heat, bring water to a rapid boil.
• In a large sauté pan, heat oil over medium heat. Add onion and tomatoes and cook, stirring, until onion is soft and tender, about 3 minutes. Add peas and basil and cook, stirring, until vegetables are soft and tender, about 5 minutes. Season to taste with salt and pepper. Add shrimp and wine, stir and cook until shrimp are halfcooked (barely opaque). Remove from heat and set aside.
• Add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta cooking water and set aside. Drain pasta.
• Return sauté pan to low heat. Add 2 tbsp (25 mL) of the reserved pasta water and penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
• Sprinkle prepared dish with half of the breadcrumbs. Add penne mixture and sprinkle with remaining breadcrumbs.
• Bake in preheated oven until top is golden brown, about 35 minutes.
• Serve immediately.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

PENNE WITH SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

PENNE PASTA WITH SHRIMP & BACON

Steps:

• Cook pasta according to directions.
• Saute bacon till fat is rendered.
• Add thawed peas and saute 1 to 2 minutes.
• Add shrimp, stirring until just done.
• Add butter, lower heat so butter melts slowly.
• In a bowl combine ricotta, salt & pepper and parm. cheese.
• Just before serving, whisk in cheese mixture.
• Drain pasta and toss with cheese mixture.
• Add bacon and toss.

SEAFOOD IN BAKED PENNE AND CHEESE

Steps:

• In a large pot heat oil and butter, add garlic, mushrooms and onions. Saute for 3 minutes. Stir in shrimp then sprinkle the flour over all stirring inches Pour in milk and stir. It will get thick. Add cheeses tossing to blend.
• Turn off heat and add remaining ingredients except for the breadcrumbs and butter.
• Pour into a butter a 13x9 casserole dish. Top with bread crumbs and drizzle oil or dot with butter.
• Place in a 350 degree preheated oven and bake for 30 minutes.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

CREAMY TOMATO SHRIMP WITH PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

SPINACH PENNE, PEAS AND SHRIMP IN A CREAM SAUCE

Steps:

• Boil water and add shrimp until they turn pink, immediately remove and set aside.
• Next, cook penne or your pasta until al dente and set aside.
• Chop gorgonzola cheese into small pieces and slice proscuitto into thin small strips.
• Using a large pot, cut gorgonzola cheese in little pieces and place in pot with cream.
• With stove on medium, stir mixture until cheese has completely melted.
• Add peas and proscuitto while mixing, taking care not to let sauce burn.
• You must make sure the cheese has completely melted.
• Gorgonzola can be very strong, but is very easy to melt this way.
• Add the shrip and salt/pepper to taste.
• Sprinkle parmesan cheese over the individual servings.
• This makes an elegant and delicious dinner, quickly and very easily.
• Enjoy!