Name: Shrimp and Veggie Pasta Primavera
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup minced fresh basil leaves; 3 garlic cloves (minced); 1 lemon (zested and juiced); 1/4 cup olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb shrimp (peeled and deveined); Salt and Black Pepper; 1 tbsp olive oil; 1 tbsp 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); Roasted Pure Flavor® RedRoyals® Cherry Tomatoes On-the-Vine

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This is a picture of a plate of lemon flavored pasta. On top are roasted tomatoes and asparagus,

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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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: pasta, seafood

Servings:

Ingredients

Lemon Basil Topping

3/4 cup minced fresh basil leaves
3 garlic cloves minced
1 lemon zested and juiced
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Shrimp

1 lb shrimp peeled and deveined
Salt and Black Pepper
1 tbsp olive oil

Pasta

1 tbsp 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.