Mediterranean Shrimp And Bow Ties Recipes

Steps:

• In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
• When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
• Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
• Reserve the marinade.
• Heat olive oil in a large skillet over medium-high heat.
• Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
• Set cooked shrimp aside.
• Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
• Return shrimp to pan, stir well, reduce heat to medium, and add milk.
• Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
• Add parmesan cheese and parsley, stir to combine.
• Add cooked pasta and stir well to completely coat with sauce.
• Serve hot.

Steps:

• Heat 2 TBSP of the olive oil in a large nonreactive skillet.
• Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
• Stir in tomatoes: cook over high heat for 5 minutes.
• Stir in the wine and cook 1 minute longer.
• Remove from heat and scrape into a large bowl.
• Stir in half of the feta cheese and set aside.
• Meanwhile, Cook bowtie pasta according to package directions, al dente.
• Remove from heat and drain.
• In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
• Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
• Add chopped olives ans the sauce.
• Lower the heat and cook 1 minute.
• Stir in remaining feta cheese, the butter and the freshly ground black pepper.
• Toss the sauce with the pasta and garnish with remaining whole olives.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 3-quart saucepan, mix sauce mix and milk with wire whisk until blended. Add butter. Heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 1 minute, stirring occasionally.
• Gently stir pasta, asparagus, tomatoes and ham into sauce. Pour into casserole. Cover; bake 35 to 45 minutes or until bubbly.
• Remove casserole from oven. Sprinkle with cheese. Bake uncovered about 3 minutes longer or until cheese is melted. Sprinkle with olives.

Steps:

• 1. Cook pasta to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add shrimp, onions and garlic cook and stir 3 to 5 minutes or until shrimp turn pink. Remove from heat.3. Add pasta to skillet with all remaining ingredients. Cook 1 to 2 minutes or until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 320 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 1 g 5% * Cholesterol: 160 mg 53% * Sodium: 600 mg 25% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 2 g * Protein: 23 g * Vitamin A: 4% * Vitamin C: 6% * Calcium: 6% * Iron: 25% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 2 Very Lean Meat, 1 1/2 Fat

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
• Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
• Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.