Pasta Primavera With Shrimp |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a remake of another recipe that called for salmon. A lot of the fat was removed to make it a little healthier. A great recipe to play with by substituting any seafood or vegetable. The herbs and spices can be adjusted, too. WW: 9 points Ingredients:
12 ounces penne pasta |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
1 pinch red pepper flakes |
1 leek, both white and light green parts, washed and chopped |
1 teaspoon minced garlic |
3 stalks celery, thinly sliced |
1 red bell pepper, diced |
1 lb frozen baby peas |
1 (16 ounce) package frozen shrimp, peeled and deveined |
1 dash salt and pepper, to taste |
grated parmesan cheese (optional) |
Directions:
1. In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
2. Coat a medium pan with cooking spray. Over med low heat, saute red pepper flakes and leek in olive oil, 5 minutes.
3. Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
4. Remove from heat and set aside.
5. In the big pasta pot, cook the frozen shrimp in the reserved pasta water on low heat just until they turn pink, then add the frozen peas and heat until the peas are warm.
6. Add sauteed vegetables. Stir gently to combine.
7. Season with salt & pepper to taste.
8. Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
9. Sprinkle parmesan over each serving. (optional).
10. Adjust seasoning to taste.
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