Shrimp Primavera is a dish for all seasons and all occasions! It is a delicious dish with fresh vegetables and yummy shrimp. Bonus is it’s and easy to make entree. We call it Meg’s because it is one of her favorite dishes.
Are your garden sweet peppers ready yet? How about tomatoes? This is just the dish for them. Shrimp, tomatoes, fresh colorful peppers, sweet onions, sautéed mushrooms with pasta.
Is your mouth watering yet? Shrimp Primavera is one of those dishes that you can dress up or down. In other words, it is versatile and it is easy to prepare.
Entree for all occasians
This red polka dot large individual square bowl is an option for several holidays or to use just because they make me smile.
The first time I made this entree was for a formal Christmas Eve dinner. We loosely follow the common tradition to have seafood on Christmas Eve.
I like the festive look with all the brightly colored sautéed vegetables in the intense red tomato sauce for the holidays. Top with sautéed shrimp, it’s a color explosion. Serve over a bed of linguine or your pasta of choice with freshly grated Parmesan cheese.
soup plates and tablescape
Simple but elegant table comes together with an all white bouquet from Giant, our local grocery store. The light blue brocade monotone placemats are from Home Goods.
Doesn’t it look pretty with our Blue Garland Haviland china?
I like to use a variety of shapes of the large bowls I have especially soup plates. Shallow soup bowls or larger ones with different shapes and sizes but not red are better than plates. I do have all red ones but they dull the color of tomato sauce entrees so I don’t use them.
This informal look is a bit rustic and contempory with the stripes and polka dots. Black and red is a winning combination!
- 3 quart sauce pan, pot, large skillet
- 4 Tbls butter or olive oil
- 1 Tbls minced garlic
- 32 oz can unseasoned diced or crushed tomatoes
- 1 1/2 Tbls fesh lemon juice
- 1/4 teas dried red pepper flakes
- 1/2 teas basil
- 1/4 teas marjoram
- 1/2 teas black pepper
- 1/2 lb white mushroom
- 1 green bell pepper
- 1 red bell pepper
- 1 half yellow onion
- 2 Tbls butter or olive oil for sautéing
- 1 lb fresh linguine
- 1 lb large shrimp fresh or frozen, devained and peeled
- 1 teas Old Bay seasoning
- fresh grated Parmesan cheese
- 1/2 Tbls water
- 1 Tbls cornstarch
- 1/2 teas milk or cream
- Cook fresh linguine according to package directions
- DICED TOMATO SAUCE INSTRUCTIONS
- Melt 2 Tbls butter or olive oil in sauce pan
- Add minced garlic, cook one minute
- Add red pepper flakes, basil, marjoram, black pepper
- Add tomatos
- Stir in cornstach mixture until blended
- Cook on medium heat appx 10 minutes
- VEGETABLE INSTRUCTIONS
- Cut peppers and onions into 1/2 inch squares
- Quarter mushrooms
- Sauté vegetables in a skillet in oliive oil or butter appx 3 minutes. Vegetables should still be crisp
- Add to sauce and simmer for about 5 minutes without overheating. Vegtables should still be undercooked
- SHRIMP INSTRUCTION
- Option 1: Cook raw devained and peeled shrimp using Old Bay Spice Seasoning and follow cooking instuctions on container and drain
- Option 2: Quickly sauté thawed drained shrimp in butter or olive oil seasoning with Old Bay for warming and flavor
- FiNAL STEPS
- When linquine is almost done, stir in shrimp to completed sauce just before serving
- Spoon primavera sauce over hot linquine. Sprinkle with Parmesan cheese on top. Serve
Doesn’t this look yummy with the rich tomato sauce with flavorful fresh vegetables and shrimp!
Sometimes, we have leftovers. Making a quick pot of pasta or even white rice is no trouble for our next day lunch. It’s asy to grab and heat up for each person. With 4 adults coming and coming during the day, having grab and heat food makes lunch easier!
This delicious dish is a regular for us! Hope you enjoy it.