Mmmm, I really like this shrimp dish. It’s a light meal, but it’s full of taste. And the carrots and snap pea pods are just delicious with the shrimp and parmesan. A friend, Leanne, shared this recipe from a Family Fun Magazine. I’ve changed it here and there, but the big change I made was using 2% milk in place of the chicken broth and whipping cream. I try to avoid cooking with whipping cream, and in this case I think it is so good with milk I definitely don’t think it’s worth the extra calories to use cream.
Pasta Primavera with Shrimp
submitted by Erin
1 ½ c. baby carrots, sliced lengthwise in half
2 c. sugar-snap peas
2 ¼ c. uncooked penne pasta (original recipe called for 3 cups)
1 T. butter
½ lb peeled medium shrimp
¼ tsp salt
¼ tsp pepper
2 cloves garlic, minced
½ c. 2% milk and ½ chicken bouillon cube (original recipe used ¼ c. chicken broth and 1/3 c. whipping cream)
1 T. lemon juice
¼ c. grated fresh Parmesan cheese, plus more for serving
Bring 2 quarts of water to a boil. Add the carrots and simmer for 1 ½ minutes. Add the snap peas and simmer for another minute. Use a slotted spoon to transfer the vegetables to a bowl. Now cook the pasta in the boiling water according to package directions. Drain well. Heat the butter in a large skillet over medium-high heat. Add the shrimp, salt and pepper and cook, stirring often, for 2 minutes. Add the carrots, peas, and garlic and continue cooking for another minute, stirring often. Sprinkle about ½ T. flour over veggies, and then stir in the milk and lemon juice. Simmer until thickened. Add more salt and pepper, if necessary. Add the pasta and grated cheese, stirring well to coat.