Pasta Printemps

Pasta Printemps is a vibrant, light dish that captures the essence of spring on a plate. Tender angel hair pasta is tossed with crisp-tender asparagus, bright carrots, and sweet green onions in a rich yet delicate chicken broth and tomato paste sauce. Plump shrimp add a burst of savory flavor and texture, making this meal both satisfying and elegant. The combination of earthy vegetables and briny seafood creates a harmonious balance that is perfect for a quick weeknight dinner or a light lunch. Fresh basil adds a final aromatic touch, elevating the dish from simple to sophisticated. Its a wholesome, colorful meal that brings the freshness of the season to your table without requiring hours of preparation.

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 565.7

Description

Pasta Printemps is a vibrant, light dish that captures the essence of spring on a plate. Tender angel hair pasta is tossed with crisp-tender asparagus, bright carrots, and sweet green onions in a rich yet delicate chicken broth and tomato paste sauce. Plump shrimp add a burst of savory flavor and texture, making this meal both satisfying and elegant. The combination of earthy vegetables and briny seafood creates a harmonious balance that is perfect for a quick weeknight dinner or a light lunch. Fresh basil adds a final aromatic touch, elevating the dish from simple to sophisticated. Its a wholesome, colorful meal that brings the freshness of the season to your table without requiring hours of preparation.

Ingredients

1 pound Asparagus
8 ounces Capellini -- (angel hair pasta)
2 medium Carrot -- cut in 1/4" strips
1 green Onion -- sliced diagonally
2 cloves Garlic -- minced
2 teaspoons Oil
1 1/2 cups Chicken broth
1/4 cup Tomato paste
1 tablespoon Fresh basil -- snipped
12 ounces Frozen shrimp/fresh shrimp -- peeled and deveined
1/4 teaspoon Freshly ground pepper -- coarsely ground

Directions

1
Trim the woody ends off the asparagus spears and rinse them in cold water.
2
Cut the asparagus tips off and set them aside; slice the remaining stalks into 1-inch diagonal pieces.
3
Bring a large pot of salted water to a boil. Add the capellini and cook according to package directions.
4
During the last 2 minutes of cooking the pasta, add the asparagus tips, asparagus stalk pieces, and carrot strips to the boiling water.
5
Drain the pasta and vegetables, reserving about 1/4 cup of the pasta water.
6
While the pasta cooks, heat oil in a large skillet over medium-high heat.
7
Add the sliced green onions and minced garlic to the skillet; saut for 1-2 minutes until fragrant and crisp-tender.
8
Add the shrimp to the skillet and cook for 2-3 minutes, stirring occasionally, until pink and opaque.
9
Stir in the chicken broth and tomato paste, simmering for 2 minutes to create a light sauce.
10
Add the drained pasta and vegetables to the skillet with the shrimp and sauce.
11
Toss everything together gently, adding reserved pasta water if needed to loosen the sauce.
12
Remove from heat and sprinkle with freshly ground pepper and snipped fresh basil.
13
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 565.7kcal

% Daily Value *
Total Fat 15.9g25%
Saturated Fat 3.7g19%
Cholesterol 536.1mg179%
Sodium 1154.4mg49%
Total Carbohydrate 17.0g6%
Dietary Fiber 5.3g22%
Sugars 8.2g
Protein 88.5g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dried basil may be substituted for fresh; use 2 tablespoons of dried basil in place of 1 tablespoon of fresh.

If using frozen shrimp, ensure they are fully thawed and patted dry before cooking to prevent excess water in the sauce.

For extra protein, you can add cooked chicken breast strips or grilled salmon to this dish.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.

Keywords: pasta, spring, shrimp, asparagus, capellini, angel hair, carrot, green onion, garlic, basil, tomato paste, chicken broth, light dinner, quick meal, vegetables, seafood, fresh, healthy, weeknight, easy

Read it online: https://www.chefs-mate.com/recipe/pasta-printemps/