Pasta Primavera with Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Kimberly Wagner of Castle Rock, Colorado added shrimp to a simple, easy primavera, and the result was a timely and fabulous dinner bursting with flavor in every bite. Kimberly's Pasta Primavera with Shrimp capitalizes on summer's bounty with five different types of fresh vegetables in a dish that's perfect for special summer occasions. Ingredients:
1 package (16 ounces) linguine |
1 pound uncooked medium shrimp, peeled and deveined |
2 cups chopped fresh broccoli |
1 cup sliced fresh carrots |
1 cup fresh green beans, cut into 2-inch pieces |
1 medium zucchini, cut into 1/4-inch slices |
1 medium sweet red pepper, julienned |
2 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups heavy whipping cream |
3/4 cup chicken broth |
1/4 cup grated parmesan cheese |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes.
2. Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
3. Drain linguine mixture and return to the pan. Add cream sauce; toss to coat. Yield: 6 servings.
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