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Pasta with Shrimp Primavera

Serves 4

This is one of those creations that turned out to be a stunner. It is a quick, easy, healthy and delicious Italian-inspired main dish seafood pasta. The first several times I made this recipe, I used a stir-fry pan designed for the outdoor grill to cook the shrimp and vegetables. Since then, I have used my indoor grill pan and, on occasion, I just sauté everything in a large skillet.

Ingredients

   Shrimp and Vegetables
  • 1 pound shrimp, peeled and deveined
  • 1/4 pound snow peas, cleaned and tough strings removed
  • 1 medium red bell pepper, cut into thin slices
  • 6 large mushrooms, cut into 1/2-inch thick slices
  • 1 small tomato, cut into chunks or wedges
  • 4 large cloves garlic, minced
  • Juice of 1/2 lemon
  • 2 tablespoons dry white wine or vermouth
  • 2 tablespoons chopped fresh basil, divided
  • 2 tablespoons olive oil
  • Salt and pepper to taste
   Pasta
  • 12 ounces linguine or angel hair pasta, white, multigrain or whole wheat
  • 2 tablespoons olive oil
  • 4 large cloves garlic, minced
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Place all ingredients for the shrimp and vegetables in a bowl, using just 1 tablespoon of the basil. Combine well and let marinate approximately 30 minutes. Place the mixture in a grill pan or skillet (see comments above) over high heat. Grill or sauté just until shrimp turns pink. Remove from heat, cover lightly with foil and keep warm.

Meanwhile, cook pasta according to package directions for al dente. Drain, reserving some of the cooking water. In a large skillet, sauté the garlic in olive oil just until softened. Add the linguine, salt and pepper to taste. Add the shrimp mixture and remaining 1 tablespoon basil to the pasta and toss until combined, adding some reserved water as needed to moisten. Serve immediately, passing grated cheese.

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