Best 4 Make Ahead Party Shrimp And Veggie Penne Recipes

When it comes to wowing your guests at a party, nothing beats a beautifully prepared dish that combines convenience with delectable flavors. If you're looking for a recipe that strikes that balance, look no further. "Make Ahead Party Shrimp and Veggie Penne" is a culinary masterpiece that combines succulent shrimp, crisp vegetables, and tender penne pasta in a creamy and tasteful sauce. Not only can this dish be prepared in advance, saving you time and stress on the day of your party, but it also offers a delightful blend of textures and flavors that will leave your guests craving for more. From the tender and juicy shrimp to the vibrant and colorful vegetables, and the rich and creamy sauce, this recipe is sure to satisfy even the most discerning palates. So get ready to impress your guests with this stunning and delectable creation, the "Make Ahead Party Shrimp and Veggie Penne."

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MAKE-AHEAD SAUSAGE AND VEGGIE BOWLS

Make-Ahead Sausage and Veggie Bowls image

Make weekday lunch-prep a breeze with this sheet pan sausage and veggie meal while cooking up a pot of rice! This is so versatile; you can use different veggies, or use quinoa instead of rice. You can drizzle with Italian dressing or add some hot sauce. The possibilities are endless! Refrigerate for up to 5 days.

Provided by France C

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

nonstick cooking spray
3 tablespoons olive oil, divided
1 ¼ cups uncooked brown rice
2 ½ cups water
½ teaspoon salt
5 Italian turkey sausage links
1 large red onion, cut into 1-inch pieces
1 pound Brussels sprouts, trimmed and halved
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 orange bell pepper, cut into 1-inch pieces
5 (3-cup) storage containers
¼ cup grated Parmesan cheese, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12x17-inch baking sheet with aluminum foil and grease with cooking spray.
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 47.8 g, Cholesterol 66.9 mg, Fat 19.3 g, Fiber 5.7 g, Protein 24.2 g, SaturatedFat 4.6 g, Sodium 1251.6 mg, Sugar 3.8 g

MAKE-AHEAD PARTY SHRIMP AND VEGGIE PENNE

Make-Ahead Party Shrimp and Veggie Penne image

Categories Pasta Shellfish Vegetable Sauté Fall Parade

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 pounds large shrimp, peeled and deveined
2 diced (1/4-inch) red bell peppers
2 diced (1/4-inch) yellow bell peppers
6 ripe plum tomatoes, cut into 1/2-inch pieces
1/2 cup slivered fresh basil leaves
3 tablespoons chopped flat-leaf parsley
2 tablespoons finely chopped shallots
Salt and freshly ground black pepper, to taste
1/4 cup fresh lemon juice
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon hot chili oil (see note)
1 small head of broccoli, cut into small florets (reserve stems for another use)
3/4 cup cooked fresh peas (if using frozen peas, cook according to package directions)
12 ounces dried penne

Steps:

1. Cook the shrimp in boiling water for 1 to 2 minutes, or until tender. Drain, rinse under cold water and place in a large bowl.
2. Add the bell peppers, tomatoes, basil, 2 tablespoons of the parsley, the shallots, salt, pepper, lemon juice, 1/3 cup of the olive oil, and the hot chili oil to the bowl. Gently toss with the shrimp, cover and refrigerate for up to 3 hours.
3. Before serving, bring a pot of water to a boil and blanch the broccoli.
4. Toss the broccoli and peas with the shrimp and set aside.
5. Just before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the penne. Cook at a rolling boil until just tender.
6. Drain the penne and toss immediately with the shrimp-and-vegetable sauce. Garnish with the remaining tablespoon of parsley.

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Penne with Shrimp, Feta, and Spring Vegetables image

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 25m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
12 ounces penne rigate (ridged)
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves

Steps:

In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Nutrition Facts : Calories 638 g, Fat 20 g, Fiber 5 g, Protein 42 g

PENNE WITH SHRIMP AND VEGETABLES

Penne with Shrimp and Vegetables image

Pressed for time? Cooked shrimp and refrigerated Alfredo sauce hurry along this rich pasta dish, which can be on the table for a family of six in only 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 1/4 cups uncooked penne pasta (8 oz)
3 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
3 cloves garlic, finely chopped
1 cup whipping cream
1 container (10 oz) refrigerated Alfredo pasta sauce
1 small zucchini, cut in half lengthwise, then cut into 1/2-inch slices
8 oz fresh thin asparagus spears, trimmed, cut into 1 1/2-inch pieces (2 cups)
1/4 teaspoon crushed red pepper flakes
1 lb cooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1/2 teaspoon salt

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Cook mushrooms in butter 7 to 8 minutes, stirring frequently, until softened and liquid is evaporated. Add garlic; cook 30 seconds. Add whipping cream; cook and stir 3 to 4 minutes or until slightly thickened.
Stir in Alfredo sauce. Add zucchini, asparagus and pepper flakes. Cook 3 minutes, stirring frequently. Add shrimp. Cook and stir 1 minute or until asparagus is crisp-tender and shrimp are thoroughly heated.
Add cooked pasta to shrimp mixture; toss to combine. Season with salt.

Nutrition Facts : Calories 590, Carbohydrate 41 g, Cholesterol 225 mg, Fat 7, Fiber 3 g, Protein 24 g, SaturatedFat 22 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 710 mg, Sugar 4 g, TransFat 1 1/2 g

Tips:

Prep Ahead: Save time by chopping veggies and cooking shrimp in advance. Store separately in airtight containers in the fridge for up to 2 days.
Use Fresh Herbs: Fresh basil and parsley add a burst of flavor. If you don't have fresh herbs, use 1/2 teaspoon dried basil and 1/2 teaspoon dried parsley.
Choose the Right Pasta: Penne is a great choice for this recipe, but you can also use rotini, fusilli, or another short pasta.
Add More Veggies: Feel free to add more veggies to this dish. Some good options include chopped zucchini, bell peppers, or mushrooms.
Make it Spicy: If you like spicy food, add a pinch of red pepper flakes or a drizzle of hot sauce to the sauce.
Serve with a Side: This dish is great on its own, but you can also serve it with a side salad or garlic bread.

Conclusion:

This make-ahead party shrimp and veggie penne is a delicious and easy-to-prepare dish that's perfect for any occasion. With its vibrant flavors and colorful veggies, this pasta dish is sure to impress your guests. So next time you're planning a party, give this recipe a try. You won't be disappointed!