Weeknight Shrimp Arugula Rotini Ready Pasta Rotini Barilla Recipes

WEEKNIGHT SHRIMP & ARUGULA ROTINI, READY PASTA ROTINI | BARILLA

Steps:

• In a large skillet heat the olive oil over medium-high heat then add the shrimp and cook on both sides until opaque.
• Add the arugula and tomatoes, season with salt and pepper and cook for one minute.
• Tear corner of Ready Pasta pouch to vent, heat in microwave for one minute, then combine with the shrimp, top with cheese, serve and enjoy.

GARLICKY BUTTER SHRIMP ON ROTINI

Steps:

• 1. Cook pasta according to directions, drain.
• 2. In large skillet, melt butter over mediium heat. Add garlic and shallot and simmer for 2-3 minutes.
• 3. Add shrimp and season with salt and pepper. Add 1 tbsp of olive oil and cook for about 3 minutes, until shrimp turns pink. Toss occasionally.
• 4. Add drained rotini to pan and toss well so that all flavors are absorbed. Divide onto two plates, garnish with parsley and sprinkle with parmesan cheese.

CREAMY TOMATO SHRIMP ROTINI PASTA RECIPE BY TASTY

Steps:

• Melt butter in a large pot over medium-high heat.
• Cook the shrimp until pink.
• Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed.
• Pour in the milk, bringing to a boil.
• Stir in the cooked pasta until well-coated.
• Enjoy!

SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
• Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
• Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
• Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.