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    You are in: Home / Recipes / Shrimp and Pasta Primavera Recipe
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    Shrimp and Pasta Primavera

    Shrimp and Pasta Primavera. Photo by loof

    1/1 Photo of Shrimp and Pasta Primavera

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ma Field's Note:

    This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons butter
    • 1 tablespoon olive oil
    • 1 tablespoon garlic, minced
    • 4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
    • 8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
    • 1/2 lemon, juice of
    • black pepper, to taste
    • salt, to taste
    • 4 ounces parmesan cheese (shredded or shaved)
    • 8 ounces cooked pasta (I used vermicelli)

    Directions:

    1. 1
      Cook pasta according to package directions. Drain and keep warm.
    2. 2
      Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
    3. 3
      Saute garlic for about 1 minute.
    4. 4
      Add vegetables and saute until just crisp-tender.
    5. 5
      Add shrimp and saute until just heated through.
    6. 6
      Season lightly with salt and pepper.
    7. 7
      Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
    8. 8
      Remove from heat.
    9. 9
      Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

    Ratings & Reviews:

    • on April 14, 2010

      45

      This was a veggie dish I could really feel good about! I used a combination of bell pepper, carrots, onion, spinach, and artichoke hearts. I omitted the shrimp but served the pasta with broiled tilapia. I also subbed gluten free pasta with excellent results. The garlic and lemon were delish, but next time I think I'll shake a little Italian seasoning and maybe some red pepper flakes for some extra oomph. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2008

      55

      This is a great pasta dish, and will certainly be very versatile re ingredients, tho I went with the original recipe this time! Colourful, fresh and full of flavour, I enjoyed the addition of lemon juice which added some zest! (Excuse the pun :)) Quick to make, ideal for mid-week suppers, I'll certainly be making this again. Thanks for sharing! Made for PAC Spring 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2010

      55

      Fantastic! I have been looking online for hours tonight for a Shrimp Pasta Primavera recipe. This one will be perfect for dinner tomorrow night. I like the fact that this recipe calls for "assorted" fresh veggies. I like to experiment so this will be perfect. Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Shrimp and Pasta Primavera

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 344.7
     
    Calories from Fat 190
    55%
    Total Fat 21.1 g
    32%
    Saturated Fat 10.9 g
    54%
    Cholesterol 119.3 mg
    39%
    Sodium 831.6 mg
    34%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 2.7 g
    11%
    Sugars 0.4 g
    1%
    Protein 20.3 g
    40%

    The following items or measurements are not included:

    assorted fresh vegetables

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