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Shrimp Primavera Pasta

140

  • Prep Time15 mins
  • Total Time25 mins
  • Makes4 servings
Shrimp Primavera Pasta

Photo, Erik Putz.

Chatelaine Triple Tested

Loaded with fresh pepper and asparagus, our shrimp primavera pasta is a light—but full-flavoured—weeknight meal, ready in less than 30 minutes.

Ingredients

  • 225 g linguine pasta

  • 2 tbsp butter

  • 2 tbsp olive oil

  • 3 garlic cloves, minced

  • 1/4 tsp hot pepper flakes

  • 1 yellow bell pepper, sliced

  • 250 g asparagus, trimmed and cut into 1-in. pieces (3 cups)

  • 1 cup thinly sliced red onion

  • 3/4 tsp salt

  • 450-g pkg frozen large shrimp, thawed and peeled

  • 1/2 cup torn basil

  • 1/2 cup finely grated parmesan

Instructions

  • COOK pasta following package directions. Drain, reserving 1 cup cooking liquid.

  • MELT butter and oil in a large frying pan over medium. Add garlic and pepper flakes, and cook 1 min. Add pepper, asparagus, onion and salt. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 min. Stir in shrimp and 3/4 cup reserved cooking liquid. Cook, stirring until shrimp are pink, 3 to 4 min. Add reserved liquid as needed.

  • ADD pasta, basil and cheese, tossing until combined.


Nutrition (per serving)

Calories 503, Protein 32g, Carbohydrates 51g, Fat 19g, Fibre 3g, Sodium 798mg.
Excellent source of vitamin C.

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