Make Ahead Party Shrimp And Veggie Penne Recipes

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PENNE WITH SHRIMP AND VEGETABLES



Penne with Shrimp and Vegetables image

Pressed for time? Cooked shrimp and refrigerated Alfredo sauce hurry along this rich pasta dish, which can be on the table for a family of six in only 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

2 1/4 cups uncooked penne pasta (8 oz)
3 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cloves garlic, finely chopped
1 cup whipping cream
1 container (10 oz) refrigerated Alfredo pasta sauce
1 small zucchini, cut in half lengthwise, then cut into 1/2-inch slices
8 oz fresh thin asparagus spears, trimmed, cut into 1 1/2-inch pieces (2 cups)
1/4 teaspoon crushed red pepper flakes
1 lb cooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/2 teaspoon salt

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
  • Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
  • Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 225 mg, Fat 7, Fiber 3 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 710 mg, Sugar 4 g, TransFat 1 1/2 g

GARLIC SHRIMP PASTA BAKE



Garlic Shrimp Pasta Bake image

Want a super satisfying, quick and easy dinner? Then this buttery garlic shrimp pasta bake is definitely a family pleasing meal idea that you should try!

Provided by Ed N Angela Latimer

Categories     Main Dish Recipes     Pasta     Shrimp

Time 45m

Yield 6

Number Of Ingredients 17

1 teaspoon vegetable oil
1 (10 ounce) package penne pasta
3 tablespoons butter, divided
1 tablespoon minced garlic
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons chopped fresh parsley, divided
2 teaspoons chopped fresh dill
2 tablespoons all-purpose flour
½ cup chicken broth
1 cup milk
2 large tomatoes, chopped
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup grated Parmesan cheese
½ cup grated Romano cheese
¼ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
  • Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
  • Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
  • Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 42.3 g, Cholesterol 156.2 mg, Fat 15.5 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 8.6 g, Sodium 982.4 mg, Sugar 5.5 g

PENNE WITH SHRIMP



Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
  • Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

BAKED PENNE WITH SHRIMP AND PEAS



Baked Penne with Shrimp and Peas image

This is a light and delicious shrimp pasta recipe. Once you combine the penne pasta, shrimp and peas, you bake it all for a bit to meld the flavors and get a nice crispy top.

Provided by Karen Ciancio

Categories     Main Course

Time 55m

Number Of Ingredients 11

6 tablespoons olive oil (extra-virgin)
1/4 cup onion (diced)
1 cup cherry tomatoes (halved )
1 cup peas (frozen, defrosted or blanched fresh peas)
2 tablespoons fresh basil leaves (torn)
Salt and freshly ground black pepper
1 1/2 cups shrimp (medium, halved lengthwise peeled, deveined , heads and tails off, (about 12 ounces) )
1/2 cup wine (dry white Italian)
1 tablespoon salt
1 pound penne (dried)
1/4 cup Italian breadcrumbs (dry white, divided)

Steps:

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 13- by 9- by 2-inch (3 L) baking dish with butter.
  • In a covered pasta pot over high heat, bring water to a rapid boil.
  • In a large sauté pan, heat oil over medium heat. Add onion and tomatoes and cook, stirring, until onion is soft and tender, about 3 minutes. Add peas and basil and cook, stirring, until vegetables are soft and tender, about 5 minutes. Season to taste with salt and pepper. Add shrimp and wine, stir and cook until shrimp are halfcooked (barely opaque). Remove from heat and set aside.
  • Add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta cooking water and set aside. Drain pasta.
  • Return sauté pan to low heat. Add 2 tbsp (25 mL) of the reserved pasta water and penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
  • Sprinkle prepared dish with half of the breadcrumbs. Add penne mixture and sprinkle with remaining breadcrumbs.
  • Bake in preheated oven until top is golden brown, about 35 minutes.
  • Serve immediately.

Nutrition Facts : Calories 759 kcal, Carbohydrate 99 g, Protein 29 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 2285 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

MAKE-AHEAD MARINATED SHRIMP



Make-Ahead Marinated Shrimp image

Dress up your holiday buffet table with this tasty, easy shrimp recipe. You'll have time to enjoy your party because this appetizer is that easy. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 11

3/4 cup water
1/2 cup red wine vinegar
1/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 garlic clove, minced
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined cooked shrimp (16-20 per pound)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1/2 pound small fresh mushrooms, halved

Steps:

  • In a large bowl, combine the first 8 ingredients. Add shrimp, artichokes and mushrooms; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.

Nutrition Facts : Calories 81 calories, Fat 4g fat (0 saturated fat), Cholesterol 57mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic exchanges

MAKE-AHEAD PARTY SHRIMP AND VEGGIE PENNE



Make-Ahead Party Shrimp and Veggie Penne image

Categories     Pasta     Shellfish     Vegetable     Sauté     Fall     Parade

Yield Makes 6 servings

Number Of Ingredients 14

2 pounds large shrimp, peeled and deveined
2 diced (1/4-inch) red bell peppers
2 diced (1/4-inch) yellow bell peppers
6 ripe plum tomatoes, cut into 1/2-inch pieces
1/2 cup slivered fresh basil leaves
3 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped shallots
Salt and freshly ground black pepper, to taste
1/4 cup fresh lemon juice
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon hot chili oil (see note)
1 small head of broccoli, cut into small florets (reserve stems for another use)
3/4 cup cooked fresh peas (if using frozen peas, cook according to package directions)
12 ounces dried penne

Steps:

  • 1. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.
  • 2. Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil, and the hot chili oil to the bowl. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
  • 3. Before serving, bring a pot of water to a boil and blanch the broccoli.
  • 4. Toss the broccoli and peas with the shrimp and set aside.
  • 5. Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.
  • 6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

PENNE PRIMAVERA WITH SHRIMP



Penne Primavera with Shrimp image

A delicate cream sauce seasoned with garlic enhances this mouthwatering combination of pasta, veggies and shrimp. "Feel free to substitute other vegetables, like asparagus, green beans or zucchini."-Rosemarie Bronko, Jim Thorpe, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and deveined
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup heavy whipping cream
3 tablespoons chicken broth
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

Nutrition Facts : Calories 301 calories, Fat 8g fat (2g saturated fat), Cholesterol 169mg cholesterol, Sodium 534mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

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