Shrimp Pasta Primavera
Fresh, light and oh-so delicious.
You’ll Need:
16 ounces pasta of your choice
1 1/2 tablespoon olive oil
1/2 pound jumbo shrimp, peeled and deveined
4 large garlic cloves, minced
1 sweet onion, diced
1 cup bell pepper, diced
1 cup asparagus, cut to 1” pieces
8 ounces mushrooms, sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
3/4 cup chicken broth
1/4 cup parmesan cheese
Juice of one lemon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Prepare:
Pasta to al dente according to package directions
Drain:
And reserve 1/4 cup pasta water
Heat:
Olive oil in a large, deep skillet
Add:
Shrimp, garlic, onion, bell pepper, asparagus, and mushrooms
Sauté:
Over medium heat about 5-6 minutes until shrimp is pink, onions are translucent and mushrooms are tender
Toss:
Fresh herbs in, mix well
Pour:
Pasta, chicken broth, and reserved pasta water into skillet, stirring constantly
Simmer:
About 3-4 minutes until most of the broth is absorbed into the pasta
Add:
Salt and pepper, mix well
Drizzle:
Lemon juice over the top
Sprinkle:
With parmesan cheese
Mix:
Well