PASTA PRIMAVERA WITH SHRIMP

Pasta Primavera with Shrimp image

Kimberly Wagner of Castle Rock, Colorado added shrimp to a simple, easy primavera, and the result was a timely and fabulous dinner bursting with flavor in every bite. Kimberly's Pasta Primavera with Shrimp capitalizes on summer's bounty with five different types of fresh vegetables in a dish that's perfect for special summer occasions.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1 package (16 ounces) linguine
1 pound uncooked medium shrimp, peeled and deveined
2 cups chopped fresh broccoli
1 cup sliced fresh carrots
1 cup fresh green beans, cut into 2-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium sweet red pepper, julienned
2 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
3/4 cup chicken broth
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes. , Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Drain linguine mixture and return to the pan. Add cream sauce; toss to coat.

Nutrition Facts : Calories 575 calories, Fat 22g fat (13g saturated fat), Cholesterol 218mg cholesterol, Sodium 682mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein.