Pasta Primavera With Shrimp | Court Of Kitchen

Prepare to delight your taste buds with a burst of flavor in every bite with our Pasta Primavera with Shrimp! This recipe is a celebration of freshness and simplicity, bringing together the best of land and sea in one mouthwatering dish.
Join us in the Court of Kitchen as we guide you through the steps to create this culinary masterpiece. From sautéing succulent shrimp seasoned with Old Bay and black pepper to tossing a colorful medley of snap peas, defrosted frozen peas, tomatoes, asparagus, zucchini, and red onions in a luscious sauce made with butter, chicken stock, white wine, half & half or heavy cream & 2 – 3 Tbsp. Pesto. All the bright & fresh flavors simply shout Spring!
Let’s uncover the beautiful ingredients that make our Pasta Primavera with Shrimp a standout dish:
Our Ingredients are:
• ½ lb. Pasta (Penne or your preferred type)
• 1 lb. Small Peeled & Deveined Shrimp – 60 – 70 count.
• Olive Oil (For Sautéing Shrimp)
• Old Bay Seasoning (For Seasoning Shrimp)
• Black Pepper (For Seasoning Shrimp)
• 2 – 3 Tbsp. Cornstarch – enough to coat
• 2 Tbsp. Butter (For Sautéing)
• Sugar Snap Peas (Cut in Half)
• Regular Frozen Peas – defrosted & dried
• ½ 1 Red Onion – sliced
• Grap or Cherry Tomatoes – halved
• Asparagus – cut into 1 ½ in. pieces
• 1 Zucchini – cut into half moons
• Salt (For Sautéing Veggies)
• Granulated Onion
• Granulated Garlic
• Chili Flakes
• 2 cloves Minced Garlic
• ½ C. Chicken Stock (For the Veggies)
• ½ C. White Wine
• ¼ C. Half & Half or Heavy Cream
• 2 – 3 Tbsp. Pesto
• ¾ C. Parmesan Cheese
• ¾ C. Pecorino Romano Cheese
With these simple yet flavorful ingredients, you’ll be amazed at how easy it is to create a restaurant-quality meal right in your own kitchen. Whether you’re cooking for a weeknight dinner or hosting a special occasion, our Pasta Primavera with Shrimp is sure to impress.

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Thank you, and enjoy this simple and amazing Recipe.

#pasta #shrimps #easyrecipe #recipe

Hi everybody I’m Courtney hashy cbook author and vlogger welcome back to my YouTube channel C of kitchen or salt pepper and spice makes everything bright today I’m making pasta Prim Vera with shrimp it’s almost Springtime so it felt about bright so I’m going to start with

First the pasta I already made the pasta it’s sitting here right here in the C blender in the sink I used pen you can use any short past you like it’s fine and then for the shrimp we’re going to go straight to the shrimp so I’m going

To turn the burner on high now speaking of the shrimp while that’s warming up I’m going to put 2 tablespoons of olive oil in here right about there anyway for the shrimp and then for the shrimp I’m using tiny shrimp so these are like 70

Count that means they’re 70 to a pound I like them tiny in this because I like to get a shrimp a vegetable and a piece of pasta all in one bite if I want but you can use any size shrim you want really so just turn it on really high and then

All we’re going to do is sauté this shrimp for about 1 minute now what you see on this shrimp here what I put on the shrimp is about 2 tablespoons two maybe 3 tbspoon of corn starch some old Bas seasoning some black pepper that’s

It just to season it that Old Bay has a lot of seasoning in it so you don’t need extra salt cuz obviously these come from the sea and they’re naturally salted so all I’m going to do is sauté this in this hot oil and you want to do this

Literally for about a minute because and these are Frozen I mean let’s be honest with each other all shrimp are frozen the second they come get in the boat they’re thrown on ice so these are from the frozen section they’re usually pretty cheap on the cheaper side I

Should say so we’re just going to sa these litter for a minute now you can get whatever size shrimp you want you get bigger shrimp still air on the caution of cooking them less even if they’re not completely cooked through we’re not looking to really cook these

Through right now they’re going to go back in with the sauce and the vegetables and they’re going to cook even more and you don’t want rubber your shrimp will turn into rubber so we’re just going to do this for a minute so just give me a few seconds a few moments

Later okay the shrimp are now turning pink when they start to curl you know they’re almost there and they’re getting pink now no reason to throw this bowl and use another Bowl just put them right back in the bowl that you were using before that you had the cornstarch in

It’s not going to hurt a thing cuz if a little bit more cornstarch gets in at the end the reason for the cornstarch is to gloss it and make thicken the sauce at the end these are done done go leave the heat on cuz we’re going right into

The vegetables we right back in the bowl so now going to turn the heat down just a little bit cuz I’m putting butter in and I don’t want to burn burn right away so now for the vegetables I’m going to put in 2 to 3 tablespoons of butter I’m

Using carry gold that’s butter in the world I think so two to three tablespoons of butter let that melt move it to the side that’s good that’s good out of medium medium heat so what I’m using today I’m using sugar snap peas I cut them in half I

Like things to be almost similar sizes you want to keep them whole keep them whole so I’m using sugar scrp peas I’m using regular frozen peas just make sure you defrost them and dry them we don’t need extra water at the end and then I’m using some red onions and tomatoes the

Peas and the tomatoes go in at the end you want to keep those for the very end what we’re going to start sa right now is the rest of this vent now for asparagus if you’re watching this you probably know how to deal with asparagus you just break it where braad the break

And you don’t need to throw this away you can keep it I keep it a lot of times and is zip bag in the freezer anytime you make stock any kind of stock you can use those then I’m just going to again cut things into like sizes once it’s

Going to cut these into I don’t know inch and a half you know about the same size of your Panet pasta and toss it right in these guys can go in and you can turn the heat up a little bit more more now that we have things going on in there

And then with zucchini one zucchini this is what I would consider somewhat of a normal zucchini but sometimes zucchinis can be insanely large like a normal size zucchini is what I use for this and I have Moon it you can put them in as coins if you want

But I just have Moon it that’s all again I’m just going for like sizes for most things okay these now we’ll C seas in and then a red onion this is a half of a red onion again red onions tend to come very large

So I think a half of a red onion slice I slice it in half put the foot leg down slice it this one down and then slice it this way again it works for me that way now all I’m going to do is season this it looks good already doesn’t it so

Pretty looks so springy okay salt of course salt salt good two pinches of salt black pepper now know I’m never going to do anything without granulated any granulated G like that’s a given so a little bit of that and then I like heat I think it really fits here especially

Because the vegetables are so bright I think the Heat really helps I’m using just some chili flak who or a little bit more then I’ll show you that’s okay that’s good by me you put in as much as you want or don’t use it if

You don’t want to use it you hate it some of my family members hate spice so I get it so all I’m going to do is literally saute this I didn’t forget anything did I yes I did see I forgot something two to three cloves of minced

Garlic mince it I grated it using the RAS or you can mince it using your knife we got the garlic in there oh gosh it smells good okay I like this dish this is a spring dish the vegetables should still be crisp so I’m going to do this

For say 3 minutes if you’re lucky cuz I want the veg to still have that nice texture to them so after this all we’re going to do is add the liquids the pasta obviously and the cheese so seeing about 180 seconds well there was our 3 minutes we’re back vegetables are Tender Crisp

They’re still holding their body to them exactly how we want them now it’s time to add the liquids so what I do add about half a cup of chicken stock now use veggie stock if you want because we’re using shrimp again I don’t measure measure if you want if you’re using

Because we’re using shrimp if you want to use Seafood stock and you have it go for it that’s even better make sure you’re heat done a little on the higher end when you’re adding all your liquids cuz this is a quick process now I’m using white wine I’m going to use again

A half a cup about a half cup of white wine you don’t want to use white wine more than fine just choose all stock just mix that through there you go you see how even that granulated onion granulated garlic it almost like starts to thicken it on its own it is it truly

Is its own thickener it does it works I love that stuff for many reasons okay now next have and half most people in this recipe use whole I mean heavy cream you can use heavy cream if you want it extra creamy you can use heavy cream I

Like having that I’m going to use a half a cup so half a cup of each of those right around there and now that one thing I’m using to make this extra um springy is pesto basil pesto so I would say about 2 to 3 tablespoons of basil pesto and mix that right

In I think I could use a little bit more and all those nuts in there this one had a instead of pine nuts this has um pumpkin seeds in it makes it even more unique which is really really good okay we’re done with that so now next comes

Our shrimp well let’s put the pasta in next I say we go with the pasta this is going to get a little hard to mix maybe I should have used a bigger pan that’s okay I’m used to making messes okay let’s mix this all together there we

Go that pasta was made again 2 minutes short of the package directions cuz this is why cuz now it’s going to continue to cook now our shrimp which is going to pretty much done but it’s going to thicken because of that corn starch and it’s going to add more flavor because of

The um old day seasoning oh my goodness C out of bance I think I over did it okay we’ll just get that in there best we can and now we finish with our tomatoes and our peas want those at the end so they stay nice and bl yeah I really really really

I really should use the bigger F there’s no way around that at this point hey I’m proud of myself that it’s not all over the place but that way usually with me it would be everywhere right now look at this tell me this isn’t spring this is spring all day oh

There we go we lost one was a b it was it was it was happen and now our cheese so I’m using a cup of cheese I’m using 3/4 of a cup of Parmesan and a/4 cup of pecino Romano I mixed them together gr them mixed them together I’m going to

Put 3/4 of it in here and then I’m going to keep A4 of it so you can CHP your bowls cuz who doesn’t want more cheese on the top of your bowls there we go that one more toss and I think we’re about ready to play oh boy

There we go again I don’t know how I did as good as I did really truly this is oh you can see it’s getting thicker and thicker when that shrimp hit there with that corn starch everything’s so bright don’t you love the change of the seasons if you live

Somewhere where you have changes of the seasons I do and I love it that is it that is all she wrote I’m going to put this on a plate you going turn it off I’m going to put this on a plate I’m going to put this over here so I can the

Shrimp it’s all even though there’s a little bit of half and half in there it still is quite light truly excuse me I need to get a fork and now of course I’m just going to CHP this now of course you can top this with parsley or

Obviously more basil or you can uh put some scallions on it if you want more than fine I’m going to taste it I haven’t I haven’t made this in quite a while so I’m kind of excited to taste it I won’t take too h of bright cuz I want to talk to you

You get the basil pesto and that little bit of half and half it doesn’t taste heavy at all or creamy or it doesn’t pull it down it still tastes very bright and springy it’s perfect for this time of the year and that asparagus everything is so fresh and you don’t

Have to use shrimp if you don’t want to but I just thought it be a nice autone to it so this is pretty much you see what you see is what you get with this dish it’s absolutely delicious and it’s perfect for this time of the year so get

In the kitchen and have fun making this for your family and friends and thank you for watching until I see you again soon know that I’m always saying hugs before that remember if you haven’t subscribed already remember to hit that cute little bell icon and keep sending your likes shares

And comments because they’re always welcome again I’m always sending hugs