Pasta Alla Pamela With Shrimp And Peas Recipes

RONI PROTER

Steps:

• 1 Bring a large pot of water to boil. 2 Add a large pinch of salt, then add pasta shells and cook for 7 minutes. 3 Add the frozen shrimp and frozen peas and cook for 2 minutes. 4 In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture. 5 Toss and add cream and vermouth and salt and pepper to taste. 6 Cook for 1 minute then remove from heat and garnish with parsley and Parmesan serve immediately.

PASTA A LA MAMA

Steps:

• In a large nonstick, deep-sided saute pan, heat the olive oil over medium-high heat. Add the onions and saute until just starting to get soft and translucent, about 5 minutes. Add the cauliflower and stir well. Cover and lower the heat, letting the cauliflower steam until almost fork-tender, about 5 minutes. Remove the cover; raise the heat to medium to evaporate most of the cooking liquid. Add a splash more olive oil and the garlic and brown over medium-high heat until the cauliflower is crisp-tender, about 5 minutes. Add the pasta and toss together to combine.
• Add the bread crumbs and cheese and stir well to coat, slightly browning the crumbs, about 2 minutes.
• Season with salt and pepper, to taste. Add more cheese, if desired. Serve with crusty Italian bread and butter.

LEMONY SHRIMP & SNOW PEA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring 2 quarts of water to a boil in a stockpot.
• Add carrots and sugar snap peas; cook 3 minutes.
• Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions,omitting salt and fat.
• Drain.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shrimp; saute 2 minutes.
• Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stirwell to coat.
• Remove from heat; stir in basil and remaining ingredients.

SEAFOOD AND PASTA A LA NEWBURG

Steps:

• Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.
• Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.
• Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.
• Add spices, lemon juice and sherry to the milk mixture. Blend well.
• Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixture is just hot -- do not boil. While reheating, add red peppers and blend.
• Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.

PASTA WITH FAVAS, SHRIMP, AND FRESH CHILE

Steps:

• Prepare an ice-water bath. Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1 1/4 cups. (Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)
• Cook pasta in a large pot of salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.
• Meanwhile, in a large straight-sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.
• Return skillet to medium-high heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta).
• Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and 1/4 cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce. Squeeze lemon over top and season to taste; serve immediately.

FUSILLI WITH SHRIMP AND PEAS

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
• While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
• Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
• Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.