Penne With Shrimp Asparagus Sun Dried Tomatoes Recipes

PASTA WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
• Add asparagus and saute until crisp-tender, about 5 minutes.
• Using slotted spoon, transfer asparagus to bowl.
• Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
• Transfer shrimp mixture to bowl with asparagus.
• Add broth, wine, and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until 'al dente'.
• Drain; return pasta to same pot.
• Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta.
• Toss over medium heat until warmed through and sauce coats pasta.
• Season with salt and pepper and serve. Makes 4 servings.
• That's it!

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
• Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

PENNE WITH SHRIMP AND VEGETABLES

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.

SHRIMP AND PENNE PRIMAVERA

Steps:

• In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.

PENNE WITH SUN-DRIED TOMATOES AND ASPARAGUS

Steps:

• Cook Pasta as directed, drain, set aside.
• In large skillet, heat olive oil.
• Add onion, garlic, and rosemary, saute until garlic begins to caramelize and the onions are translucent.
• Add white wine and simmer for about one minute.
• Add the heavy cream, salt, pepper, asparagus and sundried tomatoes.
• Simmer for about 5 minutes or until vegetables are heated.
• Toss cream mixture with pasta and Grated cheese.

LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE

Steps:

• Preparing Penne:.
• In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
• Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
• Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
• Red Pepper and Tomato Cream Sauce:.
• Dice red bell pepper and saute in a small skillet until it begins to soften.
• Add fresh sliced mushrooms and saute for an additional 3 minutes.
• Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
• Season shrimp with creole seasoning and fry in a large skillet.
• Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Combine and heat both oils in a heavy large skillet over medium-high heat.
• Add peppers and saute until crisp-tender, about 5 minutes.
• Using a slotted spoon, transfer peppers to a bowl.
• Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
• Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
• Add broth, wine and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• During the last minute add cream if you are using it, and let cook an extra minute or two.
• Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
• Drain; return pasta to same pot.
• Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
• Toss over low heat until warmed through and sauce coats pasta.
• Season with salt and pepper to taste and enjoy.
• Note: If all peppers are not available any combination will do.
• Shrimps and Scallops can be replaced with chicken.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.