Skinny Angel Hair Pasta With Shrimp And Veggie Sauce Recipes

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

ANGEL HAIR WITH SHRIMP AND ASPARAGUS

Steps:

• Season shrimp with salt and pepper. Heat a large skillet on high heat.
• When skillet is hot, spray with oil and add shrimp.
• Cook shrimp about 1 to 2 minutes in each side until ALMOST cooked through and remove from the pan. Set aside.
• Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn, about 1 minute.
• Add tomatoes and season with salt and pepper. Simmer until tender, about 4 minutes.
• Add the white wine and broth and stir, cook 1 minute then add the asparagus, salt, pepper and herbs.
• Cover and simmer for 10 minutes on medium low heat, until the vegetables are tender.
• While sauce is simmering, bring a large pot of salted water to a boil and cook pasta al dente. Drain when done.
• After sauce simmers 10 minutes, return shrimp to sauce and finish cooking, about 1 minute (Do not overcook or shrimp will get tough).
• Add pasta to the sauce and toss well.
• Divide equally in 4 bowls and top with a good grated cheese.

SKINNY GARLIC SHRIMP PASTA

Steps:

• In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
• While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
• Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

SKINNY ANGEL HAIR PASTA WITH SHRIMP AND VEGGIE SAUCE

Steps:

• In large skillet coated with cooking spray, cook shrimp over medium-high heat until just opaque; remove.
• Remove skillet from heat and recoat with cooking spray.
• Add oil, celery, onion, oregano, rosemary, thyme, salt, and black pepper; cook 5 min.
• until softened.
• Add garlic, scallions and bell pepper; cook 10 minutes until tender.
• Add tomatoes and tomato paste; bring to boil.
• Reduce heat to medium-low and simmer 20-25 minutes.
• Meanwhile, cook pasta according to package.
• Add shrimp to sauce and heat through.
• Serve sauce over hot, drained pasta.

LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
• In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
• Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.

ANGEL HAIR PASTA WITH GARDEN VEGETABLES

Steps:

• Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.