Shrimp Primavera Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon olive oil | ||
| Broccoli florets | 1 1/2 Cup (16 tbs) | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Sodium chicken broth | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| 15 ounces shelled deveined large shrimp | ||
| 2 cups hot cooked bow-tie pasta | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Red pepper flakes | 1/4 Teaspoon, crushed | |
Directions
1. In large skillet, heat oil; add broccoli and carrot. Cook over medium heat, stirring frequently, until carrot is tender-crisp, about 2 minutes. Stir in mushrooms and garlic; cook 1 minute longer.
2. Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begin to turn pink, about 3 minutes.
3. Stir in remaining ingredients; toss to combine.
2. Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begin to turn pink, about 3 minutes.
3. Stir in remaining ingredients; toss to combine.
Chef
