This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess.
My Private Note
Units: US | Metric
- 1 lb shrimp, peeled and deveined
- 1/4 lb snow peas, strings removed
- 1 medium red bell pepper, cut into thin slices
- 6 large mushrooms, cut into 1/2-inch thick slices
- 1 small tomato, cut into chunks
- 4 large garlic cloves, minced
- 1/2 lemon, juice of
- 2 tablespoons dry white wine
- 2 teaspoons dried basil (or 2 tablespoons fresh)
- 2 tablespoons olive oil
- salt and pepper
- 1Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
- 2Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
- 3Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
- 4Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
- 5Serve immediately, passing the parmesan cheese.
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Nutritional Facts for Pasta With Shrimp Primavera
Serving Size: 1 (349 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 599.0
- Calories from Fat 147
- Total Fat 16.3 g
- Saturated Fat 2.4 g
- Cholesterol 220.8 mg
- Sodium 264.6 mg
- Total Carbohydrate 73.0 g
- Dietary Fiber 5.0 g
- Sugars 5.3 g
- Protein 37.7 g