Not a shortage of veggies in this dish!
Love shrimp, love pasta? Love veggies? You’ll love this dish.
I’m trying to work my way through bags of pasta I bought over the last several months. When I get out of town to larger grocery stores and see so many beautiful pasta shapes, I can’t resist buying a bunch. Well I have enough to feed an army in my tiny pantry.
I can’t wait to have a whole pasta section in my new pantry. NEWS: Our slab is being poured this Thursday so once I see those walls go up, I’ll be measuring off my 10×7′ pantry to see what all I can get in there. Presently in our 800 sq. ft house we have been renting for almost three years I have what use to be a broom closet that GA did a great job making shelving in almost every square inch minus room for a broom. So to have a big pantry plus a butler’s pantry and wet bar with storage I will not know what to do with all that space. I will do my best to fill it all up.
If you want to go vegetarian on this dish just leave out the shrimp or if you don’t like shrimp try adding some chicken or even some spicy Italian sausage would be a great addition.
There are many pasta dish recipes on RATG, hope you will take time to look through some of them.
BLAST FROM THE PAST: Sesame Avocado Boats make a quick and easy lunch.
Most of the ingredients and you can prep early in the day.
I sauteed the shallots and tomatoes first. Next time I would saute the shrimp and then set the shrimp aside and proceed with the vegetables.
After sautéing the tomatoes and shallots starting adding in the vegetables. I usually save the asparagus and sugar snap peas towards the end so they are still a crunch.
You can add in the shrimp now but as I said earlier I would precook the shrimp that way the vegetables will not get over cooked.
Definitely add the frozen peas at the end. I like to have them in the pan just long enough to warm them.
Add in the pasta and the parmesan cheese and give a good stir.
Shrimp and Bucatini Primavera
- 1 lb. shelled and deveined shrimp
- 1 small pkg. sugar snap peas stems trimmed, cut on diagonal
- small bundle asparagus cut in 1/2" pieces, leave heads whole
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 3/4 c. frozen English peas do not thaw
- 1/4 c. thinly sliced green onions
- 2 garlic cloves finely chopped
- 1/2 tsp. fine sea salt more as needed
- Black pepper more as needed
- 12 oz. bucatini pasta
- 2/3 c. grated Parmigiano-Reggiano at room temperature
- 1/2 c. heavy cream warmed
- 3 Tbsp. finely chopped parsley
- 1 Tbsp. basil cut in thin strips
- 1/2 c. cherry tomatoes cut in half
- Bring a large pot of salted water to a boil.
- Put the olive oil and the butter in a large skillet over medium-high heat until butter is melted. Add snap peas, asparagus, English peas, cut tomatoes and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and shrimp and cook until shrimp is pink. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente about 8 minutes. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, heavy cream and herbs. Season generously with salt and pepper, if needed.