Pasta Seafood Primavera
Cathie Magee
This is an easy and delicious recipe.
ingredients
- 1 lb. of your favorite pasta (I use Rigatoni)
- White Wine
- 2 shallots
- 1 package of sliced mushrooms
- 1 can artichoke hearts
- 1 can (8 oz.) of diced tomatoes
- 1/2 bag of frozen or fresh brocolli
- 1 lb. peeled and deveined shrimp(if you want)
- 2 tbsp. dry basil (or fresh basil)
- 1 tbsp. dry parsley
- 1 tsp. butter
- 1 tsp. olive oil
- Fresh grated Parmesan cheese
directions
- 1
Use a large saute pan and melt butter and olive oil. Add diced shallots and mushrooms. Saute on med-high for about 5 minutes. While cooking, season with s&p, basil and parsley. Add 3/4 cup of dry white wine. Let the alchohol cook off (no top) for about 5 minutes. Add chopped can tomatoes (with liquid) and stir. Let simmer for about 10 minutes so that all flavors blend. Next add the frozen brocolli and artichoke hearts. Cover and cook for another 10 minutes.
- 2
Cook pasta, drain and set aside.
- 3
Before you are ready to serve, if you want you can add shrimp or scallops (or both - I’ve done that before). If you add the seafood, cook for about 5 minutes until shrimp / scallops are cooked through.
- 4
Pour the sauce over the pasta, toss and add freshly grated Parmesan cheese.
notes
Pups as a Todder - Robert H. Magee.
Source: Cathie Magee
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