Seafood Primavera

The sauce in this recipe from Jennifer VonGroven is so delicious, you may want to double it and use it to toss with steamed veggies or as a dip for fresh bread.

Seafood Primavera Recipe

Seafood Primavera

1 ½ lbs. fresh or frozen shrimp, deveined (1/2 lb. fresh or frozen unseasoned mussels, but I’m not a lover of mussels)

¾ pkg. angel hair or your favorite pasts

1-2 Tbsp. CHICKEN or VEGETABLE SOUP BASE

1 cup asparagus, cut into 1 inch pieces

2 Tbsp. olive oil

1 ¼ tsp. PENZEYS MINCED GARLIC, or 5 cloves fresh garlic, minced

2 shallots, minced

2 tsp. butter

¼ white wine

4 green onion, chopped and divided

¼ cup fresh parsley, chopped

1 Tbsp. FOX POINT SEASONING (or SUNNY PARIS or MURAL OF FLAVOR)

1 cup grated Romano cheese

1 large lemon (1/2 juiced, ½ thinly sliced)

¼ tsp. salt, to taste

¼ – ½ tsp. PENZEYS FRESHLY GROUND PEPPER

 (HIGHLIGHTED – are found in PENZEYS SPICES)

Prepare the seafood for cooking.  Clean and rinse the shrimp.  If the seafood is frozen, it does not need to be completely thawed, but do not clean it well since it’s going straight from pot to plate.

Bring a large pot of water for the pasta to a boil.  Add the SOUP BASE and stir.  Add the pasta and cook until al dente.  Reserve ¼ cup of pasta water when draining.  Place in a serving bowl and toss with a bit of olive oil.

Steam or pan-cook the asparagus in olive oil until just starting to get tender, but not wilted.  In a separate large pan with a lid, heat the olive oil over medium heat.  The oil is ready when you can either smell it or notice just a bit of steam rising from the pan.  Toss in the garlic and shallots, and cook until tender and just starting to brown.  Add the butter, white wine, half the green onion, the parsley and FOX POINT, cover, and cook the wine is reduced to about half or less.

Remove the lid, add 3 tablespoons of the reserved pasta water, the shrimp.  Cover and allow to steam for about 3 minutes (if liquid is evaporating too quickly, add the remaining pasta water).  Stir in the cheese and cook for about 1 minute with the cover off.  Squeeze the juice from one half of the lemon over the seafood and remove from heat.  Stir well to get all the good flavor from the bottom of the pan, salt and PERRER to taste.  Add the asparagus, remaining green onion and the seafood mixture to the pasta and toss to combine.  Garnish with extra grated Romano, black pepper and lemon slices.

(Recipe for Seafood Primavera was in Penzeys Spices catalog)