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Pasta Primavera with Shrimp
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.
6 Servings
Prep/Total Time: 30 min.
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.
Nutrition Facts:
1 serving (2 cups) equals 575 calories,
© Taste of Home 2013
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Pasta Primavera with Shrimp
(continued)
Nutrition Facts:
22 g fat (13 g saturated fat), 218 mg cholesterol, 682 mg sodium, 66 g carbohydrate, 5 g fiber, 31 g protein.
Wine:
Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as
Chardonnay
or
Viognier
.
© Taste of Home 2013