This post may contain affiliate links. Read our disclaimer.
This easy Shrimp Primaverarecipe is a one-pot meal that tosses shrimp,fresh vegetables,and pasta together in a light and zesty sauce. Well-balanced and ready in just 30 minutes,weeknight dinners don’t get much better than this!
Pasta and shrimp are a perfect pairing,in my eyes. Whether they’re together in this bold Cajun shrimp alfredoor this lighter skinny shrimp alfredo bake,it’s a satisfying duo that never makes me feel weighed down.
So,it’s no surprise that I’m this Shrimp Primavera recipe’s #1 fan. A traditionally veggie-packed pasta dinner is given a boost with freshly cooked shrimp and a light and zesty sauce. What’s better is that everything is cooked in the same pot,saving you a ton of time on cleanup!
Enjoy this simple pasta with shrimp and veggies during springtime,for quick and easy family dinners,or for a summer cookout. It’s filling and comforting,yet surprisingly light and refreshing,making it a hit with any crowd.
Recipe features
- Shrimp+vegetables+pasta in one pot=a light and comforting dinner that’s perfect for any night of the week!
- Enjoy shrimp pasta primavera as a stress-free Sunday dinner or a quick,30-minute weeknight meal.
- There’s lots of room for customization here. Add more of your favorite veggies,use gluten-free pasta instead,or add a boost of protein with bacon,sausage,and more.
- Just like this zesty quinoa saladand this asparagus frittata,it’s a perfect recipe for spring!
Ingredients
Pasta–I like to use short-cut pasta noodles like cavatappi or fusilli,but you can use another variety if you’d like. Even long pasta noodles,like spaghetti or linguine,work very well.
Large shrimp–Buy them peeled and deveined for super easy prep!
Italian seasoning–This blend of seasonings and herbs is an easy way to instantly add lots of flavor to your shrimp.
Vegetables–What’s great about shrimp primavera recipes is that you can customize the vegetables based on what’s in season,what you like,or what you already have at home. I used a combination of fresh spring vegetables,like zucchini,green beans,grape tomatoes,and frozen peas. Go ahead and change these up as much as you like!
Chicken broth–This is the base for your flavorful sauce. You can use vegetable broth instead if you like.
Lemon juice and zest–These add a refreshing pop of citrus to the pasta sauce. If you can,squeeze the lemons yourself for the freshest flavor.
Parmesan cheese–It’s stirred into the finished pasta for a comforting,cheesy flavor.
Fresh herbs–Like fresh chopped parsley or basil,or a mix of both.
Instructions
Step 1:Cook the pasta. Cook your pasta to al dente according to the package directions. Reserve some of the pasta water,then drain and set aside.
Step 2:Sauté the shrimp. Heat the olive oil in a skillet over medium-high heat. Once hot,add shrimp and season them with Italian seasoning. Cook until both sides have turned pink,then set aside.
Step 3:Cook the vegetables. Add the butter and vegetables to the now-empty skillet and cook until they’re slightly softened.
Step 4:Make the sauce. Pour the chicken broth,lemon zest,lemon juice,and red pepper flakes into the pot. Heat to a simmer.
Step 5:Assemble. Stir the cooked shrimp and pasta back into the skillet with the vegetables. Add the parmesan cheese and toss until everything is well coated. Serve in bowls with fresh herbs on top and enjoy!
Tips and FAQs
- Before draining the pasta,save ⅓ cup of the pasta cooking water. Add a few splashes to the skillet when you’re tossing the pasta,shrimp,and vegetables with the sauce—the starch in the water will help the sauce cling to everything!
- Get this meal on the table even faster with pre-cooked frozen shrimp. It only needs to be warmed up in the pan! Just watch it carefully to avoid overcooking.
- Is the sauce not thick enough? The reserved pasta water should help with that. If you’re all out,stir ½ tablespoon of cornstarch with 1.5 tablespoons of chicken broth in a small bowl,then pour the slurry into the sauce. Let it simmer until it thickens to your liking.
Tip
Remember that the vegetables will cook at different rates. For example,tomatoes and peas don’t need as much time as zucchini and green beans. To avoid overcooking some of the veggies,add the fast-cooking veggies to the skillet afterthe slow-cooking veggies are almost soft.
Variations
- Use jumbo shrimp–I prefer to make this dish with bite-sized shrimp,but you could also opt for larger shrimp if you like. Remember that the cooking times will vary depending on the size of your shrimp.
- Add more veggies–Like mushrooms,broccoli,spinach,carrots,cauliflower,yellow squash,asparagus,red bell pepper,snap peas,or sun-dried tomatoes.
- Use frozen vegetables–Frozen veggies,like green beans,corn kernels,or bell peppers,work just as well here.
- Mix up the seasonings–Add a sprinkle of garlic powder,onion powder,or Old Bay seasoning for a savory flavor. Or,for deeper notes,sauté fresh minced garlic and/or diced onion alongside the shrimp.
- Add more protein–Crispy bacon,Italian sausage,prosciutto,or scallops would make this meal extra filling.
- Make it creamy–Add a splash of heavy cream to the primavera sauce to make it creamy and luxurious.
Serving suggestions
This shrimp and veggie pasta is an impressive meal all on its own,although it gets even better when served alongside a light and refreshing arugula salador fennel salad. Don’t forget the fresh garlic breadon the side,too.
Alternatively,enjoy the shrimp pasta as a side dish with other summer cookout recipes! It would be delicious next to grilled zucchini,blackened corn,and grilled chicken thighs.
What’s the best pasta for shrimp primavera?
This recipe works with just about any pasta shape you like. Penne pasta is a classic choice for a pasta primavera,but you could also use bowtie pasta,rotini,spaghetti,linguini,or angel hair.
Why is it called pasta primavera?
“Primavera” comes from the Italian word for “spring,” which is a reference to the garden-fresh spring vegetables that go into this tasty and creamy pasta dish.
Storage
Refrigerator:Store the cooled shrimp primavera pasta in an airtight container in the fridge for up to 2 days. Without the shrimp,the veggies and pasta will stay fresh for 4 or 5 days.
Reheating:Reheat the pasta in a lightly oiled skillet over medium heat or in the microwave for 1 to 2 minutes,or until heated through.
More easy shrimp recipes
If you made this pasta primavera with shrimp,be sure to leave a comment and star rating below. Thanks!
Shrimp Primavera
This easy Shrimp Primaverarecipe is a one-pot meal that tosses shrimp,fresh vegetables,and pasta together in a light and zesty sauce. Well-balanced and ready in just 30 minutes,weeknight dinners don’t get much better than this!
Servings:
Instructions
Cook pasta according to package instructions.
Cook the shrimp in a large skillet with the olive oil and Italian seasoning for 3 minutes,flip,and continue cooking for another 3 minutes on the other side. Remove shrimp from the skillet and set aside.
Next,add butter to the same skillet and warm over medium heat. Add the zucchini,green beans,tomatoes,frozen peas,and salt. Saute for 3 minutes or until the vegetables start to soften (it’s ok if vegetables aren’t soft,they will soften as they simmer in the chicken broth).
Add in the chicken broth,lemon zest,lemon juice,and red pepper flakes (optional) and simmer for 2-3 minutes.
Then add the cooked pasta,shrimp,and parmesan cheese. Toss everything together and then garnish with fresh basil and parsley. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:434kcal| Carbohydrates:51g| Protein:27g| Fat:13g| Saturated Fat:5g| Polyunsaturated Fat:1g| Monounsaturated Fat:5g| Trans Fat:0.2g| Cholesterol:162mg| Sodium:1143mg| Potassium:542mg| Fiber:5g| Sugar:5g| Vitamin A:1137IU| Vitamin C:21mg| Calcium:181mg| Iron:2mg
