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Pasta Primavera with Shrimp Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 cups baby carrots, trimmed(about 6 ounces)
2 cups snap peas (about 7 ounces)
3 cups penne pasta (about 8 ounces)
1 tablespoon olive oil
32 medium shrimp, thawed, and peeled (about 8 ounces)
1/4 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1/4 cup chicken broth
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup Parmesan cheese, grated fresh (about 1 ounce
1/3 cup chopped fresh parsley (optional)

Directions:
Directions:
1. Bring 2 quarts of water to a boil in a large pot. Add the carrots and let them simmer for 1- 1/2 minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetable to a bowl. Now cook the pasta in the boiling water according to the package directions. Drain the pasta well.
2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook them, stirring often, for 2 minutes. Add the carrots, peas, salt, pepper, and garlic and continue cooking for another minute, stirring often.
3. Stir in the chicken broth, scraping the pan to loosen any browned bits. Then stir in the cream and lemon juice and cook for 1 minute. Add the pasta and grated cheese, stirring well to coat. Remove the pan for the heat and stir in the parsley. Serve the pasta warm.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is Katie's favorite recipe. I personally do not care for parsley but I love cilantro so I swap the parsley for cilantro.

 

 

 

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