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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