Primavera is a classic Italian entree with a rich cream sauce. This is a from scratch recipe, which is a way of saying it takes awhile to pull together so you can really enjoy yourself. Work slow, be happy, drink Pinot Gris while listening to Andrea Bocelli.
Ingredients
- 4 oz Angle hair pasta – cooked
- 8 Jumbo Shrimp – peeled and de-veined
- 6 Asparagus spears – diagonal cut into 2″ lengths
- 4 oz Chicken broth
- 2 oz Olive oil
- 1/4 cup Parmesan – grated
- 2 Garlic cloves – minced
- 1 tomato – peeled and diced – can used diced canned tomatoes but drain juice
- 1/2 cup fresh Mushrooms – sliced
- 1/4 tsp Kosher salt
- 1/8 tsp crushed red pepper flakes
- Spices
- 1 TBL fresh Basil – 1 tsp dried
- 1 TBL fresh Oregano – 1 tsp dried
- 1 TBL fresh Parsley – 1 tsp dried
- 1 TBL fresh Thyme – 1 tsp dried
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Cook pasta per direction on package be generous with salt in the water
- While cooking, saute shrimp and asparagus in oil on Med for 3-4 mins until shrimp turns pink. Careful not to overcook the shrimp or it will have a rubbery texture.
- Add garlic and cook 1 min.
- Add mushrooms, broth, tomato, salt, pepper and spices. Bring to a simmer and lower heat.
- Drain cooked pasta and add to sauce. Toss to coat and pour into serving bowl.
- Top with grated Parmesan.
Note 1: Don’t buy grated Parmesan, they coat it with starch to keep if from sticking in the bag, but it will clump as it melts in the bowl ruining your entree.
Note 2: If you’re not going to plate the entree with a large shrimp on top for show, consider cutting the shrimp into smaller pieces so it can be evenly distributed in the mix.
