Pasta with Shrimps and Vegetables

This delightful and easy Pasta with Shrimps and Vegetables is what I cooked on a day I bought a whole pound of jumbo shrimps which were on sale. This pasta meal is best when you cook with shrimps or seafood purchased the same day. While the pasta was boiling in water, I did a quick saute of the fresh, peeled shrimps in olive oil, garlic, white wine and seasonings. Add vegetable greens like spinach at the last few minutes of cooking and dinner is ready. This is an Asian in America recipe. Serves 2 to 4.

Prep Time20

Cook Time24

Total Time44

Course: Main Course

Cuisine: American, Asian, Filipino

Keyword: Pasta Shrimps Vegetables Dinner

Servings: people

Calories: 124kcal

Author: Asian in America recipe.

Ingredients

6 oz. pasta Fettuccine cooked according to directions
2 Tablespoons butter unsalted
1 Tablespoon extra virgin olive oil
2 cloves garlic minced
1 medium onion sliced
1 large tomato chopped (or use 1 cup cherry tomatoes)
1/2 piece red bell pepper sliced in strips, white membrane and seeds removed
8 oz. fresh jumbo shrimps washed, shelled, deveined,
1 Tablespoon calamansi or lemon juice from Asian markets, use fresh or frozen concentrate (or use lemons), to marinate shrimps calamansi juice (the Filipino lime)
1 teaspoon fresh garlic minced, to marinate shrimps
1/3 cup white wine
1/4 cup pasta water or add more if pasta gets dry
2 cups fresh baby spinach
1 teaspoon salt
1 teaspoon ground black pepper powder
1/2 Tablespoon fresh parsley chopped, for garnish
1 piece fresh lemon slice in wedges, for sprinkling and garnish on pasta
1/3 cup freshly grated Parmesan cheese to sprinkle on top
for serving garlic bread

Instructions

Marinate shrimps with calamansi (or lemon) juice and a teaspoon of minced garlic for 20 minutes before cooking.
Boil water and cook pasta according to package directions. Reserve about 1/2 cup pasta water when draining cooked pasta.
Separately, in a large skillet, over medium heat, add butter and extra virgin olive oil.
When oil is hot enough in about 1 minute, sauté garlic, onions, tomatoes, bell pepper slices. Cook for 2 minutes till these soften.
Add fresh shrimps to the skillet. Pour white wine. Add 1/4 cup pasta water. (Add more water later if pasta gets dry). Sprinkle lemon juice. Cook for about 8 to 10 minutes till shrimps turn to pink and alcohol aroma is gone from liquid.
Add the cooked pasta to the skillet. Incorporate all the ingredients together well till liquid is absorbed by pasta. Garnish with parsley and lemon wedges. Sprinkle with freshly-grated Parmesan cheese if desired. Serve with garlic bread.
Cook's comments: I used Fettuccine pasta in this recipe. Feel free to use the pasta of your preference.
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Nutrition