Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.
Time 35m Yield 2 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
Time 20m Yield 6 Number Of Ingredients 11 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.
Time 35m Yield 8 Number Of Ingredients 8 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.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes. Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Time 30m Yield 2 servings. Number Of Ingredients 14 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.
Time 27m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package. Drain pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.
Time 45m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Thaw shrimp and set aside. Pour all 3 sauce jars into a large pot and stir together well. Heat sauce covered over medium heat stirring frequently until heated thoroughly. Reduce heat to low and add shrimp. Stir frequently while covered on low. Chop both peppers into small bites. Place into a well greased skillet and and sprinkle garlic powder over the pieces. Cook over medium-high heat until tender and slightly blackened. Cut asparagus spears into 3 equal parts and steam them until tender. Do not overcook the asparagus; it should be slightly tender, but in NO way mushy. Cook pasta according to their directions on the label and drain well. Add pasta, asparagus, and peppers to the sauce and shrimp mix. Stir well and continue to heat on low for five more minutes. Serve with garlic bread and a salad and enjoy!
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and saute until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Meanwhile, cook pasta until al dente. Drain, return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt& pepper and serve.
Time 25m Number Of Ingredients 10 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.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
Bring 4 quarts water to a boil. Add fettuccine and asparagus. Boil until pasta is tender, 2-3 minutes. , In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook until shrimp turn pink, 1-2 minutes longer., Drain fettuccine mixture; add to skillet. Stir in the basil, salt, pepper and remaining oil; toss to coat.
Time 45m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Bring a pot of salted water to a boil. Drop in the asparagus and cook until tender crisp, about 4 minutes. Remove from water with a slotted spoon and plunge into ice water to stop cooking. Bring water back to a boil and put in the fettuccine and cook until done. Drain but reserve 1/2 cup of cooking liquid. Warm 1 tbsp olive oil in a large skillet. Add shrimp and garlic, season with salt and pepper and saute for 1 minute. Add asparagus cook until shrimp are opaque and asparagus is warmed, 2 more minutes. Return pasta to pot and toss with half the Parmesan, half the parsley and lemon zest the remaining 2 tbsp of oil and the reserved cooking liquid. Season with salt and pepper. Divide pasta among bowls, top with shrimp and asparagus and sprinkle the remaining cheese and parsley. Enjoy with some French bread.
Yield Makes 4 servings Number Of Ingredients 12 Steps:
Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.
Time 34m Number Of Ingredients 13 Steps:
Bring a large pot of salted water to boil over medium-high heat. Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet. Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm. Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside. While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar. Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste. Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine. Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed. Top with freshly grated Parmesan cheese and enjoy!
More about “shrimp and asparagus penne recipes”
Time 45m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preparing Penne:. In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil. Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further. Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle. Red Pepper and Tomato Cream Sauce:. Dice red bell pepper and saute in a small skillet until it begins to soften. Add fresh sliced mushrooms and saute for an additional 3 minutes. Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain. Season shrimp with creole seasoning and fry in a large skillet. Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.
