48843 minute shrimp pasta fennel Recipes

shrimp (12 to 15), onion, fennel bulb (sometimes called anise) including fronds if possible, chicken broth, water, unsalted butter, arborio rice, dry white wine

shrimp, pasta (linguine, or any thin spaghetti you may have on hand), olive oil, whole garlic cloves, crushed tomatoes (enough to fill blender 2 times) or 2 (28 oz) cans fresh plum tomatoes (enough to fill blender 2 times), chopped fresh flat-leaf italian parsley (can also substitute with fresh basil if you like)

pasta, your favorite (i like farfalle and penne), olive oil, garlic cloves, minced, onion, chopped, raw shrimp, peeled and deveined, diced tomatoes, water-packed artichoke hearts, drained, dry white wine, fresh basil, chopped, salt and pepper, freshly grated parmesan cheese

pasta shells, cooked (conchigliette), scallions, diced, tabasco sauce, shrimp, cooked, eggs, hard-cooked and chopped, mayonnaise, salt and pepper, to taste

shrimp, angel hair pasta, garlic cloves, fresh parsley, salt, ground black pepper, butter, olive oil

shrimp, zuchini, vegetable broth, whole onion chopped, broccoli, whole sweet red pepper, garlic, whole wheat pasta, fresh basil leaves lightly packed, parmesan cheese, fresh lemon juice

shrimp, fat-free cream of chicken soup, diced tomatoes with garlic (can), garlic cloves, minced, green onion (diced ), grated parmesan cheese, butter, white wine, salt, pepper

fennel bulb, kosher salt, raw shrimp, peeled and deveined, fresh lemon juice, white wine vinegar, serrano or bird pepper, seeded and thinly sliced, kosher salt, sugar, sliced white onion

we like to use medium-sized shrimp in this dish; however, extra-large shrimp (21/25) can be substituted., extra-virgin olive oil, feta cheese , finely crumbled, red wine vinegar, shallot , minced, garlic clove , minced, minced fresh oregano, salt and ground black pepper, farfalle pasta, fennel bulb , trimmed, cored, and sliced thin, pre-cooked shrimp (31/40), peeled, baby arugula (2 cups), pitted kalamata olives , sliced

shrimp, pasta, your choice, butter, flour, goat cheese, chicken stock or 12 oz chicken broth, sun-dried tomatoes, cut into small pieces, asparagus, sliced into 1-inch pieces, mushrooms, quartered, lemon , juice of, garlic, chopped

cooked shrimp, pasta shells, freshly cooked, chopped seeded peeled cucumber, chopped seeded tomato, chopped black olives, chopped red onion, chopped fresh dill or 1 tbsp dried dillweed, reduced-calories mayonnaise, white wine vinegar

shrimp, pasta, olive oil, wild wings asian zing sauce, butter, garlic cloves, montreal chicken seasoning

red lobster shrimp pasta, olive oil, garlic, minced, shrimp, peeled, deveined and remove tails, clam juice or chicken broth, dry white wine, heavy cream, freshly grated parmesan cheese, lemon juice and chopped parsley, dried basil leaves and dried oregano leaves, crushed, linguine pasta (8 oz) cooked and drained, heat oil in large skillet over medium-high heat. add garlic ; reduce heat to low. simmer until garlic is tender. add shrimp in same skillet and cook over medium-low heat until opaque. remove; reserve liquid in pan. add clam juice (i use the chicken broth when i m out of clam juice); bring to a boil. add wine; cook over medium-high heat 3 minutes, stirring constantly. reduce heat to low; add cream, stirring constantly. add cheese; stir until, smooth. cook until thickened ., add shrimp to sauce. heat through. add remaining except linguine. pour over linguine in large bowl; toss gently to coat. serve with additional grated parmesan cheese, if desired. makes 6 servings.

fennel bulb, extra-virgin olive oil, thick) sliced red onion, shrimp, cooked, peeled, and deveined, chopped fresh flat-leaf parsley, grated lemon rind, fresh lemon juice, salt, black pepper

fennel bulb, olive oil, garlic cloves, minced, all-purpose flour, low-salt chicken broth, dry vermouth or white wine, sun-dried tomato sprinkles, hot sauce, shrimp, peeled and deveined, tube polenta , cut crosswise into 12 slices, pepper

shrimp (peeled and divined), virgin olive oil, shallot (peeled and minced ), artichoke, red bell pepper (minced fine ), sherry wine, heavy cream, asiago cheese, salt and pepper, fettuccine pasta, fresh parsley leaves

raw shrimp, three-vegetable garden-style twirl pasta or 1/2 lb preferred pasta, kraft toasted asian sesame dressing or 1/4-1/2 cup marinade, fresh green onion, white wine, lime juice

olive oil, garlic cloves, shrimp, shelled & deveined (shrimp should be about the same size as your pasta shells), pasta shells (cooked volume should approximately equal volume of shrimp), fennel bulb, with greens (or 2 medium), salt, red pepper flakes, fine grated parmesan cheese (optional)