Veggie Shrimp Fettuccine Recipes

SHRIMP AND PASTA PRIMAVERA

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.

SPRING VEGETABLE FETTUCCINE ALFREDO

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

VEGGIE SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

EASY SHRIMP AND VEGGIE PASTA FRESCA

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.

CREAMY GARLIC PASTA WITH SHRIMP & VEGETABLES

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).

SHRIMP 'N' VEGGIE ALFREDO

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.

SHRIMP PASTA WITH LEMON GARLIC SAUCE

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.

SHRIMP AND VEGGIE FETTUCCINI ALFREDO

Steps:

• Chop veggies.
• In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
• Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
• In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
• Add shrimp to warm mixture, and toss all ingredients together.
• Top with Alfredo Sauce.