Creamy Gemelli Pasta With Shrimp And Spring Vegetables Recipes

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).

CREAMY LEMON SHRIMP PASTA WITH SPRING VEGETABLES

Steps:

• Pat the peeled shrimp dry with paper towels then place in a bowl.
• Add a little oil and season with salt.
• Heat a large, deep frying pan or skillet over medium-high heat.
• Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
• Remove the shrimp from the pan then add a knob of butter or splash of oil.
• Add the onion and garlic and cook for a few minutes until soft and fragrant.
• Add the asparagus and cook for 2 minutes then add the peas and thyme.
• Cook for another minute then pour in the cream, lemon zest and lemon juice.
• Season with salt and pepper and bring up to simmer.
• Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
• Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
• Allow the shrimp to heat through for a minute and serve.

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.

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 PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.

GEMELLI WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring pasta, garlic, broth, 2 cups water, and oil to a boil in a large straight-sided skillet; season with salt and pepper. Cook, stirring frequently, 3 minutes less than instructed on pasta package.
• Add shrimp and 1 teaspoon lemon zest and cook, stirring occasionally, 1 1/2 minutes. Stir in peas, 1/2 cup feta, and dill and cook, stirring, until peas are bright green and crisp-tender and shrimp are opaque, about 1 minute. Stir in lemon juice. Serve, topped with remaining 1/4 cup cheese, remaining 1 teaspoon zest, and coarsely chopped dill, and drizzled with oil.

GEMELLI WITH SHRIMP AND TOMATO CREAM

Steps:

• Heat the oil in a heavy skillet. Add the onion, chopped fennel and bell pepper and sauté until all are tender. Stir in the fennel seeds and the tomatoes. Bring to a simmer and cook about 15 minutes.
• Stir in the shrimp and cook a minute or two longer, but just until the shrimp are cooked. Stir in the cream, season the sauce to your taste with salt and pepper and remove from the heat.
• Bring a large pot of salted water to a boil. Add the gemelli and cook until al dente, about 10 minutes. Drain well.
• Put the gemelli in a warm serving dish. Briefly reheat the shrimp and the tomato sauce, pour over the pasta and toss well. Sprinkle the parsley over the completed dish and serve.

GEMELLI WITH SHRIMP, RED BELL PEPPERS, AND PEAS

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
• Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.