In the Spotlight: Chef Sutton shares his recipe for Pasta Shrimp Primavera

TALLAHASSEE, Fla. (WCTV) - Chef Douglas Sutton shared the following recipe for Pasta Shrimp Primavera.

Ingredients:

• 1 pound Shrimp, Peeled and Deveined
• 1 Onion, thinly sliced
• 1 pack English Peas, blanched, softened
• 1 pack Asparagus, cut, blanched,
• 1 Yellow Squash, thinly sliced
• 1 Red Pepper, thinly sliced
• 1 pound Pasta, cooked according to package instructions
• Pack of Cherry Tomatoes, halved
• 4 ounces Parmesan Cheese
• 6 Garlic Cloves, minced
• Two tablespoons Butter
• Salt
• Pepper
• Fresh Lemon Juice
• 1/2 cups of Chicken Broth
• 1/2 cup of Heavy Cream

Instructions:

In a large skillet, on medium-high heat, add butter and garlic sear until golden brown. Add onion and bell pepper. Cook until slightly tender. Add squash, peas, and asparagus. Cook until slightly tender. Add shrimp, and cook for one minute. Add tomatoes. Add chicken broth and heavy and simmer for 5 minutes or until it thickens. Add Parmesan cheese. Add fresh squeezed lemon juice, salt, and pepper to taste. Simmer for 2 minutes. Toss in pasta, mix well, and serve immediately. Enjoy!!

To stay up to date on all the latest news as it develops, follow WCTV on Facebook and X (Twitter).

Have a news tip or see an error that needs correction? Write us here. Please include the article's headline in your message.

Keep up with all the biggest headlines on the WCTV News app. Click here to download it now.