This version of pasta primavera combines tender shrimp with asparagus, peas and a white wine-garlic sauce to make a light and easy, seasonal main dish. Round out the meal with a green salad and a chilled glass Pinot Grigio.
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Pasta Primavera with Shrimp
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
Description
This simple seasonal recipe combines shrimp, asparagus, peas and pasta with a white wine-garlic sauce to make an easy springtime dinner.
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Pin ItIngredients
- 3/4 lb large shrimp, peeled and deveined (tails left on)
- 10 ounces pasta (cavatappi, rotini, penne)
- 6 tablespoons olive oil, divided
- 1/2 cup onion, finely chopped
- 4 to 6 cloves garlic, very finely chopped
- 1/4 cup dry white wine
- 1/2 lb asparagus, trimmed and cut into 1–1/2-inch pieces
- 1 cup frozen peas (preferably petite)
- 2 tablespoons flat-leaf parsley, chopped
Instructions
- Bring a large pot of salted water to a rapid boil over high heat. Have a large slotted spoon and a plate handy, then add the shrimp.
- Cook the shrimp just long enough for them to turn pink and opaque, 1 to 2 minutes. Using the slotted spoon, quickly transfer them to the plate and set aside.
- Bring the water back to a rolling boil and add the pasta. Don't worry about the water being cloudy from the shrimp. It will add a little extra flavor to the pasta.
- Cook until the pasta is tender, reserve about 3/4 cup of the cooking water, then drain and return the pasta to the pot. Add 2 tablespoons of the olive oil, toss to coat and set aside (off the heat).
- Heat the remaining 4 tablespoons olive oil in a large skillet over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking, stirring frequently, until barely golden, 1 to 2 minutes longer.
- Deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom.
- Add the asparagus and about 1/4 cup of the reserved pasta water. Increase the heat to medium-high and cook until the asparagus is tender, 3 to 4 minutes. Season to taste with salt and pepper.
- Add the peas, cook for 1 minute additional, then add the pasta, shrimp and another 1/4 cup of pasta water.
- Combine well and continue cooking until all the ingredients are heated through. Add the parsley, combine well and add a little more of the pasta water if needed.
- Taste and adjust the seasoning as desired. Serve immediately.
Recipe Variation:
Make the most of fresh asparagus while it's in season and try our recipe for Pasta Primavera with Asparagus and Ham too!
- Category: Main Dishes
- Cuisine: Italian
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