Penne With Shrimp And Vegetables Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
• Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
• Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
• Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Steps:

• In a large saucepan, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender. , Meanwhile, in another saucepan, saute shrimp and garlic in oil until shrimp turn pink. Reduce heat to medium; stir in the cream, broth, lemon juice, salt and pepper. , Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

Steps:

• In a large skillet over med-high heat, heat olive oil for 1 minute then add shrimp and chicken and shrimp seasoning. Continue cooking for about 3 minutes until the shrimp are pink.
• Cook penne pasta as per package directions; add frozen vegetables to the same pot 5 minutes before pasta is done.
• In a large bowl, mix the strained pasta and veggies, with the shrimp and Alfredo sauce.
• Sprinkle cayenne pepper on top.

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Steps:

• 1. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.
• 2. Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil, and the hot chili oil to the bowl. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
• 3. Before serving, bring a pot of water to a boil and blanch the broccoli.
• 4. Toss the broccoli and peas with the shrimp and set aside.
• 5. Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.
• 6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.