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Pasta Primavera with Shrimp Recipe

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

Becky Hyland
Added: Monday, March 23, 2009


1 1/2 c. baby carrots cut in half lengthwise
2 c. sugar snap peas
2 c. uncooked penne pasta
1 Tbsp olive oil
32 medium peeled shrimp
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1/4 c. chicken broth
1/3 c. whipping cream
1 Tbsp lemon juice
1/4 c. grated Parmesan cheese

1. Bring 2 quarts water to a boil in a large pot. Add the carrots and simmer for 2 minutes. Add peas and simmer for another minute. Use a slotted spoon to transfer vegetables to a bowl. Cook pasta in same water according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Cook shrimp for 2 minutes. Add carrots, peas, salt, pepper, and garlic. Continue cooking for another minute, stirring often.
3. Stir in chicken broth, cream, and lemon juice. Cook for 1 minute. Drain pasta and combine with shrimp mixture. Add Parmesan cheese, stirring well to coat.




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