SPRING PASTA PRIMAVERA | The Figo Show | Episode 7

SPRING PASTA PRIMAVERA | The Figo Show | Episode 7

FigoFood® Pasta Primavera Recipe

-EVOO
-1-2 lbs wild caught raw shrimp - peeled and deveined
-3 cloves of garlic minced
-1 bunch of asparagus sliced into bite size pieces
-1 package baby Bella mushrooms sliced
-1 package peas
-large handful of spinach
-heavy cream
-white wine
-1-2lbs linguine

Get a large pot of salted water to a rolling boil to make this recipe fast! In a different large pan, sauté the shrimp in a few tablespoons of EVOO (and/or butter) until pink. Add garlic and sauté on low heat for 1 minute. Meanwhile, blanch the asparagus in the boiling water for 2 minutes. Remove with a slotted spoon and add to the pan with the shrimp and garlic. Add the rest of the vegetables, salt and pepper and parsley, and sauté on medium heat until soft. When the veggies are softened (5-8 minutes depending on your stove), add the white wine and let the alcohol evaporate for 1 minute. Add the heavy cream. Stir and let it thicken. Add the cheese. Meanwhile, cook the linguine as per the directions on the package. Add the cooked linguine to the pan along with a few spoonfuls of the pasta water. Sauté on medium heat until combined and you have a nice creamy sauce. Season to flavor with salt and pepper. Serve with fresh parmigiano reggiano! Buon appetito!

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Video and production by Trevor Polly
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