Pasta Primavera with Shrimp Recipe

Nutrition Facts

  • One serving:
  • (2 cups)
  • Calories:
  • 575
  • Fat:
  • 22 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 218 mg
  • Sodium:
  • 682 mg
  • Carbohydrate:
  • 66 g
  • Fiber:
  • 5 g
  • Protein:
  • 31 g


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Pasta Primavera with Shrimp

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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.

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Stovetop - One-Dish

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 package (1 pound) 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 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:

In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes.
    Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the Parmesan cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Drain linguine mixture and return to the pan. Add cream sauce and toss to coat. Yield: 6 servings.


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