Whole Wheat Pasta With Shrimp And Herbs Recipes

WHOLE WHEAT PASTA WITH ROASTED SHRIMP AND CHERRY TOMATOES

Steps:

• Note on Italian dressing: I use about 1/4 cup for marinating, but discard most of it after marinading. I list 1 T. in the ingredient list so that the nutrition facts more accurately reflect what is eaten and what is discarded.
• Marinate shrimp in about 1/4 cup Italian dressing. A Ziplock bag is handy for this step. **You'll be discarding most of the marinade later.
• While shrimp is marinating, heat oven to 400 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and garlic salt. Place tomatoes in shallow metal roasting pan, cut sides UP, which will help tomato juices to evaporate. Roast 30 minutes until bottoms start to caramelize and have bits of black (metal pans helps achieve caramelization during roasting).
• When tomatoes are done, push them toward the center of the pan and place shrimp around the outside of the pan. Discard marinade. Continue to roast tomatoes and shrimp about 4-6 more minutes, depending on the size of your shrimp (turn once after 2 minutes).
• Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Toss pasta with cooked tomatoes and shrimp. Use the reserved pasta water to clean up any bits in the roasting pan, and then add this flavorful water to the pasta as well.
• Toss everything with basil leaves and romano cheese. Serve.

WHOLE-WHEAT SPAGHETTI WITH SHRIMP AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2/3 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over high heat. Add the shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the beans, cherry peppers, garlic, red pepper flakes and ½ teaspoon salt; cook, stirring occasionally, until the garlic starts browning, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Add the wine and cook until slightly reduced, about 2 minutes.
• Add the pasta and lemon zest and juice to the skillet and toss to coat. Gradually add the reserved cooking water as needed to loosen. Add the parsley, season with salt and pepper and toss.

WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

WHOLE WHEAT PASTA WITH SHRIMP AND HERBS

Steps:

• Cook the penne according to package directions. Drain well.
• Meanwhile, spray large skillet with olive oil cooking spray. Heat over medium heat until hot; add the shrimp. Salt and pepper liberally. Cook, stirring frequently 5 to 7 minutes or until opaque and thoroughly cooked. Remove from heat.
• In a large bowl, combine cooked pasta, shrimp, olive oil, basil, parsley, thyme and Parmesan cheese. Toss to combine.
• Serve immediately.