Pasta Primavera with Shrimp and Sugar Snap Peas
Elevate your dinner table with this vibrant Pasta Primavera with Shrimp and Sugar Snap Peas—a dish that’s as stunning as it is delicious. This recipe pairs tender penne pasta with succulent shrimp, crisp sugar snap peas, and a medley of fresh vegetables like zucchini, cherry tomatoes, and red bell peppers, all enveloped in a rich, creamy parmesan sauce. A hint of lemon zest and fresh basil adds a zesty, herbaceous finish to this easy yet elegant meal. Perfect for a quick weeknight dinner or special occasion, this 40-minute recipe delivers hearty, restaurant-worthy pasta that showcases the best of seasonal produce. Serve it hot, garnished with extra parmesan and basil, and watch it disappear from the table! Keywords: pasta primavera, shrimp pasta, creamy parmesan sauce, sugar snap peas, weeknight dinner recipe.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 lb Shrimp, peeled and deveined
- 1 cup Sugar snap peas
- 1 cup Cherry tomatoes, halved
- 1 Red bell pepper, thinly sliced
- 1 Zucchini, halved lengthwise and sliced
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 cup Heavy cream
- 1 cup Grated parmesan cheese
- 1 tsp Lemon zest
- 2 tbsp Fresh basil, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the red bell pepper, zucchini, and sugar snap peas to the skillet, cooking for 4-5 minutes or until the vegetables are tender-crisp. Stir occasionally.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then gradually add the parmesan cheese, stirring constantly until the sauce is smooth.
Stir in the lemon zest, cherry tomatoes, basil, and a pinch of red pepper flakes (if using). Season with the remaining salt and pepper to taste.
Return the shrimp to the skillet, then add the cooked pasta. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
Serve hot, garnished with additional parmesan cheese and fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 668 mg | 14% | |
*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.
