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Carolina Primavera

Though Primavera is a traditional Italian dish, the Chefs of Carolina has put a fresh Carolina twist on this classic.

See our Article about Carolina Primavera HERE!


14 medium Shrimp, peeled and deveined

1 cup tomato, thick chopped

1 cup red onion, thick chopped

1 cup yellow squash, thick chopped

2 garlic cloves, finely chopped

½ cup basil, broken up by hand

¾ cup heavy cream

¾ cup chicken stock

8 oz fresh linguini

1 tbsp olive oil

Salt and pepper to taste


Large pot

Medium pan

Rubber spatula


In a large pot bring 6 cups of salted water to a boil.

Heat the medium sauté pan over medium heat.

Add olive oil to pan and spread around with rubber spatula.

Add in yellow squash, cook 2 minutes.

Add red onion, cook until onion is starting to turn translucent.

Add garlic, cook 1 ½ minutes.

Add shrimp, lightly sauté.

Flip shrimp when just starting to turn pink. DO NOT OVERCOOK! (You’ll be adding them in again later so its not necessary or desirable to cook too much at this point)

Remove shrimp, onion, squash and most of the garlic from the pan and set aside. (It is ok at this point to leave some of the garlic in)

Add chicken stock to the pan, bring to a simmer and reduce for 3 minutes, stirring frequently.

Add cream to pan bring to a simmer and reduce the mixture, about 7-8 minutes, stirring frequently.

Re-add the onion, garlic and yellow squash. Stir in for 1 minute.

Re-add the shrimp, then add the tomato and basil, Stir in for 1 ½ minutes.

Top with fresh parmesan cheese if you like.



See our Article about Carolina Primavera HERE!


The ingredients above came from the following Carolina producers


Onion and Garlic by:

Joseph Fields Farm

843 729 9606


Shrimp by:

Captain Tommy Edwards

843 442 2970


Tomato, Squash and Basil by:

Fresh Lowcal Produce

@ Facebook


Fresh Lowcal Produce by Eco Breign on YouTube


Pasta by:

Rio Bertolini’s


Country Ham by:

Old Waynesboro

Wayco Ham Co.





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