Camarones Primavera Con Pasta Recipes

Steps:

• Cuece la pasta en una olla grande como se indica en el paquete, pero omite la sal; añade los ejotes al agua hirviendo durante los 3 últimos min. de cocción. Escurre la mezcla de pasta y reserva 1/2 taza del agua de cocción.
• Mezcla bien el aderezo, el ajo, la cáscara de limón, el jugo y las hojuelas de chile. Calienta 2 cdas. de mezcla de aderezo en la misma olla a fuego medio. Agrega los camarones; cocínalos revolviéndolos durante 2 min. Añade la mezcla de pasta y el agua que reservaste junto con la espinaca, los tomates y el aderezo restante; cocina y revuelve de 3 a 4 min. o hasta que los tomates y la espinaca ablanden un poco y los camarones se tornen rosados.
• Incorpora 1/2 taza de queso; acomoda la mezcla sobre un platón. Espolvoréala con el resto del queso.

Steps:

• Cuece la pasta tal como se indica en el paquete.
• Cocina, entretanto, los camarones y los espárragos mientras los revuelves en el aceite caliente en una sartén grande de 5 a 7 minutos, o hasta que los camarones se tornen rosados y los espárragos estén tiernos pero crujientes. Añade el aderezo, la ralladura y el jugo de limón; revuelve.
• Escurre la pasta, reservando 1/4 de taza del líquido de la cocción. Añade la pasta y este líquido a la sartén; revuelve el conjunto suavemente. Espolvoréalo todo con el queso.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
• Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Steps:

• Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
• Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
• Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
• Serve the fideo topped with avocado slices and cilantro leaves.

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

Steps:

• In skillet or wok, saute garlic, oil, and shrimp until shrimp are no longer opaque and cooked through (4-5 minutes).
• Add asparagus, zucchini, carrot, snow peas, broccoli, cauliflower, onion, and basil.
• Simmer until vegetables are almost tender (about 10 minutes).
• Add chicken broth, mushrooms, and tomato; bring to a boil.
• Reduce heat; cover and simmer for 5 minutes; mix well.
• Pour shrimp and veggie mixture over cooked pasta (or toss all together to serve).
• Sprinkle with parmesan cheese to serve.