Pasta primavera with shrimp recipe
There's a lot of version of Pasta primavera. It is a mix of many vegetables and pasta but I have a few source of vegetables so I only got carrots and broccoli. Pasta primavera with shrimp is my favorite dish whenever I eat in Sbarro. Pasta primavera with shrimp is easy to cook and healthy too because of the vegetables. Try this Pasta primavera with shrimp recipe with whatever pasta you have.
Here's the grocery list for Pasta primavera with shrimp recipe;
pasta
broccoli
carrots
zucchini if you have
asparagus if you have
squid if you have
shrimp
Olive oi
for the sauce
butter
cream
garlic
salt and pepper
#pasta #belmaming #pastaprimavera
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15 Minute Garlic Cherry Tomato Pasta
Sauteeing garlic in olive oil until lightly golden and cooking tomatoes in that oil, until they burst, creates a flavorful and super simple sauce. The burst cherry tomato sauce goes perfectly with linguine or spaghetti. Top it with a handful of fresh basil leaves and good quality extra virgin olive oil and in about 15-20 minutes you'll have an awesome easy pasta recipe!
15-20 MINUTE MAX WEEKDAY RECIPES:
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GEAR USED (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Nonstick Fry Pan:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
OLIVE OIL
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
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INGREDIENTS: (I used half the ingredients for this video)
1 pound spaghetti
1 quart cherry tomatoes
1/2 cup packed basil leaves
10 cloves garlic
1 tsp kosher salt
1/4 tsp crushed red pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
1 cup pasta water
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Seared Scallops Primavera
This Seared Scallops Primavera is simple, fresh, straightforward, and delicious! Linguine with asparagus, onion, carrot, zucchini, and bell pepper.
Recipe:
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Pasta Primavera Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Pasta Primavera. Cooked live on March 6th 2020.
Pasta Primavera Recipe | 20 min meal, with Peas and Zucchini
This pasta privavera recipe takes only 20 minutes and is the creamiest pasta ever! ???? Subscribe for more recipes:
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A few years ago, we were in London. It was spring. I think I mentioned how big part of the excitement while traveling is trying new food. So, we tried everything I had on the list when it comes to british food. Honestly, I wasn´t blown away, but I did like some of the dishes we tried. Anyway, one evening we ended up in Jamies italian and I ordered something I never had before. Pasta primavera. And that one blew me away!
Pasta was creamy, light and tasted like spring! They served fried garlic slices on top which I do sometimes now.
I was so instantly in love and I new I need to make that pasta as soon as I got home, while I can still remember the taste.
So, this is my take on the pasta primavera. This one if full of cheese but taste is very light. I am using spring and summer vegetables, zucchini, and peas but even asparagus and broccoli would be nice combination.
For the pasta you can use any shape you prefer but for me, thin spaghetti are perfect to go with this delicate sauce.
This dish comes together in around 20 minutes and I even like it the next day. I just save some more of the cooking water which I then use to reheat the pasta.
And if you watch the video you can see exactly how creamy it is. Just perfect!
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network