Shrimp and Spring Vegetable Pasta
Servings: 4 servings
Ingredients
- ½ pound asparagus, ends trimmed
- 1 large carrot, peeled and thinly sliced on the bias
- 1 cup fresh spinach, chopped
- ⅓ cup frozen peas, thawed
- ½ cup mushrooms, sliced
- ½ cup onions, thinly sliced
- ½ cup grape tomatoes, halved
- 4 servings cooked pasta (penne, angel hair or linguine)
- 1 pound medium shrimp, peeled and deveined
- butter
- extra virgin olive oil
- ⅔ cup whipping cream
- ¼ cup dry white wine
- 1 lemon, juiced and zested
- blackening seasoning (to taste)
- salt and pepper (to taste)
Instructions
- Melt a pat of butter and a little olive oil in a large skillet or wok over medium high heat.
- Add carrots and asparagus and cook for two minutes, stirring frequently.
- Add onions and mushrooms and cook until soft, stirring frequently.
- Add tomatoes, peas and spinach and cook for another minute or two.
- Remove vegetables from the pan and put them in a bowl.
- Sprinkle shrimp with blackened seasoning.
- Add olive oil to the pan to warm, and then add shrimp.
- Cook and stir shrimp until they are opaque, about five minutes.
- Remove them from the pan and add to the vegetables.
- Add cream, wine, blackened seasoning, salt, pepper and 1/3 cup lemon juice to the pan.
- Bring to a simmer (do not boil), then reduce heat to medium low.
- Simmer for a few minutes, then stir in another pat of butter to thicken sauce.
- Taste for seasoning and adjust if necessary.
- Add shrimp and vegetables back to the pan to warm through with the sauce.
- Garnish with lemon zest and serve over pasta.