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Shrimp Primavera
Food Management Staff
February 1, 2003
1 Min Read
FM Staff
YIELD: 8-10 servings
SHRIMP
2 lbs. 26-30 count frozen shrimp
1 tsp. garlic, chopped
2 Tbsps. olive oil
SAUCE
1 qt. heavy whipping cream
2 cups Parmesan cheese, grated
1 Tbsp. garlic, chopped
11 /2 tsp. chicken or shrimp base
2 cups peas and carrots (fresh or frozen)
3 lbs. 10-in. fettuccini noodles, cooked
as needed fresh parsley
Thaw shrimp according to package directions. Saute shrimp in garlic and oil.
For the sauce: In stockpot, bring heavy whipping cream, Parmesan cheese, garlic and base to a boil, stirring constantly. Thicken if needed.
Steam peas and carrots to 140°F.
Combine noodles, sauce and vegetables; top with sauteed shrimp.
Garnish with fresh parsley.
Recipe from Chris Brown, Food and Nutrition Director, Transylvania Community Hospital, HDS Services, Brevard, NC.
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