Creamy Prawn Spring Vegetable Pot Recipes

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CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES



Creamy Gemelli Pasta with Shrimp and Spring Vegetables image

This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.

Provided by KimK

Categories     Shrimp Pasta

Time 40m

Yield 4

Number Of Ingredients 10

⅔ (16 ounce) package gemelli pasta
1 ½ cups fresh English peas, shelled
2 medium lemons, halved
2 teaspoons olive oil
1 medium zucchini, diced
2 cloves garlic, minced
⅔ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
3 tablespoons creme fraiche
2 tablespoons fresh basil, cut in very thin strips

Steps:

  • Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
  • At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
  • Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
  • Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
  • Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g

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