Place all ingredients for Shrimp Primavera into a bowl. Combine well
Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
boil. Add shrimp; cook and stir until shrimp are bright pink
add in the zest and shrimp; cook 2 minutes, then add
Cook pasta as directed on package.
Meanwhile, heat dressing in large nonstick skillet on medium heat.
Add shrimp, vegetables and garlic; cook and stir 3 to 4 minutes or until shrimp are pink and vegetables are crisp-tender.
Drain pasta; toss with shrimp mixture.
Sprinkle with Parmesan cheese and lemon peel.
0 seconds. Add vegetables and shrimp. Stir-fry over medium heat
Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
Top the pasta with mixture; add the remaining pesto and toss.
Boil shrimp in shell until pink (approximately 2 to 3 minutes). Shell shrimp and set aside.
Boil pasta; set aside.
Saute garlic in oil; add vegetables.
Cook until tender, yet firm.
Combine shrimp, pasta and sauteed vegetables in large bowl.
Garnish with tomatoes.
Serve at room temperature, or cold.
Serves 4 to 6.
Melt
butter
in
oil.\tAdd
lemon
peel and garlic and simmer 1\tminute.
Add zucchini and green/red peppers.
Saute for 2
to 3
minutes.
Add shrimp and mushrooms.
Remove from heat.
Place in\tfridge and allow to marinate for at least 30 minutes.
Return to\tstove.\tSaute
mixture\tuntil shrimp are pink (about
3 to 5 minutes).
In the last few minutes stir in salt,
pepper,
basil, parsley
and
lemon juice.\tSpoon over cooked spaghetti and toss well.
Makes 4 to 6 servings.
Heat oil in skillet; add broccoli and carrots.
Cook over medium heat; stir frequently until carrots are tender-crisp, about 2 minutes.
Stir in mushrooms and garlic; cook 1 minute longer. Whisk in broth and cornstarch; add chicken pieces or shrimp.
Cook chicken about 6 minutes and shrimp 3 minutes.
Stir in remaining ingredients, toss and combine.
Contains 306 calories, 8 g fat.
o low and simmer. Place shrimp into sauce; cook and stir
o a simmer.
Cook shrimp in vegetables sauce until they
nd set aside.
Add shrimp and cook until done (just
minutes. Drain.
Stir shrimp into tomato sauce until heated
o.
Add tomatoes with shrimp (or I used langoustine in
tart preparing the blackened shrimp.
Finish the grits by
ust crisp-tender.
Add shrimp and saute until just heated
eel, devein and butterfly the shrimp, leaving the tails on.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
ince garlic; peel shrimp.
Rinse both shrimp and scallops and remove