Shrimp Primavera Alfredo Recipes

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SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

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

SHRIMP PRIMAVERA ALFREDO



Shrimp Primavera Alfredo image

The secret to this delicious pasta dish lies in an array of fresh vegetables, quick-cooking shrimp, and prepared Alfredo sauce, jazzed up with two simple ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

6 oz uncooked linguine or spaghetti
8 oz fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 cup ready-to-eat baby-cut carrots (4 oz), quartered lengthwise
1 cup sliced fresh mushrooms
1 box (9 oz) frozen sugar snap peas
1 bag (12 oz) frozen ready-to-cook medium shrimp, thawed, tail shells removed
1 container (10 oz) refrigerated Alfredo sauce
2 tablespoons chopped fresh chives
1 teaspoon grated lemon peel

Steps:

  • Cook and drain linguine as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch skillet, place asparagus, carrots, mushrooms, sugar snap peas and 1/2 cup water. Heat to boiling. Reduce heat to medium-low; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender.
  • Add shrimp; cook and stir 2 to 3 minutes or until shrimp are pink. Drain; return mixture to skillet.
  • Stir in Alfredo sauce, chives and lemon peel. Simmer uncovered 2 to 4 minutes, stirring occasionally, until mixture is thoroughly heated. Serve over linguine. If desired, garnish with additional chives.

Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 190 mg, Fat 4, Fiber 6 g, Protein 28 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 5 g, TransFat 1 g

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

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 AND PASTA PRIMAVERA



Shrimp and Pasta Primavera image

This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

Provided by Ma Field

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon olive oil
1 tablespoon garlic, minced
4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
1/2 lemon, juice of
black pepper, to taste
salt, to taste
4 ounces parmesan cheese (shredded or shaved)
8 ounces cooked pasta (I used vermicelli)

Steps:

  • Cook pasta according to package directions. Drain and keep warm.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
  • Saute garlic for about 1 minute.
  • Add vegetables and saute until just crisp-tender.
  • Add shrimp and saute until just heated through.
  • Season lightly with salt and pepper.
  • Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
  • Remove from heat.
  • Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

SHRIMP ALFREDO



Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

CREAMY SHRIMP PASTA PRIMAVERA



Creamy Shrimp Pasta Primavera image

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Provided by Littlechef

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 15

½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine
1 pinch dried oregano
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
  • Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g

SHRIMP ALFREDO



Shrimp Alfredo image

Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 35m

Number Of Ingredients 8

1 pound fettuccine
2 tablespoons unsalted butter
1 pound large shrimp, peeled and deveined, tail left on if desired
3 cloves garlic, crushed
1 3/4 cups heavy cream
1 cup (3 ounces) grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground pepper
1 teaspoon finely grated lemon zest plus 1 to 2 tablespoons lemon juice, plus more lemon zest for serving (optional)

Steps:

  • Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
  • Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
  • Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

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.

CREAMY SHRIMP PRIMAVERA



Creamy Shrimp Primavera image

Discover the delicious flavor of this Creamy Shrimp Primavera recipe. Made with fresh veggies, butter and hot linguine noodles, this Creamy Shrimp Primavera is sure to be a new family favorite in no time.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 10

3/4 lb. linguine, uncooked
3 Tbsp. butter, divided
1 lb. uncooked deveined peeled medium shrimp
3 cloves garlic, minced
1-1/4 cups milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
3/4 cup KRAFT Finely Shredded Parmesan Cheese, divided
4 cups tightly packed baby spinach leaves
2 cups cherry tomatoes, cut in half
Zest and 2 Tbsp. juice from 1 lemon

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, melt 1 Tbsp. butter in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Remove shrimp from skillet; set aside. Add garlic and remaining butter to skillet; cook 1 min., stirring frequently. Add milk and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
  • Reserve 1/4 cup Parmesan for later use. Add remaining Parmesan to sauce in skillet along with the cooked shrimp and remaining ingredients; stir. Cook 2 to 3 min. or just until spinach is wilted and pasta mixture is heated through, stirring frequently.
  • Drain pasta. Add to sauce in skillet; mix lightly. Sprinkle with remaining Parmesan.

Nutrition Facts : Calories 590, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 400 mg, Carbohydrate 75 g, Fiber 5 g, Sugar 7 g, Protein 28 g

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

OLIVE GARDEN SHRIMP PRIMAVERA



Olive Garden Shrimp Primavera image

I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.

Provided by senseicheryl

Categories     < 60 Mins

Time 40m

Yield 4 dished, 4 serving(s)

Number Of Ingredients 16

6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic, minced
1 ounce knorr newburg sauce mix (or similar)
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing
1 lb fresh linguine (or quality dry pasta)
1 lb large shrimp, fully cooked, thawed and drained

Steps:

  • Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
  • Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
  • Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2

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From thespruceeats.com


SHRIMP PASTA PRIMAVERA IN A LIGHT LEMONY-OLIVE OIL SAUCE - A …
Return the shrimp to the skillet. In a small bowl, whisk the remaining olive oil, the juice and zest of 1/4 of the lemon and 2-3 tablespoons of the reserved pasta water. Add the pasta to the skillet then fold in the lemony olive oil, gently tossing to blend over low heat. Crumble the feta cheese over the top and serve right away with extra ...
From agoudalife.com


SHRIMP FETTUCCINE ALFREDO RECIPE (30 MINUTES) - MOMSDISH
2021-07-19 Season shrimp with salt and cook until they turn pink and form a crust on the outside. Remove from the pan and set aside. To the same pan, add the rest of the butter, heavy cream, garlic, and parmesan cheese. Bring it to a light simmer over low-heat. Add in fettuccine and toss. Add in shrimp and lightly toss.
From momsdish.com


EASY HOMEMADE SHRIMP ALFREDO - TASTES BETTER FROM SCRATCH
2021-09-17 Heat a large sauce pan over medium heat. Add butter and cook until melted. Add garlic, stirring frequently for 1 minute. Add cream and whisk to combine, bring to a simmer and cook for 3-4 minutes, stirring often. Turn heat to low and add parmesan cheese, whisking until smooth. Season with salt and pepper to taste.
From tastesbetterfromscratch.com


SHRIMP PRIMAVERA - RECIPE DETAILS - FATSECRET
Deliciously rich pasta recipe loaded with shrimp, fresh veggies and cheese, no guilt here folks. Ingredients. 4 tsp reduced fat parmesan style grated cheese; 1 tbsp extra virgin olive oil; 1 oz whole grain spaghetti; 3/4 cup light parmesan alfredo past sauce; 12 oz salad shrimp; 24 spears medium asparagus; 6 medium carrots; 4 cloves garlic ...
From fatsecret.ca


SHRIMP ALFREDO FETTUCCINE - DAMN DELICIOUS
2018-04-02 Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
From damndelicious.net


ALFREDO SAUCE SHRIMP PASTA - THERESCIPES.INFO
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil. Step 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce.
From therecipes.info


SHRIMP PRIMAVERA CARBONARA – BERTOLLI
Step 1: Cook pasta in salted water 1 min. less than directed on package. Drain; keep warm. Step 2: Meanwhile, heat oil and bacon in large skillet on medium-high heat. Cook 3-4 min. or until bacon is crisp. Add garlic, shrimp, squash and snow peas; cook and stir 3-4 min. or until vegetables are crisp-tender. Stir in sauce and pepper; cook 1-2 ...
From bertolli.com


SHRIMP ALFREDO - ERREN'S KITCHEN - RECIPES TO RELY ON
2021-07-04 Cook the pasta in salted water until just underdone. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat. Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque. Add the garlic and cook another minute. Remove the shrimp from the pan and set aside.
From errenskitchen.com


SHRIMP PASTA PRIMAVERA - SPICY SOUTHERN KITCHEN
2018-07-25 Cook until vegetables are getting soft stirring occasionally, about 5 minutes, Add peas, corn, tomato, and garlic and cook another minute or two. Add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring to a boil and then add shrimp. Stir and simmer until shrimp are cooked through.
From spicysouthernkitchen.com


WHAT TO MAKE WITH BERTOLLI VODKA SAUCE - SAUCEPROCLUB.COM
2022-06-12 Bertolli Five Cheese Pasta Sauce – 24oz. $2.29. Bertolli Creamy Basil Alfredo Sauce – 15oz. $1.99. Bertolli Parmesan & Romano with Cracked Black Pepper Pasta Sauce – 24oz. Instructions. In a large skillet or Dutch oven, heat oil over medium heat. Add shrimp and cook until opaque, about 1 minute per side. Set aside.
From sauceproclub.com


KETO SHRIMP ALFREDO RECIPE - TASTEAHOLICS
2021-07-14 Instructions. Heat a large skillet over medium high heat then add the olive oil, shrimp and garlic. Cook the shrimp for 2 minutes, flip and cook for another minute until the shrimp is nice and pink. Remove the shrimp from the pan and set aside. Add the butter to the skillet along with the cream cheese.
From tasteaholics.com


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