Pasta Primavera with Shrimp Recipe

4.5 3
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Pasta Primavera with Shrimp Recipe

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4.5 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (1 pound) 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 Parmesan 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 and toss to coat. Yield: 6 servings.
Originally published as Pasta Primavera with Shrimp in Simple & Delicious May/June 2007, p61

Nutritional Facts

2 cups: 575 calories, 22g fat (13g saturated fat), 218mg cholesterol, 682mg sodium, 66g carbohydrate (8g sugars, 5g fiber), 31g protein.

  • 1 package (1 pound) 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
  1. In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes.
  2. Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the Parmesan 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 and toss to coat. Yield: 6 servings.
Originally published as Pasta Primavera with Shrimp in Simple & Delicious May/June 2007, p61

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