SHRIMP FETTUCCINE PRIMAVERA
An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g
PARMESAN SHRIMP AND VEGETABLES WITH FETTUCCINE
Sunset on a snowy white beach overlooking virgin snowfields and the Northern Lights. from the book Alaskan Cooking (Cookbook Swap fall 2008). ALSKANN sent me sunsets. Do not let long directions deter, just clarified for self that way. Prep time includes getting water to boil.
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil 8 c water in 3 qt saucepan.
- Add carrots and fettuccine.
- Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
- Drain in colander. rinse with hot water and set aside.
- In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
- Add milk and cook over med heat stirring occasionally to a full boil.
- Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
- Continue cooking on low until all ingredients are heated through (about 3-4 min).
- Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
- Serve immediately with a robust glass of wine.
Nutrition Facts : Calories 438.8, Fat 18, SaturatedFat 5.7, Cholesterol 197.8, Sodium 1559.2, Carbohydrate 40.5, Fiber 1.3, Sugar 2.1, Protein 28.5
SHRIMP AND PASTA WITH VEGETABLES
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
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
PARMESAN FETTUCCINE
This fettuccine recipe is such a simple side dish. With just four ingredients, it's ready in no time for a taste that's sure to please the entire family. -Sundra Hauck, Bogalusa, Lousiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook fettuccine according to package directions; drain. , In a large skillet, melt butter over low heat. Add fettuccine and stir until coated. Sprinkle with cheese and pepper; toss to coat.
Nutrition Facts : Calories 359 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 260mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
VEGETABLE SHRIMP TOSS
"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2-3 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 390 calories, Fat 17g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
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
SHRIMP AND ASPARAGUS FETTUCCINE
This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.
Provided by Dewski
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
- Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
- Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g
SHRIMP FETTUCCINE WITH SPINACH AND PARMESAN RECIPE - (4.4/5)
Provided by Marinel
Number Of Ingredients 9
Steps:
- 1. Cook pasta according to package directions, omitting salt and fat. 2. Melt butter and oil in a large skillet over medium heat. Add garlic to pan; cook 1 minute. Remove garlic from pan with a slotted spoon; place in a small bowl. Increase heat to medium-high. Add shrimp, salt, and pepper to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Add pasta, spinach, and garlic to pan; cook 1 minute or until the spinach wilts, tossing to coat. 3. Sprinkle with cheese.
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