Pastashrimptoss Recipes

PASTA SHRIMP TOSS

Pasta Shrimp Toss image

A versatile and quick gourmet dish - tastes equally good with chicken or scallops. I got this from the Land O' Lakes web site. (It always reminds me of eating out in Boston's North End.)

Provided by MA in Florida

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces linguine or 8 ounces spaghetti
6 tablespoons butter
1/2 cup chopped onions or 1/2 cup shallot
12 ounces medium shrimp, peeled and deveined (raw)
1 cup green pepper, coarsely chopped
1 teaspoon garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper, coarsely ground
1/4 cup heavy cream or 1/4 cup half-and-half
1 tablespoon all-purpose flour
2 cups roma tomatoes, cut in 1/2-inch cubes (5-6)
1 tablespoon fresh basil leaf, chopped
1/2 cup parmesan cheese, freshly shredded

Steps:

Cook linguini or spaghetti according to package directions, drain and set aside.
Meanwhile, Melt butter in 10" skillet until sizzling.
Add onion, shrimp, bell pepper,garlic, salt and pepper.
Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.).
Stir cream and flour together in small bowl until smooth.
Stir into shrimp mixture.
Continue cooking until mixture comes to a boil (about 1 minute).
Stir in tomatoes and basil.
Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture.
Sprinkle with parmesan cheese.

Nutrition Facts : Calories 400.4, Fat 19.3, SaturatedFat 11.4, Cholesterol 138.3, Sodium 497.5, Carbohydrate 35.5, Fiber 2.6, Sugar 3.5, Protein 21.1

PROSCIUTTO PASTA TOSS

Prosciutto Pasta Toss image

I love quick, simple dishes, and this pasta with prosciutto and peas is one of my favorites. I prepare a tossed green salad while the pasta cooks and serve up a lovely light supper in minutes! -Laura Murphy-Ogden, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) linguine
1/2 cup fresh or frozen peas, thawed
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, chopped
1/4 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large cast-iron or other heavy skillet, saute garlic, Italian seasoning and pepper in oil until garlic is tender, about 1 minute. Stir in prosciutto., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 461 calories, Fat 16g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 802mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

One-Pot Lemon Garlic Shrimp Pasta Recipe by Tasty image

This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.

Provided by Robert Broadfoot

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb large shrimp
salt, to taste
pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

Steps:

In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
Drain and set pasta aside.
In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
Add oregano and spinach, cook until wilted.
Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
Enjoy!

Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams

GARLIC SHRIMP PASTA

Garlic Shrimp Pasta image

Make and share this Garlic Shrimp Pasta recipe from Food.com.

Provided by Jessica K

Categories Spaghetti

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
salt
herbs (according to taste)

Steps:

Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
While pasta is boiling, wash shrimp.
Melt butter over medium heat. Add shrimp.
Let cook till a little pink and starting to curl. Then add garlic.
Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

ITALIAN-STYLE PASTA TOSS

Italian-Style Pasta Toss image

This colorful main-dish salad comes from the Homemakers School recipe collection. You can prepare this salad in a flash since it uses convenience foods. Serve warm or cold.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 bottle (8 ounces) Italian salad dressing or reduced-fat Caesar vinaigrette
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1 can (6 ounces) pitted ripe olives, drained
1 package (3 ounces) sliced pepperoni
1 medium green pepper, chopped
2 medium carrots, thinly sliced
2 green onions, sliced
4 cups cooked cheese tortellini
Shredded Parmesan cheese

Steps:

In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately with a slotted spoon or refrigerate until serving.

Nutrition Facts : Calories 541 calories, Fat 35g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 1837mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein.

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