egrees F.
Add pasta to a large pot of
-2 minutes. Add the asparagus and shrimp, with light salt and
In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
Add shrimp, saute for 1 minute.
Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
Add all spices, stir to coat.
Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
Enjoy!
Blanch asparagus (to save time, blanch in a colander placed in the pasta water as it boils), then run under cold water to stop the cooking process.
Broil pasta.
Meanwhile, in a large bowl, combine ricotta, lemon juice and, once pasta is done, water.
Toss with asparagus, pasta, salmon salt and pepper.
/2 x 15), toss asparagus with oil mixture; roast 10
Cook pasta according to package directions. Drain
oiling the water for the pasta.
Melt butter in a
In a large pan, heat oil; add onions, garlic, oregano and basil.
Saute for 1 minute.
Add crushed tomatoes and water. Simmer slowly for 10 minutes.
Set aside to age or refrigerate overnight.
When ready to use, bring sauce to a simmer and add shrimp while pasta cooks.
Do not overcook the shrimp.
Cook until turns opaque.
Divide shrimp up over the pasta.
Spoon sauce over pasta.
Sprinkle with Romano cheese.
boil and stir in pasta shells; cook until tender, 8
In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source.
On a gas grill, set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top, and serve.
In a medium bowl combine the shrimp, cooked pasta, cucumber, tomato, olives, red onion and dill; toss to combine.
In a small bowl whisk together the mayo with white wine vinegar, and garlic powder; add to the shrimp mixture; toss well to combine.
Season with seasoned salt (or white salt) and black pepper.
Cover and chill for a minimum of 3 or more hours before serving.
Delicious!
Cook pasta according to package directions; cool.
Combine shrimp, cooled pasta, chopped eggs, celery, onion and sweet pickle relish in a large bowl; toss well.
Pour French dressing, salt and pepper over mixture and toss.
Chill until served.
Serves 6 to 8.
time this so that the pasta finishes cooking about the same
Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper
it.
Meanwhile cook the pasta about 10 minutes to just
Cook pasta in a large saucepan of
edium-high heat.
Add asparagus and saute until crisp-tender
Thaw shrimp and set aside.
Pour
Cook the tortellini in boiling, salted water according to the package instructions. Meanwhile, heat the oil in a large frying pan, add the asparagus and saute for 3-4 mins, stirring. Remove the asparagus from the pan then add the shrimp. Cook for 3-4 mins. Melt the butter in a saucepan, add the lemon juice and simmer for 2-3 mins.
Drain the pasta, then mix it with the shrimp, asparagus, tomatoes and parsley. Divide between 4 plates and drizzle with lemon butter.
l dente.
While the pasta is cooking, trim the tough