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Pasta Primavera with Shrimp

 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 ServingsPrep/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 King Arthur Unbleached 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.

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Pasta Primavera with Shrimp (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.