Shrimp Primavera

5 from 3 votes

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.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 371kcal

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.

Nutrition Estimate

Course: Main Course

Cuisine: American