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Home » Recipes » Main Dish

Shrimp Pasta Primavera

January 12, 2021 By Katya 6 Comments

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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!

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Shrimp Pasta Primavera

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, 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 a unique fresh herbs you can use.

Ingredients for Shrimp Pasta Primavera

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

Additional Vegetable Options

This is a versatile recipe and you can use different kinds of vegetables based on what you have on hand or what you like. 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 Pasta Primavera with Shrimp

  • Cook the Pasta: Cook pasta in salted water according to package directions. Reserve 1/2 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 Suggestions

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:

  • Avocado and Apple Brussels Sprouts Salad
  • Zucchini Corn Salad
  • Avocado Caesar Salad with Cucumbers
  • House Salad Recipe
  • Parmesan Arugula Salad with Pine Nuts

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

★★★★★ 5 from 2 reviews
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Saute
  • Cuisine: American
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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

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
  • 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

Instructions

  1. Cook pasta in salted water according to package directions. Reserve 1/2 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.

Keywords: vegetable pasta, easy shrimp dinner, healthy

Did you make this recipe?

Tag @littlebrokenblog on Instagram and hashtag it #littlebrokenblog

Filed Under: Main Dish, Recipes Tagged With: pasta, shrimp, tomatoes, vegetables

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Comments

  1. Julie McKelvey says

    April 8, 2021 at 4:18 PM

    So so good!!!

    ★★★★★

    Reply
    • Katya says

      April 9, 2021 at 7:57 AM

      Thank you!

      Reply
  2. Kirsten says

    January 25, 2021 at 7:13 PM

    Hi! This looks delicious! How much butter? I don’t see in the ingredients ….

    Reply
    • Katya says

      January 25, 2021 at 8:10 PM

      Oh my! Thanks for catching that. It’s 2 tablespoons.

      Reply
      • Kirsten Earl says

        January 25, 2021 at 10:11 PM

        Thank you! I took a wild guess based on your photo and did 2 tbsp. 🙂 It was DELICIOUS. My husband asked if it was another recipe from your blog because he thinks every one I try is restaurant quality. I agree. Thank you for sharing your awesome talent and teaching me how to cook!

        ★★★★★

        Reply
        • Katya says

          January 26, 2021 at 5:39 PM

          I’m so happy to hear that! Thank you Kirsten.

          Reply

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Hello and Welcome! I’m Katya. I believe life is too short to eat bad food and wear boring shoes. I'm glad you're here! Learn more...discounted at the UK Meds

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