Shrimp Pasta Primavera
Bursting with vibrant flavors and wholesome ingredients, this Shrimp Pasta Primavera is a quick and delightful weeknight dinner that combines tender shrimp, al dente pasta, and a medley of colorful vegetables. Sautéed in a luscious blend of olive oil, butter, and garlic, the dish features red bell peppers, zucchini, yellow squash, cherry tomatoes, and broccoli, all seasoned with Italian herbs and a hint of red pepper flakes for a subtle kick. Tossed with a splash of lemon juice and finished with a generous sprinkle of Parmesan cheese and fresh parsley, this recipe delivers a restaurant-quality experience in just 35 minutes. Perfectly versatile and easy to make, this dish is a crowd-pleaser that’s as beautiful as it is flavorful. Whether you're looking for a light, satisfying meal or an impressive dinner option, this shrimp primavera pasta is sure to become a favorite.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 ounces penne or spaghetti pasta
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half moons
- 1 yellow squash, sliced into half moons
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, blanched
- 1 cup Parmesan cheese, grated
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with salt and black pepper, then add them to the skillet in a single layer. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the red bell pepper, zucchini, yellow squash, cherry tomatoes, and blanched broccoli to the skillet. Sprinkle with Italian seasoning and red pepper flakes (if using), and season with salt and black pepper to taste. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Return the shrimp to the skillet and toss to combine. Drizzle in the lemon juice and stir again.
Add the cooked pasta to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen it.
Remove the skillet from the heat and sprinkle with grated Parmesan cheese and chopped parsley.
Serve immediately, garnished with more Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 935 mg | 20% | |
*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.
