Shrimp in Pasta Primavera {Gamberetti in Pasta Primavera}
A very easy meal that has all the fresh taste of spring. It comes together quickly and yet the asparagus, shrimp and mushrooms make it special enough for company.
Servings: 6 people
Calories: 642kcal
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
- ½ 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
- ⅚ 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
- ¾ cup chopped green onion
- 1 cup white wine and 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 ½ 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 ½ 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.
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- Use fresh ingredients for this shrimp primavera recipe for the best flavor.
- Cooking the shrimp separately from the other ingredients is important as shrimp can overcook quickly. Keep them warm on a plate while cooking the vegetables and making the sauce.
- It’s important to cook the pasta al dente as it will continue to cook once added back to the pan with the rest of the ingredients.
- Harder vegetables like asparagus require more time to saute, although they should still be slightly crunchy.
Nutrition
Serving: 6g | Calories: 642kcal | Carbohydrates: 65g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 1180mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1308IU | Vitamin C: 15mg | Calcium: 352mg | Iron: 5mg