Pasta Primavera with Seafood
Spring vegetables and fresh seafood in a light cream sauce
Ingredients
Instructions
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Cook the pastaBring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
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Prepare the seafoodPat shrimp and scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add seafood and cook for about 2 minutes, turning once, until just opaque. Be careful not to overcook. Remove seafood from skillet and set aside.
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Sauté the vegetablesIn the same skillet, add remaining tablespoon of olive oil. Add garlic and sauté for 30 seconds until fragrant. Add asparagus and cook for 2 minutes. Add zucchini, bell pepper, and peas, cooking for another 3 minutes until vegetables begin to soften but remain crisp. Add cherry tomatoes and cook for 1 minute more.
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Create the saucePour in white wine or seafood stock and simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and add heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
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Combine all elementsReturn the cooked seafood to the skillet. Add the drained pasta and toss gently to combine with the sauce and vegetables. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
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Finish and serveRemove from heat and stir in Parmesan cheese, lemon juice, and fresh basil. Season with salt and pepper to taste. Serve immediately in warmed bowls with additional Parmesan cheese on the side.
Nutritional Information
520
Calories
per serving
28
Protein
g
65
Carbohydrates
g
18
Total Fat
g
8
Saturated Fat
g
6
Fiber
g
9
Sugar
g
620
Sodium
mg
45
Vitamin C
% DV
15
Iron
% DV
Pasta Primavera with Seafood is Also Known As
Seafood Primavera, Pasta Primavera di Mare, Seafood Pasta Primavera or Spring Pasta with Seafood
