VEGGIE SHRIMP FETTUCCINE
Angie Medearis of Lemoore, California simply sums up, "This dish is easy, fast and good." The colorful combination of pretty zucchini rounds, tomatoes and flavorful shrimp is sure to make an everyday meal seem like a special occasion.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.
Nutrition Facts :
SHRIMP AND VEGGIE FETTUCCINI ALFREDO
I worked on recreating this yummy dish after enjoying it at a local Italian Restaurant. Thanks Vesuvio's and RecipeZaar Chef DiB's for your inspiration and help.
Provided by cipherbabe
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop veggies.
- In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
- Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
- In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
- Add shrimp to warm mixture, and toss all ingredients together.
- Top with Alfredo Sauce.
Nutrition Facts : Calories 467.7, Fat 7.5, SaturatedFat 1, Cholesterol 226.2, Sodium 691.6, Carbohydrate 68.4, Fiber 0.6, Sugar 1.2, Protein 31.8
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
SHRIMP 'N' VEGGIE ALFREDO
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.
Nutrition Facts : Calories 562 calories, Fat 17g fat (7g saturated fat), Cholesterol 189mg cholesterol, Sodium 527mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 7g fiber), Protein 35g protein.
EASY SHRIMP AND VEGGIE PASTA FRESCA
Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!
Provided by United Soybean Board
Categories Trusted Brands: Recipes and Tips United Soybean Board
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat soybean oil in large skillet over medium high heat.
- Add garlic and cook for 2 minutes, stirring occasionally.
- Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
- Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
- Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
- Top with Parmesan cheese, if desired.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g
SHRIMP AND PASTA WITH VEGETABLES
Great quick dinner! Substitute any fresh vegetable you like for the asparagus. Precook the veg in the microwave if it won't cook in the 3-4 minutes it will be in the skillet with the shrimp. I guess you could even leave out the shrimp and add another vegetable if you want!
Provided by cathyfood
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
- While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
- Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
- Serve in pasta bowls.
Nutrition Facts : Calories 540.4, Fat 13, SaturatedFat 6.8, Cholesterol 218.7, Sodium 1086.2, Carbohydrate 68.4, Fiber 5.8, Sugar 6.9, Protein 36.4
SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES
This is a very tasty, quick dish made up by one of my work colleagues. Shrimp are sauteed with fresh tomatoes, parsley, lemon, and chile peppers, and served over pasta of your choice. I prefer fettuccine.
Provided by bexfoot
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
- Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
- Drain fettucine and toss with shrimp mixture.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 75.6 g, Cholesterol 258.4 mg, Fat 31.1 g, Fiber 11.9 g, Protein 41.9 g, SaturatedFat 4.6 g, Sodium 528 mg, Sugar 17.9 g
PASTA WITH SHRIMP AND VEGETABLES
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
- Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
- Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
- Peel and devein the shrimp and set aside.
- Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
- Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
- Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
- Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
- Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 1235 milligrams, Sugar 9 grams, TransFat 1 gram
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
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