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Summery Shrimp Primavera

Do you ever have one of those evenings where you're staring into the fridge with NO clue what to make for dinner, hoping something will magically appear? That was tonight at my house.

I had a few essentials on hand and threw together this Summery Shrimp Primavera, which was a huge hit with the family, even my one year old.

1 lb shrimp (any size, I used large shrimp)
2 T olive oil
1 red pepper, rough dice
1 yellow pepper, rough dice
6 asparagus stalks, cut into 1" pieces
10 black olives, pitted
1/2 onion, diced
1/2 c tomato sauce (mine was garlic flavored)
1 t dried dill
1/2 t salt
1/4 t black pepper
1 lb. farfalle/bowtie pasta

How to make it:
Set the water to boil for the pasta. Once boiling, drop in your pasta and stir every couple of minutes to prevent sticking.

While that's working, set a saute pan over med-high heat and add your olive oil. Heat for 2 minutes and add your onion. 

Saute for 2-3 minutes until fragrant and add the peppers, olives, and asparagus. Saute together for another 3-4 minutes. Add in the tomato sauce, dill, salt and pepper. Reduce to low-medium and allow to simmer together for 10 minutes. Add 1/2 cup of the pasta water to the vegetable mixture. Using water from the pasta will help thicken up your sauce a bit, since the water is starchy

Strain your pasta and set aside.

Add the shrimp (no shells or tails, please) to the vegetable mixture and stir to coat. Bring up to medium heat and stir every minute or two as the shrimp cook. The shrimp will be bright pink when cooked through (nothing translucent).

Add the pasta back in to the vegetable mixture and toss to coat. Enjoy!

Optional: Crumble a little feta or add some parmesan cheese atop for an extra touch.

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