19
Apr

Roasted Vegetable Shrimp Pasta Primavera

So as I mentioned last week, my Mom came to town from Texas for a visit this past weekend.  While she was here I wanted to fix her something super yummy for dinner the first night she arrived.  I prepared a roasted vegetable shrimp pasta primavera with basil in a light cream sauce.  It was SO good, I could go for some right now!!  This is not the most figure flattering recipe (but I’m sure you’ve figured that’s the way with most of my recipes) but I do have some healthy ones coming, I promise!

Roasted Vegetable Shrimp Pasta Primavera

Ingredients:
2 zucchinis, cut in half lengthwise and cut into half inch chunks
1 large red onion, cut into 1 inch cubes
4 Roma tomatoes, diced
1 lb. fettuccine noodles, cooked according to package directions
2 cups heavy cream
2 garlic cloves, minced or a spoonful of jarred garlic
1/2 cup fresh basil
1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
1 tablespoon butter (REAL butter)
1 – 2 tablespoons olive oil
Salt and pepper to taste
1 lb. frozen shrimp
Directions:
Preheat oven to 425 degrees.  Begin boiling water for pasta and cook according to package directions.
Cut all of your vegetables as mentioned above.
Spread vegetables out on a cookie sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Use your hands to mix vegetables in order to thoroughly coat with olive oil.  Place vegetables in preheated oven for 15 minutes or until cooked through.

Add 1 tablespoon olive oil to a large skillet on medium heat.  Add garlic, saute 1-2 minutes.  Add frozen shrimp and cook until warmed through.  Pour in 2 cups heavy cream and increase heat.  Once cream mixture starts bubbling, reduce heat to medium low – should become a simmer.  Allow to thicken for 10 minutes.  Add parmesan cheese and 1 tablespoon butter and simmer for 5 more minutes or until it reaches your desired consistency.

Once vegetables, pasta, and cream sauce are ready, combine everything in the same skillet where you cooked your cream sauce.  Here I added the vegetables, then pasta, then fresh basil.

Combine all of the ingredients with your pasta spoon until every noodle is coated with the delicious cream sauce.

Plate the pasta in a large pasta bowl, sprinkle with parmesan cheese and fresh basil or parsley.

Enjoy your pasta with a nice glass of wine, garlic bread, and good company!

Here’s my good company – my hubby (taking the picture) and The Cottage Mama’s Mama!  My Mom and I had such a great time together and we had a blast at the International Quilt Festival.  It’s always so hard to say goodbye, but I keep hoping and praying that some day we will live closer to one another.  
Miss you and love you Mom!

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4 Comments

  1. Anonymous says
    April 19, 2010 at 9:07 PM

    Oh, this looks so good…def. got to try it tonight!thanks

  2. Jane says
    April 20, 2010 at 9:49 AM

    Take it from the Cottage Mama’s Mama–this WAS super yummy! What a great time sitting on the deck with my daughter and her hubby,enjoying the pasta and wine–a beautiful evening with two of my favorite people! Life is good!

  3. rebekka says
    April 20, 2010 at 10:15 AM

    Ahhh! I love your precious blog, how did I just now find it???!

  4. brlracincwgrl says
    May 7, 2010 at 10:11 AM

    That pasta looks divine! I’m visiting from “Friday Follow”. Have a great weekend!