Zesty Shrimp Primavera

Zesty Shrimp Primavera

Zesty Shrimp Primavera


Makes 6 servings


8 ounces uncooked angel hair pasta
1 tablespoon olive oil
2 cups thinly sliced carrot sticks
2 cups strips red bell pepper
2 small zucchini, thinly sliced
3 cloves garlic, minced and divided
1/2 teaspoon red pepper flakes
2 tablespoons butter
1-1/2 pounds medium raw shrimp, peeled and deveined
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or parsley


  1. Cook pasta according to package directions. Drain; place in large shallow pasta bowl and keep warm.
  2. Heat oil in large nonstick skillet over medium high heat. Add carrots, bell pepper, zucchini, 1 teaspoon garlic and red pepper flakes. Cook and stir 5 minutes or until carrots are crisp-tender. Add to pasta.
  3. Melt butter in same skillet over medium heat. Add shrimp and remaining garlic. Cook and stir 2 to 3 minutes until shrimp turn pink. Return pasta and vegetables to skillet. Add Parmesan cheese. Stir gently until well blended. Return to pasta bowl; sprinkle with basil.

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