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!
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
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.
- 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.
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
Love shrimp recipes? Try our Coconut Milk Shrimp, Creamy Corn Pasta with Shrimp, or Cilantro Basil Shrimp with Mango Salsa.
Print
Shrimp Pasta Primavera
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main
- Method: Saute
- Cuisine: American
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
- 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
- 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?
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
Keywords: vegetable pasta, easy shrimp dinner, healthy
Emily says
Fantastic! Just made it tonight and the only thing I did differently was use ghee instead of butter and nutritional yeast instead of parmesan. My husband loved it too!
★★★★★
Honey C says
This was an absolute winner! Just as good as the Primavera from our favorite Italian restaurant. I didn’t have Italian seasoning so I just added a mixture of dried basil, thyme, oregano, onion powder and red pepper flakes, and it was perfect. Delicious!!!
Thank you!!
★★★★★
Katya says
I’m so happy to hear that! Thank you Honey C.
Jenny says
This was delicious! The only change I made was that I substituted the chicken broth with white wine. This was a perfect light spring supper.
★★★★★
Jonathan says
Can I use frozen vegetables here?
Katya says
You can! Just adjust the time accordingly.
Audrey says
Amazing! Followed the recipe exactly and it turned out sooooo good. Such good flavour with the fresh lemon zest. Using the pasta water is key! I wonder how this would turn out with using chicken instead ?
★★★★★
Julie McKelvey says
So so good!!!
★★★★★
Katya says
Thank you!
Kirsten says
Hi! This looks delicious! How much butter? I don’t see in the ingredients ….
Katya says
Oh my! Thanks for catching that. It’s 2 tablespoons.
Kirsten Earl says
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!
★★★★★
Katya says
I’m so happy to hear that! Thank you Kirsten.