Shrimp Primavera
delcious pasta dish with shrimp, diced tomato sauce and fresh peppers
Equipment
- 3 quart sauce pan, pot, large skillet
- cutting board, knife
- measuring cups and spoons
Ingredients
- 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 optional penne
- 1 lb large shrimp fresh or frozen, devained and peeled option. sauted chicken bite size pieces
- 1 teas Old Bay seasoning
- fresh grated Parmesan cheese
- 1/2 Tbls water
- 1 Tbls cornstarch can use flour
- 1/2 teas milk or cream
Instructions
- Cook fresh linguine or other pasta according to package directions and drain
- DICED TOMATO SAUCE INSTRUCTIONS
- Mix cornstarch, milk or cream with water in small bowl until smooth. Set aside.
- 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 diced 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