Wednesday, April 18, 2012

Shrimp and Pasta Primavera

I originally got this recipe from one of McCormick's Recipe Inspirations and then combined the idea here from all recipes.

Makes 6 servings
Prep time 20 minutes
Cook Time 15 minutes
                                                                               --photo source McCormick

  • 8 ounces uncooked linguine
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 1 cup julienned sweet red pepper. (I diced mine for the kids' sake)
  • 3 cups assorted veggies such as 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces, 1 cup frozen peas, 2 cups broccoli florets
  • 1 cup chicken broth (or use a bouillon cube and water)
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onion
  • 1/4 cup dry white wine (optional)
  • 1/2 cup shredded Parmesan cheese
  • 1 cup heavy cream
  • 2 Tablespoons butter
  • 20 or so cooked shrimp (or 1/2 pound chicken or just use some from your rotisserie chicken or leftover pork loin) 

  1. Cook linguine according to package directions. Meanwhile, in a 12-in. nonstick skillet, saute onion in oil for 2-3 minutes. Add red pepper for 3 minutes or until crisp-tender.
  2. Stir in everything else except for peas, cream, butter, Parmesan cheese and the cooked meat or shrimp.(If using raw chicken put it in here too cut in 1 inch pieces)
  3. Bring to a boil; cook and stir for 1-2 minutes or until chicken is no longer pink.
  4. Add peas. 
  5. Add cream, butter, Parmesan cheese and the cooked meat or shrimp. Transfer to a large bowl. Drain the fettuccine and add to sauce. Sprinkle with Parmesan cheese and toss to coat.

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