Shrimp Pasta Primavera
Shrimp Pasta Primavera is a veggie-packed pasta dish that’s perfect year-round. It’s flavorful, and filling, and you can use whatever vegetables you have on hand!
Bright green vegetables, cherry tomatoes, and plump shrimp in a light garlic lemon flavored sauce with Parmesan cheese and fresh parsley. Just like our vegetarian pasta primavera with roasted vegetables, this pasta primavera with shrimp can be made and enjoyed year round.
It’s loaded with different kinds of vegetables that are easy to swap out for what you have on hand or what’s in season. This recipe also has no limit to the different types of pasta shapes or unique fresh herbs you can use.
Ingredients for Shrimp Pasta Primavera
You’ll need the following ingredients to make this recipe:
- Olive oil
- Fresh vegetables (bell pepper, green beans, carrots, onions, peas, tomatoes)
- Italian seasoning
- Chicken broth
- Lemon juice and zest
- Parmesan cheese
- Fresh parsley
Additional Vegetable Options
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.
- Yellow squash
- Snow peas
How to Make Pasta Primavera with Shrimp
- Cook the Pasta: Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
- 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.
- 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.
- 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.
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:
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!
- 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
- 1/2 cup chicken broth
- 2 Tbsp. butter
- 2 Tbsp. fresh lemon juice, from about 1 lemon
- Zest 1 lemon
- 1/4 cup shredded Parmesan cheese
- 2 Tbsp. chopped fresh parsley
- Kosher salt and fresh black pepper
- Cook pasta in salted water according to package directions. Reserve 1/2 cup pasta water and drain the rest.
- 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.
- 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.
- Stir in garlic and chicken broth, and simmer, uncovered, until the mixture is reduced by half. Stir in butter.
- 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?
- 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.
- 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
Keywords: vegetable pasta, easy shrimp dinner, healthy