Pasta With Shrimp Primavera |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess. Ingredients:
1 lb shrimp, peeled and deveined |
1/4 lb snow peas, strings removed |
1 medium red bell pepper, cut into thin slices |
6 large mushrooms, cut into 1/2-inch thick slices |
1 small tomato, cut into chunks |
4 large garlic cloves, minced |
1/2 lemon, juice of |
2 tablespoons dry white wine |
2 teaspoons dried basil (or 2 tablespoons fresh) |
2 tablespoons olive oil |
salt and pepper |
12 ounces linguine |
2 tablespoons olive oil |
4 large garlic cloves, minced |
salt and pepper |
parmesan cheese, freshly grated for garnish |
Directions:
1. Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
2. Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
3. Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
4. Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
5. Serve immediately, passing the parmesan cheese.
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