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Penne Primavera with Shrimp

Penne Primavera with Shrimp
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 cups water
  • 3/4 cup uncooked penne pasta
  • 1/2 cup fresh or frozen baby carrots
  • 3/4 cup fresh or frozen sugar snap peas
  • 16 uncooked medium shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 1/4 cup 2% milk
  • 3 tablespoons reduced-sodium chicken broth
  • 2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons minced fresh parsley

Directions

  • In a large saucepan, bring water to a boil. Stir in pasta; cook for 7
  • minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes
  • longer or until pasta and vegetables are tender.
  • Meanwhile, in another saucepan, saute shrimp and garlic in oil until
  • shrimp turn pink. Reduce heat to medium; stir in the milk, broth,
  • lemon juice, salt and pepper.
  • Drain pasta and vegetables; add to shrimp mixture. Cook and stir for
  • 1-2 minutes or until heated through. Stir in cheese. Transfer to a
© Taste of Home 2013

2 of 2

Penne Primavera with Shrimp (continued)

Directions (continued)

  • serving bowl; sprinkle with parsley. Yield: 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013