Pasta Primavera with Shrimp

2 tablespoons olive oil, divided

1 pound peeled and deveined raw medium shrimp

3/4 teaspoon kosher salt, divided

1 large red bell pepper, chopped (about 1 1⁄4 cups)

5 ounces snap peas, diagonally halved crosswise (about 1 1⁄4 cups)

1/4 cup chopped shallot (about 1 medium shallot)

10 ounces uncooked gemelli pasta

4 cups unsalted chicken stock

4 ounces baby spinach (about 4 cups)

1 1/2 cups chopped Broccolini (about 4 oz.)

2 tablespoons white wine vinegar

1/2 ounce pecorino Romano cheese, shredded (about 2 Tbsp.)

1/2 teaspoon crushed red pepper

Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Sprinkle shrimp with 1⁄4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour off any remaining drippings from Dutch oven. Add remaining 1 tablespoon oil. Add bell pepper, snap peas, and shallot, and cook, stirring often, until vegetables are tender, about 4 minutes. Add bell pepper mixture to shrimp; cover to keep warm.


Step 2

Add pasta, stock, and remaining 1⁄2 teaspoon salt to Dutch oven; bring to a boil over medium-high. Boil pasta, stirring occasionally until pasta is almost tender and stock is almost absorbed about 9 minutes. Add spinach and Broccolini; cook until spinach is wilted, 1 to 2 minutes. Stir in shrimp mixture and vinegar. Remove from heat. Divide mixture evenly among 4 bowls; top with cheese and red pepper.


Active: 20 mins Total:30 mins Yield: Serves 4

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