Rotini Primavera With Shrimp Recipes

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ROTINI WITH SHRIMP



Rotini with Shrimp image

A lovely lemon-dill sauce coats this colorful blend of shrimp, rotini pasta and minced green onions. "It's attractive enough to serve guests," says Janice Mitchell of Aurora, Colorado, "and no one will guess the creamy sauce is low-fat."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 quarts water
8 ounces uncooked spiral pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
CREAMY LEMON SAUCE:
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1/3 cup white wine or chicken broth
1 tablespoon grated lemon zest
1 teaspoon dill weed
1 garlic clove, minced
3/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup finely chopped green onions

Steps:

  • In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink., In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon zest, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

Nutrition Facts : Calories 420 calories, Fat 7g fat (3g saturated fat), Cholesterol 257mg cholesterol, Sodium 797mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 2g fiber), Protein 36g protein. Diabetic Exchanges

QUICK & EASY SHRIMP PRIMAVERA



Quick & Easy Shrimp Primavera image

A springtime mix of fresh veggies gets tossed with pasta and topped with Parm for a 25-minute dish that's loaded with flavor. Zest a little lemon for the finishing touch.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 8 servings

Number Of Ingredients 9

2 cups rotini pasta, uncooked
1/2 cup KRAFT Lite Zesty Italian Dressing
1 lb. uncooked medium shrimp, peeled, deveined
1 large red pepper, chopped
1 cup packaged matchlike carrot sticks
1 cup sugar snap peas
2 cloves garlic, minced
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. lemon zest

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat dressing in large skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp turn pink and vegetables are crisp-tender.
  • Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon zest.

Nutrition Facts : Calories 190, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

SHRIMP ALFREDO PRIMAVERA



Shrimp Alfredo Primavera image

Put dinner on the table in less than half an hour! Frozen sweet peas add pretty specks of color.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

3 cups uncooked bow-tie (farfalle) pasta (8 oz)
2 slices bacon, cut into 1/2-inch pieces
1 1/2 cups frozen sweet peas (from 12 oz bag)
1/4 cup water
1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
3/4 cup refrigerated Alfredo sauce (from 10-oz container)
2 tablespoons chopped fresh chives

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink and firm.
  • Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.

Nutrition Facts : Calories 510, Carbohydrate 54 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 1/2 g

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY



Creamy Tomato Shrimp Rotini Pasta Recipe by Tasty image

Here's what you need: butter, shrimp, tomato, green onion, chili powder, fresh parsley, salt, pepper, milk, rotini pasta

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 tablespoons butter
2 lb shrimp, deveined and peeled
1 cup tomato, chopped
½ cup green onion, chopped
2 tablespoons chili powder
½ cup fresh parsley, chopped
2 teaspoons salt
2 teaspoons pepper
1 cup milk
1 ¼ cups rotini pasta

Steps:

  • Melt butter in a large pot over medium-high heat.
  • Cook the shrimp until pink.
  • Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
  • Pour in the milk, bringing to a boil.
  • Stir in the cooked pasta until well-coated.
  • Enjoy!

Nutrition Facts : Calories 698 calories, Carbohydrate 54 grams, Fat 20 grams, Fiber 4 grams, Protein 72 grams, Sugar 8 grams

SHRIMP PRIMAVERA WITH GOAT CHEESE



Shrimp Primavera with Goat Cheese image

This dish is one of my favorites. If you like goat cheese it will become one of yours as well. I was inspired to make this dish after trying a similar one made with chicken at a local restaurant. Serve with a nice crusty loaf of french bread, a garden salad, and a glass of your favorite red wine!

Provided by Luna's Mom

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

½ (16 ounce) package whole wheat rotini pasta
2 teaspoons olive oil
3 green onions, slivered
2 cloves garlic, minced
1 (8 ounce) jar quartered marinated artichoke hearts, drained
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons capers
¼ teaspoon chipotle chile powder
1 pound large shrimp, peeled and deveined
⅓ pound crumbled goat cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 55.3 g, Cholesterol 202.5 mg, Fat 18.7 g, Fiber 8.2 g, Protein 38.2 g, SaturatedFat 8.6 g, Sodium 750.1 mg, Sugar 3.7 g

ROTINI PRIMAVERA WITH SHRIMP



Rotini Primavera With Shrimp image

Use whatever vegetables are in season, aiming for a nice mix of colors and flavors. A tasty, colorful weeknight meal.

Provided by dianegrapegrower

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

1 cup sliced mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cups diced vegetables (snap peas, green beans, summer squash, broccoli, cauliflower)
2 cups shredded leafy greens
1 cup halved cherry tomatoes
8 ounces peeled shrimp
1 teaspoon minced garlic
2 tablespoons olive oil
6 ounces tri-color spiral pasta
2 tablespoons minced fresh basil

Steps:

  • Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
  • When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
  • Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
  • When the mushrooms are tender, add the vegetables, continuing to stir.
  • When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
  • When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.

Nutrition Facts : Calories 378.9, Fat 10.9, SaturatedFat 1.5, Cholesterol 95.2, Sodium 437.4, Carbohydrate 50.3, Fiber 3.7, Sugar 5.5, Protein 19.5

ROTINI AND SHRIMP



Rotini and Shrimp image

Really good and quick. My Mom used to make this all the time, although once she served it to guests and forgot to add the shrimp. Not quite the same that way! Try it, even the shellfish-shy will become believers.

Provided by Yia Yia

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups rotini pasta
3 tablespoons butter
1 tablespoon olive oil
3/4 lb raw shrimp, peeled and deveined
2 tablespoons finely chopped shallots
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon hot pepper sauce
1/4 teaspoon grated lemon peel
salt and pepper

Steps:

  • Cook rotini according to package directions, drain.
  • Meanwhile, in a large skillet melt butter and oil and sauté the shrimp, shallots and garlic until almost done.
  • Add remaining ingredients and continue cooking until shrimp is tender.
  • Stir in hot cooked rotini until evenly blended.

Nutrition Facts : Calories 494.8, Fat 14.7, SaturatedFat 6.4, Cholesterol 152.5, Sodium 208.4, Carbohydrate 61.1, Fiber 2.6, Sugar 1.5, Protein 27.9

GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS



Garlicky Shrimp Primavera with Shishito Peppers image

A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.

Provided by Lindsey Krauss

Time 40m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, minced, or to taste
¼ teaspoon salt, or more to taste
1 medium zucchini, halved lengthwise and sliced
1 medium yellow squash, halved lengthwise and sliced
¾ cup chopped shishito peppers
1 pinch red pepper flakes
2 pounds small shrimp, peeled and deveined
½ cup frozen green peas
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
  • Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
  • Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
  • Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g

SHRIMP PRIMAVERA



Shrimp Primavera image

A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.

Provided by PKELLYC

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

1 (16 ounce) package rigatoni pasta
1 tablespoon vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 small zucchini, sliced
1 small yellow squash, sliced
1 green bell pepper, sliced
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
  • Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
  • Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g

FUSILLI PRIMAVERA WITH SHRIMP



Fusilli Primavera With shrimp image

Provided by Maura Egan

Categories     dinner, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1/2 pound thin string beans
6 ounces baby carrots, peeled
15 asparagus tips
12 ounces medium shrimp, peeled and deveined
10 ounces cherry tomatoes, halved if large
1 yellow bell pepper, seeded and sliced
6 large radishes, sliced
1 pound fusilli pasta
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
Salt and pepper to taste

Steps:

  • Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
  • In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
  • Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

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