DE PUNTA A PUNTA

SÍGUEME:

DE PUNTA A PUNTA

PENNE PRIMAVERA WITH SHRIMP

23/08/2016

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.

 

 

 

 

 

 

 

Please reload

¿QUIÉNES SOMOS?

Carmen Alvarez:
Socióloga y Comunicadora
Publisher Magazine Virtual

____

 

Grace Grisolia:
RRPP & Marketing.
CEO & Founder Women in Move

 

contacto:
ggrisolia@womeninmove.com

info@womeninmove.com

SECCIONES

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Instagram Icon

AGENDA