LEMONY SHRIMP & SNOW PEA PASTA
This pretty pasta is a family favorite -the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
CREAMY SHRIMP AND PASTA
From Prevention. This isn't the most attractive pasta sauce I've ever made, but it sure is yummy! It is a great use for cooked shrimp, which I often find on sale. The original recipe calls for snow peas instead of green beans (add to pan with shrimp, don't boil) and roasted red peppers instead of fresh. I was worried at first that there was too much thyme, but it comes out nicely in the end.
Provided by smellyvegetarian
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
- Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
- In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
- Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
- Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.
PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
ANGEL HAIR PASTA WITH SHRIMP AND SNOW PEAS
This is a lovely pasta dish with a creamy sauce. Shrimp and Snow peas complement each others flavors very well. Shortcut note: I keep pesto frozen in my freezer to make this. I put the veggies in a handheld strainer and poach them in the same pot as the pasta is cooking in.
Provided by Dawnab
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan over medium heat, melt butter, stir in flour and cook for a few minutes until golden.
- Add milk and cream, bring to a gentle simmer and continue to stir until thickened.
- Add pesto, parsley, garlic, parmesan, salt, pepper, worcestershire and tabasco, and stir until blended.
- Reduce heat and keep warm, stirring occasionally.
- Cook pasta quickly in a large pot of boiling water (3 to 4 minutes, or until al dente).
- At the same time, poach the pepper and snowpeas in another pot of boiling water ( 2 or 3 minutes, or until just heated through).
- Drain the pasta, mix it with the sauce and portion it into heated individual serving bowls.
- Garnish each portion with shrimp and vegetables, and serve immediately.
- Note: You can also poach the veggies ahead of time and add them directly to the sauce just before serving as a step saver.
STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield Serves four
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
- In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
- Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
- Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
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