Pasta With Shrimp Green Beans And White Beans In Red Pepper Oil Recipes

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SUMMERY SHRIMP AND GREEN BEAN PASTA SALAD



Summery Shrimp and Green Bean Pasta Salad image

Combine sauteed shrimp with green beans, tomatoes and chives for a simple summer pasta salad.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 small shallot, minced
1/3 cup plus 1 tablespoon olive oil
1/2 pound peeled, deveined medium shrimp
1 cup trimmed, chopped green beans
8 ounces dried campanelle or other tube-shaped pasta
1/4 cup sliced fresh chives
2 medium vine-ripe tomatoes, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
  • Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

WHOLE-WHEAT SPAGHETTI WITH SHRIMP AND WHITE BEANS



Whole-Wheat Spaghetti with Shrimp and White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces whole-wheat spaghetti
1/4 cup extra-virgin olive oil
1 shallot, chopped
1 14-ounce can white beans, drained and rinsed
3 jarred cherry peppers or pepperoncini, roughly chopped
2 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
3/4 pound medium shrimp, peeled and deveined
1/2 cup dry white wine
Grated zest and juice of 1/2 lemon
1/2 cup fresh parsley, roughly chopped
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2/3 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over high heat. Add the shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the beans, cherry peppers, garlic, red pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes.
  • Add the pasta and lemon zest and juice to the skillet and toss to coat. Gradually add the reserved cooking water as needed to loosen. Add the parsley, season with salt and pepper and toss.

Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 914 milligrams, Carbohydrate 67 grams, Fiber 12 grams, Protein 19 grams, Sugar 3 grams

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY



One-Pan Shrimp And Green Bean Stir-fry Recipe by Tasty image

Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 11

1 lb shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon pepper
1 cup broccoli, chopped
1 cup green beans
1 cup carrot, sliced
½ cup soy sauce
¼ cup honey
2 cloves garlic
1 teaspoon ginger
1 tablespoon sesame seed

Steps:

  • Mix together all sauce ingredients in a small bowl.
  • Heat oil over a nonstick pan and add shrimp stirring until cooked.
  • Pour sauce in pan and stir to coat meat.
  • Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  • Cook until meat is cooked through and veggies are soft.
  • Serve over rice or alone.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams

GREEN SAUCE SHRIMP PASTA RECIPE BY TASTY



Green Sauce Shrimp Pasta Recipe by Tasty image

Here's what you need: butter, fresh thyme, fresh rosemary, shrimp, flour, milk, onion, fresh parsley, green onion, salt, pepper, nutmeg, lime, cooked pasta

Provided by Gaspar Jose

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons butter
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
10 oz shrimp, peeled, deveined
3 tablespoons flour
25 oz milk, warm
½ onion, chopped
1 cup fresh parsley
½ cup green onion, or chives
salt, to taste
pepper, to taste
1 teaspoon nutmeg
½ lime, squeezed
10 oz cooked pasta, cooked

Steps:

  • In a large pan, add the butter, thyme and rosemary. Stir.
  • Add the shrimp and cook for 3 minutes. Take them out of the pan and set aside.
  • Sprinkle the flour and mix until it becomes slightly brown.
  • Pour the warm milk slowly while mixing.
  • Add salt, pepper, and ground nutmeg. Stir and add the chopped onion. Cook for 5 minutes.
  • Add the fresh parsley and green onion (or chives). Blend everything with a mixer.
  • Cook until the sauce is bubbling, turn off the heat. Add the shrimp. Stir and then add the lime juice
  • Stir in the pasta. Serve right away.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 72 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 12 grams

PASTA WITH SHRIMP, GREEN BEANS AND WHITE BEANS IN RED PEPPER OIL



Pasta with Shrimp, Green Beans and White Beans in Red Pepper Oil image

Categories     Bean     Pasta     Shellfish     Tomato     Vegetable     Dinner     Shrimp     Green Bean     Fall     Summer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
12 ounces cooked large shrimp
4 plum tomatoes, cut into thin wedges
1 15-ounce can cannellini (white kidney beans), drained
8 ounces medium shell pasta
8 ounces green beans, trimmed, cut into 1-inch lengths
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid. Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.

PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS



Pasta with Shrimp, Asparagus, and Bell Peppers image

Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.

Provided by TerryMac

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package fettuccine noodles
2 tablespoons olive oil
1 cup diced multi-colored bell peppers
½ cup sliced green onions, mostly white and lighter green parts
6 cloves garlic, crushed, or to taste
1 cup diagonally cut asparagus spears (1-inch pieces)
1 tablespoon Italian seasoning
1 pound large shrimp, peeled and deveined
3 tablespoons diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) jar Alfredo sauce
2 tablespoons shredded Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
  • Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Serve sauce over fettuccine and garnish with Parmesan cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g

SHANGHAI PASTA (WITH SHRIMP AND SWEET BELL PEPPERS)



Shanghai Pasta (With Shrimp and Sweet Bell Peppers) image

I really love this dish and hope you enjoy it too. The red and yellow sweet peppers, along with the bright green beans, combine for a very pretty presentation. Credit goes to Gene Lee, who first submitted this recipe to Family Circle. I modified it a bit to my tastes.

Provided by averybird

Categories     Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
2 tablespoons cooking oil
12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
2 garlic cloves, minced
1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
1/4 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
2 green onions, sliced thin
1 tablespoon sesame seeds, toasted

Steps:

  • Mix ingredients for the sauce (listed above) and set aside.
  • Cook pasta according to package directions. Drain and keep warm.
  • In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
  • Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
  • Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
  • Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
  • To serve, top with sesame seeds and green onions.

Nutrition Facts : Calories 356.1, Fat 11.5, SaturatedFat 1.5, Cholesterol 155.4, Sodium 1304.4, Carbohydrate 41.5, Fiber 1.9, Sugar 1.9, Protein 21.7

PASTA WITH SHRIMP AND BEANS (WEIGHT WATCHERS)



Pasta With Shrimp and Beans (Weight Watchers) image

Although I changed this recipe a bit from the original printed in Weight Watchers Mix It and Match It - I don't think the points have changed. Points are about 7 per serving.

Provided by ellie_

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb whole wheat spaghetti
4 teaspoons olive oil
1 onion, chopped
1 cup mushroom, sliced
4 garlic cloves, minced
1 cup beans, rinced and drained (I used black beans but any beans would work well)
1 lb shrimp, peeled and deveined
1 cup chicken broth
2 teaspoons lemon juice
1/2 teaspoon red pepper flakes
1/4 cup basil leaves, sliced

Steps:

  • Cook spaghetti according to package directions, drain.
  • While spaghetti is cooking, in a skillet over medium high heat heat oil.
  • Add onion, garlic and mushrooms (3-5 minutes).
  • Stir in beans, shrimp, broth, lemon juice and red pepper; cover and bring to a boil. Reduce heat to a simmer and simmer covered for 3-5 minutes or until shrimp is cooked.
  • In a large bowl toss shrimp mixture with pasta. Sprinkle with basil and toss again.

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