Shrimp And Penne Primavera Recipes

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SHRIMP PENNE PRIMAVERA



Shrimp Penne Primavera image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup 2% milk
3 tablespoons reduced-sodium chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the milk, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in cheese. Transfer to a serving bowl; sprinkle with parsley.

Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 132mg cholesterol, Sodium 447mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

PENNE PRIMAVERA WITH SHRIMP



Penne Primavera with Shrimp image

A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."-Rosemarie Bronko, Jim Thorpe, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup heavy whipping cream
3 tablespoons chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 534mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

ONE-POT PASTA PRIMAVERA WITH SHRIMP



One-Pot Pasta Primavera with Shrimp image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Categories     22-Minute Meals     Quick and Healthy     Quick & Easy     Spring     Pasta     Garlic     Broccoli     Green Bean     Shrimp     Tomato     Pea     Parmesan     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 14

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Steps:

  • Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
  • Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
  • Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

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

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

PENNE WITH SHRIMP



Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
  • Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

SHRIMP AND PENNE PRIMAVERA



Shrimp and Penne Primavera image

Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals - plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.

Categories     Pasta     Tomato     Sauté     Low Fat     Shrimp     Artichoke     Broccoli     Summer     Self

Yield Makes 4 servings

Number Of Ingredients 13

6 sun-dried tomato halves
12 oz penne pasta
1 tbsp olive oil
1 lb shrimp, shelled and deveined
1 medium red onion, thinly sliced
2 medium green bell peppers, cored, seeded and thinly sliced
3 cups broccoli florets
2 cloves garlic, peeled and minced
1 tsp dried oregano
1 cup artichoke hearts in brine, drained and quartered
2 medium tomatoes, cut into thin wedges
1 tbsp minced fresh basil
1 tbsp minced fresh parsley

Steps:

  • In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS



Pasta Primavera with Shrimp and Sugar Snap Peas image

This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

Provided by Kaccy G.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups baby carrots, trimmed (about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese (1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions

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.

Nutrition Facts : Calories 519.4, Fat 13.5, SaturatedFat 6.4, Cholesterol 205.4, Sodium 900.4, Carbohydrate 60, Fiber 5.4, Sugar 5, Protein 36.2

PESTO SHRIMP PRIMAVERA



Pesto Shrimp Primavera image

This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this-I'm allergic to seafood--but my family tells me it's wonderful (I hate them).

Provided by southern chef in lo

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) package penne pasta, cooked according to the package
1 (7 ounce) container of refrigerated pesto sauce, divided (or make one if you like)
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small red onion, peeled and chopped
2 tablespoons olive oil
1 zucchini, quartered lengthwise and slice about 2 cups
1 lb large shrimp, peeled and divined
1 teaspoon salt

Steps:

  • Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
  • Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
  • Top the pasta with mixture; add the remaining pesto and toss.

PASTA PRIMAVERA WITH SHRIMP



Pasta Primavera with Shrimp image

Make this tasty Pasta Primavera with Shrimp. This traditional seafood delight is not only delicious, but can also be made in 30 minutes. Order up!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 10

3 cups whole grain penne pasta (10 oz.)
1/2 lb. fresh green beans, trimmed, halved
1/2 cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
3 cloves garlic, minced
zest and 2 Tbsp. juice from 1 lemon
1/4 tsp. crushed red pepper
1/2 lb. uncooked deveined peeled medium shrimp
1 pkg. (5 oz.) baby spinach leaves
2 cups cherry tomatoes, halved
3/4 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup of the cooking water.
  • Mix dressing, garlic, lemon zest, juice and crushed pepper until blended. Heat 2 Tbsp. dressing mixture in same saucepan on medium heat. Add shrimp; cook and stir 2 min. Add pasta mixture and reserved cooking water along with the spinach, tomatoes and remaining dressing mixture; cook and stir 3 to 4 min. or until tomatoes are softened, spinach is wilted and shrimp turn pink.
  • Stir in 1/2 cup cheese; spoon onto platter. Sprinkle with remaining cheese.

Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 20 g

SHRIMP FETTUCCINE PRIMAVERA



Shrimp Fettuccine Primavera image

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

6 oz fettuccine, broken in half
8 oz uncooked deveined peeled medium shrimp
1 1/2 cups 1-inch pieces fresh asparagus (6 oz)
1 medium red bell pepper, cut into thin 2-inch strips
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup milk
1/4 cup finely shredded fresh Parmesan cheese
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic-pepper blend

Steps:

  • In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  • In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

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