Hey everyone, Jason Griffith here from Chef Maniac! As soon as the first hints of spring arrive, my kitchen lights up with colorful, fresh produce. And there’s no better way to celebrate those vibrant seasonal ingredients than with a beautiful plate of Shrimp Pasta Primavera. This isn’t just a pasta dish; it’s a celebration of fresh vegetables, succulent shrimp, and a light, flavorful sauce that sings of warmer days. It’s elegant enough for guests, yet simple enough for any weeknight.

Why I Love This Recipe

I absolutely adore Shrimp Pasta Primavera because it perfectly captures the essence of fresh, healthy eating without sacrificing flavor or satisfaction. It’s incredibly quick to prepare, especially when you have your vegetables chopped and ready. It’s bursting with nutritious vegetables and lean protein from the shrimp, making it a well-balanced meal. Plus, the light sauce allows the natural sweetness and crispness of the spring produce to truly shine. It’s truly a versatile dish that can adapt to whatever fresh veggies you have on hand, making it perfect all season long.

List of Ingredients

Here’s what you’ll need to create this fantastic Shrimp Pasta Primavera:

• 8 ounces pasta (fettuccine, linguine, or penne work well)
• 1 tablespoon olive oil, divided
• 1 pound large shrimp, peeled and deveined (tail on or off)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup thinly sliced zucchini or yellow squash
• 1/4 cup chicken or vegetable broth
• 2 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh parsley or basil, chopped
• Salt and freshly ground black pepper to taste
• Red pepper flakes (optional, for a kick)

Swaps and Notes

• Pasta: Any long or short pasta will work. Choose what you have on hand or what you prefer.
• Shrimp: Large shrimp hold up best in this dish. If you prefer, cooked chicken breast, quickly sautéed, can be a substitute for shrimp.
• Vegetables: This is a “primavera” (spring) dish, so fresh spring veggies are ideal! Beyond asparagus, peas, and zucchini, consider snap peas, broccoli florets, or even bell pepper strips. Add heartier vegetables (like broccoli) earlier in the cooking process.
• Broth: Chicken or vegetable broth are both great options.
• Lemon Juice: Fresh lemon juice is crucial for the bright, fresh flavor. Don’t use bottled if you can help it.
• Herbs: Fresh parsley and basil add a lovely aromatic finish. Feel free to use one or both, or a touch of fresh dill.

List of Steps for the Recipe

1. Cook Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Before draining, scoop out about 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta and immediately transfer it back to the empty pot or a large mixing bowl.
2. Cook Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the shrimp thoroughly dry with paper towels, then season lightly with salt and pepper. Add the shrimp to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink, opaque, and cooked through. Remove shrimp from the skillet and set aside.
3. Sauté Vegetables: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Add the asparagus pieces, cherry tomatoes, green peas, and sliced zucchini/squash to the skillet. Sauté for 3-5 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Deglaze & Sauce: Pour the chicken or vegetable broth and fresh lemon juice into the skillet with the vegetables, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Add red pepper flakes if using.
5. Combine & Finish: Add the cooked pasta and cooked shrimp to the skillet with the vegetables and sauce. Toss everything together, adding the grated Parmesan cheese and fresh parsley/basil. Add a splash or two of the reserved pasta cooking water, if needed, to create a light, cohesive sauce that coats the pasta and vegetables.
6. Season & Serve: Taste the pasta and adjust seasonings with salt and freshly ground black pepper as needed. Serve immediately, with extra Parmesan cheese on the side if desired.

Tips for Success

• Prep Your Veggies: Have all your vegetables chopped and ready to go before you start cooking, as this dish comes together quickly.
• Don’t Overcook Shrimp: Shrimp cook very quickly, so keep a close eye on them to prevent them from becoming rubbery.
• Al Dente Pasta: Ensure your pasta is cooked al dente, as it will continue to cook slightly when tossed with the hot sauce.
• Starchy Pasta Water: This is crucial for creating a light, emulsified sauce that clings beautifully to the pasta without being heavy.
• Fresh is Best: Fresh herbs and lemon juice really elevate the vibrant flavors of this primavera.

Serving Suggestions and Pairings

Shrimp Pasta Primavera is a fantastic complete meal, but here are some ideas to enhance it:

• Crusty Bread: A warm, crusty baguette or focaccia is perfect for soaking up any extra sauce.
• Side Salad: A simple green salad with a light vinaigrette would provide a refreshing balance.
• Refreshing Drink: A tall glass of my Blueberry Lemonade offers a perfect, vibrant complement to the fresh flavors.
• Protein Options: If you wanted to swap the shrimp, you could quickly pan-sear some chicken or even a light sausage, similar to my Tomato Skillet with Okra and Sausage.

Storage and Leftover Tips

Shrimp Pasta Primavera is truly best enjoyed fresh. The vegetables will lose their crispness and the shrimp can become a bit tough if stored and reheated. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to re-moisten the sauce. Avoid microwaving if possible, as it can make the shrimp rubbery.

More Recipes You Will Love

If you loved the fresh, flavorful, and easy nature of this Shrimp Pasta Primavera, you’ll definitely want to explore some of my other popular healthy and satisfying dishes:

• For a truly classic and comforting meal, my Classic Spaghetti Recipe with Homemade Sauce is a must-try.
• If you’re a fan of convenient, all-in-one dinners, my Mexican Chicken and Rice Casserole is a lifesaver.
• And if you’re looking for ultimate comfort food made fast, don’t miss my Instant Pot Lasagna.
• For another fantastic crowd-pleasing option, my Sheet Pan Quesadillas are always a winner!

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Final Thoughts

Shrimp Pasta Primavera is a beautiful and delicious celebration of fresh, seasonal ingredients. It’s light, vibrant, and incredibly satisfying, proving that healthy eating can be both easy and exciting. Give it a try, and let those amazing spring flavors brighten your dinner table!

What are your favorite spring vegetables to cook with, or your go-to light pasta dishes? Share your ideas in the comments below! And for more delicious, easy recipes that bring joy to your kitchen, be sure to follow Chef Maniac.