Pasta Primavera with Shrimp with Old Friends
It’s been thirteen years since we saw our dear friends and neighbors from Basking Ridge, New Jersey, but getting together again was so easy and comfortable. Laughter and conversation flowed so easily. So we invited them to dinner when they were here skiing in Park City. I made a delicious Pasta Primavera with Shrimp. But we first toasted our friendship with a delicious Blood Orange Margarita.
Special Neighbors
You’ll know the people that feed your soul,
Because you’ll feel good after spending time with them.
I have been fortunate to surround myself with good people who make me smile even after they have left the room.
We were fortunate to live in a neighborhood where our best friends lived and where large get-togethers were the norm. It wasn’t unusual to have spur-of-the-moment dinners in our neighborhood. We even had a monthly wine-tasting party at a neighbor’s house. I think that is why we developed long-lasting friendships with our neighbors. We spent a lot of time together and developed long-lasting relationships. If you live in a socially active neighborhood, you enjoy living there. Trust me; we have lived in neighborhoods where our neighbors were unpleasant, and we left them alone.
Facebook has been a wonderful way to keep in touch with our old friends. I enjoy seeing all our friends and family posting their travels, meals, and current happenings. I still feel close to everyone. This makes having dinner with people we haven’t seen in years so pleasant and enjoyable.
Pasta Primavera with Shrimp
This Pasta Primavera recipe is a perfect dinner when you’re looking for something light yet satisfying. Your favorite pasta is tossed in a delicate cream sauce with plenty of fresh veggies. Today, we’re taking it up just a notch with the addition of shrimp.
Ingredients
- 16 oz of your favorite pasta
- 2 Tbsp olive oil, divided
- 2 lb shrimp, peeled and deveined
- 8oz mushrooms, sliced
- 1 yellow squash, sliced in thin half moons
- 1 zucchini, sliced in thin half moons
- 1 bunch of asparagus, chopped into 1″ pieces
- 1 bell pepper, sliced (we used yellow)
- 1 cup thinly sliced red onion
- 2 tsp Italian seasoning
- 1/4 cup fresh basil, chopped
- 3 T. fresh Italian parsley, chopped
- 4-5 garlic cloves, finely chopped
- 2 Tbsp butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 8oz cherry tomatoes
- 1 cup frozen peas, thawed
- Red Pepper flakes
- 3 T. fresh lemon, squeezed
Instructions
-
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the shrimp for one minute per side, then remove it to a plate.
- Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, mushrooms, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes or until the vegetables are tender.
- Stir in the chicken broth and heavy cream. Simmer for 4-5 minutes.
- Add the shrimp, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine. Stir in the basil and parsley.
- Toss in the pasta.
-
Season to taste, garnish with more basil, and serve
Blood Orange Margarita
Here’s a delicious twist on a margarita!
2 ounces of Tequila ( use Blanco or Reposa . I used Teremana )
1 ounce of Blood Orange Liqueur ( Solerno blood orange liqueur )
1 ounce of Cointreau
1 lime, squeezed
1 lemon, squeezed
I don’t use simple syrup, but you can if you’d like to.
Mix all the ingredients
Serve over ice or in a margarita glass!
Rim with salt ( I don’t)
For dessert, I made my famous Carrot Cake.
Do you still see your old friends and neighbors?
Cheers, my wonderful friends!
That looks delicious!! We just started making pasta primavera this summer and it’s just delicious.. and much easier than I thought to make it too.
It’s my husband’s favorite shrimp pasta.
So full of vegetables and shrimp!