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Shrimp Pasta Primavera

Ingredients

  • 1/4 cup olive oil
  • 2 green onions, chopped
  • 1 Tsp. chopped garlic
  • 1 rib celery, cut into thin matchsticks
  • 1 carrot, cut into thin matchsticks
  • 1/2 cup dry white wine
  • 1/2 tsp. Worcestershire
  • 1 cup small broccoli florets (or cauliflower, or both)
  • 12 cherry tomatoes, quartered
  • 12 sprigs parsley, leaves only, chopped
  • 20-30 medium shrimp, peeled and deveined
  • 1/4 tsp. oregano
  • 1/2 tsp. salt
  • 1 tsp. Creole seasoning
  • 1 lb. rotini pasta, cooked and drained
  • 1/4 tsp. crushed red pepper

Instructions

  1. 1

    Heat the olive oil in a large skillet until it shimmers. Add the green onions, garlic, celery, and carrots, and saute until tender.

  2. 2

    Add the wine, Worcestershire, and 1/4 cup water from the pasta pot, and bring to a boil. Add broccoli, tomato, and parsley. Lower the heat to a simmer and cover the pan. Cook till vegetables just begin to turn tender--about five minutes.

  3. 3

    Add shrimp, oregano, salt and Creole seasoning. Raise the heat a little and agitate the pan until shrimp turn pink.

  4. 4

    Turn off the heat and add the pasta. Toss with the other ingredients until well distributed. Serve sprinkled with crushed red pepper.