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Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

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Creamy Tomato-Basil Pasta with Shrimp

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I really enjoyed this pasta dish. It wasn’t too heavy and the shrimp were a nice bite of flavor. I think this dish would also work with chicken.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked
1/4 cup  Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup  fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup  Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
Directions:

1. COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

2. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

3. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

 

Serves 4.

Adapted from here.

Quick Shrimp and Linguini

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What a tasty dish! I loved this meal!

Ingredients:

1 Tbsp. olive oil
1/2 lb.  extra-large shrimp (16 to 20 count), peeled, deveined
3/4 cup marinara sauce
1/2 cup  frozen peas
1/4 cup Sour Cream
2 slices   Bacon, cooked, crumbled
4 oz. refrigerated linguine, cooked, drained
Directions:

1. HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.

2. REDUCE heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.

3. ADD hot pasta; toss to coat.

Serves 2.

 

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