Shrimp And Pasta With Vegetables Recipes

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CREAMY GARLIC PASTA WITH SHRIMP & VEGETABLES



Creamy Garlic Pasta with Shrimp & Vegetables image

Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Pasta Recipes

Time 30m

Number Of Ingredients 13

6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 ¼ teaspoons kosher salt
1 ½ cups nonfat or low-fat plain yogurt
¼ cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon freshly ground pepper
1/4 cup toasted pine nuts (see Tip; optional)

Steps:

  • Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
  • Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Serve sprinkled with pine nuts (if using).

Nutrition Facts : Calories 361.3 calories, Carbohydrate 53.3 g, Cholesterol 109 mg, Fat 5.6 g, Fiber 10.2 g, Protein 28 g, SaturatedFat 1 g, Sodium 948.7 mg, Sugar 13.6 g

SHRIMP AND PASTA PRIMAVERA



Shrimp and Pasta Primavera image

This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

Provided by Ma Field

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon olive oil
1 tablespoon garlic, minced
4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
1/2 lemon, juice of
black pepper, to taste
salt, to taste
4 ounces parmesan cheese (shredded or shaved)
8 ounces cooked pasta (I used vermicelli)

Steps:

  • Cook pasta according to package directions. Drain and keep warm.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
  • Saute garlic for about 1 minute.
  • Add vegetables and saute until just crisp-tender.
  • Add shrimp and saute until just heated through.
  • Season lightly with salt and pepper.
  • Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
  • Remove from heat.
  • Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

EASY SHRIMP AND VEGGIE PASTA FRESCA



Easy Shrimp and Veggie Pasta Fresca image

Fresh veggies, shrimp and pasta make this one-dish meal a busy cook's dream! Neutral soybean oil lets the fresh flavors take center stage. Serve and enjoy, hot or cold!

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 35m

Yield 6

Number Of Ingredients 14

3 tablespoons soybean oil (often labeled "vegetable oil")
3 cloves garlic, chopped
1 pound shrimp (30 to 35 per lb.), peeled and deveined
½ teaspoon red pepper flakes
1 lemon, juiced and zested
1 (8 ounce) package farfalle or bow-tie pasta, cooked according to package directions
1 cup cherry tomatoes, halved
¾ cup shelled edamame, thawed
1 carrot, cut into matchstick-size pieces
1 red bell pepper, cut into 1-inch squares
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
2 tablespoons shredded Parmesan cheese

Steps:

  • Heat soybean oil in large skillet over medium high heat.
  • Add garlic and cook for 2 minutes, stirring occasionally.
  • Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
  • Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
  • Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
  • Top with Parmesan cheese, if desired.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 33.5 g, Cholesterol 116.2 mg, Fat 9.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 1.7 g, Sodium 248.3 mg, Sugar 2.7 g

SHRIMP PASTA WITH LEMON GARLIC SAUCE



Shrimp Pasta with Lemon Garlic Sauce image

Shrimp pasta recipe with lemon garlic sauce served with zucchini and tomatoes. A simple, healthy meal prepared in only 30 minutes.

Provided by Jessica Gavin

Categories     Entree

Time 30m

Number Of Ingredients 12

1 pound jumbo shrimp (peeled and deveined, 16/20 count)
½ teaspoon kosher salt (plus more as needed)
¼ teaspoon black pepper (freshly grated, plus more if needed)
3 tablespoons olive oil (divided)
2 cups zucchini (⅛-inch thick slices)
1 cup grape tomatoes (cut in half)
2 cloves garlic (minced)
⅛ teaspoon red pepper flakes
zest of one lemon (about 1 teaspoon)
2 tablespoons lemon juice
8 ounces pappardelle pasta (fresh or dried)
1 tablespoon Italian parsley (chopped)

Steps:

  • Bring 3 to 4 quarts of salted water to a boil for the pasta. While the water comes to a boil, prepare the shrimp.
  • Season shrimp with ¼ teaspoon salt and ¼ teaspoon pepper, stir to combine.
  • In a large sauté pan, heat 1 tablespoon of oil over medium heat.
  • Add sliced zucchini and sauté for 4 minutes, or until just tender.
  • Add the sliced grape tomatoes and sauté for 2 minutes, until just beginning to soften.
  • Add ¼ teaspoon salt to the vegetables and stir to combine. Transfer to a medium-sized bowl and reserve.
  • Add 2 tablespoons of oil to the pan, and turn heat to medium-low.
  • Add garlic and red pepper flakes, stir and cook for 2 minutes to ensure that the garlic does not brown or burn. You want the garlic to cook slowly and the flavors to infuse into the oil, turn heat to low if needed.
  • Keeping the heat on medium-low, add the seasoned shrimp. Cook for about 2 to 3 minutes on each side, or until just pink in color.
  • Add lemon juice and zest to the pan, stir to combine.
  • Add the cooked zucchini and tomatoes back to the pan, and stir to combine with the shrimp.
  • Add the pasta to the boiling water and cook pasta according to manufacturer's directions, until tender.
  • Drain the pasta and toss with the shrimp and vegetables. Add more salt and pepper as desired. Sprinkle with chopped parsley.

Nutrition Facts : Calories 474 kcal, Carbohydrate 46 g, Protein 37 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 257 mg, Sodium 481 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving

SHEET PAN LEMON GARLIC SHRIMP AND VEGETABLE LINGUINE



Sheet Pan Lemon Garlic Shrimp and Vegetable Linguine image

Provided by Kate

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 lb large shrimp, peeled and tails removed
1 small zucchini (or yellow squash), sliced
1 bell pepper (or two different color bell pepper halves)
1 cup grape tomatoes
1/2 small red onion, chopped or sliced
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/2 teaspoon dried oregano
4 garlic cloves
1 lemon, sliced
1 tablespoon butter (or olive oil)
8 oz uncooked pasta (half a box of linguine, or your choice pasta)
Salted water for cooking pasta
1/4 cup chopped fresh herbs, such as parsley or basil
Freshly grated Parmesan cheese for serving (~1/4 cup)

Steps:

  • Preheat oven to 375F. Line a large baking sheet (or 2 medium baking sheets) with parchment paper.
  • Cook the pasta according to package directions. Drain and rinse with cool water, and toss with olive oil if the shrimp and vegetables are not ready when the pasta is cooked. Keep warm. (Prepear and cook the shrimp and vegetables while the pasta is cooking!)
  • Pat the shrimp dry with a paper towel.
  • Slice the zucchini. Clean out the bell pepper and slice into thin slices. Chop or slice the red onion. Slice the lemon into thin slices, and reserve the ends.
  • Arrange the shrimp, sliced zucchini, grape tomatoes, and sliced bell peppers on the parchment-lined baking sheet. Season with salt, pepper, and dried oregano. Arrange the 4 whole garlic cloves and sliced lemons on top (take note of where you put the garlic cloves so you can easily find them later!). Thinly slice the butter and arrange is over the baking sheet.
  • Bake at 375F for 15 minutes, or until the shrimp is fully cooked and the vegetables are crisp-tender. Remove the garlic cloves and lemon slices from the sheet pan. Carefully transfer the baked shrimp, vegetables, and all the juices from the sheet pan to the pasta.
  • Mash the roasted garlic cloves with a fork. Use a fork the squeeze excess lemon juice from the roasted lemon slices and from the lemon ends into the roasted garlic. Add this lemon-garlic mixture to the pasta and toss. Stir in fresh herbs.
  • Serve warm with freshly grated Parmesan cheese and extra lemon wedges.

Nutrition Facts : Calories 457 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 248 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 37 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1394 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SHRIMP AND PASTA WITH VEGETABLES



Shrimp and Pasta With Vegetables image

Great quick dinner! Substitute any fresh vegetable you like for the asparagus. Precook the veg in the microwave if it won't cook in the 3-4 minutes it will be in the skillet with the shrimp. I guess you could even leave out the shrimp and add another vegetable if you want!

Provided by cathyfood

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

8 ounces pasta, any shape
8 ounces fresh asparagus, trimmed and cut in 1 inch pieces
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
1 carrot, grated
2 garlic cloves, minced
1 celery rib, trimmed and sliced
1 pinch crushed red pepper flakes
1 lb raw shrimp, peeled and deveined
1/4 cup parmesan cheese, grated
2 tablespoons butter

Steps:

  • Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta.
  • While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes.
  • Reduce heat to low. Add drained pasta, ½ cup of pasta cooking water, 2 TB butter, and ¼ cup parmesan. Cook and stir over low heat until sauce thickens.
  • Serve in pasta bowls.

Nutrition Facts : Calories 540.4, Fat 13, SaturatedFat 6.8, Cholesterol 218.7, Sodium 1086.2, Carbohydrate 68.4, Fiber 5.8, Sugar 6.9, Protein 36.4

ONE-PAN CREAMY PASTA WITH SHRIMP & VEGETABLES



One-Pan Creamy PASTA with SHRIMP & VEGETABLES image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Number Of Ingredients 14

1/4 cup extra virgin olive oil
12 raw jumbo shrimp (peeled & deveined)
4 cloves garlic
1/2 onion
1 red bell pepper
1/2 zucchini
15 oz can diced tomatoes
1 1/2 cups water
1/2 tsp saffron threads
2 cups penne pasta
1 cup Greek yogurt
sea salt
freshly cracked black pepper
handful freshly chopped parsley

Steps:

  • Thinly slice 4 cloves of garlic, roughly chop 1/2 of an onion, cut 1 red bell pepper into 1/2 inch by 1/2 inch squares and cut 1/2 a zucchini into half shapped moons that are a 1/4 inch thick, also reserve 12 jumbo shrimp (peeled & deveined) that have been patted dry with paper towels and seasoned with sea salt & black pepper
  • Heat a large fry pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 2 minutes add in the shrimps and cook for 45 seconds per side, then remove the shrimps from the pan and transfer to a bowl, cover with foil paper
  • Using the same pan with the same heat, add in the chopped onions and sliced garlics, mix with the olive oil, 1 minute later add in the cut bell pepper and cut zucchini, continue to mix everything with the olive oil, 3 minutes later add in one 15 oz can of diced tomatoes, pinch in 1/2 tsp saffron threads and season with sea salt & black pepper, mix everything together until well combined, then add in a generous 1 1/2 cups of cold water and season the water with a little sea salt, once it comes to a boil add in 2 cups of penne pasta and give it a quick mix so everything is evenly divided
  • About 8 minutes after adding the pasta and most of the water has incorporated into the pasta, add the cooked shrimps back into the pan, place a lid on the pan and lower the fire to a low-medium heat, after simmering for about 4 minutes turn off the heat, remove the lid, add in 1 cup of Greek yogurt at room temperature and season the yogurt with black pepper, gently mix together until everything is well combined, sprinkle with some freshly chopped parsley and serve at once, enjoy!

PASTA WITH SHRIMP AND VEGETABLES



Pasta With Shrimp and Vegetables image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

16 medium-size asparagus spears, about 1/2 pound
1 green zucchini, about 1/2 pound
1 yellow summer squash, about 1/2 pound
1 1/4 pounds unshelled raw shrimp
Salt to taste if desired
10 ounces fresh or dried fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon finely minced garlic
1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes
1 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

  • Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
  • Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
  • Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
  • Peel and devein the shrimp and set aside.
  • Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
  • Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
  • Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
  • Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
  • Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 49 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 1235 milligrams, Sugar 9 grams, TransFat 1 gram

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