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