Scampi Primavera


It seems I got this recipe from a box of Ronzoni pasta long ago. It’s been a standard in our home for many years.  Always a little different, but always delicious.

2-3 portions

  • 1/2 box (about 1/2 pound) of pasta (Fusili as shown in photo is our favorite.)
  • 2 – 3 tablespoons olive oil
  • 3 garlic cloves, minced (about 2 tablespoons)
  • 1/2 teaspoon finely chopped lemon peel
  • 1-2 carrots, cut in 2-inch thin strips
  • 1/2 medium zucchini, cut in 2-inch thin strips
  • 1/2 medium red pepper, cut in 2-inch thin strips
  • .5 – .7 lb cleaned medium shrimp
  • 1 tablespoon lemon juice (also have used chicken broth)
  • 1/4 tsp salt, or to taste
  • pepper
  • 2 tablespoons fresh basil (or 1- 2 teaspoons dry)
  • 2 tablespoons torn Italian parsley (optional)

Cook pasta as directed on package.  Meanwhile, heat oil in large skillet, add and stir garlic and lemon peel about 30 seconds. Add vegetables. I normally add the carrot first. Then add zucchini and shrimp.  Cook, stirring in lemon juice, salt and pepper and red pepper.  Stir in basil or parsley when the shrimp is pink all over and just cooked through.

I pour my cooked pasta into the skillet so it will absorb the juices. (warning; you don’t have to put all pasta in; You don’t want to drown out the shrimp and veggies with too much pasta. Put only as much in as you feel will balance the shrimp and veggies.  If I have it I may add a bit of chicken broth to keep everything slightly juicy.  Of course I sprinkle Parmesan cheese on top as well

Published in: on March 19, 2016 at 8:47 pm  Leave a Comment  
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