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Shrimp Pasta Primavera Recipe

Shrimp Pasta Primavera Recipe photo by Taste of Home

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They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally special. This well-seasoned pasta dish has lots of flavor...and it won't hurt your budget! -Shari Neff Silver Spring, Maryland

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Shrimp Pasta Primavera Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil for 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
Drain pasta. Add the pasta and seasoning to skillet; toss to coat. Sprinkle with cheese. Yield: 2 servings.

Originally published as Shrimp Pasta Primavera in Taste of Home February/March 2004, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Shrimp Pasta Primavera

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Reviewed on Jul. 21, 2012 by loleyour

I made this one hot summer day. This was a very easy stove top recipe. Everyone loved it!

Reviewed on Jul. 11, 2011 by Linnierae

My husband and I LOVE this recipe!!! We use freshly shaved parm. cheese and oh my gosh it's the best!!! :) Try it with some salad and garlic bread and you are set!

Reviewed on Apr. 12, 2011 by witsend

One of the best shrimp and pasta receipt I've done!

Reviewed on Aug. 11, 2010 by Laura.Farnell

I doubled the recipe and used spinach (one 10 oz. bag for the double batch). I also used reduced sodium canned broth, but then felt like it needed more salt. I omitted thyme (b/c I wasn't growing any) and increased the other herbs. After comparing this recipe to a another similar recipe, I also used 8 cloves of garlic and will probably use more plus larger amounts of herbs next time. YUMMY!

Reviewed on Apr. 12, 2010 by kellyngman

This is a great recipe. It's the one that my husband always requests. I often substitute other vegetables for asparagus. It all depends on what I have on hand.