Get ready for a feisty pasta party with Shrimp One-Pot Pasta Primavera. Festivals are around the corner and learning some innovative recipes always works with guests. When it comes to the best quality processors and exporters of Shrimps, you will come across natural shrimps. Let’s have a look at the succulent recipe.
- Short type pasta 12 ounces
- Thinly sliced 4 garlic cloves
- Two and a half teaspoon kosher salt
- Three fourth teaspoon fresh ground black pepper
- Frozen broccoli (1 bag)
- 6 ounces green beans (haricots verts and trimmed)
- Large shrimp 8 ounces, peeled, deveined, tails left on
- Half sliced 1-pint cherry tomatoes
- One-cup frozen green peas
- Three tablespoons butter (unsalted)
- Three-fourth cup grated Parmesan
- 1/4 cup coarsely chopped basil
- Red pepper flakes
- Take a pan in a large bowl or wide bottom pot and add garlic, salt, black pepper and three and a half cups hot boiling water.
- Cover the lid and bring that to boil, add broccoli, green beans, and pasta according to the package.
- With 5 minutes remaining, stir the combination and bring it to boil.
- If you see the pot drying out, add some water and then add shrimps, tender pasta, butter, peas, tomatoes.
- Cover the lid and continue to cook until the pasta and shrimp both become tender enough.
- Remove it from the stove and stir the dish, add some lemon zest and parmesan cheese Season with salt and pepper along with basil, red pepper if needed.
Serve the best shrimp pasta and your guests will not leave without asking for the recipe!