Pasta With Shrimp Primavera
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 453.59 g shrimp, peeled and deveined
- 113.39 g 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 tomatoes, cut into chunks
- 4 large garlic cloves, minced
- 1 lemon, juice of
- 29.58 ml dry white wine
- 9.85 ml dried basil (or 2 tablespoons fresh)
- 29.58 ml olive oil
- salt and pepper
-
PASTA
- 340.19 g linguine
- 29.58 ml olive oil
- 4 large garlic cloves, minced
- salt and pepper
- parmesan cheese, freshly grated for garnish
directions
- Place 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.
- Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
- Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
- Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
- Serve immediately, passing the parmesan cheese.
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RECIPE SUBMITTED BY
TXOLDHAM
Plano, Texas