Pasta Primavera

December 14, 2021

Cooking Demo

Ingredients

  • 6 ounces favorite pasta cooked (I’m using a corn & quinoa blend linguini)
  • 1 lb deveined raw frozen shrimp, thawed and shells removed
  • 1 bunch asparagus, trimmed and cut into pieces and blanched
  • 1 can diced tomatoes
  • 1 small or half a large yellow onion, thinly sliced
  • 1/2 cup fresh or frozen peas
  • 1/2 cup canned corn, drained
  • 2-3 T. white balsamic or red wine vinegar
  • 2-3 cloves garlic, chopped
  • 1 1/4 t. Kosher salt
  • 1 handful spinach, torn into pieces
  • 1/4 cup chopped flat-leaf parsley
  • To Taste Lemon juice
  • To Taste Salt and pepper
  • To Taste Parmesan cheese
  • 1 drizzle Olive oil

Instructions

  1. Cook pasta according to package directions.
  2. Heat large skillet over medium heat. Add a drizzle of oil to pan and toss in shrimp, seasoning with a pinch each of salt and pepper. Saute, stirring often, until shrimp is no longer translucent and they start to curl up into a “C” shape, about 5 minutes or so. Transfer to a plate and set aside.
  3. Add another drizzle of onion to pan, adjusting heat if need be and add the sliced onion and minced garlic, cooking until fragrant and onions are translucent, about 5 minutes. Season with salt/cavenders Greek seasoning.
  4. Add asparagus, corn and peas, sauteeing a few minutes. Turn up heat slightly and add the vinegar ( it should sizzle when it hits the pan!). Using a wooden spoon or spatula, scrape the brown bits off the bottom of the pan.
  5. Add the can diced tomatoes and shrimp back to pan, and stir to combine.
  6. Add the cooked pasta and stir to combine
  7. Turn down the heat and stir in the spinach. Squeeze in some lemon juice, toss in a bit of parmesan and taste to adjust seasonings per preference ( salt/pepper/cavenders/vinegar/lemon/more cheese…)
  8. Sprinkle with freshly minced parsley and enjoy!