Packed with vegetables and shrimp this Creamy Shrimp Primavera is rich and satisfying.
My husband and I went to a dinner recently that had a buffet line. It is pretty hard to stay gluten free at those type of events so I just did the best I could. One of the options was pasta with shrimp primavera. It had linguine, shrimp, and veggies in a cream sauce. It looked amazing.
I asked for the woman serving to just give me shrimp and veggies and she was happy to. Later on everyone was invited up for seconds and we were able to serve ourselves. I made sure no one was looking and I picked most of the shrimp out of that pasta dish.
I’ve been wanting more since that night. I knew I was going to do shrimp in a similar sauce but with enough veggies to replace the pasta. My version had to be low carb, grain and gluten free, and friendly for the Trim Healthy Mama diet.
The frozen shrimp caught my eye in the grocery store last week and I knew it was time. I had all the veggies and the sauce ingredients already. I just needed the shrimp. And since two of the kids were going to be at grandma’s house there were more shrimp to go around.
When I had the shrimp cooking and asked my husband to grate the cheese he looked at me oddly and said, “cheese with seafood?” Ummm.. yes! Two bites into dinner he changed his tune and was singing the praises of this simple dish.
My Creamy Shrimp Primavera is cooked in three stages in the same pan to keep the dirty dishes to a minimum. Cook the veggies, remove to serving bowl. Cook the shrimp, add to the veggies in the serving bowl. Cook the sauce, add back veggies and shrimp. Put all in the serving bowl. Dinner complete.
Scroll to the bottom for a printable version of this recipe.
Ingredients:
1 lb shrimp, thawed
1 onion, peeled and sliced
1 pepper, sliced
1 small head of broccoli, cut into florets
1 zucchini, sliced
3 tbsp butter
1 cup freshly grated cheese, I used asiago but parmesan would work too
1/3 cup heavy cream
1/4 tsp gluccomannan (optional, used to thicken the sauce)
Instructions:
In a large frying pan over medium heat cook the onions and peppers until softened. Add the broccoli and zucchini. Cover and cook over medium low for ten minutes or until the broccoli is tender. Remove the veggies from the frying pan and put them in a medium sized serving bowl.
Return the frying pan to the stove and cook the shrimp over medium heat until curled up and pink. Add the shrimp to the bowl with the veggies.
Return the frying pan to the stove and add the butter, cream, and cheese. Cook until the cheese melts. Sprinkle the gluccomannan over the top and whisk in, if using, to thicken the sauce.
Return the shrimp and veggies to the frying pan and gently fold them into the sauce. Put into individual bowls and sprinkle with extra cheese if desired.
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Ingredients
- 1 lb shrimp thawed
- 1 onion peeled and sliced
- 1 pepper sliced
- 1 small head of broccoli cut into florets
- 1 zucchini sliced
- 3 tbsp butter
- 1 cup freshly grated cheese I used asiago but parmesan would work too
- 1/3 cup heavy cream
Instructions
- In a large frying pan over medium heat cook the onions and peppers until softened. Add the broccoli and zucchini. Cover and cook over medium low for ten minutes or until the broccoli is tender. Remove the veggies from the frying pan and put them in a medium sized serving bowl.
- Return the frying pan to the stove and cook the shrimp over medium heat until curled up and pink. Add the shrimp to the bowl with the veggies.
- Return the frying pan to the stove and add the butter, cream, and cheese. Cook until the cheese melts. Sprinkle the gluccomannan over the top and whisk in, if using, to thicken the sauce.
- Return the shrimp and veggies to the frying pan and gently fold them into the sauce. Put into individual bowls and sprinkle with extra cheese if desired.
Notes
Nutrition
