Quicksummershrimppasta Recipes

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30 BEST SUMMER PASTAS



30 Best Summer Pastas image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Pasta with Cherry Tomato Sauce
Macaroni Salad
Pesto Pasta
Cacio e Pepe
Creamy Cherry Tomato u0026amp; Summer Squash Pasta
Summer Pasta Primavera
Penne with Roasted Summer Vegetables and Ricotta Salata
Zucchini Lasagna
Herb Pasta
Garlic Butter Shrimp Pasta
Linguine with Lemon u0026amp; Tomatoes
Farmers' Market Vegetable Pasta with Walnut Pesto
Lemon Chicken Pasta
Linguini with Clams
Linguini Aglio e Olio
Tomato Garlic Butter Shrimp Linguini
Vegetable Pasta Salad
Corn Pasta
Chicken Penne Parmesan Pasta
Ramen Noodles with Miso Pesto
Lemon Garlic Pesto Shrimp Fettuccine
Eggplant Pasta
Lemony Pea Pasta
Summer Zucchini Noodle Salad
Greek Pasta Salad
Lemony Summer Squash Orecchiette with Spinach
Cheese Ravioli with Lemon Basil Butter Sauce
Spinach Pesto Pasta
Lemon Ricotta Spinach Pasta
Penne With Herb Butter u0026amp; Peas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pasta dish in 30 minutes or less!

Nutrition Facts :

SHRIMP SCAMPI WITH PASTA



Shrimp Scampi with Pasta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt and pepper
1 pound dry pasta (I'm using spaghetti)
1/4 cup olive oil
1 stick (8 tablespoons) unsalted butter
12 cloves garlic, sliced
2 pounds shrimp, peeled and deveined
1 cup liquid (I'm using white wine)
2 lemons, juiced
2 tablespoons chile flakes, optional
2 tablespoons chopped fresh parsley, optional

Steps:

  • Bring a pot of water to a boil and add 2 tablespoons salt . Add the spaghetti, give it a stir and cook until al dente according to the package instructions.
  • Meanwhile, heat a large saute pan over medium heat. Add the oil, butter, garlic and a pinch of salt and sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook, stirring, 1 minute. Add the wine, lemon juice and chile flakes if using and cook until the shrimp are just cooked through, 3 to 5 minutes.
  • Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley if using and serve.

SUNNY'S QUICK ONION AND GARLIC SHRIMP WITH PASTA



Sunny's Quick Onion and Garlic Shrimp with Pasta image

Provided by Sunny Anderson

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil, plus additional for drizzling
Zest of 1 lemon plus 2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/2 cup finely chopped sweet onion
3 cloves garlic, sliced into thin slivers
3 scallions, finely chopped
Crushed red chile flakes, to taste
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
1/2 teaspoon sugar, optional
16 colossal (U16) shrimp (1 1/4 to 1 1/2 pounds), peeled and deveined with tails on
1/2 pound whole wheat angel hair pasta, cooked al dente
Chopped fresh parsley, for garnish

Steps:

  • Add olive oil, lemon zest and a few grinds of black pepper to a large saute pan over medium-low heat. Cook until oil is warm and pepper is fragrant when you waft it towards you, about 4 minutes.
  • Add the onions, garlic, scallions, a pinch of chile flakes and a pinch of salt and cook, stirring occasionally to prevent them from browning, until the green of the scallions are wilted and darkened and the onion and garlic are tender, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a light simmer; stir. Taste: If the tart of the tomatoes and lemon juice is too strong, add sugar in sprinkles, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all; it's totally optional.
  • Raise the heat to medium and nestle the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as it begins to reach the finish line.) Continue tossing and the heat of the pan will continue to cook the shrimp until done. Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture. Serve warm during the winter or chilled during the summer.

SUMMER SHRIMP PASTA



Summer Shrimp Pasta image

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

Provided by Stuuuaaart

Categories     Healthy

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

1/2 lb shrimp
1/4 lemon
white wine
14 ounces chicken broth
14 ounces diced tomatoes, with juice
2 cups broccoli florets
3/4 lb whole wheat pasta
olive oil
red onion, chopped
2 garlic cloves, finely chopped

Steps:

  • Put shrimp in bowl with a splash of white wine, fresh lemon juice, salt, pepper, garlic powder and Italian seasoning. Marinate for as long as possible.
  • Cook pasta, when pasta has 2 min left of cooking, add broccoli to boiling pasta.
  • Sauté onion and garlic in olive oil until soft. Add broth, tomatoes, salt, pepper, Italian seasonings and bring to a boil.
  • Meanwhile, cook shrimp in separate skillet, reserving marinade. When shrimp are cooked take off heat and place in bowl. Put remaining marinade in same skillet and cook to boiling, add a splash of wine and add to broth/tomato mixture.
  • When pasta is cooked toss shrimp, pasta, broccoli with tomato broth sauce. Top with parmesan cheese.

ZIPPY SUMMER SHRIMP



Zippy Summer Shrimp image

My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!

Provided by REBECCADK

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
¼ cup lemon juice
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Nutrition Facts : Calories 238 calories, Carbohydrate 2.2 g, Cholesterol 230.4 mg, Fat 13.9 g, Fiber 0.5 g, Protein 25.1 g, SaturatedFat 2.1 g, Sodium 459.3 mg, Sugar 0.4 g

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