Olive Garden Shrimp Primavera
Transport yourself to the heart of Italy with this Olive Garden Shrimp Primavera recipe—a vibrant, restaurant-inspired dish that comes together in just 40 minutes! Succulent, seasoned shrimp are sautéed to perfection and paired with a medley of fresh vegetables like zucchini, cherry tomatoes, and yellow bell peppers, creating a burst of color and flavor. Tossed with al dente penne pasta and enveloped in a rich, creamy Parmesan sauce, this dish delivers the perfect balance of comfort and elegance. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a kick, it's a seafood pasta masterpiece that’s easy enough for weeknights yet impressive enough for special occasions. Perfect for fans of Olive Garden classics, this Shrimp Primavera is a must-try for pasta lovers looking to elevate their dinner game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 12 oz penne pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 0.25 tsp red pepper flakes (optional)
- 4 quarts water (for boiling pasta)
- 1 tbsp salt (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the penne pasta. Cook according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil and let it heat up.
Season the shrimp with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium-low and add 2 tablespoons of unsalted butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, and yellow bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer and cook for 3-4 minutes.
Stir in the grated Parmesan cheese until the sauce thickens slightly. Add red pepper flakes if you prefer a hint of spice.
Return the cooked shrimp to the skillet and mix well to coat them in the sauce. Add the cooked penne pasta to the skillet and toss to combine all the ingredients evenly.
Garnish with chopped parsley and serve warm. Enjoy your Olive Garden Shrimp Primavera!
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1239 mg | 413% | |
| Sodium | 10941 mg | 476% | |
| Total Carbohydrate | 273.0 g | 99% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.7 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1295 mg | 100% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
