Shrimp Primavera Pasta
Indulge in the vibrant flavors of Shrimp Primavera Pasta, a perfect fusion of succulent shrimp, crisp veggies, and a creamy Parmesan-infused sauce. This colorful dish features tender spaghetti tangled with sautéed zucchini, red bell peppers, broccoli florets, and juicy cherry tomatoes, creating a delightful medley of textures and flavors. Fresh garlic and a touch of zesty lemon juice elevate the rich cream sauce, while a sprinkle of red pepper flakes adds optional heat. Ready in just 40 minutes, this crowd-pleaser is quick enough for weeknights yet elegant enough for special occasions. Don’t forget to top it with fresh parsley and extra Parmesan for the ultimate finish!
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Recipe Information
Ingredients
- 12 oz spaghetti (or your choice of pasta)
- 1 lb large shrimp, peeled and deveined
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1.5 cups cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 0.5 tsp red pepper flakes (optional)
- 2 tbsp parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce heat to medium and add the minced garlic. Sauté for about 1 minute, being careful not to burn the garlic.
Add the cherry tomatoes, zucchini, red bell pepper, and broccoli florets to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the heavy cream, Parmesan cheese, and lemon juice. Simmer gently for 2-3 minutes until the sauce thickens slightly. Add the reserved pasta water, a little at a time, if the sauce needs thinning.
Return the cooked shrimp to the skillet and mix to combine. Season with additional salt, black pepper, and red pepper flakes (if using) to taste.
Add the cooked pasta to the skillet and toss until everything is well coated in the sauce.
Remove from heat and garnish with chopped parsley and additional grated Parmesan, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.1 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 871 mg | 19% | |
*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.
