Shrimp Pasta Primavera

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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

  1. Season the shrimp with 1 1/2 teaspoons P.S. Flavor!™ Caribbean Kitchen, or salt and pepper.
  2. 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.
  3. 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.
  4. Add brandy or wine, and stir well, cook for 2 minutes.
  5. 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.                        
  6. 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.                                                                    
  7. Turn off the heat. Add goat cheese and half of the pine nuts, if using. Stir well.                                         
  8. 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.

https://www.cutco.com/learn/shrimp-pasta-primavera