Creamy Garlic Shrimp Pasta With Vegetables Recipe 435

CREAMY GARLIC PASTA WITH SHRIMP & VEGETABLES

Steps:

• Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
• Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

SHRIMP & VEGETABLE PASTA WITH CREAMY GARLIC SAUCE

Steps:

• In a pot of boiling, salted water, cook the pasta to al dente, but do not drain.
• In a large wide skillet., heat 1 T olive oil over medium heat until shimmering. Add vegetables and sauté until browned and slightly softened. 4-5 minutes.
• Add butter, garlic and shrimp to skillet. Cook for 1-2 minutes, or until garlic is fragrant and lightly golden.
• Add cream and half-and-half to skillet; simmer until reduced by half.
• Using kitchen tongs, transfer pasta to skillet, while still coated with cooking water. Toss together until sauce has thinned to a silky texture and coated the pasta and vegetables evenly. [Conversely, you can drain the pasta in a colander, but reserve a cup of the pasta water.] If pasta seems too dry, ladle in the pasta water, 1/4 cup at a time, and toss again.
• Serve immediately.

GARLIC SHRIMP PASTA

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

CREAMY GARLIC SHRIMP AND PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
• Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
• Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.

CREAMY GARLIC PASTA WITH SHRIMP AND VEGETABLES

Steps:

• Bring a Dutch oven of water to a boil.
• Add spaghetti and cook 2 minutes less than package directions.
• Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2-4 minutes more; drain well.
• Mash garlic and salt in a large bowl until a paste forms.
• Whisk in yogurt, parsley, lemon juice, oil, and pepper.
• Add the pasta mixture and toss to coat; taste and adjust seasoning.
• Serve sprinkled with pine nuts.
• Serve with grilled slices of eggplant.

CREAMY GARLIC SHRIMP PASTA, WITH VEGETABLES RECIPE - (4.3/5)

Steps:

• 1. Cook pasta al dente (do not drain). 2. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well. 3. Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, onion, oil and pepper. 4. Add the pasta mixture and toss to coat.

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

WAY-EASY CREAMY GARLIC SHRIMP PASTA

Steps:

• Cook Pasta and Sauce in microwave, following package directions, in seperate microwavable dish.
• Fry bacon until crisp.
• Reserve 2 TBS drippings.
• Add shrimp and mushrooms to reserved bacon drippings and saute until mushrooms are done and shrimp is heated thru.
• Be careful not to overcook shrimp.
• Crumble cooled bacon.
• Stir shrimp, bacon, and mushrooms into pasta and sauce.