Pasta Primavera with Shrimp Recipe

Pasta Primavera with Shrimp Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Pasta Primavera with Shrimp Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pasta Primavera with Shrimp Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 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 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; toss to coat. Yield: 6 servings.

Nutritional Facts 1 serving (2 cups) equals 575 calories, 22 g fat (13 g saturated fat), 218 mg cholesterol, 682 mg sodium, 66 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Pasta Primavera with Shrimp in Simple & Delicious May/June 2007, p61