Legal Seafood Shrimp Primavera


  • 1 lbs uncooked penne pasta
  • 3 Tbsp vegetable oil
  • 1/4 cup Spanish onion, diced into 1/2-inch pieces
  • 1/2 cup large zucchini, diced
  • 1/2 cup broccoli florets
  • 1/2 cup shiitake mushrooms, sliced thin
  • 1/2 cup red bell pepper, sliced into 1/2-inch pieces
  • 1 tsp chopped fresh garlic
  • Pinch crushed red pepper
  • 21 to 25 shrimp, peeled and deveined
  • 1/4 cup white cooking wine
  • 1/2 cup diced tomatoes
  • 1 tsp fresh lemon juice
  • 1 Tbsp chopped Italian parsley
  • 1-1/2 Tbsp sour cream
  • Salt and pepper, to taste


Cook the pasta according to the package directions.

Meanwhile, heat the oil in a sauté pan. Add the onions, zucchini, broccoli, mushrooms and red peppers. Cook for about 30 seconds. Add the chopped garlic, pepper flakes and shrimp. Cook until the garlic is golden, the veggies are softened and shrimp is almost cooked through. Season with salt and pepper. Add the wine and diced tomatoes.

Drain the pasta and add to sauté pan. Add the lemon juice, Italian parsley and sour cream. Taste for seasoning and add salt and pepper. Toss well and serve.

Makes 4

Print This Page