Easy Shrimp And Veggie Pasta Fresca Recipes

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EASY SHRIMP AND VEGGIE PASTA FRESCA



Easy Shrimp and Veggie Pasta Fresca image

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

3 tablespoons soybean oil (often labeled "vegetable oil")
3 cloves garlic, chopped
1 pound shrimp (30 to 35 per lb.), peeled and deveined
½ teaspoon red pepper flakes
1 lemon, juiced and zested
1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
¾ cup shelled edamame, thawed
1 carrot, cut into matchstick-size pieces
1 red bell pepper, cut into 1-inch squares
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
2 tablespoons shredded Parmesan cheese

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

VEGGIE SHRIMP FETTUCCINE



Veggie Shrimp Fettuccine image

Angie Medearis of Lemoore, California simply sums up, "This dish is easy, fast and good." The colorful combination of pretty zucchini rounds, tomatoes and flavorful shrimp is sure to make an everyday meal seem like a special occasion.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked fettuccine
1 medium onion, chopped
1 medium zucchini, cut into 1/4-inch slices
1 medium tomato, seeded and chopped
1 garlic clove, minced
2 tablespoons butter
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

Nutrition Facts :

PASTA WITH FRESH VEGETABLES



Pasta with Fresh Vegetables image

Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.

SHRIMP AND PASTA WITH VEGETABLES



Shrimp and Pasta With Vegetables image

Great quick dinner! Substitute any fresh vegetable you like for the asparagus. Precook the veg in the microwave if it won't cook in the 3-4 minutes it will be in the skillet with the shrimp. I guess you could even leave out the shrimp and add another vegetable if you want!

Provided by cathyfood

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

8 ounces pasta, any shape
8 ounces fresh asparagus, trimmed and cut in 1 inch pieces
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 carrot, grated
2 garlic cloves, minced
1 celery rib, trimmed and sliced
1 pinch crushed red pepper flakes
1 lb raw shrimp, peeled and deveined
1/4 cup parmesan cheese, grated
2 tablespoons butter

Steps:

  • Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
  • While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
  • Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
  • Serve in pasta bowls.

Nutrition Facts : Calories 540.4, Fat 13, SaturatedFat 6.8, Cholesterol 218.7, Sodium 1086.2, Carbohydrate 68.4, Fiber 5.8, Sugar 6.9, Protein 36.4

PASTA WITH SHRIMP AND VEGETABLES



Pasta With Shrimp and Vegetables image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

16 medium-size asparagus spears, about 1/2 pound
1 green zucchini, about 1/2 pound
1 yellow summer squash, about 1/2 pound
1 1/4 pounds unshelled raw shrimp
Salt to taste if desired
10 ounces fresh or dried fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon finely minced garlic
1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes
1 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

  • Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
  • Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
  • Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
  • Peel and devein the shrimp and set aside.
  • Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
  • Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
  • Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
  • Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
  • Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 1235 milligrams, Sugar 9 grams, TransFat 1 gram

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