Shrimp Pasta Primavera with colorful vegetables is a fresh and light seafood and veggie pasta that is perfect for Spring! This healthy take on shrimp pasta is easy to make and everyone will enjoy!
When the weather starts to get a little warmer I always get the itch for lighter, more colorful dishes. That’s why, I traded in spaghetti and meat sauce for this Shrimp Pasta Primavera. “Pasta Primavera” translates to pasta served with fresh mixed vegetables. This dish is usually packed with seasonal vegetables including zucchini, broccoli and tomatoes.
They should really call Pasta Primavera “everything but the kitchen sink pasta” because you can essentially incorporate any veggies you have on hand. It’s a great way to clean out the refrigerator! Because it’s finally spring (for some of us), I decided to switch it up a little and include fresh corn, bell pepper and asparagus. Fresh corn gives the pasta a bright, sweet note while the bell pepper offers a little crunch.
I also added shrimp because Austin and I are big seafood eaters (we live in Florida) and I think it pairs perfectly! You can leave the shrimp out completely or serve this pasta with chicken or steak if you prefer. It’s very versatile.
I love this recipe because it is so light and fresh but there is a hint of cream and white wine to warm it up. If you prefer not to cook with wine, don’t worry. Just substitute the wine with additional chicken broth.
Give the recipe a try and let me know what you think in the comments section below.
Looking for another seafood pasta dish? Check out this Easy Weeknight Shrimp Pasta!
Kelsey Renee
Shrimp Pasta Primavera
Ingredients
- 32 large white shrimp (or 8 per person)
- 1 pound farfalle pasta (bow tie pasta)
- 1 pint grape tomatoes (cut in halves)
- 1/2 pound asparagus (cut in thirds)
- 1 yellow bell pepper (julienned)
- 2 ears fresh corn (sliced off the cob)
- 1/2 white onion (diced)
- 1 cup Broccoli florets
- 4 cloves garlic (minced)
- 3 tablespoons olive oil
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1/4 cup regular cream (or half-and-half)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated Parmesan cheese
- 1/4 cup parsley (roughly chopped)
Pro tip: if you have little ones or do not like cooking with wine, substitute with chicken broth
Instructions
- 1. Chop vegetables according to ingredient list above.
- 2. Prepare pasta according to package directions. Set aside.
- 3. Meanwhile, in a small bowl, toss shrimp in one tablespoon olive oil, 1/4 teaspoon garlic powder and 1/4 teaspoon salt.
- 4. In large skillet or saucepan, bring one tablespoon oil to medium heat.
- 5. Add shrimp and sauté until pink (about 3 minutes each side). Remove shrimp to a separate plate and set aside.
- 6. Add one tablespoon of oil to pan. Add all vegetables: asparagus, tomatoes, broccoli, onion, corn and pepper. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sautee 3-5 minutes or until onions are translucent. Remove from pan and set aside.
- 7. Add wine and broth to pan. Bring to a boil and cook for 5 minutes. It will reduce by about half. Add cream and grated parmesan cheese. Stir until cheese is melted.
- 8. Add pasta, shrimp and vegetables to pan. Toss to combine.
- 9. Garnish with chopped parsley and additional cheese. Serve immediately and enjoy!
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