A not-so- heavy pasta dish

Shrimp and pasta are a match made in cooking heaven. The only limit to the combinations you can make is your imagination. Of course, you have the most popular shrimp and pasta dish, Shrimp Alfredo. In the hot summer months, people are looking for dishes that are not as heavy. I think I have a solution to that.

Today, I want to share with you two shrimp and pasta dishes that feature no heavy cream. The first one is a very bright looking dish, Shrimp Pasta Primavera. The second will make you feel like you are down by the bayou, Shrimp Boil Pasta. Both of these are lighter than and traditional cream based pasta dish. So grab some penne pasta at the store, and Let’s head to the kitchen!

Shrimp Pasta Primavera

Primavera in Italian means in the style of springtime. It’s a dish prepared with a variety of vegetables. The vegetables are a great pairing with succulent shrimp.

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil, divided

1 tablespoon Creole seasoning

1 cup chopped orange bell pepper

1 cup cherry tomatoes, halved

1 cup sliced red onion

3/4 cup 1-inch chopped fresh green beans

3/4 cup 1/4-inch sliced yellow squash

3/4 cup 1/4-inch sliced zucchini

1 teaspoon kosher salt

1 teaspoon minced garlic

1/2 teaspoon ground black pepper

1 1/2 cup chicken stock

8 ounces penne pasta

1/2 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/2 cup shredded Asiago cheese

In a large bowl, toss together shrimp, 1 tablespoon oil, and Creole seasoning.

In a large Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp, and cook, stirring frequently, until pink and firm, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a small bowl. Set aside.

In the same pot, cook bell pepper, tomatoes, onion, green beans, squash, zucchini, salt, garlic, and black pepper over medium-high heat, stirring frequently, until vegetables are tender, about 6 minutes. Remove from pot and set aside.

In the same pot, bring stock to a boil over medium-high heat. Add pasta, and cook, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed, about 7 minutes ( if more that 1/2 cup liquid remains, it can be discarded.) Stir in shrimp, vegetable mixture, and lemon zest and juice. Stir in cheese and serve.

Shrimp Boil Pasta

What do you do with leftovers from a shrimp boil? Make a pasta with them. No leftovers, here’s a recipe to replicate that.

2 tablespoon butter

1 pound large shrimp, peeled and deveined

1 tablespoon plus 1/2 teaspoon Creole seasoning, divided

1 1/3 cups chopped yellow onion

2/3 cup chopped red bell pepper

2/3 cup chopped celery

1 tablespoon minced garlic

1 1/2 chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

3/4 teaspoon kosher salt

12 ounces andouille sausage, grilled and cut crosswise 1/4-inch thick

8 ounces penne pasta, cooked according to the package directions

3 ears yellow corn, grilled, kernels cut from cob

1 tablespoon fresh lemon juice

In a large Dutch oven, melt butter over medium-high heat. Add shrimp, and sprinkle with 1/2 teaspoon creole seasoning. Cook, stirring frequently, until shrimp are pink and firm, 2 to 3 minutes. Remove from pot.

In the same pot, cook onion, bell pepper, celery, and garlic over medium-high heat until vegetables are softened, 3 to 4 minutes. Add stock, parsley, thyme, oregano, salt, and remaining 1 tablespoon Creole seasoning; bring to a boil. Reduce heat to medium-low; simmer until slightly thickened, about 15 minutes.

Stir shrimp, andouille, pasta, corn, and lemon juice into vegetable mixture, tossing to coat. Serve immediately.

I know that both recipes call for penne pasta. You can, however, substitute any pasta that you want. I know people, like my wife, who don’t care for some of the larger pasta shapes. In eating, as well as cooking, it’s all about the food you like. Good Cooking! Good Eating! Good Living!