Wednesday, March 23, 2016

Shrimp Pasta Primavera

It's spring break this week so why not try out some lighter entrees.  This take on pasta Primavera  comes together in a half hour so it is quick enough for a weeknight.

Here are your ingredients;

  • 1 box of pasta (I used farfalle)
  • 2 tablespoons butter
  • 4 cloves minced garlic
  • 1/2 red onion diced
  • 1 pound shrimp
  • 1 head of broccoli chopped
  • zest of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon lemon juice
  • 1 tablespoon flour
  • 1/2 cup milk
  • 2/3 cup grated parmesan cheese
  • 1 cup sundried tomatoes packed in oil (drained, chopped)
  • 1/2 cup peas

And here is how you put the dish together:

  1. Prepare pasta according to package directions (reserve about a half cup of the pasta water)
  2. In a large skillet over medium heat add butter, garlic and onion for about a minute
  3. Add shrimp, broccoli, lemon zest, lemon juice, salt, pepper, and red pepper flakes
  4. Cook for 3 minutes until shrimp are cooked through and pink
  5. In a small bowl whisk milk and flour and add to skillet along with the cheese, stir to combine
  6. Add sundried tomatoes and peas continue cooking until sauce thickens (about 3 minutes)
  7. If you skillet isn't large enough transfer everything to a large mixing bowl, add pasta and stir.
  8. If sauce is too thick just add a little of the reserved pasta water to loosen it up a bit

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