Best Creamy Prawn And Spring Vegetable Pot Recipes

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CREAMY LEMON SHRIMP PASTA WITH SPRING VEGETABLES



Creamy lemon shrimp pasta with spring vegetables image

The type of recipe that makes people swoon, this creamy lemon shrimp pasta with asparagus and peas is a truly delicious dinner recipe.

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 13

750 g (1½lbs) shrimp/prawns (peeled and deveined)
1 tbsp olive oil
1 tbsp butter
½ onion (finely chopped )
4 garlic cloves (crushed )
200 g (7oz) asparagus (cut into 2cm/1in pieces )
1½ cups frozen peas
1 tsp fresh thyme
1 cup cream
1 tsp lemon zest
1-2 tsp lemon juice
salt and pepper (to taste )
500 g (1lb) pasta (+ 1 cup reserved cooking water )

Steps:

  • Pat the peeled shrimp dry with paper towels then place in a bowl.
  • Add a little oil and season with salt.
  • Heat a large, deep frying pan or skillet over medium-high heat.
  • Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
  • Remove the shrimp from the pan then add a knob of butter or splash of oil.
  • Add the onion and garlic and cook for a few minutes until soft and fragrant.
  • Add the asparagus and cook for 2 minutes then add the peas and thyme.
  • Cook for another minute then pour in the cream, lemon zest and lemon juice.
  • Season with salt and pepper and bring up to simmer.
  • Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
  • Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
  • Allow the shrimp to heat through for a minute and serve.

Nutrition Facts : Calories 552 kcal, Carbohydrate 69 g, Protein 37 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 337 mg, Sodium 1049 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES



Creamy Gemelli Pasta with Shrimp and Spring Vegetables image

This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.

Provided by KimK

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 10

⅔ (16 ounce) package gemelli pasta
1 ½ cups fresh English peas, shelled
2 medium lemons, halved
2 teaspoons olive oil
1 medium zucchini, diced
2 cloves garlic, minced
⅔ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
3 tablespoons creme fraiche
2 tablespoons fresh basil, cut in very thin strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
  • At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
  • Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
  • Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
  • Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g

ONE-POT PASTA PRIMAVERA WITH SHRIMP



One-Pot Pasta Primavera with Shrimp image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Categories     22-Minute Meals     Quick and Healthy     Quick & Easy     Spring     Pasta     Garlic     Broccoli     Green Bean     Shrimp     Tomato     Pea     Parmesan     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 14

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Steps:

  • Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
  • Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
  • Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES



Penne with Shrimp, Feta, and Spring Vegetables image

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

Steps:

  • In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
  • To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g

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