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Shrimp Pasta Primavera Recipe

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

Lori Reed Garthwaite
Added: Wednesday, July 1, 2009


12 oz Fettuccine pasta
4 T Olive Oil
12 oz raw medium shrimp, no tails, no shells
1 cup bagged baby carrots, sliced in rounds
2 cups fresh small broccoli florets
2 cups sugar snap peas (fresh or frozen)
1 yellow bell pepper, cut in narrow strips
2 tsp minced garlic
3/4 tsp Salt
3/4 tsp Pepper
1/3 cup shredded parmesan cheese
1/2 cup narrow strips fresh basil

Boil & cook pasta per directions. Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add shrimp & saute 2-3 minutes or until just cooked through. Transfer to a plate. Heat remaining 3 T olive oil in skillet, then add carrots, broccoli, peas, bell pepper, garlic, salt & pepper. Saute 4-5 minutes until veggies are crisp and tender. Add the shrimp and cook 1 minute or until heated through. Drain the pasta & transfer to a large serving bowl. Add veggie/shrimp mixture, the basil & the cheese. Toss to mix.




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