Make this simple recipe for Shrimp Primavera inspired by the classic dish for pasta primavera. It is ready in 20 minutes, has Florida tiger shrimp, cauliflower, broccoli, tender carrots, and fettuccine. Cooked with I Can’t Believe It’s Not Butter! Original spray and spread which are available at Publix.
3spraysI Can’t Believe It’s Not Butter! Original spray
1tablespoonseafood condimentwith garlic, pepper, and salt
For the sautee sauce
1-2garlic clovesfinely chopped
1tablespoonI Can’t Believe It’s Not Butter! Original spread
4cupscauliflower, broccoli, and carrotssteamed
2tablespoonsfresh parsleychopped (optional)
1preserved lemonsliced in small juliennes (optional)
For the pasta
1boxfettuccine pasta
10cupsboiling water
1tablespoonsalt
Instructions
Clean and peel the raw tiger shrimps. Place them in a plate and spray them with I Can’t Believe It’s Not Butter! Original spray three times. Season with your favorite seafood condiment.
Cook the shrimp stovetop on a grill pan for 3 minutes on both sides. When the shrimp turn pink they are ready. Do not overcook as they become rubbery. Set aside.
Add water to a pasta pot and salt. Let the water boil and add the fettuccine pasta. Cook for 10-15 until al dente. Remove from the water and temper with cold water to stop the cooking process. Set aside.
Steam the raw veggies for a few seconds, temper with cold water to interrupt the cooking process and set aside.
Chop one or two garlic cloves. In a large sauteing pan add a tablespoon of I Can’t Believe It’s Not Butter! Original spread and saute the garlic.
Add the cooked fettuccine pasta and saute with the garlic and the butter. Then add the steamed veggies and stir again using the tongs. Finally, add the grilled shrimps and cover for a few seconds.
Serve hot and garnish with fresh chopped parsley and preserved lemon juliennes. (optional)