shrimp pasta primavera recipe

Written BySheba G Updated On
shrimp pasta primavera recipe
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The Best shrimp pasta primavera recipe

I love cooking shrimp pasta primavera because it’s a simple yet flavorful dish that’s perfect for any occasion. The combination of succulent shrimp, vegetables, and pasta is a winning formula that never fails to impress.

My kids absolutely adore it, and I appreciate how easy it is to prepare. One of the reasons I enjoy this recipe so much is its rich history – it originated in Italy, where pasta and seafood have been staples for centuries.

The dish has been adapted and modified over time, but its core ingredients remain the same. When I cook shrimp pasta primavera, I always make sure to use fresh vegetables, herbs, and high-quality pasta to bring out the best flavors.

This recipe is an excellent choice for a quick weeknight dinner or a special occasion like a holiday party. Not only is it delicious, but it’s also relatively healthy compared to many other pasta dishes.

The key to making this recipe work is using a variety of colorful vegetables like bell peppers, onions, and cherry tomatoes. I also like to add some garlic and lemon juice to give it an extra boost of flavor.

When cooked al dente, the pasta holds onto the sauce perfectly, making each bite a joy to eat.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

4.8 from 1103 votes

A vibrant and light pasta dish loaded with fresh spring vegetables and succulent shrimp. Tossed in a simple garlic and lemon sauce, it is a quick and healthy weeknight meal.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta and Vegetables

12 oz linguine or fettuccine
2 tbsp olive oil
1 medium zucchini, halved and sliced
1 medium yellow squash, halved and sliced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 cup asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
Salt and black pepper to taste

For the Shrimp

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp red pepper flakes (optional)
Salt to taste

For the Sauce and Garnish

1/4 cup dry white wine or vegetable broth
2 tbsp lemon juice
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Lemon wedges for serving

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Add the linguine and cook until al dente, about 8 to 10 minutes, then drain, reserving 1/2 cup of pasta water.
3While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
4Season the shrimp with paprika, red pepper flakes, and salt, then cook for 2 to 3 minutes per side until pink and opaque.
5Transfer the shrimp to a plate.
6In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat.
7Add the zucchini, yellow squash, bell pepper, and asparagus, and saute for 4 to 5 minutes until the vegetables are tender-crisp and lightly browned.
8Add the cherry tomatoes and minced garlic to the skillet, and cook for 1 minute until the tomatoes begin to soften and the garlic is fragrant.
9Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
10Add the cooked pasta and reserved pasta water to the skillet, tossing everything together over low heat for 1 to 2 minutes until the sauce lightly coats the pasta.
11Return the shrimp to the skillet and toss gently to combine.
12Remove the skillet from the heat and stir in the Parmesan cheese and fresh basil.
13Serve immediately with lemon wedges on the side.

🔧Equipment

Large pot
Large skillet
Colander
Knife
Cutting board
Measuring spoons
Wooden spoon or tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 185mg🧂Sodium: 520mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a dairy-free version, omit the Parmesan or use a vegan alternative. Any combination of seasonal vegetables such as broccoli, snap peas, or mushrooms works well. Do not overcook the shrimp to keep them tender.

Watch Video Of How Shrimp Pasta Primavera Works

This shrimp pasta primavera is always a good idea for any occasion. It works well for family gatherings because it is colorful and satisfying without being too heavy.

I love that I can make it ahead of time and it still tastes fresh. To store leftovers let the dish cool completely then put it in a sealed container in the fridge for up to three days.

For reheating add a little olive oil or broth and warm it in a skillet over medium heat. You can also serve it cold as a pasta salad by adding a splash of lemon juice and fresh herbs.

It is versatile and always a crowd pleaser.

❓ Frequently Asked Questions About Shrimp Pasta Primavera

Q: What type of pasta should I use for this recipe?

I recommend using a medium-sized pasta shape like penne or fusilli. These shapes hold onto the sauce well and are easy to cook al dente.

Q: Can I use frozen shrimp for this recipe?

No, it’s best to use fresh shrimp for this recipe. Frozen shrimp can be soggy and lack flavor.

Q: How do I prevent the shrimp from overcooking?

To prevent overcooking, make sure you don’t overcrowd the skillet with too many shrimp at once. Cook them in batches if necessary.

Q: Can I add other types of protein like chicken or tofu?

Yes, you can definitely add other types of protein like chicken or tofu to this recipe. Just adjust the cooking time accordingly.

Q: What vegetables can I substitute with?

You can substitute with any color bell peppers you prefer or try using zucchini or mushrooms instead.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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