Angel Hair Pasta With Shrimp And Snow Peas Recipes

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.

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.

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

Steps:

• In a medium skillet over medium high heat, melt butter with the oil, then add the shrimp and garlic.
• Cook uncovered for about 5 minutes stirring occasionally until shrimp are done.
• Remove shrimp to a plate and cover to keep warm.
• Add remaining ingredients to skillet except for 1/4 c of Parmesan cheese and the pasta.
• Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally.
• Cook pasta and drain.
• Toss shrimp and pasta into the skillet with sauce and distribute everything evenly.
• Serve topped with the remaining Parmesan cheese.

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.