Corkscrew Pasta With Shrimp Sugar Snap Peas And Red Peppers Recipes

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CORKSCREW PASTA WITH SHRIMP, SUGAR SNAP PEAS, AND RED PEPPERS



Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers image

Make and share this Corkscrew Pasta with Shrimp, Sugar Snap Peas, and Red Peppers recipe from Food.com.

Provided by ChipotleChick

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces rotini pasta or 8 ounces fusilli
3/4 lb sugar snap pea (about 3 cups)
6 tablespoons extra virgin olive oil
3 cloves minced garlic
1 lb peeled deveined medium shrimp
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 red pepper, cut into 1/4 inch wide strips
1/2 cup chopped fresh basil
3 tablespoons lemon juice
2 teaspoons grated lemons, zest of
2 teaspoons Dijon mustard

Steps:

  • Cook pasta according to directions.
  • Add snap peas to water in last 3 minutes of cooking.
  • Drain and rinse with cold water.
  • Set aside.
  • Meanwhile, in large nonstick skillet heat 1 tb oil over medium high.
  • Add garlic and cook 30 seconds.
  • Add shrimp, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cook until shrimp are lightly golden, 2-3 minutes per side.
  • Remove shrimp, add pepper strips to skillet.
  • Cook, stirring occasionally, until just starting to soften, 1-2 minutes.
  • Combine with shrimp.
  • Meanwhile, in a small bowl combine basil, lemon juice, zest, and mustard.
  • Slowly whisk in remaining oil until mixture thickens slightly.
  • In large serving bowl combine reserved pasta with shrimp mixture and sauce/dressing/vinaigrette.
  • Serve immediately.

PASTA PRIMAVERA



Pasta Primavera image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 12

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  • Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

SESAME NOODLES WITH SHRIMP & SNAP PEAS



Sesame Noodles with Shrimp & Snap Peas image

Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat linguine
1 tablespoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 cups fresh sugar snap peas, trimmed
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3/4 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     Asian Recipes

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

SHRIMP CURRY WITH COCONUT MILK AND SUGAR SNAP PEAS



Shrimp Curry with Coconut Milk and Sugar Snap Peas image

This is delicious and easy enough for me to do after work when I get a craving for it. Be sure to serve with plenty of steamed rice to soak up the sauce. Recipe from Sam Choy's Sampler.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb jumbo shrimp, peeled and deveined (16-20)
6 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon curry powder
1 teaspoon sugar
1/2 teaspoon fresh ginger, minced
1/2 teaspoon salt
pepper
1/4 cup flour
2 cups heavy cream
1 cup chicken stock
1/2 cup coconut milk
2 cups fresh sugar snap peas, blanched

Steps:

  • In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
  • Add shrimp, sugar, ginger, salt and pepper.
  • Saute 3-4 minutes, then remove to a plate.
  • In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
  • Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
  • Return shrimp to pan, along with snap peas; heat through.
  • Serve with steamed rice.

Nutrition Facts : Calories 565, Fat 51, SaturatedFat 30, Cholesterol 235.8, Sodium 814.9, Carbohydrate 14.5, Fiber 2, Sugar 2.6, Protein 15

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