Shrimp Primavera with Bow Tie Pasta
11/17/03 06:19 PM
This was Yum-O - as Rachel would say!
Shrimp Primavera with Bow Tie Pasta adapted from Rachel Ray's 30-Minute Meals Comfort Foods
2 tsp olive oil 1 tsp Soy Garden 1 carrot, peeled and cut into matchsticks 1/2 small red bell pepper, seeded and cut into matchsticks 1/2 small zucchini, cut into matchsticks 1/2 small yellow squash, cut into matchsticks 4 cloves garlic, chopped fine 1 lb large shrimp (26-30 per pound), peeled & deveined 1/2 cup clam juice 2 cups soy milk (I used Vitasoy Original Creamy, because the original recipe called for heavy whipping cream) 3 pinches ground nutmeg (1/8 teaspoon) 2 pinches cayenne pepper 2 cups shredded basil leaves (use as much as you think you can safely tolerate) 1 lb bow ties, cooked until al dente salt & black pepper, to taste 3 tablespoons pine nuts (pignoli), toasted
Put 1 tsp olive oil in a skillet set over medium heat. Add Soy Garden and melt into oil. Add veggies and garlic. Cover pan and cook 5 minutes, stirring occasionally. Remove veggies and return pan to heat, adding 1 tsp olive oil.
Add shrimp and cook until pink and opaque. Remove shrimp and place pan back on heat.
Add clam juice, soy milk, nutmeg, and cayenne to pan. Reduce until cream coats back of a spoon. (Note: With using soy milk rather than the original recipe's heavy cream, the sauce wasn't thickening, so I brought it up to a boil and used a little bit of a cornstarch slurry - worked great!)
Return vegetables and shrimp to pan and add basil. Toss with pasta and season with salt and pepper to taste. Garnish with toasted pine nuts.