SHRIMP SCAMPI PRIMAVERA
I got the original recipe out of a Woman's World recipe and I have added my own personal touches. This is a real crowd pleaser and it's great for dinner parties.
Provided by AllThatCookingJazz
Categories One Dish Meal
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions.
- Meanwhile, sprinkle shrimp with 1/8 teaspoons of salt (reserve the rest) Set shrimp aside.
- In large nonstick skillet, heat 2 Tbs. oil over medium-high heat. Add garlic and pepper flakes. Cook 1 minute.
- Add shrimp and cook, turing once until no longer opaque (about 2 minutes per side).
- Using tongs or a slotted spoon, remove shrimp from skillet and set aside, leaving the garlic and pepppers as much as you can.
- In same skillet, heat remaining oil, peas and remaining salt. Cooking until just tender (about 4 minutes).
- Add carrots and chicken broth. Cook 1 minute. Stir in butter. Cook till melted. Add parsley, lemon juice, pasta and shrimp.
- Cook, tossing until heated through (about 3 minutes).
- Sprinkle with zest then top with parmesan cheese.
Nutrition Facts : Calories 513.5, Fat 21.8, SaturatedFat 7.6, Cholesterol 169.5, Sodium 1066.3, Carbohydrate 53.1, Fiber 2.5, Sugar 2.8, Protein 30.5
CREAMY SHRIMP PASTA PRIMAVERA
This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.
Provided by Littlechef
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
- Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g
SHRIMP PASTA PRIMAVERA
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS
A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.
Provided by Lindsey Krauss
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
- Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
- Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
- Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g
ROASTED SHRIMP SCAMPI PROVENCAL
Make and share this Roasted Shrimp Scampi Provencal recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 52m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°.
- Sauce--heat the olive oil in a large skillet over med-high heat.
- Add the shallots and saute for 2 minutes, or until softened.
- Add the garlic and saute for 1 minute more, or until softened but not browned.
- Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
- Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
- Taste for seasoning and adjust.
- Rinse and dry the shrimp.
- Put in a 14-inch round or a 13-inch square baking dish.
- Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
- Toss with tongs to evenly coat.
- Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
- Roast for about 6 minutes, or until partially cooked.
- Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
- Garnish with the parsley and serve immediately.
- **May serve shrimp and sauce with hot cooked linguine.
Nutrition Facts : Calories 259.1, Fat 13, SaturatedFat 1.8, Cholesterol 191, Sodium 952.2, Carbohydrate 9.2, Fiber 1.4, Sugar 0.3, Protein 22.2
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