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The 2024 expedition to the Antikythera shipwreck marked a significant milestone in underwater archaeology. Between May 17 and June 20, under the framework of the 2021-2025 research program led by the Swiss Archaeological School in Greece and supervised by the Ephorate of Marine Antiquities. Ideal weather conditions allowed for extensive excavation, yielding numerous artifacts, with the most notable being a substantial part of the ship's hull. What’s more, a second area of interest has offered up evidence that the site is one of multiple wrecks. The Greek Ministry of Culture and Sport reports, how the team have made remarkable progress, with a systematic scientific approach, the first since the wreck's discovery by Simian spongers in 1900, aimed to enhance understanding of the site and the ancient ship's rich cargo. Led by Dr. Angeliki G. Simosi and Professor Lorenz Baumer, the international research team tackled questions about the wreck, including whether it involved more than one ship, the circumstances of the wreck, and the identities of the human remains found in recent years. Read moreSection: ArtifactsAncient TechnologyNewsHistory & ArchaeologyRead Later 

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Shrimp Pasta Primavera is full of fresh veggies and shrimp in a creamy sauce flavored with Parmesan cheese and fresh basil. Everything can be made in one pot for easy clean-up. Great for a weeknight meal! This creamy, delicious pasta dish can be made in under 30 minutes. How To Make Shrimp Pasta Primavera To make this buttery and creamy Shrimp Pasta Primavera, start by melting some butter in a Dutch oven. You’ll want to go ahead and have your pasta cooked at this point and ready to add to the sauce. Add all of your veggies that take a little longer to cook to the Dutch oven. I use broccoli, red bell pepper, onion, asparagus and mushrooms. But zucchini, yellow squash, carrots, eggplant, and sugar snap peas would work well too. This is a great recipe for using up whatever your garden produces. Once they begin to get soft, add the peas, corn, chopped tomato, and garlic. Instead of using a plum tomato, try using cherry tomatoes. Next add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring it to a boil and add the shrimp. They only need about 3 minutes to cook. Make sure you stir the mixture frequently so that they cook evenly. Next stir in the Parmesan cheese, basil, and cooked pasta. And there you have it. A wonderful, filling pasta meal with lots of fresh veggies and shrimp. Variations and Substitutions Use a different pasta. Rotini or penne also work well. Reduce red pepper flakes to make it less spicy or add more to make it spicier. Sun-dried tomatoes are another great addition. Sprinkle with toasted pine nuts for a little crunch. To make vegetarian, omit the shrimp and use vegetable broth. Leave any of the vegetables out. Recipe Tips The key to flavorful pasta is to salt the water well. Add at least a tablespoon of salt to the water. Be careful to not overcook the shrimp. Shrimp only take a few minutes to cook and will continue to cook a little once you remove them from the heat. They are done when they turn opaque and feel firm. More Shrimp Recipes Spicy Shrimp and Tomato Cream Pasta Avocado, Shrimp, and Tequila Fettuccine Buttery Broiled Shrimp Bubba Gump Copycat Shrimp Cheesy Shrimp Alfredo Creamy Lemon Shrimp Pasta Southern Shrimp Salad Bourbon Shrimp Print Shrimp Pasta Primavera Shrimp Pasta Primavera is full of fresh veggies and shrimp in a creamy sauce flavored with Parmesan cheese and fresh basil. Can be made in under 30 minutes! Course Main Dish Prep Time 10 minutes minutesCook Time 12 minutes minutesTotal Time 22 minutes minutes Servings 5 Calories 427kcal Ingredients3 tablespoons salted butter1 cup chopped fresh broccoli florets1/2 red bell pepper, seeded and chopped1/2 medium sweet or red onion, chopped1 cup sliced mushrooms6 asparagus spears, cut into 1-inch pieces1 cup fresh or thawed frozen peas1 ear corn, kernels cut off1 plum tomato, chopped2 garlic cloves, minced1 cup chicken broth1/2 cup heavy cream1/2 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon red pepper flakes1 pound medium to large fresh shrimp, peeled and deveined1/2 cup freshly grated Parmesan cheese, plus more for serving1/4 cup fresh chopped basil12 ounces cooked linguine InstructionsMelt butter in a large Dutch oven over medium-high heat. Add broccoli, red bell pepper, onion, asparagus, and mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes,Add peas, corn, tomato, and garlic and cook another minute or two. Add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring to a boil and then add shrimp. Stir and simmer until shrimp are cooked through.Stir in Parmesan cheese, basil, and pasta. Serve with additional Parmesan cheese. NutritionCalories: 427kcal | Carbohydrates: 34g | Protein: 30g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 201mg | Sodium: 766mg | Potassium: 682mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1.891IU | Vitamin C: 50mg | Calcium: 205mg | Iron: 3mgWant to Save This Recipe?Save This Recipe Originally posted July 25, 2018 Disclosure: This post contains affiliate links. The post Shrimp Pasta Primavera appeared first on Spicy Southern Kitchen.

This little moss withstands deadly blasts of radiation, extreme cold and dehydration — and could probably survive on Mars.