Shrimp and Pasta Primavera
From chefmeow 14 years ago
- 20 minutes to make
- Serves 4
SHRIMP AND PASTA PRIMAVERA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smitty Estate in Arlington, Texas in 1995.
Ingredients
- 8 ounces uncooked linguine shopping list
- 2 cups sugar snap peas shopping list
- 1 pound cooked and devined shrimp shopping list
- 2 tablespoons butter shopping list
- 1-1/2 cups sliced fresh mushrooms shopping list
- 3/4 cup chopped onion shopping list
- 1 cup chicken broth shopping list
- 3 tablespoons flour shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon dill weed shopping list
- 1/4 teaspoon dried thyme shopping list
- 1/4 teaspoon dried rosemary shopping list
- 1/4 cup dry white wine shopping list
- 1/4 cup heavy cream shopping list
How to make it
- Cook pasta according to package directions and add peas during the last 4 minutes of cooking.
- In large skillet melt butter and add mushrooms and onion then sauté 4 minutes.
- Whisk together broth, flour, salt and herbs then add to skillet and bring to a boil.
- Stir constantly then simmer 2 minutes.
- Add wine and cream then gently stir in shrimp and cook until heated through.
- Serve over pasta and snap peas.
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" It was excellent "