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Shrimp Pasta Primavera

Shrimp Pasta Primavera

Shrimp Pasta Primavera

Shrimp Pasta Primavera
Photo by Karolina Kołodziejczak on Unsplash

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.

Shrimp Pasta Primavera
Photo by Brooke Lark on Unsplash

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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Recipe

Shrimp Pasta Primavera
Entree
Shrimp Pasta Primavera

Ingredients

1/2 bunch of asparagus
1 pound angel hair pasta, cooked to package directions
1 tablespoon grape seed oil plus 2 tablespoons
1/3 cup chopped red onion
2 cloves garlic, finely chopped
1 carrot, peeled and sliced into julienne strips
1/2 pound large shrimp, peeled and deveined
3 roma tomatoes, seeded and diced
1/2 cup frozen green peas
sea salt to taste
fresh ground black pepper to taste
1/2 cup grated parmesan cheese
2 tablespoons chopped parsley

Instructions

Fill a large stockpot 1/2 way with water, add a teaspoon of salt and bring to a boil.
Add asparagus and cook for 30 seconds, drain immediately and set aside.
Chop asparagus into 1/4 to 1/2 inch pieces focusing on retaining the tips; discard any tough stems.
Refill stockpot with water and cook angel hair pasta according to package directions.
Drain pasta and toss with 1 tablespoon of grape seed oil and set aside (to prevent sticking)
In a large skillet over medium high heat, heat remaining grape seed oil.
Add onion and garlic and saute about 2 minutes.
Add asparagus, carrots and shrimp and saute about 3 minutes.
Add tomatoes, peas, salt and pepper, and saute about 2 minutes or until shrimp are cooked through.
Remove from heat and toss with pasta and parmesan cheese.
Divide equally among 4 serving plates and top with parsley.

Serves

4

Preparation Time (hrs/min)

, 30

Cooking Time (hrs/min)

, 24

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