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Shrimp Pasta Primavera Recipe

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

Contributor:  
Contributor:  
Faye Stetzel
Added: Monday, May 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined or 1 bag cocktail shrimp
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
12 garlic cloves, minced or 1/8 tsp. garlic powder
1/4 cup olive oil (2 tbsp. if using garlic powder)
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1 tbsp. EACH minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.

Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with Parmesan cheese. Yield: 2 servings.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Substitutions for fresh spices:

1 tsp. leaf thyme
1 1/2 tsp. leaf oregano
1 tsp. parsley flakes
1 tsp. basil leaves

 

 

 

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