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PENNE PRIMAVERA WITH SHRIMP


Serves 4

Ingredients:

1 ½ cups baby carrots

1 ½ cups peas

3 cups uncooked Penne Rigate

1 tbsp. olive oil

2 cloves minced garlic

¼ tsp. salt

¼ tsp. ground black pepper

12 fresh shrimps, peeled and deveined

¼ cup white cooking wine

1 tbsp. lemon juice

3 cups spinach

¼ cup grated Parmesan cheese

Directions:

  1. Bring 2 quarts of water to a boil in a large pot. Add carrots and peas and cook for 3 minutes. Remove with a spoon. Add pasta to the boiling water and cook according to package directions.

  2. Over medium-high heat in a large skillet, heat oil. Add garlic and sauté for a minute. Add carrots, peas, salt and pepper and cook for 2 minutes. Add shrimp and wine and cook until wine has evaporated. Add lemon juice, reduce heat and simmer for 3 minutes.

  3. In a large bowl, toss together hot pasta with schrimp and vegetable mixture, spinach and Parmesan cheese. Serve immediately.


CEO: 

Grace Grisolia

EDITORA:

Carmen Àlvarez

CONTACTO:

info@womeninmove.com

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Diseño: Bernarda Ghio