Creamy Shrimp Primavera Recipes

SHRIMP PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

CREAMY SHRIMP PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Remove shrimp from skillet; set aside. Add garlic and remaining butter to skillet; cook 1 min., stirring frequently. Add milk and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
• Reserve 1/4 cup Parmesan for later use. Add remaining Parmesan to sauce in skillet along with the cooked shrimp and remaining ingredients; stir. Cook 2 to 3 min. or just until spinach is wilted and pasta mixture is heated through, stirring frequently.
• Drain pasta. Add to sauce in skillet; mix lightly. Sprinkle with remaining Parmesan.

CREAMY SHRIMP PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

SHRIMP AND PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

SHRIMP FETTUCCINE PRIMAVERA

Steps:

• In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
• In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

PASTA PRIMAVERA WITH SHRIMP

Steps:

• In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes. , Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Drain linguine mixture and return to the pan. Add cream sauce; toss to coat.

SHRIMP PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

SHRIMP CREAMY PRIMAVERA... KINDA

Steps:

• I like my veggies firm!
• So this is what I did;
• begin boiling water for the fettuccine -- (in a sufficiently large pot).
• in a large fry pan:.
• clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,.
• add zucchini.
• cook until firm and transfer to a bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add mushrooms,.
• cook until firm and transfer to the same bowl, (drain but return liquid to pan).
• clove garlic in the returned liquid, add pealed shrimp whole turning once,.
• Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion).
• put on the fettuccini -- (my thick fettuccini took 18 min til andante).
• add the wine to the above "returned liquid," in the pan and reduce,.
• add in the cream and chicken stock, blue cheese, 2 oz Parmesan,.
• add 1 oz butter and reduce until 2/3 of what it was,.
• when the pasta is within 1 minute of being finished,.
• add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,.
• drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,.
• add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,.
• spoon the shrimp veggie cream sauce over the pasta,.
• crack pepper over the presentation,.
• serve with crusty bread --
• OMG!

ONE-POT PASTA PRIMAVERA WITH SHRIMP

Steps:

• Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
• Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
• Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

QUICK & EASY SHRIMP PRIMAVERA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
• Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.

SHRIMP PRIMAVERA ALFREDO

Steps:

• Cook and drain linguine as directed on package; cover to keep warm.
• Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
• Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
• Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.