Shrimp Pasta Primavera
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I created this Shrimp Pasta Primavera recipe looking for a lighter way to serve up pasta other than a traditional heavy cream sauce pasta, like Alfredo. I want the creaminess that comes from goat cheese and Parmesan, but I was able to lighten it up by using brandy as a base (white wine also works well). So you get all of the flavor but without the heaviness.
This dish is as colorful as it is delicious. The vegetables are a beautiful display of what’s in season and can be easily changed depending on the time of year. For example, I’ve made the same pasta using butternut squash in the fall and Brussels sprouts in the winter. So, depending on what’s fresh and available, this pasta really does celebrate the season.
Preparing the Shrimp and Veggies
What is great about shrimp is that it cooks up quickly and can be seasoned in so many ways. For this recipe, I used large Florida shrimp that were peeled and deveined using Cutco’s 2-3/4″ Bird’s Beak Paring Knife. Its curved blade and sharp tip are perfect for this task.
Next prep the vegetables.
Use a 7-5/8″ Petite Chef to chop up some red onion.
Use the same knife to cut the bell pepper into chunks and finely chop the sun-dried tomatoes.
I used thick slices of garlic in this pasta primavera as opposed to chopped or minced. Garlic becomes more pungent the more you break it down, so the thick slices add a more muted garlic flavor. Slice it using the Santoku-Style 3″ Paring Knife.
The asparagus for this recipe is blanched so it retains its color and texture. Blanching seals in the chlorophyll, which is what keeps that vivid, bright color and allows it to retain its crispness. It’s simple to do. Just snap or cut off the woody ends of the asparagus, place it in boiling water for about 30 seconds and then stop the cooking by immersing it in ice water. You can also blanch asparagus in the microwave. Check out how in the recipe below.
Once blanched, use a 4″ Vegetable Knife to slice it on the bias into bite-sized pieces.
Making the Pasta Primavera
Shrimp Pasta Primavera is very easy to make if you prep all the ingredients ahead because the cooking is done in steps.
Begin by seasoning your shrimp with some P.S. Flavor!™ Caribbean Kitchen seasoning and sauté it until cooked through. Set it aside and then, in stages, start adding the veggies to the pan to sauté, along with more of the seasoning.
Next add in the brandy, diced tomatoes (and some of their juice) and chicken stock.
While the sauce is cooking, cook the pasta according to package instructions until al dente. Drain the pasta, but don’t rinse it, and add it to the sauce. I used cellentani pasta for this dish because its corkscrew shape really holds the sauce.
Toss in the shrimp and add some chopped fresh basil to cook for a bit more. Turn off the heat and add goat cheese and toasted pine nuts to finish off the dish.
Using vegetables that have been lightly sautéed means that you’re able to keep the beautiful color and maintain the crispness and sweetness of the vegetables. So when you’re eating this Shrimp Pasta Primavera, you have the nice, gentle bite of the pasta, but then you have the crispness of the vegetables, the crunchiness of the pine nuts and the creaminess of goat cheese mixture. It’s just the perfect meal.
Ingredients
- 1 pound large or medium Florida shrimp, peeled and deveined
- 1 1/2 tablespoons P.S. Flavor!™ Caribbean Kitchen or kosher salt and course black pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion, chopped
- 1 yellow, orange or red bell pepper, cut into chunks
- 4 garlic cloves, sliced thick
- 1/2 cup finely chopped sun-dried tomatoes packed in olive oil (well-drained)
- 1/2 pound asparagus, blanched and sliced on bias into 2-inch pieces
- 1/2 cup brandy or white wine
- 1 (28-ounce) can diced tomatoes, drained, reserve juice
- 1 cup low-sodium chicken stock
- 1 pound cellentani pasta or your favorite pasta
- 4-5 sprigs fresh basil, chopped (about 1/4 cup)
- 1/2 cup crumbled goat cheese, more for garnish
- 1/2 cup pine nuts, toasted, optional
- Fresh basil leaves, for garnish
Directions
- Season the shrimp with 1 1/2 teaspoons P.S. Flavor!™ Caribbean Kitchen, or salt and pepper.
- Preheat a large nonstick sauté pan on high heat. Add the olive oil and then add the seasoned shrimp. Reduce heat to medium-high and cook 4 minutes, turning after 2 minutes, until the shrimp begins to turn opaque. Remove and set aside.
- Add the onion and bell pepper to the same pan, lightly sautéing for 3-4 minutes, until translucent. Add garlic and remaining seasoning, lightly sautéing for 30 seconds, then add the sun-dried tomatoes and asparagus, and lightly sauté another 2-3 minutes.
- Add brandy or wine, and stir well, cook for 2 minutes.
- Add the diced tomatoes, cook 2 more minutes, stirring well. Add the chicken stock and the reserved juice from the canned tomatoes. Bring to a boil, reduce heat and simmer for 5 minutes, allowing to slightly reduce.
- While sauce is cooking, cook pasta according to the instructions printed on the box. Drain the pasta (do not rinse) and add to sauté́ pan with sauce. Add reserved shrimp and chopped basil. Over medium-low heat, stir well to combine for 2-3 minutes.
- Turn off the heat. Add goat cheese and half of the pine nuts, if using. Stir well.
- To serve, garnish with fresh basil leaves, remaining pine nuts and a bit of crumbled goat cheese.
Tip: Toasting pine nuts brings out their sweet and vibrant flavor and is very easy to do. Add pine nuts to a dry sauté pan and cook over medium heat, stirring often, until golden (about 3 minutes). Remove and enjoy.
Tip: Blanch your asparagus quickly using the microwave. Cut off the woody ends, rinse well and place asparagus on a large plate (while still dripping wet). Microwave for 2 minutes. Blanching will keep the bright color and flavor locked in.
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