Shrimp primavera pasta

Prep 15 min
Total 25 min
Serves 4



225 g
linguine pasta
2 tbsp
2 tbsp
garlic cloves, minced
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
450-g pkg
frozen large shrimp, thawed and peeled
1/2 cup
torn basil
1/2 cup
finely grated parmesan


  • 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.

Prep tip: Pre-chopping garlic can compromise its flavour, which is why we prefer to chop immediately before use.


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

Chatelaine Quickies: Provencal pan salmon

Recipe Collections
Latest Recipes