My husband is Italian. He loves everything pasta. Anything pasta! He’s taught me to love pasta too, over the last 30 years of being together.
Most of my pasta dish creations have a red sauce base, but recently Gregory’s been pondering a new sauce recipe. So…one day our 14-year old son took notes while Daddy dreamed of this new taste sensation he was craving and listed, out loud, what it must contain. A few nights ago, Seth and Gregory chopped everything, I cooked everything and I have to say it was one of the best pasta meals I’ve ever tasted. It beat ANY restaurant pasta, period. I thought I’d share it with you. (It was so beautiful, it begged to be photographed!)
Pasta Primavera with tail-on shrimp
In a stockpot, cook 1 pound of your favorite good-quality Italian-made pasta. I used a short, stubby style, but you can use whatever form you like. Penne, spaghetti, macaroni, whatever your preference. Don’t overcook! Mushy pasta ruins your dish, so follow the package directions and cook only until al dente’ but not chewy-raw. You’ll get the hang of it after you’ve cooked a few hundred pounds! haaaaaa….take it from one who knows :-0
While my pasta is cooking (I ALWAYS set a timer so I don’t forget it!), I throw about 3/4 of a cup of olive oil and 8-10 garlic cloves, crushed, in my largest, wide and deep fry pan. Simmer this on med-high, stirring, until garlic is lightly golden (careful! burns quick!)
Pour in 1/2 cup dry white wine (I used Chardonnay), 1/4 cup fresh squeezed lemon juice, 1/4 cup dry, crushed basil leaves, 2 tablespoons butter and stir, still simmering…
To this, add 1 cup thinly-sliced fresh brown mushrooms, 1 cup thinly-sliced summer squash and a bag (probably about 12-16 oz.-didn’t record it!) frozen, raw, tail-on medium shrimp and simmer, stirring, lid on and off for about 5 minutes.
To this, add 2 large handfuls of fresh baby spinach leaves, 1/3 cup capers, 1 can thinly-sliced black olives, 1 cup quartered artichoke hearts, and 1/2 cup powdered parmesan cheese. Stir and simmer.
At this point if it looks too dry, you can add more of any of the liquids to taste. That’s the thing about pasta sauces, it’s all about tasting, experimenting and creating the flavor YOU like! It’s not rocket science, so don’t be intimidated.
If your shrimp are plump and pink (like the photo) and the veggies are cooked (NOT DEAD!), it’s done! Just stir in 3 diced, fresh tomatoes, sprinkle some more parmesan over all, stir in your drained pasta and let it sit 3-5 minutes. Sprinkle with salt and cracked pepper, stir again and serve, sprinkling each serving with more parmesan!
I so enjoy crusty sourdough bread and a salad with this type of meal. Mmmmm…..
This is one of those dishes that is so forgiving. Don’t have artichoke hearts? No worries. Wanna add asparagus? Go for it, stirring in at the same time you add the shrimp. You’ll notice that I began with the longest-cooking veggies and ended with those only needed a quick-cook time. The sauce ingredients are all necessary, but the veggies and shrimp are simply included based on preference.
HAVE FUN. DO chop EVERYTHING ahead of time. It eliminates stress and overcooking any one item. Let me know how it goes…bon appetit’!