Shrimp Pasta Primavera
Pasta Primavera is a natural recipe to serve in the springtime. Designed as a light, colorful dish to welcome spring, this delicious dish can be made with many options. This dish is made with red onion, asparagus tips, green peas, julienned carrots, tomatoes, and parmesan cheese.
Serve as a lunch, brunch, or al fresco dinner option with refreshing beverages such as hibiscus lemonade, cucumber mint water (my fave), a glass of rose wine, sancerre, or a mint julep.
Key tips to this recipe are to blanch the asparagus or broccoli prior to sauteeing. To blanch vegetables means to place in boiling water with salt added for about 30 seconds to one minute. True blanching includes transferring the vegetables from the boiling water to a boil of ice water. However, I allow the vegetables to cook in the boiling water for less time, transfer them to a colander for a few minutes while I cook the other ingredients. Then, I toss them all together.
Recipe Suggestions:
- Use blanched broccoli florets in place of asparagus
- Substitute linguine, penne, or bowtie pasta
- Not a fan of shrimp? Replace with chicken breast, chicken strips, ground turkey, or even steamed lobster tails roughly chopped
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