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Shrimp Pasta Primavera

Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

  • 3 Tbsp Butter
  • 1 Cup Fresh Broccoli Florets Chopped
  • ½ Red Bell Pepper Chopped
  • ½ Med Sweet or Red Onion Chopped
  • 1 Cup Sliced Mushrooms
  • 6 Spears Asparagus Cut into 1 inch pieces
  • 1 Cup Fresh or Thawed Frozen Peas
  • 1 Ear Corn Kernels Cut off
  • 1 Plum Tomato Chopped
  • 2 Cloves Garlic Minced
  • 1 Cup Chicken Broth
  • ½ Cup Heavy Cream
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Red Pepper Flakes
  • 1 Lb Medium to Large Shrimp Peeled and Deveined
  • ½ Cup Freshly grated Parmesan Cheese + More for Serving
  • ¼ Cup Fresh Basil Chopped
  • 12 Oz Linguine Cooked

Instructions

  • Melt Butter in a large Dutch oven over medium-high heat.
  • Add Broccoli, Red Bell Pepper, Onion, Asparagus, and Mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes.
  • Add Peas, Corn, Tomato and Garlic and cook another minute or two.
  • Add Chicken Broth, Heavy Cream, Salt, Pepper and Red Pepper Flakes. Bring to a boil and then add Shrimp. Stir and simmer until Shrimp are cooked through.
  • Stir in Parmesan Cheese, Basil and pasta. Serve with additional Parmesan Cheese