Best Shrimp Fusilli Recipes

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FUSILLI WITH SHRIMP AND ARUGULA



Fusilli with Shrimp and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

FUSILLI WITH SHRIMP AND PEAS



Fusilli with Shrimp and Peas image

This fresh-tasting shrimp pasta dish can also be chilled and served for lunch. The recipe can be made with many different pastas, including penne or shells. Any leafy green, such as spinach or arugula, can be substituted for the watercress.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 45m

Number Of Ingredients 12

Salt and pepper
1 pound fusilli
6 tablespoons olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
1/2 cup white wine, or water
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red pepper
1/3 cup fresh lemon juice
3 ounces watercress sprigs, or spinach leaves (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
  • While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
  • Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
  • Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.

FUSILLI WITH SHRIMP AND PANEED CHICKEN



Fusilli with Shrimp and Paneed Chicken image

Categories     Chicken     Pasta     Sauté     Kid-Friendly     Shrimp     Pan-Fry     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 13

2 eggs
2 cups fresh French breadcrumbs
1/3 cup plus 2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
3/4 pound skinless boneless chicken breast halves
4 tablespoons olive oil
1/2 pound uncooked large shrimp, peeled, deveined
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese
1/2 pound fusilli

Steps:

  • Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
  • Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
  • Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.

FUSILLI SALAD WITH SEARED SHRIMP AND PARSLEY SAUCE



Fusilli Salad with Seared Shrimp and Parsley Sauce image

Categories     Salad     Sauce     Low Fat     Shrimp     Parsley     Boil

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound fusilli pasta
1 pound uncooked large shrimp, peeled and deveined (24 shrimp)
5 teaspoons olive oil
Salt and freshly ground black pepper
1/2 cup low-fat sour cream
1/2 cup low-fat yogurt
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
2 tablespoons drained capers
1 tablespoon freshly squeezed lime juice
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 heads of Belgian endive, trimmed and leaves separated

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, 10 to 12 minutes. Drain the pasta and cool.
  • Toss the shrimp with 2 teaspoons of the oil in a large bowl to coat. Heat the remaining 3 teaspoons of oil in a large, heavy skillet over high heat. Sprinkle with salt and pepper. Sauté the shrimp until they are just cooked through, about 3 minutes. Transfer the shrimp to a plate and cool completely.
  • In a large bowl, mix together the sour cream, yogurt, parsley, chives, capers, lime juice, tarragon, salt, and pepper. Add the pasta and shrimp and toss to coat.
  • Arrange the endive leaves around the perimeter of a serving platter, tips out. Spoon the pasta salad into the center of the serving platter. The endive should be peeking out from under the pasta salad. Serve cool or at room temperature.

LEMON FUSILLI WITH SHRIMP



Lemon Fusilli with Shrimp image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 12

1 pound fusilli, penne, or shell pasta
1/3 cup olive oil
3 cloves garlic, minced
1 bunch scallions, white and green parts separated, thinly sliced on the diagonal (1 cup total)
1 pound medium shrimp, peeled and deveined
10 ounces frozen peas, thawed and drained
2 teaspoons freshly grated lemon zest
1/4 teaspoon crushed red-pepper flakes
1/2 cup pasta cooking water, or white wine
3 ounces watercress sprigs, or spinach leaves (about 4 cups)
1/3 cup freshly squeezed lemon juice
Salt and pepper

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package instructions, about 12 minutes.
  • While pasta is cooking, heat oil over medium-high heat in a medium skillet. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
  • Add shrimp, and cook 1 minute. Turn and cook until pink and firm, about 1 minute more. Stir in peas, lemon zest, and red pepper flakes. Add 1/2 cup pasta cooking water, and cook until peas are bright green and shrimp are cooked through, about 1 minute more. Transfer to a large bowl.
  • Drain pasta and add to bowl with shrimp. Add watercress and mix gently. Drizzle with lemon juice. Season with salt and pepper, and toss to combine. Serve immediately, garnished with scallion greens.

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)



Fusilli with Shrimp, Orange and Arugula (Summer) image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound fusilli pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
2 large oranges
5 ounces arugula
15 (5 ounces) large pitted green olives, halved

Steps:

  • For the Pasta:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
  • For the Vinaigrette:
  • Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
  • For the Salad:
  • Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
  • Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

NEW ORLEANS PANEED CHICKEN WITH SHRIMP AND FUSILLI



New Orleans Paneed Chicken With Shrimp and Fusilli image

I was in shock to find no recipes for paneed chicken in here! In New Orleans "Paneed" mean pan fried. It's usually chicken coated in bread crumbs and seasonings that is pan fried and served with pasta alfredo. This recipe is one I found from Bon Appétit, September 1995. I have however tweaked it and made it a little more to my tastes.

Provided by graniteangel

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

2 eggs
2 cups Italian style breadcrumbs
1/3 cup fresh parsley, plus
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
4 boneless skinless chicken breast halves (pounded out slightly)
4 tablespoons olive oil
1/2 lb uncooked large shrimp, peeled, deveined
3/4 cup green onion, chopped
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 garlic cloves, finely minced
2/3 cup dry white wine
1 cup whipping cream
1/4 teaspoon cayenne pepper
1/4 cup freshly grated parmesan cheese
1/2 lb fusilli

Steps:

  • Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
  • Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
  • Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
  • Great served with fresh french bread and butter. Also goes great with a little side salad.

Nutrition Facts : Calories 1050.8, Fat 46.1, SaturatedFat 18.8, Cholesterol 347.6, Sodium 1158, Carbohydrate 88.4, Fiber 5.4, Sugar 6.1, Protein 61

FUSILLI WITH SHRIMP AND ARUGULA



Fusilli With Shrimp and Arugula image

Courtesy Giada De Laurentiis - No Sauce Pastas - from her show Everyday Italian. Haven't had the chance to make this yet but I was thinking what a great dish as she was making it. It seems simple to prepare!

Provided by Manami

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallot
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 lb large shrimp, peeled and de-veined
12 ounces fusilli
3 cups packed fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat.
  • Add the shallots and garlic and saute until translucent, about 2 minutes.
  • Add the red pepper flakes and white wine and bring to a simmer.
  • Simmer until the wine reduces by half, about 5 minutes.
  • Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the fusilli.
  • Add the fusilli and arugula to the skillet.
  • Toss to combine.
  • Season the pasta, to taste, with salt and pepper.
  • Transfer the pasta to a large bowl and serve.
  • Enjoy!

Nutrition Facts : Calories 620.1, Fat 16.9, SaturatedFat 2.5, Cholesterol 172.8, Sodium 181.4, Carbohydrate 69.4, Fiber 3, Sugar 2.4, Protein 35.1

FUSILLI AND SHRIMP



Fusilli and Shrimp image

Yummy. I love pasta and shrimp, and I love them more when you put them together, so this dish is a favorite! Diabetic Exchange: 2 very lean protein

Provided by MizEmerilLagasse

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
1 lb medium shrimp, peeled and deveined
2 tablespoons minced garlic
1/2 cup dry white wine
1 1/2 lbs fresh plum tomatoes, peeled,seeded,and chopped or 1 (28 ounce) can low-sodium italian tomatoes, drained well and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh chives
2 tablespoons chopped flat leaf parsley
12 ounces fusilli

Steps:

  • Spray a sauté pan with cooking spray.
  • Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
  • Set aside.
  • Spray a large skillet and add the garlic.
  • Sauté for 2 minutes.
  • Add the wine and increase the heat.
  • Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
  • Add the tomatoes to the wine along with the lemon juice.
  • Reduce the heat and simmer for 5 minutes.
  • Add the chives and parsley and remove from the heat.
  • Meanwhile, bring a large pot of water to a boil.
  • Add the pasta and cook according to package directions until al dente.
  • Drain well.
  • Place the fusilli in the pan with the sauce.
  • Add the shrimp and reheat.
  • Divide among 6 pasta dishes and serve.

SHRIMP FUSILLI



Shrimp Fusilli image

Make and share this Shrimp Fusilli recipe from Food.com.

Provided by spatchcock

Categories     Healthy

Time 33m

Yield 5 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil, divided
3/4 lb medium shrimp, shelled and deveined
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/3 cup dry white wine
1 cup chopped onion
4 -5 garlic cloves, crushed
1 (28 ounce) can tomatoes with juice
1 lb fusilli or 1 lb penne, cooked according to package directions
1/4 cup chopped fresh parsley

Steps:

  • Heat 1 tbsp olive oil in large skillet over high heat.
  • Add shrimp, red pepper flakes and salt, cook stirring for ONLY 1 minute until shrimp is opaque (DO NOT COOK MORE THAN 1 MIN, SHRIMP WILL OVERCOOK).
  • Add wine, boil for 30 seconds.
  • Transfer shrimp and wine to bowl.
  • Reduce heat to medium-high, heat remaining 2 tbsp oil in same skillet.
  • Add onions, cook for 6-7 minutes until lightly browned.
  • Stir in garlic; cook 30 seconds.
  • Add tomatoes, breaking up with spoon.
  • Bring to a boil, boil 5 minutes, stirring occasionally.
  • Stir in shrimp, cook for 1 minute.
  • Toss with fusilli and parsley in large bowl.

FUSILLI PRIMAVERA WITH SHRIMP



Fusilli Primavera With shrimp image

Provided by Maura Egan

Categories     dinner, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1/2 pound thin string beans
6 ounces baby carrots, peeled
15 asparagus tips
12 ounces medium shrimp, peeled and deveined
10 ounces cherry tomatoes, halved if large
1 yellow bell pepper, seeded and sliced
6 large radishes, sliced
1 pound fusilli pasta
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
Salt and pepper to taste

Steps:

  • Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
  • In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
  • Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

FUSILLI W/ SHRIMP AND ARUGULA



FUSILLI W/ SHRIMP AND ARUGULA image

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

FUSILLI WITH LEMON CREAM AND SHRIMP



FUSILLI WITH LEMON CREAM AND SHRIMP image

Categories     Shellfish

Yield 4 people

Number Of Ingredients 8

• 2 lemons
• Fine sea salt
• 1 pound large shrimp, unpeeled
• 1/2 cup thinly sliced onion
• 1/3 cup extra-virgin olive oil
• 3/4 cup plus 2 tablespoons heavy cream
• Freshly ground black pepper
• 1 pound fusilli

Steps:

  • Finely grate zest from lemons, then juice; set aside zest and juice. Bring a large pot of salted water to a boil. Meanwhile, reserving shells, peel and devein shrimp. In a small saucepan, combine shrimp shells, onion and 1/4 cup oil. Over medium heat, bring mixture to a simmer; cook, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium-high and cook 1 minute, then add cream, 1/4 teaspoon salt and generous pinch pepper. Reduce heat to low; gently simmer sauce, 5 minutes. Remove from heat; cover to keep warm. Boil pasta until al dente. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat until shimmering. Add shrimp, reduce heat to medium and cook, turning occasionally, until opaque and just cooked through, 3 to 5 minutes. Remove from heat. Drain pasta, then transfer to a large serving bowl. Over pasta, strain sauce through a medium-mesh sieve, pressing on solids to extract all liquid. Add shrimp and zest; toss to combine. Serve immediately.

FUSILLI WITH SHRIMP & SPINACH



Fusilli With Shrimp & Spinach image

I got this recipe off of the back of a packet of Knorr Italian Sides Four Cheese Pasta Spiral Pasta in a Parmesan, Romano, Blue & Cheddar Cheese Flavored Sauce.

Provided by ElizabethKnicely

Categories     Spinach

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 2/3 cups water
1 cup 2% low-fat milk
2 tablespoons I Can't Believe It's Not Butter
1 package knorr italian sides four cheese pasta
1/4 cup roasted red pepper, cut into strips
1 lb uncooked medium shrimp, peeled and deveined
1 (10 ounce) bag fresh Baby Spinach
1 garlic clove, finely chopped

Steps:

  • Bring water, milk and 1 tablespoon spread to the boiling point in 3-quart saucepan. Stir in Knorr Italian Sides Four Cheese Pasta and roasted red peppers. Continue boiling over medium heat, stirring occasionally, 13 minutes or until pasta is tender.
  • Meanwhile, melt remaining 1 tablespoon spread in 10-inch nonstick skillet over medium-high heat and cook garlic 30 seconds. Add shrimp and cook, turning once, 4 minutes or until shrimp turn pink. Add spinach and cook 2 minutes.
  • Stir in Four Cheese Pasta. Serve immediately.

Nutrition Facts : Calories 130.2, Fat 2.7, SaturatedFat 0.9, Cholesterol 148.1, Sodium 851.1, Carbohydrate 7.1, Fiber 1.7, Sugar 3.4, Protein 19.6

FENNEL SHRIMP AND FUSILLI



Fennel Shrimp and Fusilli image

Shrimp provides a simple addition to a no-fuss pasta dish that's ready in 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

12 oz. (3 1/2 cups) uncooked fusilli (curly spaghetti)
2 tablespoons olive oil
1 1/2 lb. shelled deveined uncooked medium shrimp
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 (14.5-oz.) can diced tomatoes, undrained
1 cup coarsely chopped Italian plum tomatoes
1/2 cup sliced pitted kalamata or ripe olives
3/4 teaspoon fennel seed, crushed
2 tablespoons chopped fresh parsley

Steps:

  • Cook fusilli to desired doneness as directed on package. Drain; cover to keep warm.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add shrimp; sprinkle with garlic salt and pepper. Cook 2 to 3 minutes or until shrimp turn pink, stirring frequently.
  • Add canned tomatoes, fresh tomatoes, olives and fennel seed; mix well. Cook 2 to 3 minutes or just until thoroughly heated, stirring occasionally. Stir in fusilli. Sprinkle with parsley.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 4 g

FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER)



FUSILLI WITH SHRIMP, ORANGE AND ARUGULA (SUMMER) image

Categories     Pasta     Shellfish     Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients
Pasta:
1 pound fusilli pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons white wine
Vinaigrette:
1 teaspoon lemon zest
1/4 cup lemon juice (about 1 lemon)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Salad
2 large oranges
5 ounces arugula
15 (5 ounces) large pitted green olives, halved

Steps:

  • For the Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through. For the Vinaigrette: Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste. For the Salad: Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine. Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

FUSILLI WITH SHRIMP AND LEMON BUTTER



FUSILLI WITH SHRIMP AND LEMON BUTTER image

Categories     Pasta

Yield 4

Number Of Ingredients 8

1/2 pound short corn pasta, such as fusilli or rigatoni
2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
1/2 pound rock shrimp or peeled and deveined medium shrimp
6 tablespoons unsalted butter, cubed
Kosher salt
Freshly ground pepper
Finely grated bottarga, preferably mullet, for sprinkling (optional; see Note)
Bottarga is the roe of tuna or mullet that has been salted, pressed and dried; it can be grated or shaved paper-thin. It is available at specialty food stores and online at gourmetsardinia.com and gustiamo.com

Steps:

  • 1.In a large saucepan of salted boiling water, cook the pasta until al dente. 2.Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet. Add the lemon juice and zest. Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper. Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes. 3.Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet. Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute. Season with salt and pepper. Transfer to bowls, grate bottarga over the top and serve

FUSILLI WITH SHRIMP AND ARUGULA



FUSILLI WITH SHRIMP AND ARUGULA image

Yield 4-6 servings

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh arugula, torn in 1/2

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

SHRIMP PIQUANTE WITH FUSILLI



Shrimp Piquante with Fusilli image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

4 cups corkscrews or medium-size pasta shells
2 Tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 scant tsp dried thyme
1/4 tsp cayenne pepper
2 medium-size red bell peppers, seeded & cut into 1/4-inch dice
1/4 cup dry white wine
12 jumbo shrimp, peeled, deveined & cut into 1/2-inch chunks
4 oz can smoked oysters, chopped
1/2 cup chicken broth
2 to 3 tbsp butter
chopped parsley or thinly sliced scallions for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook until tender but still al dente, about 8 minutes or according to package directions. Meanwhile, in a large skillet heat oil. Add garlic, paprika, thyme, cayenne and bell peppers and saute for a minute. Then add white wine, cover and simmer over low heat until the peppers are almost tender, about 3 minutes. Add shrimp and oysters, cover and simmer until shrimp are cooked through, another 2 minutes. Uncover skillet, add chicken broth and cook until broth has reduced slightly, about 1 minute. Remove skillet from heat, swirl in butter and adjust seasoning. Drain pasta and return to pot, off the heat. Add the shrimp mixture and toss well with pasta. Serve out portions and garnish with parsley or scallions.

FUSILLI WITH SHRIMP AND SNOW PEAS IN LIME VINAIGRETTE



Fusilli With Shrimp and Snow Peas in Lime Vinaigrette image

This is from my 365 Ways to Cook Pasta cookbook. I think I can convert this into a backpacking recipe. YUM!

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces shrimp, shelled and deveined
1/3 cup olive oil, plus
1 teaspoon olive oil
3 tablespoons lime juice
1 tablespoon fresh coriander, chopped
1 garlic clove, crushed
1/4 teaspoon crushed red pepper flakes
8 ounces fresh snow peas
8 ounces fusilli
2 tablespoons fresh coriander leaves
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 cup scallion, sliced

Steps:

  • Combine the shrimp, 1 tablespoon of the oil, 1 tablespoon of the lime juice, the chopped coriander, garlic, and red pepper; cover and refrigerate for at least an hour.
  • Heat medium skillet over high heat; add the shrimp and marinade; sauté, stirring for 2-3 minutes or until shrimp is pink and tender. Remove from heat.
  • Steam snow peas in simmering water until crisp-tender, about 3 minutes. Drain and rinse with cool water.
  • Cook the fusilli in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
  • In a bowl, whisk the remaining 1/3 cup olive oil and 2 tablespoons of lime juice, coriander leaves, sesame oil, and salt. Add the cooked shrimp, snow peas, fusilli and scallions; toss well. Serve at room temperature.

Nutrition Facts : Calories 504.5, Fat 22.1, SaturatedFat 3.2, Cholesterol 165.6, Sodium 488.1, Carbohydrate 48.6, Fiber 3.6, Sugar 3.6, Protein 27

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