Shrimp Linguine Primavera Recipes

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. 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:

• 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:

• Add vegetables and pasta to large saucepan of boiling water. Cook 2 min., stirring frequently.
• Drain pasta mixture; place in large serving bowl.
• Add remaining ingredients; mix lightly.

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:

• In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes. , Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Drain linguine mixture and return to the pan. Add cream sauce; toss to coat.

Steps:

• Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
• Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
• Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

Steps:

• Cook linguine according to package directions.
• Meanwhile, sprinkle shrimp with 1/8 teaspoons of salt (reserve the rest) Set shrimp aside.
• In large nonstick skillet, heat 2 Tbs. oil over medium-high heat. Add garlic and pepper flakes. Cook 1 minute.
• Add shrimp and cook, turing once until no longer opaque (about 2 minutes per side).
• Using tongs or a slotted spoon, remove shrimp from skillet and set aside, leaving the garlic and pepppers as much as you can.
• In same skillet, heat remaining oil, peas and remaining salt. Cooking until just tender (about 4 minutes).
• Add carrots and chicken broth. Cook 1 minute. Stir in butter. Cook till melted. Add parsley, lemon juice, pasta and shrimp.
• Cook, tossing until heated through (about 3 minutes).
• Sprinkle with zest then top with parmesan cheese.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
• 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 Parmesan cheese.

Steps:

• Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
• Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
• Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
• Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
• Serve immediately, passing the parmesan cheese.