Wednesday, December 1, 2010

Shrimp and Pasta Primavera

Shrimp and Pasta Primavera
from my sister, who adapted it from a McCormick Recipe Inspirations package

1 1/2 tsp. Dill
1 tsp. Minced Garlic
1/2 tsp. Black Pepper
1/4 tsp. Thyme leaves
8 oz. Linguine
1 Pound Large Shrimp Peeled, Deveined, and Precooked ( I used 100-150 size shrimp, only because it was on sale!)
4 1/2 c. assorted veggies (Green Pepper, Yellow Pepper, Red Pepper, Broccolli, Onion, etc.)
1 cup heavy cream (or half-and-half)
3/4 cup butter (that's one stick and a half of another stick)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
Cook pasta according to package directions. Saute veggies in a separate pan with spices and a little bit of olive oil. Add shrimp to veggies. When pasta is cooked and drained, add pasta, veggies and shrimp back to the pasta pot and set aside. In the pan that the veggies were in, add the heavy cream, butter, Parmesan and salt. Bring to a boil, then reduce to a simmer, whisking frequently, for about 5 minutes until sauce reduces. Mix sauce with the pasta and serve with additional Parmesan cheese sprinkled on top.

I love pasta, it's so low-maintenance, just like me. The original recipe calls for the veggies and shrimp to be boiled in the pasta, which isn't the best option here... my sis suggests sauteing them instead. However, my significant other thought that this made the pasta a bit oily, but still thought it was all-around awesome. You can decide what's more important here... :)

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