One Pot Shrimp Pasta Primavera • Olive & Mango

Name: One Pot Shrimp Pasta Primavera • Olive & Mango
Ingredients: 2 tbsp olive oil; 1 onion peeled and diced; 3 cloves of garlic minced; ¼ tsp chili flakes; 2 cups shiitake mushrooms (left as is if small, for larger ones remove stems and slice caps); 12 ounces/ ¾ lb of pasta (any short pasta); 3 cups of broth or water (plus more if needed); ½ cup of cream or milk (sub with more broth/water if keeping it lighter); 6 oz (1 ½ cups approx) asparagus, trimmed and chopped into approx 1 inch pieces; 340 grams/11oz large shrimp, peeled, deveined, tails left on (I used Irresistibles Pacific White Shrimp); 1 cup frozen green peas; 3 tablespoons unsalted butter; ¾ cup finely grated Parmesan, plus more for serving; 1 teaspoon finely grated lemon zest; 1 pint/2 cups cherry tomatoes, sliced in half; ¼ cup coarsely chopped basil

"A creamy spring veggie loaded pasta made in one pan and in under 30 minutes..."

INGREDIENTS

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2 tbsp olive oil

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1 onion peeled and diced

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3 cloves of garlic minced

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¼ tsp chili flakes

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2 cups shiitake mushrooms (left as is if small, for larger ones remove stems and slice caps)

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12 ounces/ ¾ lb of pasta (any short pasta)

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3 cups of broth or water (plus more if needed)

•

½ cup of cream or milk (sub with more broth/water if keeping it lighter)

•

6 oz (1 ½ cups approx) asparagus, trimmed and chopped into approx 1 inch pieces

•

340 grams/11oz large shrimp, peeled, deveined, tails left on (I used Irresistibles Pacific White Shrimp)

•

1 cup frozen green peas

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3 tablespoons unsalted butter

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¾ cup finely grated Parmesan, plus more for serving

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1 teaspoon finely grated lemon zest

•

1 pint/2 cups cherry tomatoes, sliced in half

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¼ cup coarsely chopped basil

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