Shrimp primavera is a flavorful, veggie-packed meal that's easy to make any time of year. Pasta, shrimp, and fresh seasonal veggies are tossed in a light lemon sauce to make this easy dish.
I love a good 30 minute meal. Pesto primavera is one of my favorites, so I decided to make this lightened up shrimp version!
This recipe makes use of fresh summer produce like zucchini, bell pepper, and yellow squash. It's easy to customize with whatever veggies you happen to have on hand and a great way to use them up before they go bad!
Serve shrimp primavera on its own for a complete meal. To stretch the servings even further, serve with a side salad and some cheese zucchini bread.
Ingredients and substitutions
- Pasta - Any medium sized pasta works in this recipe. I used penne, but bow-ties, fusilli, or orecchiette are great alternatives.
- Olive oil - Can be substituted with butter or your favorite cooking oil.
- Garlic - Adds flavor to the dish. Two cloves of garlic can be substituted with ½ teaspoon of garlic powder if needed.
- Vegetables - I used zucchini, red bell pepper, yellow summer squash, and frozen peas in my pasta primavera. Any seasonal vegetables will work, like asparagus, broccoli, brussels sprouts, or summer squash. Slice heartier veggies like brussels sprouts into smaller pieces to speed up the cooking time.
- Seasoning - Salt, red pepper flakes, and Italian seasoning add flavor to the dish. I don't recommend omitting any of these ingredients for best results.
- Shrimp - I recommend using medium to large peeled and deveined shrimp with the tails removed for this recipe.
- Basil - Fresh basil adds a bright, summery flavor to the dish. Basil could also be substituted with some chopped fresh chives or green onion if desired.
- Lemon juice - Adds a bright flavor and helps balance the flavors of the dish. I recommend using fresh squeezed lemon juice for best flavor.
- Parmesan cheese - Adds salty richness to the dish. I recommend sprinkling your parmesan on top just before serving. Freshly grated parmesan adds the best flavor and texture to your meal. Pre-grated cheeses are often coated in anti-clumping powders that can add a grainy texture when melted.
Tips and tricks
Quick cooking vegetables- Choose vegetables that cook quickly, like asparagus, peas, cherry tomatoes, summer squash, zucchini, bell pepper, green beans, and mushrooms. A handful of spinach could also be added along with the lemon juice if desired. Heartier veggies like brussels sprouts, broccoli, and cauliflower need additional cooking time or should be diced smaller.
Reserved pasta water - Pasta water contains starches released by the pasta as it cooks. This starchy water helps create a silky sauce that coats the pasta and veggies.
Perfectly cooked shrimp - Shrimp cooks very quickly, so keep a close eye on them once they've been added to the pan. Shrimp are perfectly cooked when they look opaque and tails have curled up slightly to form a U shape.
Storage
Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
I don't recommend freezing pasta dishes because cooked pasta can get mushy when thawed.
Frequently asked questions
No, primavera is not Italian. Pasta primavera is actually an American dish, invented in the 1970s, that's made with pasta in a cream sauce with seasonal vegetables.
Primavera in Italian means "spring". Primavera is a very bright, fresh, and light dish that's perfect for warmer weather.
Pesto primavera is hearty enough to serve on its own for up to five people. To stretch this dish further, serve with some garlic bread, breadsticks, and/or a side salad.
📖 Recipe
Shrimp Primavera
Ingredients
- 8 ounces penne pasta, dry
- 2 tablespoons olive oil
- 1 medium zucchini, sliced into half moons
- 1 medium yellow squash, sliced into half moons
- 1 red bell pepper, chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 pound large shrimp, peeled and deveined, tails removed
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 8 or more basil leaves, julienned
- ½ cup freshly grated parmesan cheese
Instructions
- In a pot of salted, boiling water, cook pasta to al dente according to package directions. Before draining, reserve ½ cup of pasta water. Drain pasta and set aside.
- Meanwhile, in a sauté pan over medium heat, add olive oil. When warm, add zucchini, yellow squash, bell pepper, Italian seasoning, salt, and red pepper flakes. Cook for 4 to 5 minutes, or until veggies are tender. Add garlic and cook an additional 30 seconds.
- Add shrimp and peas and cook for about 2 to 3 minutes, or until shrimp are opaque and U shaped.
- Add cooked pasta, lemon juice, and basil and stir to incorporate. Add a splash of the reserved pasta water and toss until pasta is creamy.
- Remove from heat, top with parmesan cheese, and serve.
Recommended Equipment
Notes
- Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator.
- Any quick cooking vegetables like asparagus, green beans, cherry tomatoes, and mushrooms work great in this recipe. Heartier veggies like broccoli and brussels sprouts should be sliced smaller or cooked for longer.
Delicious. Fast and easy. I made bow tie pasta and added a little extra lemon juice. This recipe is a keeper! Loved it.
Thanks Kathy! Glad to hear you enjoyed it.