A Play On The Classic Shrimp Pasta Primavera
"This version of primavera is a bit different; yet, equally as good. It has a much lighter sauce; and, it isn't baked - just made stove top. Also, it is pretty quick cooking; which makes it a nice weeknight dinner. However; there is a surprise crunchy topping."
Original is 4 servings
Ingredients
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- FOR SHRIMP
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- FOR VEGETABLES & SAUCE
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- Garnish
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Nutritional
- Serving Size: 1 (360.1 g)
- Calories 574.7
- Total Fat - 13.9 g
- Saturated Fat - 4.8 g
- Cholesterol - 160.3 mg
- Sodium - 1328.4 mg
- Total Carbohydrate - 87 g
- Dietary Fiber - 9.7 g
- Sugars - 13.4 g
- Protein - 26.4 g
- Calcium - 267.4 mg
- Iron - 3 mg
- Vitamin C - 20.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Shrimp ... First, if using frozen shrimp; make sure to thaw them in the refrigerator over a colander, covered well. You don't want the shrimp to set in water as they thaw. Once thawed, set on the counter to take the chill off; and, pat dry. Season lightly with salt and pepper on both sides.
Step 2
Pasta ... Cook pasta according to package directions, in plenty of salted water. The last 2 minutes; add the snap peas. Then, once the pasta and peas are done, drain; reserving 1 cup of the pasta water. Return the pasta and peas to the pot, cover to keep warm. TIP: If you leave a little water, a few tablespoons in the pot; the pasta will not stick or dry out.
Step 3
Shrimp ... As the pasta cooks; prepare your shrimp. These only take a few minutes. Now, that the shrimp are more 'room' temperature. Heat up a large saute pan on medium high to high heat; and, add a little olive oil or non-stick spray. Add the shrimp and saute a couple of minutes on each side; maybe 4-5 minutes total. Once they begin to curl and start to turn pink, they are done. Immediately transfer them to the the pot with the pasta and peas.
Step 4
Vegetables ... Add the olive to the same pan; and keep it on medium high heat. Add the mushrooms and onions, and saute, 4 minutes; just until they begin to brown. Then, add the red pepper flakes, garlic, salt, and pepper; cook another minute, stirring often. Then, add the wine to deglaze the pan. Cook just a minute until the wine reduces.
Step 5
Finish ... Add in the cream, lemon zest and juice; and, bring to medium heat, just to warm up. DO NOT let it boil. Then, add in the cheese, and stir just until melted. Next, return the pot of pasta, peas and shrimp to the pan; along with the scallions, arugula, and fresh herbs - and, toss to combine. Cook a couple of minutes until everything is heated through. I like to add a bit of the pasta water to thin out of the sauce. Add as much as you like.
Step 6
Serve and ENJOY! ... Transfer to a serving platter; and ... don't forget the garnish - The Fried Onions. I know it sounds odd; but, they are so good. TIP: If your saute pan is oven proof; you can put the pan under the broiler to brown up the onions. I don't find it necessary; but, you can if you want too. It only takes a couple of minutes. Then, on the side; I enjoy some fresh sliced tomatoes with a little balsamic vinaigrette.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying shrimp, look for ones with a bright pink color and a mild smell.
- When buying mushrooms, make sure they are firm and not too wet.
- Mushrooms: Eggplant - This substitution can provide a unique flavor and texture to the dish. Eggplant is a great alternative to mushrooms as it can provide a slight smokiness when cooked, and it can absorb the flavors of the other ingredients.
- Heavy Cream: Coconut Milk - This substitution can provide a lighter and creamier texture to the dish. Coconut milk is a great alternative to heavy cream as it is lower in fat and calories, and is a great source of healthy fats.
Vegetarian Shrimp Pasta Primavera Replace the shrimp with 1 cup of cubed tofu. Follow the same instructions for cooking the tofu as for the shrimp. For extra flavor, marinate the tofu in a mixture of 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 2 tablespoons of soy sauce for 30 minutes before cooking.
RECOMMENDED_DISH: Roasted Asparagus with Parmesan - Roasted asparagus is the perfect side dish to pair with this shrimp pasta primavera. It's easy to make and only requires a few ingredients. Roasting the asparagus brings out its natural sweetness and adds a nice crunchy texture. Sprinkle some Parmesan cheese on top for an extra layer of flavor.
RECOMMENDED_DISH: Garlic Bread - Garlic bread is a classic side dish that pairs perfectly with this shrimp pasta primavera. It's easy to make and adds a delicious garlicky flavor. Toast the bread in the oven until it's lightly golden and crispy, then brush with melted butter and minced garlic. Sprinkle with a bit of Parmesan cheese for an extra layer of flavor.
FAQ
Q: How long does it take to make this recipe?
A: This recipe is relatively quick and easy to make. The pasta and snap peas take about 8-10 minutes to cook, and the shrimp take about 4-5 minutes. The vegetables and sauce take another 5-7 minutes. All together, the recipe should take about 20-25 minutes.
Q: Can I use a different type of pasta?
A: Yes, absolutely! Any type of pasta will work in this recipe. Just make sure to follow the cooking instructions for the type of pasta you are using.
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Fun facts:
The dish ‘Pasta Primavera’ was first created in 1975 by the head chef at the renowned Le Cirque restaurant in New York City. It was created for a special request from the actress, Diana Ross.
The French’s fried onions used in this recipe were first invented in the early 1920s by a French immigrant, George J. French. His company was eventually bought by the Reckitt & Colman company, later known as Reckitt Benckiser, which still produces the onions today.