For a quick dinner tonight I made a pasta primavera with shrimp. I used the following, please remember these are approximate quantities
2 cups of sliced broccoli
2 cups of sliced carrots
3 cups of cooked pasta (rotini or penne cooked al dente)
1 medium onion sliced and chopped
3-4 cloves of finely chopped garlic
1 red sweet pepper sliced
3-4 stalks of chopped chives
4 sprigs of thyme
1/2 stalk of chopped celery
2 cups of peeled medium shrimps or substitute diced chicken
1 can of cream of celery soup
1 soup can of water
pinch of salt and black pepper
3/4 cup of aged grated Parmesan cheese
Sprinkle shrimp with freshly ground black pepper and salt and let sit in the refrigerator in a covered container. In a large open pan (I used a paella pan), over a medium high setting, heat 3 tablespoons of olive oil, add onions, celery, garlic, chives and thyme. Stir fry until onions are cooked(translucent) then add broccoli, carrots and sweet pepper. Continue stir frying until veggies are partially cooked (about 8-10 minutes ).
Remove shrimp from refrigerator and add to the vegetables. Stir fry until shrimps turn pink, reduce heat, then add can of celery soup and a can of water using the soup can.
Stir until vegetables and shrimp are coated then add cooked pasta, toss pasta until fully coated, if mixture seems dry add more water, about 1/2 cup. Finally sprinkle 3/4 cup of aged grated Parmesan cheese and mix thoroughly. Serve immediately !