Judys Shrimp Snow Pea Red Bell Pepper Pasta 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 large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

Steps:

• String snowpeas, wash in cold water, drain.
• Cut red bell pepper into slivers, 3/4" long.
• Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender.
• Remove from microwave, add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking, about 1 minute.
• Sprinkle with orange juice and salt and pepper to taste; serve.

Steps:

• In a small bowl, combine the cornstarch, sugar, bouillon, dill, salt, lemon zest and pepper. Stir in water and lemon juice until blended; set aside., In a large nonstick skillet or wok, stir-fry the shrimp, mushrooms, celery, yellow pepper and onions in oil for 5 minutes. Add the peas; stir-fry 1-2 minutes longer or until crisp-tender. Stir bouillon mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

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.