Shrimp Pata Primavera is a flavorful and filling veggie-packed pasta dish that’s perfect year-round. Use whatever vegetables you have on hand, and prepare it in just over 30 minutes!

Love shrimp recipes? Try our shrimp cajun pasta and lemon and shrimp pasta.

shrimp pasta primavera this recipe

This shrimp pasta dish is inspired by our reader-favorite pasta primavera with roasted vegetables. Every bit is as flavorful as the original recipe, but it’s made even more filling with the addition of quick-cooking shrimp. As a result, it’s a quick lunch or dinner option and is my favorite way to use up any leftover veggies, pasta, and herbs I have on hand.

I love to keep the flavor as-is, but my kids often add extra cheese or lemon juice for a bolder taste. Mix and match different ingredients to find what combination you like best. No matter what, you really can’t go wrong. With simple steps, the only hard thing about this recipe is not eating it all at once!

With a five-star rating, readers love it just as much as we do. Take a look at their reviews!

“This was excellent! I never leave reviews for recipes but I am a terrible cook and was blown away at how well this turned out!” – Anonymous

“This was an absolute winner! Just as good as the Primavera from our favorite Italian restaurant.” – Honey

What is Shrimp Primavera?

Shrimp Primavera is a pasta dish made shrimp, sautéed vegetables, like bell peppers, zucchini, and cherry tomatoes, and a light garlic or cream-based sauce. It’s typically served over pasta, such as linguine or fettuccine. Our version is packed with even more vegetables for extra flavor and texture, and we use short-cut pasta like bow-ties to make it easier to eat and perfect for soaking up the delicious sauce.

Shrimp Primavera Recipe Ingredients

You’ll need the following ingredients to make this recipe:

  • Pasta
  • Shrimp 
  • Olive oil
  • Garlic 
  • Fresh vegetables (bell pepper, green beans, carrots, onions, peas, tomatoes)
  • Italian seasoning
  • Chicken broth
  • Butter
  • Lemon juice and zest
  • Parmesan cheese
  • Fresh parsley
ingredients for shrimp pasta primavera

Shrimp and Veggie Pasta Variations

This is a versatile recipe and you can use different kinds of vegetables based on what you have or even a different sauce just like in our penne primavera recipe. Just make sure to cut the veggies into a similar size so they cook evenly.

  • Mushrooms
  • Asparagus
  • Corn
  • Broccoli
  • Yellow squash
  • Zucchini
  • Spinach
  • Snow peas

How to Make Shrimp Primavera

  • Cook the Pasta: Cook pasta in salted water according to package directions. Reserve ½ cup pasta water before draining. 
cooked pasta in pot
  • Cook the Shrimp: In a large deep skillet, heat olive oil and cook shrimp until pink, about 3-4 minutes. Remove to a plate and cover to keep warm.
cooked shrimp in pan
  • Cook the Vegetables: To the same skillet, add more olive oil. Add vegetables, Italian seasoning, salt, and pepper. Cook until nearly tender, about 4-5 minutes. Stir in garlic and broth. Simmer until broth reduces to about half. Stir in butter.
cooked vegetables in pan
  • Combine: To the vegetables, add pasta, shrimp, lemon zest, and juice. Toss while adding in pasta water until desired consistency. Toss in Parmesan cheese and parsley.
shrimp, pasta, and vegetables in pan

Serving Pasta Primavera with Shrimp

This is the perfect pasta recipe to serve on a plate with a side of green salad. Even though pasta primavera is loaded with veggies, a crisp salad paired with hearty pasta is always a delicious combination. Here are a few favorites:

How to store leftover Shrimp Veggie Pasta

Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freeze: Not recommended, as shrimp and veggies can become mushy. If needed, freeze for up to 1 month and reheat with a splash of broth or cream.

shrimp pasta primavera recipe

Love shrimp recipes? Try our Coconut Milk Shrimp, Creamy Corn Pasta with Shrimp, or Cilantro Basil Shrimp with Mango Salsa.

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shrimp pasta primavera

Shrimp Pasta Primavera Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Main
  • Method: Saute
  • Cuisine: American
Print Recipe

Description

Pasta primavera with shrimp is a veggie packed pasta dish that’s perfect year round. It’s flavorful, filling, and you can use whatever vegetables you have on hand!

Ingredients

Units Scale
  • 8 oz. dry short cut pasta, such as farfalle, penne, fusilli
  • 5 Tbsp. olive oil, divided
  • 1 lb. large or jumbo shrimp, peeled and deveined, pat dried
  • 4-5 garlic cloves, minced
  • 12 oz. fresh mixed vegetables (see note), cut into strips
  • 1 cup grape tomatoes
  • 2 tsp. Italian seasoning
  • ½ cup chicken broth
  • 2 Tbsp. butter
  • 2 Tbsp. fresh lemon juice, from about 1 lemon
  • Zest 1 lemon
  • ¼ cup shredded Parmesan cheese
  • 2 Tbsp. chopped fresh parsley
  • Kosher salt and fresh black pepper

Instructions

  1. Cook pasta in salted water according to package directions. Reserve ½ cup pasta water and drain the rest.
  2. Heat 2 tablespoons of olive oil over medium heat in a large deep skillet or saute pan. Season the shrimp thoroughly with salt and pepper and add to the hot skillet. Cook until the shrimp is cooked through, about 4-5 minutes, flipping halfway. Remove to a plate and cover to keep warm.
  3. Add the remaining 3 tablespoons of olive oil to the pan. Add sliced vegetables, tomatoes, Italian seasoning, salt, and pepper to taste. Cook until nearly tender, about 4-5 minutes, stirring frequently.
  4. Stir in garlic and chicken broth, and simmer, uncovered, until the mixture is reduced by half. Stir in butter.
  5. Add the cooked shrimp and pasta to the vegetables, along with lemon juice and zest. Gently toss while adding in the reserved pasta water. Stir in just enough pasta water to loosen the pasta. Stir in Parmesan cheese and parsley. Taste. Does it need more salt? Maybe more Parmesan? Or a little more lemon juice?

Notes

  • Vegetables: You can use just about any variety of vegetables in this recipe. I like a combination of red pepper, onions, carrots, peas, and green beans. But mushrooms, asparagus corn, broccoli, zucchini, yellow squash, spinach, and snow peas also work great. Just make sure to cut the vegetables into a similar size so they cook evenly. And to cook the vegetables to a tender (almost) crisp texture, not soft and mushy.
  • Leftovers: Leftovers will keep in the refrigerator for up to 3 days when stored in an airtight container.

Nutrition

  • Serving Size:
  • Calories: 353
  • Sugar: 3.4 g
  • Sodium: 243.2 mg
  • Fat: 13.8 g
  • Carbohydrates: 35.4 g
  • Protein: 22.8 g
  • Cholesterol: 124.5 mg