Description
This shrimp primavera is packed with fresh veggies and juicy shrimp, all tossed in a light and delicious sauce! Ready in 30 minutes, it’s a fun and flavorful weeknight dinner idea.
Ingredients
Scale
- 8 ounces penne pasta
- 1 pound shrimp, deveined and shelled or tail on, wild caught if possible
- 1 ½ teaspoons kosher salt, divided
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 1 bunch (1 pound) asparagus, tough ends removed, sliced into 3-inch pieces
- 1 shallot, thinly sliced
- 1 head broccoli, chopped into florets
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and julienned
- 1 cup frozen peas, thawed under warm water
- 1 ½ tablespoons salted butter
- 1/2 teaspoon dried dill
- 2 small garlic cloves, grated
- 2 tablespoons all purpose flour
- 1 ½ cups 2% milk
- 1/2 cup grated Parmesan cheese, plus more to garnish
Instructions
- Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil once it is done.
- Pat the shrimp dry. Place it in a bowl and sprinkle it with 1/2 teaspoon kosher salt and the garlic powder.
- In a large skillet, heat the olive oil over medium high heat. Add the asparagus, shallot, broccoli, red pepper, carrot, and 1/2 teaspoon kosher salt and cook 4 to 5 minutes until asparagus is tender and bright green. Add the shrimp and peas and continue cooking, tossing occasionally, until the shrimp are cooked, about 1 to 2 minutes. Remove from the heat. Remove the shrimp and vegetables to a bowl (or if the pasta is cooked, drained, and tossed with a drizzle of olive oil you can add them right to the pasta pot). Wipe out the skillet.
- In the same skillet over medium heat, melt the butter. Add the grated garlic and flour and whisk constantly for 1 minute, until golden. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to gradually add the milk. Reduce the heat and cook, whisking often until the sauce thickens, about 4 to 5 minutes. Stir in 1/2 teaspoon kosher salt, dill, and the Parmesan cheese, stirring until the cheese melts, then remove from the heat.
- Add the drained pasta, vegetables, and shrimp back into the warm sauce and toss to combine. Taste and add more salt, if desired. Serve warm, garnished with fresh ground black pepper and more Parmesan cheese. Leftovers store well refrigerated for up to 2 days.
- Category: Main dish
- Method: Stovetop
- Cuisine: Pasta
