SHRIMP PRIMAVERA

SHRIMP PRIMAVERA ~ Makes 4 servings

1 TBSP + 1 teaspoon Olive oil – 1-1/2 cups Broccoli florets – ½ cup thinly sliced Carrot – 1 cup sliced Mushrooms – 2 Garlic cloves, minced – 1 cup Chicken Broth – 1 TBSP Cornstarch – 15 ounces shelled/deveined large Shrimp – 2 cups hot cooked Bowtie noodles – 2 TBSP grated Parmesan Cheese – 2 TBSP chopped fresh Parsley – ¼ teaspoon crushed Red Pepper flakes

Maltagliati - a nipple shaped noodles. I am using them in place of the Bowtie noodles I thought I had … but apparently did not.

These little noodles are a fairly thick.

In a large skillet, heat oil; add broccoli and carrot; cook over medium heat, stirring frequently, until carrot is tender-crisp – about 2 minutes. Stir in mushrooms and garlic – cook 1 minute longer.

Braising the broccoli and carrots.

Adding the mushrooms.

Whisk in broth and cornstarch; add shrimp and cook, stirring occasionally, until shrimp begins to turn pink – about 3 minutes.

Stir-frying the shrimp.

Stir in remaining ingredients; toss to combine; and serve.

Parmesan Cheese added.