Table of Contents
Shrimp and Veggie Pasta Primavera
This one pot meal that takes less than 30 minutes and is as delicious as it is beautiful! Topped with gorgeous Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine and tossed with a bright lemon basil topping, your family will quickly take their seat at the table and love this meal!
Servings: 4
Ingredients
Lemon Basil Topping
- ¾ cup minced fresh basil leaves
- 3 garlic cloves minced
- 1 lemon zested and juiced
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Shrimp
- 1 lb shrimp peeled and deveined
- Salt and Black Pepper
- 1 tablespoon olive oil
Pasta
- 1 tablespoon olive oil
- 1 small yellow onion thinly sliced
- 1 package Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine halved
- 8 oz spaghetti broken into thirds
- 1 bunch asparagus cut into thirds
- 1 small squash thinly sliced
Garnishes
- Roasted Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine
Instructions
- In a small bowl, combine the ingredients for the lemon basil topping, and set aside.
- Heat a skillet on medium-high heat. Once hot, add olive oil and cook shrimp for 2-4 minutes per side or until slightly pink with an internal temperature of 145°F. Remove from pan and set aside.
- To the same skillet on medium-high heat, add olive oil and onion. Sauté 4 minutes. Add the tomatoes, and cook an additional minute. Pour 2 cups of water into the skillet and fold in the uncooked pasta. Place the squash and asparagus on top, cover with a lid and reduce the heat to medium-low. Simmer, not stirring, for 8-10 minutes.
- Once the pasta is al dente and veggies are cooked, fold in the shrimp and lemon basil topping. Garish as desired.
- For the roasted tomatoes on the vine garnish, preheat the oven to 400°F. Place RedRoyal® cherry-on-the-vine tomatoes in an oven safe dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes or until tomatoes begin to burst.
Video
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