pat's Recipe

Penne Primavera with Shrimp

Category: PASTA

A delicate cream sauce seasoned with garlic...can substitute other vegetables like asparagus, green beans or zucchini.

4 cups water
3/4 cup uncooked penne pasta
1/2 cup fresh or frozen baby carrots
3/4 cup fresh or frozen sugar snap peas
16 uncooked medium shrimp, peeled and
deveined
1 garlic clove, minced
2 tsp olive oil
1/4 cup heavy whipping cream
3 Tbsp chicken broth
2 tsp lemon juice
1/8 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
2 tsp minced fresh parsley

In a large sauce, bring water to a boil. Stir in pasta; cook for 7 minutes. Add carrots; cook for 4 minutes. Add peas; cook 1-2 minutes longer or until pasta and vegetables are tender.
Meanwhile in another saucepan, saute shrimp and garlic in olive oil until shrimp turn pink. Reduce heat to medium; stir in the cream. broth, lemon juice, salt and pepper.
Drain pasta and vegetables; add to shrimp mixture. Cook and stir for 1-2 minutes or until heated through. Stir in Parmesan cheese. Transfer to a serving bowl; sprinkle with parsley. Serve immediately.

yield: 2 servings