PASTA RECIPES WITH SHRIMP AND VEGETABLES RECIPES

Name: Pasta With Shrimp and Vegetables
Total time: 40 min
Yield: 4 servings
Ingredients: 16 medium-size asparagus spears, about 1/2 pound; 1 green zucchini, about 1/2 pound; 1 yellow summer squash, about 1/2 pound; 1 1/4 pounds unshelled raw shrimp; Salt to taste if desired; 10 ounces fresh or dried fettuccine; 3 tablespoons olive oil; 5 tablespoons butter; 1 tablespoon finely minced garlic; 1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes; 1 cup heavy cream; Freshly ground pepper to taste; 2 tablespoons finely chopped fresh basil

PASTA WITH SHRIMP AND VEGETABLES RECIPE - NYT COOKING

Pasta With Shrimp and Vegetables Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

16 medium-size asparagus spears, about 1/2 pound
1 green zucchini, about 1/2 pound
1 yellow summer squash, about 1/2 pound
1 1/4 pounds unshelled raw shrimp
Salt to taste if desired
10 ounces fresh or dried fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon finely minced garlic
1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes
1 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
Peel and devein the shrimp and set aside.
Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.

Nutrition Facts : @context http//schema.org, Calories 852, UnsaturatedFatContent 21 grams, CarbohydrateContent 64 grams, FatContent 49 grams, FiberContent 6 grams, ProteinContent 42 grams, SaturatedFatContent 25 grams, SodiumContent 1235 milligrams, SugarContent 9 grams, TransFatContent 1 gram

PASTA WITH SHRIMP AND VEGETABLES RECIPE - NYT COOKING

Pasta With Shrimp and Vegetables Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

16 medium-size asparagus spears, about 1/2 pound
1 green zucchini, about 1/2 pound
1 yellow summer squash, about 1/2 pound
1 1/4 pounds unshelled raw shrimp
Salt to taste if desired
10 ounces fresh or dried fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon finely minced garlic
1 1/2 cups cored, peeled red ripe tomatoes cut into 1/2-inch cubes
1 cup heavy cream
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

Scrape asparagus with a swivel-bladed vegetable scraper, starting about 2 inches from the top of each spear. Cut off any tough bottoms.
Cut the spears on the bias at half-inch intervals. There should be about two cups. Set aside.
Trim off the ends of the zucchini and the yellow squash. Cut each lengthwise in quarters. Cut each quarter crosswise into thin slices about 1/4 inch thick. Set aside.
Peel and devein the shrimp and set aside.
Bring enough water to the boil to cover the asparagus, zucchini and yellow squash pieces when they are added. Add salt to taste. Add the vegetables and cook 2 minutes.
Have a saucepan ready and line it with a sieve. Pour the vegetables into the sieve and reserve both the cooking liquid and the vegetables.
Put the cooking liquid in a saucepan and add enough water for 8 cups. Add salt to taste. Bring to a boil. Add the pasta and let return to a boil. If the pasta is fresh, cook it about 5 minutes; if it is dried, cook about 4 minutes longer or to the desired degree of doneness. Drain the pasta and return it to the saucepan.
Meanwhile, as the pasta cooks, heat the oil and 3 tablespoons of the butter in a skillet and add the garlic and tomatoes. Bring to a boil, stirring. Add the cooked vegetables and the shrimp. Cook, stirring occasionally, about 1 1/2 minutes. Pour in the cream. Add salt and pepper to taste. Bring to a boil and cook about 1 minute. Remove from the heat.
Pour and scrape the vegetable mixture over the pasta. Add the remaining 2 tablespoons of butter and the basil. Toss and serve.

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