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Shrimp Primavera

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2 Tbsp olive oil, divided                        1 lb medium shrimp
3/4 tsp kosher salt, divided                   4 C chicken stock
5 oz snap peas, halved crosswise        4 oz baby spinach
1/4 C chopped green onion                   2 Tbsp white vinegar
10 oz uncooked gemelli pasta              2 Tbsp shredded Romano
1.5 C chopped broccolini
1 large red bell pepper, chopped
1/2 tsp crushed red pepper (optional)

Heat 1 Tbsp olive oil in Dutch oven. Sprinkle shrimp with 1/4 tsp Kosher salt.  Add shrimp and cook until cooked through, about 3-4 minutes. Remove shrimp & set aside.  Drain.  Add 1 Tbsp olive oil.  Add bell pepper, snap peas and green onion.  Cook, stirring often, until tender, about 4 minutes.  Add mixture to shrimp; cover and keep warm.
Add pasta, chicken stock and remaining 1/2 tsp salt to Dutch over, bringing to boil.  Boil, stirring occasionally, until pasta is almost tender and stock absorbed, about 9 minutes.  Add spinach and Broccolini, cooking til spinach is wilted.  Stir in shrimp mixture and vinegar.  Top with cheese to serve!

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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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