Rotini With Shrimp Recipes

WEEKNIGHT SHRIMP AND ARUGULA ROTINI WITH READY PASTA

Steps:

• In a large skillet, heat the olive oil over medium heat then add the shrimp and cook on both sides until opaque, about five minutes.
• Add the arugula and tomatoes, season with salt and pepper, and cook for one minute.
• Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute, then combine with the shrimp and top with cheese. Serve and enjoy.

ROTINI AND SHRIMP

Steps:

• Cook rotini according to package directions, drain.
• Meanwhile, in a large skillet melt butter and oil and sauté the shrimp, shallots and garlic until almost done.
• Add remaining ingredients and continue cooking until shrimp is tender.
• Stir in hot cooked rotini until evenly blended.

GARLICKY BUTTER SHRIMP ON ROTINI

Steps:

• 1. Cook pasta according to directions, drain.
• 2. In large skillet, melt butter over mediium heat. Add garlic and shallot and simmer for 2-3 minutes.
• 3. Add shrimp and season with salt and pepper. Add 1 tbsp of olive oil and cook for about 3 minutes, until shrimp turns pink. Toss occasionally.
• 4. Add drained rotini to pan and toss well so that all flavors are absorbed. Divide onto two plates, garnish with parsley and sprinkle with parmesan cheese.

ROTINI WITH SHRIMP

Steps:

• In a Dutch oven, bring water to a boil. Stir in pasta; return to a boil. Boil, uncovered, for 5 minutes. Add shrimp; boil 3 minutes longer or until pasta is tender and shrimp turn pink., In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the wine or broth, lemon zest, dill, garlic, salt and pepper. Drain pasta and shrimp; place in a serving bowl. Add sauce and toss to coat. Sprinkle with onions.

ROTINI PRIMAVERA WITH SHRIMP

Steps:

• Put 2 quarts salted water on high heat for cooking the pasta. While the water heats, prep all the vegetables. (If using frozen shrimp, thaw them).
• When the water boils, start cooking pasta according to package directions. Drain and keep warm if done before the vegetables.
• Heat olive oil in a large skillet on medium-high. Add mushrooms, onion, and bell pepper, stirring occasionally.
• When the mushrooms are tender, add the vegetables, continuing to stir.
• When the vegetables reach the hot-crisp state, add the kale, tomatoes, shrimp, and garlic. Cover and reduce heat to low.
• When kale and shrimp are cooked, add drained pasta to the vegetable mixture. Add basil, and stir to combine.