The way to a man’s heart is through his stomach, or so I’m told. But even if that’s not the case, I can guarantee that this dish will make whoever is eating it very happy.
Pasta Primavera on its own can be a meal in itself, but my Honey likes his MEAT!!
Unless it’s pizza or some type of ravioli, the meal will have some kind of animal protein or he considers it a snack. This dish doesn’t require a lot of green veggies, shrimp and asparagus are the stars with mushrooms, tomatoes in the supporting roles.
Of course along with the asparagus and the shrimp are the fresh herbs which add the additional flavor to the dish.
Once you have the shrimp cleaned and the vegetables cut up, the dish comes together very quickly.
The fresh herbs are very important to the dish, they give it that fresh springtime {primavera} flavor. This is not a very high-calorie dish — no rich cream in the sauce, although it does have some butter. The butter enhances the taste.
This Shrimp Pasta Primavera is easy on the budget but it certainly presents itself nicely enough to serve as a special dinner for your family or company.
If you don’t want to serve the pasta with shrimp you can easily substitute chicken. The sauce is very tasty,! Be sure to have plenty of Italian bread ready to soak up any of the extra juices left on the plate.
In Italy, the bread used to soak up the last of the pasta juices is called scarpetta { little shoe}.
I do have an interesting story that I’ll post at a later date about the scarpetta and Naples. ????
Shrimp in Pasta Primavera {Gamberetti in Pasta Primavera}
Ingredients
- 1 lb. pasta of your choice we used our own fresh pasta
- 1 lb. uncooked large shrimp peeled and deveined
- 1 tsp. sea salt
- 1/2 tsp. crushed red pepper flakes or more if you like it hot
- 4 tablespoons olive oil divided
- 4 tablespoons unsalted butter divided
- 1 pound fresh asparagus spears trimmed and cut into 2-inch pieces
- 5/6 ounce container sliced fresh mushrooms - I prefer Baby Porcini
- 1 cup chopped seeded peeled Roma tomatoes -- about 4 --depending on their size
- 10 garlic cloves minced
- 3/4 cup chopped green onion
- 1 cup white wine and 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons each minced fresh basil oregano, Italian parsley and thyme
- Zest from 1 lemon
- 1 cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions. Do not overcook --it should be al dente. Meanwhile sprinkle shrimp with salt and pepper flakes. Heat 2 tablespoon oil and 2 tablespoons butter in a large skillet; sauté the shrimp for 2-3 minutes or until pink. With a slotted spoon, transfer the shrimp to a plate and keep them warm.
- In the same skillet add the other tablespoons oil and butter, then sauté the asparagus, mushrooms, garlic for 2 1/2 minutes then add the tomatoes and green onions. Sauté for another 2 minutes or until vegetables are crisp tender.
- Transfer the veggies to the shrimp plate and keep warm.
- Add wine and broth and lemon juice to the skillet and cook for about 3 to 4 minutes -- it will cook down a bit but that is what you want.
- Add the basil, oregano, parsley and thyme. Heat for one minute.
- Return the shrimp and veggies to the pan. Drain pasta; add to shrimp mixture and toss with the Parmesan cheese and lemon zest.
- Cook and stir for 1-2 minutes or until heated through.
- Sprinkle with additional Parmesan cheese and serve immediately.
Notes
- A white wine such as a Chardonnay or Pinot Grigio would go well with this dish.
Nutrition
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