Gulf Shrimp Pasta Primavera

acadianatable.com

Peter Eimon

subheading: Pasta:

Water

2 tablespoons salt

I (16-ounce) package thick pasta, such as bucatini or spaghetti

2 tablespoons olive oil

subheading: Shrimp:

2 dozen jumbo (16/20 count) shrimp, peeled and deveined

1 tablespoon Cajun seasoning

2 tablespoons olive oil

2 tablespoons minced garlic

subheading: Vinaigrette:

1 teaspoon minced garlic

1 tablespoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

2 tablespoons red wine vinegar

½ teaspoon sugar

1 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

subheading: Primavera:

1 cup chopped celery

2 cups julienned red bell pepper, seeds removed

1 large carrot, peeled and sliced or julienned thin

1 cup thinly sliced red onion

1 cup loosely packed fresh flat-leaf parsley, stems removed

4 cups loosely packed fresh basil, stems removed

2 cups multi-colored cherry tomatoes, halved

1 medium zucchini squash, peeled and sliced thin

1 medium yellow squash, peeled and sliced thin

1 cup diced green onion tops

1 tablespoon red pepper flakes

2 tablespoons dried Italian seasoning

2 tablespoons freshly ground black pepper

Half a lemon

Extra-virgin olive oil

1 cup freshly grated Parmigiano-Reggiano cheese

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