Pasta with Shrimp Primavera
Elevate your weeknight dinner with this vibrant Pasta with Shrimp Primavera, a light yet satisfying dish bursting with fresh flavors and colors. Tender spaghetti or linguine is tossed with juicy shrimp, a medley of sautéed vegetables—like zucchini, yellow squash, and sweet cherry tomatoes—and a bright, zesty lemon-Parmesan sauce. A hint of red pepper flakes adds subtle heat, while baby spinach and a sprinkle of fresh parsley provide a pop of freshness. Ready in just 35 minutes, this easy shrimp pasta recipe is perfect for busy weeknights or elegant entertaining. Serve with a side of crusty bread and prepare to impress everyone at the table! Keywords: shrimp pasta recipe, easy primavera pasta, lemon Parmesan sauce, 30-minute dinner ideas.
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Recipe Information
Ingredients
- 12 oz spaghetti or linguine
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 red bell pepper, sliced into thin strips
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 lemon, zested and juiced
- 1 cup Parmesan cheese, grated
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the sliced red bell pepper, zucchini, and yellow squash to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.
Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften and release their juices.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Season the vegetables with the remaining salt and black pepper.
Return the shrimp to the skillet, along with the cooked pasta. Toss to combine.
Add the lemon zest and juice, along with 1/2 cup of reserved pasta water, to create a light sauce. If necessary, add more pasta water 1 tablespoon at a time until the desired consistency is reached.
Stir in the grated Parmesan cheese and toss until evenly coated.
Serve immediately, garnished with chopped fresh parsley, more Parmesan cheese (if desired), and a drizzle of olive oil.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 354 mg | 27% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 846 mg | 18% | |
*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.
