Pasta Primavera With Shrimp
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 12 ounces penne pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pinch red pepper flakes
- 1 leek, both white and light green parts, washed and chopped
- 1 teaspoon minced garlic
- 3 stalks celery, thinly sliced
- 1 red bell pepper, diced
- 1 lb frozen baby peas
- 1 (16 ounce) package frozen shrimp, peeled and deveined
- 1 dash salt and pepper, to taste
- grated parmesan cheese (optional)
directions
- In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
- Coat a medium pan with cooking spray. Over med low heat, saute red pepper flakes and leek in olive oil, 5 minutes.
- Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
- Remove from heat and set aside.
- In the big pasta pot, cook the frozen shrimp in the reserved pasta water on low heat just until they turn pink, then add the frozen peas and heat until the peas are warm.
- Add sauteed vegetables. Stir gently to combine.
- Season with salt & pepper to taste.
- Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
- Sprinkle parmesan over each serving. (optional).
- Adjust seasoning to taste.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
<a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!