Pesto Pasta Primavera with Shrimp
Bright, vibrant, and bursting with fresh flavors, this Pesto Pasta Primavera with Shrimp is a delightful twist on a classic Italian favorite. Tender penne pasta is coated in a luscious basil pesto sauce and combined with sautéed shrimp and a medley of spring vegetables, including cherry tomatoes, zucchini, yellow bell peppers, and asparagus. Ready in just 35 minutes, this dish strikes the perfect balance between light, healthy ingredients and indulgent taste, making it ideal for busy weeknight dinners or casual entertaining. A sprinkle of Parmesan cheese and a hint of red pepper flakes add the perfect finishing touch to this colorful, restaurant-quality meal. Serve it warm and watch it become a family favorite!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb shrimp (peeled and deveined)
- 1.5 cups cherry tomatoes (halved)
- 1 medium zucchini (sliced into half-moons)
- 1 medium yellow bell pepper (sliced into strips)
- 1 bunch asparagus (trimmed and cut into thirds)
- 3 tbsp olive oil
- 4 cloves minced garlic
- 3 tbsp basil pesto sauce
- 0.25 cup grated Parmesan cheese
- 0.5 tsp red pepper flakes (optional)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the garlic for 30 seconds until fragrant.
Add the cherry tomatoes, zucchini, yellow bell pepper, and asparagus to the skillet. Season with salt, black pepper, and (optional) red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Reduce the heat to low and return the cooked shrimp to the skillet. Add the cooked pasta, basil pesto, and reserved pasta water (a little at a time) to create a creamy sauce. Toss until everything is evenly coated.
Taste and adjust the seasoning if necessary. Remove from heat and garnish with grated Parmesan cheese before serving.
Plate the pasta and enjoy your Pesto Pasta Primavera with Shrimp!
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 3697 mg | 161% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 29.4 g | ||
| Protein | 155.6 g | 311% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 671 mg | 52% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3771 mg | 80% | |
*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.
