Fettucini and Shrimp Primavera


I love pasta especially when it has lots of veggies and some shrimp. Asparagus, leeks, yellow squash, and mushrooms are just a few of the vegetables that have been seasoned and sauteed for this dish. All of the flavors come together so well. I even added a little creaminess to the dish with the help of a few spoonfuls of Greek yogurt. It's so good and perfect for a family dinner and special enough for entertaining.


Ingredients for Fettucini and Shrimp Primavera:


1 pound fettucini, cook according to package directions

1 cup reserved pasta water

1 pound large shrimp, cleaned and shelled

4 tablespoons olive oil

12 ounces cremini mushrooms, stems discarded, caps cleaned and sliced

1/2 pound asparagus

1 cup sliced leeks, about 1 leek

1/2 cup finely diced carrots

1/2 cup finely diced yellow squash

1/4 cup finely diced red bell pepper

1/4 cup grated parmesan cheese

2 tablespoons chopped parsley

zest of 1 lemon

3-4 ounces Greek yogurt, about a half of a small container

kosher salt

black pepper


Time-Saving Tip: All of the vegetables can be cleaned and prepped earlier in the day.


Let's see what we need.

We're ready to cook!


Prep all of the ingredients so they are ready to use. Cut up all of the vegetables. In a small bowl toss the shrimp with 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.


Add 1 tablespoon oil and mushrooms to a pan. Season with salt and pepper and saute over high heat a few minutes until mushrooms shrink up. Transfer from pan to a plate.


While the pasta cooks...place 3 tablespoons of oil to the same pan. Add the carrots and leeks; season with salt an pepper. Saute for 2 minutes and then add the asparagus, pepper, and squash. Saute another minute.


Add the shrimp to the vegetables. Saute over high heat for a couple of minutes until the shrimp just turn a light orange. Don't worry if some parts of the shrimp are not quite that color. Turn off the heat.


In a small bowl mix the yogurt and 1/4 cup of the reserved water. Set aside.


Add the fettucini to the pan. Toss and pour in the yogurt mixture and grated cheese; combine well. Return the mushrooms to the pan and then the parsley and grated lemon zest. Taste for seasoning.


It's ready! It looks and tastes amazing. I really love this dish. It has everything I love...lots of vegetables, shrimp, and of course, pasta. Serve with a chilled glass of white wine and this is the ideal meal for dining outside.


Enjoy!

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