Best Shrimp Vegetable Pasta Recipes

Grilled Ginger Shrimp and Vegetable Pasta Salad image

Provided by Linda Dalton @Stripey

Categories Pasta

Number Of Ingredients 18

1 pound(s) shrimp, peeled and deveined (16-21 count)
8 ounce(s) linguine, uncooked
1/2 pound(s) sugar snap peas
1 large red pepper sliced 1/4 inch
1/2 cup(s) celery chopped
1/4 cup(s) cilantro chopped
3 - scallions chopped
DRESSING
1/2 cup(s) rice vinegar
1/2 cup(s) low sodium soy sauce
3 tablespoon(s) toasted sesame oil
2 teaspoon(s) chili oil
1-1/2 tablespoon(s) fresh ginger grated
2 large garlic cloves grated
1 teaspoon(s) sugar
GARNISH
- cilantro leaves
- toasted sesame seeds (optional)

Steps:

Since you'll be grilling the shrimp, soak wooden skewers in water for 1/2 to 1 hour. While skewers are soaking, prepare dressing by combining all ingredients into a medium size jar and shake to combine. Pour half the dressing into a gallon size plastic bag and add shrimp. Let shrimp marinate for 30 minutes. Skewer and cook shrimp on grill (I use my indoor grill pan) about 2-3 minutes per side. Set cooked shrimp aside and assemble the salad.
Cook linguini according to package directions, drain and rinse with cold water to stop the cooking. While pasta is cooking, chop the cilantro, scallions and celery. Microwave the sugar snaps for 1-1/2 minutes and the sliced red peppers for 45 seconds.
Combine pasta, cooled sugar snaps and red pepper, scallions, celery and cilantro and toss with remaining dressing.
Plate and garnish with cilantro and toasted sesame seeds (optional). Serve the shrimp on skewers as I do, but the dish is equally impressive when the shrimp is mixed in with the pasta salad. Serve at room temp or cold.

SHRIMP AND VEGETABLE PASTA SALAD image

Yield 6 main course

Number Of Ingredients 16

2 lbs. large shrimp, peeled and deveined
2 yellow bell peppers, cored, seeded and cut into small dice
2 red bell peppers, cored, seeded and cut into small dice
6 ripe plum tomatoes, cut into small dice
half cup chopped fresh dill
2 tbsp. chopped fresh tarragon
2 tbsp. chopped shallots
half tsp. dried red pepper flakes (or to taste)
1 tsp. coarsely ground black pepper
1 tsp. salt
half cup fresh lemon juice
1 cup good quality olive oil
1 tsp. chili oil
1 head of broccoli, cut into small florets
1 and a half cups fresh peas, or thawed frozen
1 lb. small pasta

Steps:

At least 2 hours ahead, bring a large pot of water to boil. Carefully drop in the shrimp and cook until just tender, 1 minute. Drain, rinse under cold water, drain again, and place in a large serving bowl. Add the bell peppers, tomatoes, dill, tarragon, shallots, red pepper flakes, black pepper, salt, lemon juice, olive oil, and chili oil to the serving bowl. Toss well with the shrimp. Bring a large pot of water to boil. Drop in the broccoli and cook for 1 minute. Drain, rinse under cold water, and drain again. Toss the peas and broccoli with the shrimp and vegetables. Cover and refrigerate. Bring a large pot of water to boil. Add the pasta and cook according to directions. Drain the pasta and immediately toss with the shrimp and vegetables. Serve immediately, or cover and refrigerate.

Marinated Shrimp & Vegetable Pasta Salad image

Provided by Queen of Everything

Time 35m

Yield 10 serving(s)

Number Of Ingredients 7

1 lb bow tie pasta, cooked,drained and cooled
1/2 lb shrimp, ccoked,peeled,deveined and tails removed
1 (16 ounce) bag frozen artichoke hearts
1 cup grape tomatoes, sliced in half
1 cup mozzarella cheese, fresh,marinated
1/2 cup roasted bell pepper, chopped into bite sized pieces
1 cup balsamic vinaigrette

Steps:

Nutrition Facts : Calories 253, Fat 5, SaturatedFat 2.1, Cholesterol 91.3, Sodium 153.4, Carbohydrate 37.3, Fiber 3.6, Sugar 1.1, Protein 15.1

SHRIMP & VEGETABLE PASTA image

Categories Shellfish

Yield 6 people

Number Of Ingredients 16

2 pounds large shrimp, peeled
2 yellow bell peppers, cored, seeded and cut into ¼ inch dice
Ditto for 2 red bell peppers
6 ripe plum tomatoes, cut into ½ inch dice
½ cup chopped fresh dill (I use two tablespoons of dried dill)
2 teaspoons dried tarragon
2 Tablespoons chopped green onion -don't include the bulb part
½ tsp. dried red pepper flakes
1 tsp black pepper
1 tsp salt
½ cup of lemon juice
1 cup olive oil
¼ tsp hot chile oil (usually in Asian food section)
1 head broccoli
1 package frozen peas (small) thawed in the refrigerator while the shrimp and vegetables are marinating
1 lb. linguine

Steps:

Cook shrimp at least two hours ahead. Bring large pot of water to a boil and drop in shrimp. I usually don't shell them until after I cook them and let them cool by rinsing them under ice cold water. Drain, rinse in cold water, drain and rinse again. Peel and devein them (I forget about the darn veins. No one cares and no one has died yet) Add the shrimp with all the above ingredients except broccoli and peas and linguine to a serving bowl. Toss well and refrigerate. I like to do this in the am and marinate it all day. When you are ready to serve, drop one head of broccoli cut up into the microwave to soften for about two minutes with a little water. Or you could steam the broccoli or put it in a pot of boiling water and cook for 1 minute. Drain, rinse under cold water and drain again. Toss the peas and broccoli with the shrimp and vegetables and set aside. Bring a large pot of water to a boil and add one tablespoon olive oil and the linguine. Cook at a rolling boil until tender. Follow directions on the package for "al dente". Drain the linguine and immediately toss with the shrimp and vegetables. Serve at once.