Pasta Primavera with Shrimp

Name: Pasta Primavera with Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 710 milliliters uncooked cavatappi (spiral tube-shaped pasta) or other short tube-shaped pasta; 355 milliliters cherry tomatoes, halved; 113 grams cup crumbled feta cheese; 2 garlic cloves, minced; 1 Tbsp olive oil; 1 Tbsp chopped fresh oregano; 0 teaspoons salt; 454 grams shrimp, peeled and deveined; 946 milliliters torn spinach; 473 milliliters sugar snap peas, trimmed

Pasta Primavera with Shrimp might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 24g of protein, 8g of fat, and a total of 286 calories. It is a good option if you're following a pescatarian diet. If you have garlic cloves, cavatappi, oregano, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cook pasta in boiling water 6 minutes, omitting salt and fat.

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Pasta

Water

Salt

Add peas, and cook 2 minutes; drain.

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Peas

Heat oil in a medium nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add shrimp, oregano, salt, pepper, and garlic; saut 3 minutes or until shrimp are done.

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Oregano

Garlic

Pepper

Shrimp

Salt

Combine pasta mixture, shrimp mixture, and remaining ingredients in a large bowl; toss well.

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Shrimp

Pasta

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

black pepper 710milliliters

uncooked cavatappi (spiral tube-shaped pasta) or other short tube-shaped pasta 355milliliters

cherry tomatoes, halved 113grams

cup crumbled feta cheese 2

garlic cloves, minced 1Tbsp

olive oil 1Tbsp

chopped fresh oregano 0teaspoons

salt 454grams

shrimp, peeled and deveined 946milliliters

torn spinach 473milliliters

sugar snap peas, trimmed

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.