Fusilli With Shrimp And Snow Peas In Lime Vinaigrette Recipes

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FUSILLI WITH SHRIMP AND PEAS



Fusilli with Shrimp and Peas image

This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 12

Salt and pepper
1 pound fusilli
6 tablespoons olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
1/2 cup white wine, or water
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red pepper
1/3 cup fresh lemon juice
3 ounces watercress sprigs, or spinach leaves (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
  • While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
  • Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
  • Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.

LEMON FUSILLI WITH SHRIMP



Lemon Fusilli with Shrimp image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

1 pound fusilli, penne, or shell pasta
1/3 cup olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts separated, thinly sliced on the diagonal (1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red-pepper flakes
1/2 cup pasta cooking water, or white wine
3 ounces watercress sprigs, or spinach leaves (about 4 cups)
1/3 cup freshly squeezed lemon juice
Salt and pepper

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package instructions, about 12 minutes.
  • While pasta is cooking, heat oil over medium-high heat in a medium skillet. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
  • Add shrimp, and cook 1 minute. Turn and cook until pink and firm, about 1 minute more. Stir in peas, lemon zest, and red pepper flakes. Add 1/2 cup pasta cooking water, and cook until peas are bright green and shrimp are cooked through, about 1 minute more. Transfer to a large bowl.
  • Drain pasta and add to bowl with shrimp. Add watercress and mix gently. Drizzle with lemon juice. Season with salt and pepper, and toss to combine. Serve immediately, garnished with scallion greens.

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)



Fusilli with Shrimp, Orange and Arugula (Summer) image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fusilli pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
2 large oranges
5 ounces arugula
15 (5 ounces) large pitted green olives, halved

Steps:

  • For the Pasta:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
  • For the Vinaigrette:
  • Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
  • For the Salad:
  • Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
  • Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

FUSILLI WITH SHRIMP AND ARUGULA



Fusilli with Shrimp and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

FUSILLI WITH SHRIMP AND PANEED CHICKEN



Fusilli with Shrimp and Paneed Chicken image

Categories     Chicken     Pasta     Sauté     Kid-Friendly     Shrimp     Pan-Fry     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

2 eggs
2 cups fresh French breadcrumbs
1/3 cup plus 2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
3/4 pound skinless boneless chicken breast halves
4 tablespoons olive oil
1/2 pound uncooked large shrimp, peeled, deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
1/2 pound fusilli

Steps:

  • Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
  • Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
  • Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.

SHRIMP FUSILLI



Shrimp Fusilli image

Make and share this Shrimp Fusilli recipe from Food.com.

Provided by spatchcock

Categories     Healthy

Time 33m

Yield 5 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil, divided
3/4 lb medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup dry white wine
1 cup chopped onion
4 -5 garlic cloves, crushed
1 (28 ounce) can tomatoes with juice
1 lb fusilli or 1 lb penne, cooked according to package directions
1/4 cup chopped fresh parsley

Steps:

  • Heat 1 tbsp olive oil in large skillet over high heat.
  • Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
  • Add wine, boil for 30 seconds.
  • Transfer shrimp and wine to bowl.
  • Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
  • Add onions, cook for 6-7 minutes until lightly browned.
  • Stir in garlic; cook 30 seconds.
  • Add tomatoes, breaking up with spoon.
  • Bring to a boil, boil 5 minutes, stirring occasionally.
  • Stir in shrimp, cook for 1 minute.
  • Toss with fusilli and parsley in large bowl.

FUSILLI WITH SHRIMP AND SNOW PEAS IN LIME VINAIGRETTE



Fusilli With Shrimp and Snow Peas in Lime Vinaigrette image

This is from my 365 Ways to Cook Pasta cookbook. I think I can convert this into a backpacking recipe. YUM!

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces shrimp, shelled and deveined
1/3 cup olive oil, plus
1 teaspoon olive oil
3 tablespoons lime juice
1 tablespoon fresh coriander, chopped
1 garlic clove, crushed
1/4 teaspoon crushed red pepper flakes
8 ounces fresh snow peas
8 ounces fusilli
2 tablespoons fresh coriander leaves
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 cup scallion, sliced

Steps:

  • Combine the shrimp, 1 tablespoon of the oil, 1 tablespoon of the lime juice, the chopped coriander, garlic, and red pepper; cover and refrigerate for at least an hour.
  • Heat medium skillet over high heat; add the shrimp and marinade; sauté, stirring for 2-3 minutes or until shrimp is pink and tender. Remove from heat.
  • Steam snow peas in simmering water until crisp-tender, about 3 minutes. Drain and rinse with cool water.
  • Cook the fusilli in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
  • In a bowl, whisk the remaining 1/3 cup olive oil and 2 tablespoons of lime juice, coriander leaves, sesame oil, and salt. Add the cooked shrimp, snow peas, fusilli and scallions; toss well. Serve at room temperature.

Nutrition Facts : Calories 504.5, Fat 22.1, SaturatedFat 3.2, Cholesterol 165.6, Sodium 488.1, Carbohydrate 48.6, Fiber 3.6, Sugar 3.6, Protein 27

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