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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.

"When you come to the fork in the road, take it."
-Yogi Berra, Baseball Player

The refrigerator light goes on...

Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season spring. There are hundreds and thousands of recipes out there calling themselves “primavera” but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don’t have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you don’t need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 

Shrimp Primavera with Angel Hair Pasta

Servings = 2 | Serving size =4 ounces pasta with 4 ounces shrimp

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This recipe makes very good leftovers. Reheat gently.

3 quarts	water
1 Tbsp	extra virgin olive oil
2 cloves	garlic (peeled and sliced thinly)
2 large	shallots (sliced thinly)
4 ounces	grape tomatoes
1 medium	yellow squash (large 1/2 inch dice)
1 medium	zucchini (large 1/2 inch dice)
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	unsalted butter
8 ounces	large shrimp (peeled and deveined)
1 1/2 ounces	Parmigiano-Reggiano
4 ounces	angel hair pasta or gluten-free pasta
3 ounces	fresh dill

Place the water in a large stock pot over high heat. While the vegetables are cooking bring the water to a boil and then reduce to a simmer.

While the water is heating add the olive oil to a large skillet over medium high heat. . Add the garlic and shallots and cook for about 1 minute. Add the tomatoes and cook for another 2 - 3 minutes tossing frequently.

Add the diced yellow squash and zucchini and reduce the heat to medium. Cook, tossing frequently, for about 8 - 10 minutes until the vegetables begin to brown.

Add the salt, pepper, butter, shrimp and parmesan cheese. Reduce the heat to medium. Cook, tossing frequently so that the shrimp cooks evenly and the cheese melts slowly.

Bring the pasta water to a boil and add the angel hair pasta. Stir so that the pasta doesn’t stick together.

When the shrimp are almost done the angel hair should be just cooked through.

Using tongs grab the angel hair and transfer to the sauté pan. Some of the pasta liquid will transfer but that’s OK.

Cook for about 2 minutes and add the dill. Toss for 30 seconds and serve.