PASTA WITH SHRIMP AND BROCCOLI RECIPES

Name: Shrimp & Broccoli with Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 8 ounces uncooked angel hair pasta; 1-1/2 pounds uncooked large shrimp, peeled and deveined; 5 teaspoons canola oil, divided; 1 bunch broccoli, cut into florets; 4 garlic cloves, thinly sliced; 6 tablespoons butter, cubed; 6 tablespoons white wine or chicken broth; 2 tablespoons grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper

SHRIMP & BROCCOLI WITH PASTA RECIPE: HOW TO MAKE IT

Shrimp & Broccoli with Pasta Recipe: How to Make It image

Shrimp are thought of as a fancy, expensive item, so I enjoy serving it to guests, but I also enjoy serving it to my hubby. This recipe makes any day special, and you don't even need a candle! —Betty Anderson, Cokato, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked angel hair pasta
1-1/2 pounds uncooked large shrimp, peeled and deveined
5 teaspoons canola oil, divided
1 bunch broccoli, cut into florets
4 garlic cloves, thinly sliced
6 tablespoons butter, cubed
6 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in 3 teaspoons oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm., Stir-fry broccoli in remaining oil for 3 minutes. Add garlic; stir-fry 2 minutes longer or until vegetables are crisp-tender., Add the butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. ,

Nutrition Facts : Calories 411 calories, FatContent 18g fat (8g saturated fat), CholesterolContent 200mg cholesterol, SodiumContent 527mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 27g protein.

ONE-POT PASTA PRIMAVERA WITH BROCCOLI, TOMATOES, AND ...

One-Pot Pasta Primavera with Broccoli, Tomatoes, and ... image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Total Time 22 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

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.

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