Shrimp Pasta Primavera.”

Delicious and easy to make, this Shrimp Pasta Primavera dish is the perfect combination of healthy and tasty ingredients!

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With refreshing and savory flavors and perfectly cooked shrimp, this pasta primavera dish is the perfect family dinner for a spring or summer evening.

Why this Recipe Works

This pasta dish features a homemade creamy sauce that perfectly ties together shrimp, your choice of pasta, and fresh vegetables like asparagus and zucchini.

Everything you need for a well-rounded and healthy meal is in one dish, similar to my Creamy Tuscan Tortellini or One Pan Lemon Herb Chicken.

This hearty family favorite is great for a weeknight meal or Sunday dinner like this Crab Stuffed Shrimp!

Ingredients Needed

• Rotini Pasta: You can use just about any kind of pasta you like, but I love the way rotini picks up lots of the creamy sauce.
• Large Shrimp: I buy mine peeled and de-veined to streamline prep and make things easier.
• Olive Oil
• Salt and Pepper
• Vegetables: A blend of asparagus, red bell pepper, zucchini, cherry tomatoes, frozen green peas, and frozen corn provides lots of flavor and nutrition.
• Butter: Gives the homemade sauce a rich and buttery flavor.
• Garlic: For some classic savory flavor.
• Flour: Thickens the sauce for a nice silky result.
• Chicken Broth and Bouillon: Use both chicken broth and a chicken bouillon cube ensures that the sauce is plenty flavorful.
• Half and Half: Gives you a nice thick and hearty sauce.
• Parmesan Cheese: For some comforting cheesy flavor.
• Seasonings: Add mustard powder, Italian seasoning, red pepper flakes, salt and black pepper to your sauce.
• Lemon Juice: I prefer to use fresh lemon juice, but you can use bottled lemon juice in a pinch.

How to Make this Easy Shrimp Primavera Recipe

1. Step 1: Cook the pasta to al dente then drain and set aside. Heat olive oil in a large skillet and cook the shrimp for 2 to 3 minutes on each side.
2. Step 2: Remove the shrimp and add another drizzle of olive oil. Saute the asparagus, bell pepper, zucchini, and tomatoes for about 6 minutes and set aside with the shrimp.

3. Step 3: In the same pot, melt the butter over medium-high heat and cook garlic until fragrant. Add flour and whisk until combined and slightly brown.
4. Step 4: Whisk in chicken broth and the bouillon cube, then reduce the heat to medium low and stir in half n half until combined.

5. Step 5: Add all of the seasonings to the sauce and whisk until well combined.
6. Step 6: Once you have a consistency sauce, fold in the cooked shrimp, sauteed veggies, cooked pasta, and frozen corn and peas.

Recipe Tips

• If you don’t have Italian seasoning, use a combination of dried basil, oregano, rosemary, and thyme. You can also add sage and marjoram.
• Feel free to add other veggies like broccoli, green beans, red onion, spinach, cauliflower, snap peas, mushrooms, or carrots.
• I like to use rotini, but any kind of pasta served in this sauce will be delicious.
• For a nice side dish, pair this pasta primavera and shrimp with a nice crusty bread or this Ciabatta Garlic Bread.
• You can use regular milk instead of half and half, but your homemade primavera sauce may not be quite as thick.
• Garnish with even more fresh herbs like fresh basil or parsley, or a bit of lemon zest and some lemon wedges.
• Omit the shrimp and use vegetable broth for a vegetarian pasta primavera, or use a different kind of protein like grilled chicken.