Shrimp Primavera
Submitted by cookingdinners
Plump shrimp in a from-scratch tomato-basil sauce with mushrooms, served over fettuccine with tender asparagus and Parmesan. A light, veggie-loaded Italian dinner ready in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minPrimavera means “spring” in Italian, and this dish earns the name with bright asparagus spears alongside a rustic tomato sauce.
Fresh tomatoes, mushrooms, basil, and garlic simmer down into a chunky, aromatic sauce while asparagus gets a quick blanch on the side. Toss in cooked shrimp, pile everything over hot fettuccine, and hit it with a generous dusting of Parmesan.
It’s lighter than a cream-based pasta but just as satisfying, with the kind of clean, garden-fresh flavors that make you want to eat the whole bowl.
Pro Tips
- Simmer the sauce uncovered so it reduces and concentrates. A watery sauce won’t cling to the fettuccine.
- Blanch the asparagus for just 3 minutes so it stays snappy and bright green. Overcooked asparagus turns army-green and limp.
- Use fresh tomatoes when they’re in season. Off-season, canned San Marzanos will give you a better result than pale grocery store tomatoes.
- Save a cup of pasta water before draining. A splash loosens the sauce and helps it coat every strand.
Ingredients
Directions
In medium saucepan, combine tomatoes, mushrooms, water, tomato paste, onion, parsley, basil, sugar, salt, pepper, and garlic.
Boil gently, uncovered about 20 minutes, stirring occasionally.
Add the shrimp, heat through.
Meanwhile, cook the asparagus, covered, in a small amount of boiling water about 3 minutes, drain.
Arrange fettuccine, shrimp mixture and asparagus on plates.
Sprinkle with Parmesan.
Comments
