Shrimp Primavera Pasta
148
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
Photo, Erik Putz.
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.