Shrimp Primavera, Legal Seafood's

By arthurlemay

Ingredients

• 1 pound penne pasta
• 3 tablespoons vegetable oil
• 1/4 cup Spanish onions, chopped
• 1/2 cup zucchini, diced
• 1/2 cup broccoli florets
• 1/2 cup shiitake mushrooms, sliced thin
• 1/2 cupped bell pepper, chopped
• 1 teaspoon garlic, minced
• 1/4 teaspoon red pepper flakes
• 24 large shrimp, peeled and deveined
• 1/4 cup white wine
• 1/2 cup diced tomatoes
• teaspoon fresh lemon juice
• 1 tablespoon parsley, chopped
• 1 1/2 tablespoons sour cream
• salt and pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Cook the pasta according to directions.

Meanwhile, heat the oil in a saute pan over medium-high heat. Add the onions, zucchini, broccoli, mushrooms and red peppers. Cook for about 1 minute. Add the minced garlic, pepper flakes and shrimp. Cook until the garlic is golden, the vegetables are softened and the shrimp is almost cooked through. Season with salt and pepper. Add the wine and tomatoes. Drain the pasta and add to the saute pan. Add the lemon juice, parsley and sour cream. Taste for seasoning and adjust for taste. Toss well and serve.