Shrimp Primavera With Goat Cheese Recipes

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FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE



Fettuccine with Shrimp and Goat's Cheese image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 ounces dried fettuccine
6 ounces mild goat's cheese like Montrachet cut into small pieces
1 1/2 cups seeded chopped ripe tomatoes
1/3 cup (packed) chiffonade of fresh basil
Salt and dried red pepper flakes
1/3 cup olive oil
12 ounces uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks
2 garlic cloves, peeled
Slivered black oil cured olives, for garnish

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
  • In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
  • Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
  • Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.

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

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

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     Italian Recipes

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

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     Italian Recipes

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

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     Italian Recipes

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

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     Italian Recipes

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

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