"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Shrimp Pasta Primavera Recipe

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This recipe for Shrimp Pasta Primavera, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian and Kim Piedlow
Added: Tuesday, January 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces spaghetti
1 1/3 cups evaporated milk
2/3 cup Parmesan cheese
1 Tablespoon dried parsley
1 Tablespoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon Extra Virgin Olive Oil
2 Carrots, cut into matchsticks
1 medium onion, thinly sliced
1/2 cup celery, thinly sliced
1 garlic clove, minced
1 Tablespoon Extra Virgin Olive Oil
1 Cup Cauliflower florets
1 Cup Broccoli florets
1 cups Pea Pods (fresh or frozen, cut in 1/2)
1 Cup Zucchini, peeled and slivered
8 Cherry tomatoes (optional)
1 pound fresh shrimp (optional)

Directions:
Directions:
Cook Pasta according to package directions. Drain and transfer to large bowl. Cover with foil to keep warm.
Combine evaporated milk, Parmesan cheese, parsley, basil 1 teaspoon salt, 1/4 teaspoon pepper in bowl, set aside.
heat wok or large frying pan on medium-high heat, add 1 tablespoon oil, carrots, onion, celery and garlic. Stir fry until soft. Transfer to pasta bowl.
Add 1 tablespoon oil to hot wok or frying pan, add cauliflower, broccoli and shrimp, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes. Add tomatoes and evaporated milk mixture, stir until heated through. Transfer to bowl, toss to mix everything together.

Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try using different meats/seafood in this dish. Chicken will probably taste very good also

 

 

 

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