Zesty Shrimp and Quinoa

From http://greatist.com/eat/recipes/zesty-shrimp-and-quinoa
BY DANIELLE KARAGANNIS
Serves 2
This tasty, simple, and satisfying meal makes the perfect weeknight dinner for easy entertaining. Along with being a taste-bud pleaser, this blend of shrimp, quinoa, and onions is a great source of high-quality protein and potassium, which is always a plus!

Ingredients
1/2 c low-sodium soy sauce
1/4 c balsamic vinegar
1/2 t pepper
1 clove garlic, finely minced
2-4 dashes hot sauce (optional)
1 c quinoa
1 T olive oil
1 red onion, thinly sliced
1 c raw shrimp (fresh or frozen and defrosted)

Directions

1. In a medium sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.
2. Combine quinoa and 1 3/4 cups water in a pot. (Follow package instructions.) Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.
3. While quinoa is cooking, begin cooking shrimp: Heat olive oil in a frying pan over medium-high heat. Add shrimp and onions. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.
4. When shrimp is cooked through, add quinoa, and stir until well combined. Top with a drizzle of soy sauce or a squeeze of lime.

Mushroom Shrimp Pasta

Mushroom Shrimp Pasta
Ingredients:
8 oz linguine or other pasta
3 T olive oil
1 lbs fresh mushrooms, sliced
1 med. onion, chopped
1 T garlic, minced
1 lb shrimp, peeled and deveined
Parmesan cheese, grated

Directions:

1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water when draining.
2. In large skillet, heat oil. Add mushrooms and onions. Saute until mushrooms are softened and most of the liquid is evaporated, about 5 minutes.
3. Add garlic and shrimp and saute until shrimp turn pinkish, about 3 minutes, stirring. Stir reserved pasta cooking water and cook 1 more minute. Toss shrimp mixture with cooked linguine.
4. Sprinkle with parmesan cheese and season to taste with salt if desired.

Tried 2/25/08 - good

Zesty Shrimp and Pasta

Low-Fat Zesty Shrimp and Pasta
http://food.yahoo.com/recipes/kraft/53322/low-fat-zesty-shrimp-and-pasta
Ingredients:
1 lb cleaned, shelled large shrimp (21 to 30 count)
3/4 c bottled Italian Salad Dressing, divided use
2 c sliced fresh mushrooms
1 small onion, thinly sliced
1 (14 oz) can artichoke hearts, drained, cut into halves
1 T chopped fresh parsley, optional
8 oz linguine or similar pasta, cooked as directed on package
Grated Parmesan Cheese


Directions:

1. Cook and stir shrimp in 1/2 cup of the dressing in large skillet on medium-high heat 2 min.
2. Add mushrooms, onions, artichokes and parsley. Continue cooking until shrimp turn pink and vegetables are tender, stirring frequently.
3. Toss with hot cooked linguine and remaining 1/4 cup dressing in large serving bowl. Sprinkle with cheese.
   Yield: 6 servings

Shrimp

http://www.weloveseafood.com/ShrimpsWithStirFriedNoodles.html
http://www.weloveseafood.com/DillShrimpRecipe.html
http://www.weloveseafood.com/Curry-shrimps-with-zucchini.html
Shrimp Scampi Linguini
http://www.shrimprecipes.org/asian-grilled-shrimp.html
http://www.shrimprecipes.org/garlic-shrimp.html

Spicy Garlic Rosemary Shrimp

Spicy Garlic Rosemary Shrimp
Recipe courtesy Sara Moulton, 2006 Television Food Network, G.P.
1 pound medium shrimp, deveined, peeled, tail end left on
2 T olive oil
2 cloves garlic, thinly sliced
1 T minced fresh rosemary leaves
1 t hot red pepper flakes
Salt and freshly ground black pepper
Lemon juice
To a large skillet, add olive oil and garlic slices and cook over moderate heat until golden. Remove garlic chips. To the skillet, add rosemary, pepper flakes, and shrimp, and cook, stirring, until just cooked through, about 3 minutes. Season with salt and pepper, to taste, and transfer to serving dish. Squeeze some lemon juice over shrimp.