Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pasta With Sauteed Shrimp And Spring Vegetables
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- #64952
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt
freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoons chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1-inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
1 drizzle extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves
directions
In a large saute pan, over medium heat, add the oil and mushrooms. Season with salt and pepper. Saute for three minutes. Add the leeks. Season with salt and pepper. Saute for one minute.
Add the shrimp. Season with salt and pepper. Saute for three minutes. Add the garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper. Continue to saute for two minutes.
In a large mixing bowl, toss the pasta with the vegetables. Add the basil and half of the cheese. Season with salt and pepper.
To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.
added by
coffee23
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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