SHRIMP PENNE PRIMAVERA
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
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
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.
SHRIMP AND PENNE PRIMAVERA
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
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.
SHRIMP ALFREDO PRIMAVERA
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
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
PESTO SHRIMP PRIMAVERA
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
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.
SHRIMP FETTUCCINE PRIMAVERA
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
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
PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS
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
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
SHRIMP PRIMAVERA
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
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
ONE-POT PASTA PRIMAVERA WITH SHRIMP
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
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.
PENNE PRIMAVERA
A great, flavorful pasta dish for the summertime when you don't want something heavy.
Provided by calead910
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
- In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
- Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g
PASTA PRIMAVERA WITH SHRIMP
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
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
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