16 oz (1 bag) frozen pasta and Vegetables in cheese Flavored sauce 1 1/2 c Frozen cleaned raw shrimp 1/4 c Sour cream 1/2 ts Dill weed 1>. Place contents of bag in a 2-quart casserole. Cook according to package instructions. Set aside. 2>. Place shrimp in a 2-cup glass measure; cover with vented plastic wrap. Stirring midway through cooking. Microwave on high 4 minutes or until shrimp turn pink. Drain and add to pasta mixture along with sour cream and dill weed.
How To make Shrimp and Pasta Primavera's Videos
Pasta Primavera Recipe
Today I would like to share with you my Pasta Primavera Recipe.
Written recipe:
~MERCH~ Try my Wine! My t-shirts: Old Style T-shirts:
~Social Networks~ Facebook: Instagram:
Shrimp and Pasta Primavera Recipe - an Easy Skillet Meal
This shrimp and pasta primavera recipe takes about 15 minutes to throw together, it's awesome! And tasty!
One-Pot Lemon Garlic Shrimp Pasta
One-Pot Lemon Garlic Shrimp Pasta Servings: 4
INGREDIENTS 8 ounces linguine 2 tablespoons olive oil 8 tablespoons (1 stick) unsalted butter 4 cloves garlic, minced 1 teaspoon crushed red pepper 1 ¼ pounds large shrimp Salt and pepper to taste 1 teaspoon dried oregano 4 cups baby spinach ¼ cup parmesan 2 tablespoons parsley, chopped 1 tablespoons lemon juice
PREPARATION 1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. 2. Drain and set aside pasta. 3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. 4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked. 5. Add oregano and spinach, cook until wilted. 6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. 7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot. 8. Enjoy!
Music provided by Audio Network. Used with permission
One-Pot Penne Primavera With Shrimp | 30 Minutes
Your pasta dinner doesn’t get much easier when all the ingredients cook together harmoniously in a straight-sided skillet. Reggiano is stirred in gradually to create a cheesy and simple sauce that coats the pasta and adds great flavor to the shrimp and vegetables. Don't forget to SUBSCRIBE for more fun videos from Stew's.
INGREDIENTS: • 12 ounces Farfalle Pasta • 4 garlic cloves, thinly sliced • 1 Shallot • 1 tbsp olive oil • 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 chopped mushrooms • 6 ounces of chopped zucchini • 6 ounces diced red bell pepper • 6 ounces chopped black olives • 8 ounces large shrimp, peeled, deveined, tails left on • 1 tbsp Chef Nigel’s Mango Habanero Sauce • 1 cup fresh spinach • 1 cup tomato sauce • 1/4 cup coarsely chopped basil
PREPARATION:
Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add olive oil and3 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 pasta is cooked strain and set aside. In a sauté pan add garlic & shallot sauté for 1Minutethen add shrimp, sear on both sides for about 2 minutes.Add salt and pepper, then add 1 tbsp of Chef Nigel’s Mango Habanero Sauce. Add vegetables and half of tomato sauce let cook for 2 minutes then add spinach. Add pasta and let cook 2 minutesthen add remaining tomato sauce, chopped olives and ½ of chopped basil. Toss a couple of times or stir if you are a beginner. Remove pasta for heat place on a dish and top with remaining half of chopped basil.
One Pot Shrimp Pasta Primavera
A creamy spring veggie loaded pasta made in one pan and in under 30 minutes
See full recipe:
Photography gear that we use: Great starter camera: Versatile lens: Great Macro Lens: RF Adapter: