Yield 2 Number Of Ingredients 8 Steps:
1 Bring a large pot of water to boil. 2 Add a large pinch of salt, then add pasta shells and cook for 7 minutes. 3 Add the frozen shrimp and frozen peas and cook for 2 minutes. 4 In a saute pan set to medium heat, add the oil and garlic, saute for 15 seconds, then add the pasta and shrimp mixture. 5 Toss and add cream and vermouth and salt and pepper to taste. 6 Cook for 1 minute then remove from heat and garnish with parsley and Parmesan serve immediately.
Time 30m Yield 6 servings. Number Of Ingredients 15 Steps:
Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.
Time 25m Yield 4 Number Of Ingredients 9 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. While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper. Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.
Time 25m Yield 6 servings Number Of Ingredients 7 Steps:
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp and peppers; cook and stir 3 to 4 min. or until shrimp turn pink. Add pea pods; cook and stir 2 min. or until heated through. Add Neufchatel; cook 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently. Drain pasta; return to pan. Add shrimp mixture; mix lightly. Top with Parmesan.
Yield 4 servings Number Of Ingredients 14 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.
Time 15m Yield 4 Number Of Ingredients 10 Steps:
- Cook pasta according to package directions, omitting salt and fat 2) Melt butter in a large nonstick skillet over medium heat. Add shrimp and garlic, sauté 4 minutes or until done. Add half-and-half, 3 tablespoons chopped basil, salt, and pepper. Bring to a simmer, and cook, uncovered 4 minutes. Add cheese, and cook 1 minute longer until melted. 3) Place peas in a colander. Drain pasta over peas in colander. 4) Add pasta and peas to crimp mixture, and toss gently. Cook over low heat 2 minutes. Stir in remaining basil and serve immediately. Serving size = 1 3/4 cups
Time 20m Yield 2 Number Of Ingredients 8 Steps:
1 Cook the pasta, but drain when it is al dente, or slightly undercooked. Place the butter in a pan and add the shrimp and garlic. 2 Sauce for a minute, then add the vermouth and simmer for another couple minutes (the alcohol will cook off but the flavor will remain). 3 Add the frozen peas, splash of heavy cream and salt and pepper. Stir and add the pasta, then toss to combine.
Time 25m Yield 4 servings Number Of Ingredients 13 Steps:
Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil. Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning. Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate. Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly. Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float. Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a big pot of water to a boil. Salt liberally. In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside). Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water. Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary. Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid. At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain. Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside. Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat. Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid. In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low. Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken). Serve with extra grated Parmesan cheese.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Rinse frozen shrimp under cold running water to remove ice. Heat shrimp, soup and peas to boiling. Boil and stir 5 minutes. Stir in cheese spread and sherry, cook, stirring until the cheese is melted. Serve in patty shells.
More about “creamy shrimp and pea pasta recipes”
Time 25m Yield 6 servings Number Of Ingredients 10 Steps:
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp, snow peas and tomatoes; cook and stir 3 min. or until heated through. Drain pasta. Add to shrimp mixture; mix lightly.
