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|
|1-1/2||pounds medium raw shrimp, peeled and deveined|
|1/4||cup grated Parmesan cheese|
|1||tablespoon chopped fresh basil or parsley|
- Cook pasta according to package directions. Drain; place in large shallow pasta bowl and keep warm.
- 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.
- 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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