Rainbow Shrimp Pasta Recipes

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

RAINBOW PASTA SALAD II

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 and rinse in cold water.
• In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.

CREAMY GORGONZOLA AND SHRIMP PASTA

Steps:

• In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine.
• Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!).
• Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides.
• Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes.
• Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat.
• Serve immediately.

HEALTHY RAINBOW SHRIMP PASTA - BETHENNY FRANKEL

Steps:

• Boil water and cook linguine. Meanwhile on med/high heat, saute garlic in the sundried tomato oil with the sliced peppers. Once peppers are soft, add the shrimp, sundried tomatoes, and the linguine with some of the reserved pasta water (to bind and make creamy) and white wine.
• Cook on med/high until the shrimp are cooked. add fresh herbs, sprinkle crushed red pepper, parmesan and salt and pepper to taste.