Pasta Primavera with Grilled Shrimp

Spring is here! This time of year I like to go away from the heavy comfort food I love eating during the winter and enjoy lighter, fresher meals made with the season's best vegetables. A wonderfully light, yet flavorful pasta dish that is perfect for the springtime is pasta primavera. The highlight of this pasta is the variety of green vegetables, all of which are in season this time of year. The lemony grilled shrimp is an addition that contributes delicious protein while complementing the fresh flavors in the pasta.

Ingredients:

Pasta Primavera:
1 bunch asparagus, washed and cut into 1/2 inch pieces
1 cup sugar snap peas, washed and cut into 1/2 inch pieces
3/4 cup of shelled edamame (I used frozen; may be substituted with green peas)
1 box pasta, any shape (I used gnocchetti)
1/2 cup chicken stock
3 tablespoons olive oil
3 cloves of garlic, finely chopped
2 teaspoons of lemon juice
1/2 tablespoon lemon zest
2 tablespoons butter
1 tablespoon finely grated parmesan, plus extra for garnish
2 tablespoons fresh parsley, chopped
salt and black pepper, to taste

Grilled Shrimp:
1/2 pound large shrimp, peeled, deveined, and washed
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 garlic clove, finely chopped
1/4 teaspoon dried basil
1/4 teaspoon paprika
salt and black pepper, to taste

Directions:

Pasta Primavera:
Heat a large pot of water over high heat. Once the water begins to boil, add a few teaspoons of salt and your pasta. Bring back to a boil and then lower the heat to medium. Cook pasta al dente, or to your liking.

In another large pot, heat the olive oil and garlic over low heat. Doing so allows the garlic flavor to infuse the oil without burning too quickly. Once the garlic starts to brown, add the asparagus, sugar snap peas, and edamame.

Season with salt and pepper, and stir fry for 1-2 minutes. Add the chicken stock, lemon juice, and lemon zest.

Stir the butter into the sauce.

Drain the cooked pasta and add the the vegetables. Add in the chopped parsley and some of the grated parmesan.

Stir pasta well, and then remove from heat. Garnish with extra grated parmesan.

Grilled Shrimp:

Mix the grilled shrimp together with all of the other ingredients in a bowl. Cover the bowl with plastic wrap and refrigerate for at least 1/2 hour.








Heat a grill pan over medium heat, greasing lightly with a little olive oil. When the pan is hot, add half of the shrimp.

Cook for about 2-3 minutes on the first side, and then flip each of the shrimp.




Remove the shrimp from the pan once they are pink and opaque.

Serve hot with the pasta primavera. Enjoy!