PASTA WITH SHRIMP PRIMAVERA

SERVES 3-4

This is one of those creations that turned out to be a stunner. It's light, quick, easy and delicious. I made the shrimp in a stir-fry pan designed for the grill, but it would be equally good grilled or sauteed on the stove top.

INGREDIENTS

Shrimp Primavera

1 pound shrimp, peeled

1/4-pound snow peas, 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

2 teaspoons dried basil, or 2 tablespoons fresh

2 tablespoons olive oil

Salt and pepper to taste

Pasta

12 ounces linguine or angel hair pasta, uncooked
2 tablespoons olive oil
4 large cloves garlic, minced
Salt and pepper to taste
Freshly grated Parmesan cheese (for garnish)

Place all ingredients for Shrimp Primavera into bowl. Combine well and let marinate approximately 30 minutes. Meanwhile, bring large pot of water to a boil.

Place shrimp mixture in stir-fry grill pan on grate over high heat. Stir-fry just until shrimp turns pink. Keep warm until use. Cook pasta according to package directions for al dente. Drain; keeping a little of the cooking water. Sauté the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta. Serve immediately, passing cheese.

Note: As mentioned, the shrimp can be cooked in a sauté or stir-fry pan on top of the stove.

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