Low Fat Zesty Shrimp And Pasta Recipes

Steps:

• In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
• Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
• Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
• Sprinkle with cheese and parsley.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
• In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
• Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
• Serve the pasta hot.
• Enjoy!

Steps:

• In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
• Over medium-high heat, cook until mixture boils and thickens.
• Stir constantly.
• Add shrimp.
• Cook for 5 minutes or until shrimp turns pink.
• Stir often.
• Toss with spaghetti.

Steps:

• In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
• While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
• Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Steps:

• Cook pasta until al dente (about 8 to 10 minutes in boiling water).
• Cool and rinse pasta.
• Mix well with other ingredients.
• Chill.

Steps:

• In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
• Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
• Add half-and-half and parsley. Heat through, but don't boil.
• Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.

Steps:

• Whisk oil, pepper, 1 tsp. tarragon, lemon juice and half the lemon zest until blended. Pour over shrimp in shallow dish; mix lightly. Refrigerate 30 min. to marinate, stirring after 15 min.
• Cook pasta as directed on package, omitting salt. Meanwhile, drain shrimp; discard marinade. Melt butter in large skillet on medium heat. Add shallots; cook and stir 1 to 2 min. or until tender. Stir in shrimp; cook 1 min. or shrimp turn pink, turning after 30 sec. Use slotted spoon to remove shrimp from skillet, reserving drippings in skillet; cover shrimp to keep warm.
• Add wine to reserved drippings; cook 3 to 5 min. or until reduced by half, stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, remaining tarragon and remaining lemon zest; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in half-and-half.
• Drain pasta; place in large bowl. Add pasta sauce mixture; mix lightly. Serve topped with shrimp.

Steps:

• Boil the pasta in salted water until it is done to your liking.
• Drain well reserving about 1 cup of pasta water. You might not use it all.
• Place pasta in serving bowl or divide among two dinner bowls.
• While pasta water is heating zest, juice lemon and reserve 2 Tbspn. This recipe will go FAST!
• After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your CLEAN fingers. (Massage oil left on your fingers into your hands - it will make them silky soft.).
• Turn heat on to medium high and let the pan warm for a minute or two. You want the pan to be hot but not scortching when you hold your hand over the surface.
• Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.
• Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. (If using dried basil crush in hand before adding to pan to release oils. A different herb can be substituted if you prefer- just use the same quantity.).
• Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
• Taste sauce and adjust seasonings to your taste. If you would like a more onion or garlic flavor, add onion or garlic powder.
• Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
• Other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
• Light the candles, top off the wine glasses and serve!