Fusilli Primavera With shrimp

Name: Fusilli Primavera With shrimp
Total time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1/2 pound thin string beans; 6 ounces baby carrots, peeled; 15 asparagus tips; 12 ounces medium shrimp, peeled and deveined; 10 ounces cherry tomatoes, halved if large; 1 yellow bell pepper, seeded and sliced; 6 large radishes, sliced; 1 pound fusilli pasta; 1/4 cup chopped fresh parsley; 1/4 cup extra virgin olive oil; Salt and pepper to taste

By Maura Egan

Total Time: 40 minutes
Rating: 4(43)
Comments: Read comments

Featured in: FASHION HOUSES; Haute Cuisine

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Ingredients

Yield:6 servings

½pound thin string beans
6ounces baby carrots, peeled
15asparagus tips
12ounces medium shrimp, peeled and deveined
10ounces cherry tomatoes, halved if large
1yellow bell pepper, seeded and sliced
6large radishes, sliced
1pound fusilli pasta
¼cup chopped fresh parsley
¼cup extra virgin olive oil
Salt and pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
Step 2
In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
Step 3
Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.