ONE-PAN CREAMY PASTA WITH SHRIMP & VEGETABLES
Steps:
- Thinly slice 4 cloves of garlic, roughly chop 1/2 of an onion, cut 1 red bell pepper into 1/2 inch by 1/2 inch squares and cut 1/2 a zucchini into half shapped moons that are a 1/4 inch thick, also reserve 12 jumbo shrimp (peeled & deveined) that have been patted dry with paper towels and seasoned with sea salt & black pepper
- Heat a large fry pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add in the shrimps and cook for 45 seconds per side, then remove the shrimps from the pan and transfer to a bowl, cover with foil paper
- Using the same pan with the same heat, add in the chopped onions and sliced garlics, mix with the olive oil, 1 minute later add in the cut bell pepper and cut zucchini, continue to mix everything with the olive oil, 3 minutes later add in one 15 oz can of diced tomatoes, pinch in 1/2 tsp saffron threads and season with sea salt & black pepper, mix everything together until well combined, then add in a generous 1 1/2 cups of cold water and season the water with a little sea salt, once it comes to a boil add in 2 cups of penne pasta and give it a quick mix so everything is evenly divided
- About 8 minutes after adding the pasta and most of the water has incorporated into the pasta, add the cooked shrimps back into the pan, place a lid on the pan and lower the fire to a low-medium heat, after simmering for about 4 minutes turn off the heat, remove the lid, add in 1 cup of Greek yogurt at room temperature and season the yogurt with black pepper, gently mix together until everything is well combined, sprinkle with some freshly chopped parsley and serve at once, enjoy!
FARFALLE WITH HERB-MARINATED GRILLED SHRIMP
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
- Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
- Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
- Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
- VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.
EASY SHRIMP AND VEGGIE PASTA FRESCA
Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat soybean oil in large skillet over medium high heat.
- Add garlic and cook for 2 minutes, stirring occasionally.
- Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
- Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
- Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
- Top with Parmesan cheese, if desired.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g
CREAMY SHRIMP & VEGETABLE CASSEROLE
In my search for diabetic casserole dishes, I found this tasty-sounding recipe in a Diabetic Cooking magazine. I haven't prepared it yet, so if you get to it before I do, please share your opinions in the review process.
Provided by Happy Hippie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Coat 2-quart baking dish with nonstick cooking spray.
- Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and black pepper in large bowl, mix well.
- Place in prepared baking dish.
- Cover and bake 30 minutes. Serve over orzo or rice.
CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES
This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.
Provided by KimK
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g
GARLIC AND PARMESAN SHRIMP FARFALLE
Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.
Provided by Annas_Mom_Erin
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
- Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
- Add flour and stir to make a roux. cook 1 minute.
- Add cream and mix well. Stir in parmesean and mix well until creamy.
- Drain pasta reseving 1 cup of the cooking water. Keep warm.
- Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
- Mix/ fold in pasta. Serve with garlic toast if desired.
FARFALLE WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
- Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
- Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
- Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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