SHRIMP PRIMAVERA

SHRIMP PRIMAVERA image

Categories Pasta

Yield 4

Number Of Ingredients 12

1 head of broccoli florets, trimmed
2 cups fresh or frozen peas
1 pound spaghetti
3 tablespoons olive oil
2 tablespoons butter
2 tablespoons minced garlic (about 6 large cloves)
1 cup sliced white mushrooms, stems trimmed (about 5 medium-sized mushrooms)
30 large shrimp, peeled and deveined, about 11/2 pounds
2 cups chopped tomato (1 medium tomato)
Salt and freshly ground black pepper to taste
1/3 cup grated Parmesan
1/2 cup chopped fresh basil

Steps:

1. Bring a large pot of lightly salted water to a boil. Cook the broccoli florets for about 5 minutes, or until tender. Remove the broccoli with a slotted spoon and set aside. Cook the peas just until al dente - do not let them get mushy. Remove them with a slotted spoon and set aside. Save the cooking water. Return the water to a boil and add the spaghetti. Cook until al dente, about 8 minutes. 2. While the pasta is cooking, combine the olive oil and butter in a very large pan or ovenproof casserole over high heat. Add the garlic and cook for about 1 minute, or until golden. Add the mushrooms and cook for another minute, stirring. Add the broccoli, tomatoes, and shrimp. Cook for 4 to 5 minutes, stirring constantly, until the shrimp are cooked through. Season with salt and pepper to taste. Reduce the heat to medium. 3. Drain the cooked pasta (save a cup of cooking liquid) and return it to its cooking pot. Add the broccoli mixture, peas and shrimp. Toss the spaghetti with the vegetables and shrimp then add the cheese and basil. If the sauce seems a little dry, add some of the reserved cooking water. Cook for another minute to heat thoroughly. Adjust the seasonings to taste. 4. Divide the spaghetti and shrimp among 4 heated bowls.