Shrimp Pasta Primavera
photo by CarolAT
- Ready In:
- 4 ounces uncooked angel hair pasta
- 8 large shrimp, peeled and deveined
- 6 fresh asparagus spears, cut into 2-inch pieces
- 12 cloves garlic, minced
- 1⁄4 cup olive oil
- 1⁄2 cup sliced fresh mushrooms
- 1⁄2 cup chicken broth
- 1 small plum tomato, peeled,seeded and diced
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh parsley
- 1⁄4 cup grated parmesan cheese
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
- Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
- Drain pasta.
- Add the pasta and seasonings to skillet; toss to coat.
- Sprinkle with Parmesan cheese.
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Excellent shrimp dish. My husband and I fixed this shrimp dinner together one evening after we discovered we had accidently left a bag of shrimp out of the freezer. We did not have any of the fresh ingredients so we used Penzeys' basil, oregano, thyme and parsley spices instead. We also added a bit more crushed red pepper flakes to make the dish extra flavorful. Thank you for sharing this recipe.