SHRIMP PASTA SALAD
This easy shrimp pasta salad is ready in minutes! Made with healthy ingredients, veggies and bright lemon dressing. Perfect for potlucks.
Provided by Erin Clarke / Well Plated
Categories Main Course Side Dish
Time 20m
Number Of Ingredients 15
Steps:
- Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
- In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
- In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
- If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 194 kcal, Carbohydrate 28 g, Protein 19 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 144 mg, Fiber 1 g, Sugar 4 g
BLACKENED CHICKEN PASTA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the penne, then drain and set aside.
- Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.
BLACKENED CHICKEN AND SHRIMP PASTA SALAD
Provided by supersalad
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Coat chicken breast with olive oil and blackening seasoning. Blacken in hot skillet or charbroil on grill. Cook, peel and devein the shrimp. Cook pasta as directed on package. Place cooked ingredients in refrigerator to cool. When chilled toss together with green onion, avocado, cilantro, ranch dressing. Season to taste.
CHICKEN PASTA SALAD WITH SHRIMP AND PEPPERONI
Full of simple and fresh ingredients, this chicken pasta salad with shrimp and pepperoni is the perfect side dish for your next cookout, an easy option for a light weeknight dinner, or a refreshing make-ahead lunch.
Provided by Blair Lonergan
Time 2h30m
Number Of Ingredients 18
Steps:
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water. Set aside to cool completely.
- In a large bowl, combine cooked pasta, chicken, shrimp, pepperoni, onion, red bell pepper, celery, peas, and pecans.
- In a separate small bowl, prepare the dressing by whisking together the mayonnaise, Ranch dressing, Dijon mustard, vinegar, sugar, tarragon, dill, and garlic powder. Taste and season with salt and pepper.
- Pour the dressing over the salad; toss gently to coat. Cover and refrigerate for at least 1-2 hours, or overnight.
- Just before serving, give it a stir, add extra mayonnaise if the salad seems dry, and season with additional salt and pepper, if necessary.
Nutrition Facts : ServingSize 1 cup, Calories 405 kcal, Carbohydrate 26 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 500 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 20 g
CREAMY BLACKENED CHICKEN PASTA
Blackened chicken served over mini farfalle pasta and fresh veggies in a cream sauce.
Provided by jknowles
Categories Chicken Pasta
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. At the same time, bring a large pot of lightly salted water to a boil.
- Coat chicken with 1 tablespoon oil and season with blackened seasoning.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- At the same time, add farfalle to the boiling water. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While the farfalle is cooking, heat remaining 1 tablespoon oil in a skillet over medium heat. Add asparagus tips and sun-dried tomatoes; saute until asparagus is tender, about 5 minutes. Add spinach and cover until wilted, about 1 minute. Stir to combine and transfer to a bowl. Wipe the skillet clean.
- Melt butter in the same skillet over medium heat. Add cream and cooking wine and cook, whisking constantly, for 5 minutes. Remove from the heat and add 1 1/2 cups Parmesan cheese and garlic; stir until cheese is melted. Add asparagus mixture to the sauce and stir to combine.
- Drain pasta, place in a serving bowl, and pour sauce over top. Slice chicken and place on top of pasta. Sprinkle additional Parmesan on top.
Nutrition Facts : Calories 719.8 calories, Carbohydrate 27.2 g, Cholesterol 190.3 mg, Fat 50.8 g, Fiber 2.1 g, Protein 39.8 g, SaturatedFat 27.4 g, Sodium 810.5 mg, Sugar 2.8 g
CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
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