One Pot Pasta Primavera with Shrimp
The recipe One Pot Pasta Primavera with Shrimp can be made in approximately 45 minutes. For $2.28 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains around 21g of protein, 14g of fat, and a total of 391 calories. This recipe serves 8. Head to the store and pick up butter, basil, garlic cloves, and a few other things to make it today. It works well as a budget friendly main course. This recipe is liked by 19 foodies and cooks. It is a good option if you're following a pescatarian diet. A couple people really liked this Mediterranean dish. It is brought to you by The Suburban Soapbox. With a spoonacular score of 64%, this dish is solid. Shrimp Pasta Primavera, Shrimp Pasta Primavera, and Shrimp Pasta Primavera are very similar to this recipe.
Servings: 8
Ingredients:
1 cup chopped fresh asparagus
1/4 cup coarsely chopped basil
1 teaspoon freshly ground black pepper
1 cup chopped fresh broccoli florets
3 tablespoons butter
1 pint cherry tomatoes
3 1/2 cups chicken stock
4 garlic cloves, thinly sliced
1 cup green beans, trimmed
1/4 cup half and half
1 teaspoons kosher salt
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
1 cup finely grated Parmesan, plus more for serving
1 cup frozen green peas
12 ounces short pasta
8 ounces large shrimp, peeled and deveined
Equipment:
frying pan
pot
Cooking instruction summary:
Heat the olive oil in a large, wide bottomed pot or skillet over medium high heat. Add garlic and saute for 1 minutes. Stir in the stock. Cover and bring to a boil. Stir in the pasta and bring to a boil. Uncover and cook the pasta according to package directions. When 5 minutes remain in the cooking time, stir in the broccoli and green beans. Cover the pot and return to a boil. (If the sauce starts to dry out at any point, add a 1/2 cup water.) When 2 minutes remain in the cooking time, stir in the shrimp, tomatoes, peas, asparagus and butter. Cover and continue to cook for more 2 minutes, then uncover and cook until pasta is tender, shrimp are cooked through, and stock is almost completely evaporated, about 1 minute more. Stir in lemon zest, half and half and 3/4 cup Parmesan and toss to coat. Season with salt and pepper. Sprinkle with the remaining parmesan and basil. Serve immediately.
Step by step:
1. Heat the olive oil in a large, wide bottomed pot or skillet over medium high heat.
2. Add garlic and saute for 1 minutes. Stir in the stock. Cover and bring to a boil.
3. Stir in the pasta and bring to a boil. Uncover and cook the pasta according to package directions. When 5 minutes remain in the cooking time, stir in the broccoli and green beans. Cover the pot and return to a boil. (If the sauce starts to dry out at any point, add a 1/2 cup water.)
4. When 2 minutes remain in the cooking time, stir in the shrimp, tomatoes, peas, asparagus and butter. Cover and continue to cook for more 2 minutes, then uncover and cook until pasta is tender, shrimp are cooked through, and stock is almost completely evaporated, about 1 minute more.
5. Stir in lemon zest, half and half and 3/4 cup Parmesan and toss to coat. Season with salt and pepper.
6. Sprinkle with the remaining parmesan and basil.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
