CREAMY SHRIMP TORTELLINI
My husband and I love entertaining. This recipe is easy yet elegant, allowing us to visit with company while serving a dish that's sure to impress. Here, it's sized for two.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times., Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce.
Nutrition Facts :
SPICY SHRIMP WITH GREEN BEANS & RED PEPPER
Make and share this Spicy Shrimp With Green Beans & Red Pepper recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the shrimp with cold water and pat dry with paper towels.
- Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to two hours.
- Bring a medium pan of salted water to boil, add green beans and simmer for 3-4 minutes.
- Drain, rinse with cold water and throughly dry on paper towels.
- Cut the beans diagonally in 1 1/2 inch lengths and set aside.
- In a small bowl, stir together the glaze ingredients and set aside.
- Drain the shrimp well.
- Heat a wok or medium skillet over high heat.
- Add half the oil and when it is very hot, add the shrimp.
- Stir-fry until the shrimp are firm and opaque, 1-2 minutes.
- Take from heat and set shrimp aside.
- Reheat the wok over medium-high heat and add the remaining oil.
- Stir-fry the shallots, garlic and bell pepper until the bell pepper starts to soften, 1-2 minutes.
- Add the green beans and stir-fry until just hot, about 30 seconds.
- Reduce heat, stir the glaze and pour into the wok.
- Stir until thickened.
- Add the shrimp with any juices and stir to combine.
Nutrition Facts : Calories 196.3, Fat 6, SaturatedFat 0.8, Cholesterol 143.2, Sodium 1176.2, Carbohydrate 15, Fiber 3.8, Sugar 5.7, Protein 20.6
ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY
Here's what you need: shrimp, salt, pepper, broccoli, green beans, carrot, soy sauce, honey, garlic, ginger, sesame seed
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together all sauce ingredients in a small bowl.
- Heat oil over a nonstick pan and add shrimp stirring until cooked.
- Pour sauce in pan and stir to coat meat.
- Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
- Cook until meat is cooked through and veggies are soft.
- Serve over rice or alone.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 67 grams, Fat 7 grams, Fiber 8 grams, Protein 56 grams, Sugar 49 grams
GARLIC SHRIMP WITH THREE CHEESE TORTELLINI
Sautéed Garlic Shrimp combined with Three Cheese Tortellini, sun-dried tomatoes and basil make a tasty, colorful, and elegant lunch or dinner main dish.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat.
- Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
Nutrition Facts : Calories 907.8 calories, Carbohydrate 92.4 g, Cholesterol 214.2 mg, Fat 43.2 g, Fiber 4.8 g, Protein 37.4 g, SaturatedFat 9.8 g, Sodium 1051.2 mg, Sugar 9.1 g
CHILE-CRISP SHRIMP AND GREEN BEANS
This stir-fry is inspired by the taste and textures of chile crisp, that fiery condiment made by infusing oil with dried chiles, garlic and shallots. For this 20-minute recipe, make a quick version of the oil while the shrimp marinates in a combination of soy sauce, sugar, red-pepper flakes and cumin. Use the infused oil to cook the green beans (or asparagus), shrimp and peanuts, then serve topped with the fried shallots and garlic. It's a deeply savory, spicy and satisfying dinner.
Provided by Ali Slagle
Categories dinner, easy, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the soy sauce, sugar, red-pepper flakes and cumin. Add the shrimp, season with salt and pepper, and toss to coat. Set aside while you fry the shallots and garlic.
- Place a fine-mesh sieve over a heat-proof bowl next to the stove. In a large (12-inch) nonstick skillet, heat the canola oil, shallot, garlic and cinnamon stick over medium-high. When the mixture starts to bubble, reduce the heat to medium and cook, stirring occasionally to break up the shallots, until golden brown, 5 to 9 minutes. (Lower the heat if the shallots are browning too quickly.) Drain through the sieve, catching the oil in the bowl below. Discard the cinnamon, season the fried shallots and garlic with salt, and set aside.
- Return the oil to the skillet and heat over medium-high. Add the green beans, season with salt and cook until crisp-tender, 2 to 3 minutes. Push the green beans to one side, then add the shrimp and the marinade, along with the peanuts (if using), and cook until the shrimp is cooked through, 2 to 3 minutes per side. Stir the green beans and shrimp to combine, then sprinkle with the fried shallots and garlic. Serve immediately, over rice or noodles, or in lettuce cups, if desired.
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
GARLIC BUTTER SHRIMP WITH GREEN BEANS AND RED PEPPER
Using sodium-reduced broth in this colourful and tasty dish allows you to control the amount of added salt. Brought to you by Uncle Ben's.
Provided by Food Network Canada
Categories dinner,Main,quick and easy,seafood,vegetables
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat half the butter in a large, nonstick skillet set over medium heat. Add the green beans and red pepper. Cook for 5 minutes or until tender-crisp; transfer to a plate and keep warm.
- Melt the remaining butter in the same skillet set over medium-high heat. Add the garlic and cook for 1 minute. Add the shrimp, salt and pepper. Cook for 3 to 5 minutes or just until pink. Add the broth and wine; simmer for 2 minutes or until slightly reduced. Toss with the vegetables until heated through.
- Meanwhile, prepare the UNCLE BEN'S® NATURAL SELECT® Selects Parmesan & Butter, without the butter. Serve the skillet mixture spooned over the rice.
TORTELLINI TOSSED WITH SHRIMP AND ITALIAN GREEN BEANS
Tortellini tossed with Shrimp and Italian Green Beans, a full meal ready just under 30 minutes.
Provided by Gemma
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Cook the tortellini according to the packaging instructions. Drain and set aside.
- In a skillet add the olive oil, on medium heat. Add the garlic and onion and saute for 1- 2 minutes while stirring. Add green beans and stir to mix. Continue cooking until the beans are cooked but still crunchy.
- Add the shrimp and cook until they start turning bright pink. Add the sun-dried tomatoes and stir to combine.
- Add the tortellini. Add the white wine and salt, toss well. Continue cooking for a about 2 - 3 minutes. Remove from heat.
- Sprinkle cheese on pasta before serving.
Nutrition Facts : Calories 240 kcal, Carbohydrate 26 g, Protein 11 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 45 mg, Sodium 240 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
GEMELLI WITH SHRIMP, RED BELL PEPPERS, AND PEAS
Categories Onion Pasta Sauté Low Fat Quick & Easy Shrimp Pea Bell Pepper Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add peppers and onions; sauté until onions are deep golden, about 10 minutes. Add garlic, thyme, and orange peel; stir 1 minute. Add shrimp and peas; sprinkle with salt and pepper. Sauté until shrimp are just opaque in center and peas are heated through, about 4 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta; return to pot.
- Add shrimp mixture and reserved cooking water to pasta; toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
GREEN BEANS WITH RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SHRIMP TORTELLINI
my husband concocted this recipe by throwing together all the different things i fixed with supper one night - and it's wonderful!!
Provided by elliebelle
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine shrimp, olive oil and 1 clove garlic and marinate in refrigerator at least 2 hours.
- Saute' zucchini, mushrooms, onion and remaining garlic in butter. In separate pan, add shrimp, lemon juice, worcestershire, and soy sauce;cook until shrimp is heated through. add cooked tortellini and vegetables - serve.
Nutrition Facts : Calories 647, Fat 54.2, SaturatedFat 15.2, Cholesterol 271.1, Sodium 536.3, Carbohydrate 9.4, Fiber 2, Sugar 2.6, Protein 33
TORTELLINI WITH SAUSAGE AND PEPPERS
Just like the title says.
Provided by wileedog
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Combine sausage links and water in a large skillet and bring to a boil, about 5 minutes. Cover, reduce heat, and simmer until juices run clear, about 15 minutes. Drain off water and cook links in the skillet, stirring frequently, until browned, 2 to 4 minutes more. Remove from skillet, allow to cool, and cut into 1/2-inch diagonal slices. Wipe skillet clean using a paper towel.
- Place skillet over medium heat and add olive oil. Add onion to hot oil and cook until tender but not brown, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, tomato paste, wine, oregano, and red pepper. Add cooked sausage and bell pepper to the skillet. Bring to a boil, about 5 minutes. Reduce heat and cover. Simmer to desired thickness, about 20 minutes.
- Meanwhile, bring 4 quarts of water to a boil in a saucepan, about 5 minutes. Add tortellini, reduce heat slightly and boil until pasta is tender but still firm to the bite, 5 to 10 minutes. Drain and return pasta to the warm saucepan. Stir parsley into the sausage mixture, pour over pasta, and serve immediately.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 52.1 g, Cholesterol 54.6 mg, Fat 19.8 g, Fiber 5.8 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1007.9 mg, Sugar 5.2 g
PASTA WITH SHRIMP, GREEN BEANS AND WHITE BEANS IN RED PEPPER OIL
Categories Bean Pasta Shellfish Tomato Vegetable Dinner Shrimp Green Bean Fall Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add garlic and red pepper and stir 1 minute. Add shrimp and tomatoes; cook until heated through, about 5 minutes. Add cannellini and stir until heated through, about 3 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until almost tender. Add green beans; cook until beans and pasta are just tender, about 3 minutes longer. Drain, reserving 1/2 cup cooking liquid. Return pasta and beans to pot. Stir in shrimp mixture, 4 tablespoons basil and enough pasta cooking liquid to moisten pasta. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining basil.
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