Shrimp Pasta Primavera

Shrimp Pasta Primavera is full of fresh veggies and shrimp in a creamy sauce flavored with Parmesan cheese and fresh basil. Everything can be made in one pot for easy clean-up. Great for a weeknight meal! This creamy, delicious pasta dish can be made in under 30 minutes.

Shrimp Pasta Primavera

 

To make this buttery and creamy Shrimp Pasta Primavera, start by melting some butter in a Dutch oven. You’ll want to go ahead and have your pasta cooked at this point and ready to add to the sauce.

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Add all of your veggies that take a little longer to cook to the Dutch oven. I use broccoli, red bell pepper, onion, asparagus and mushrooms. But zucchini, yellow squash, carrots, eggplant, and sugar snap peas would work well too. This is a great recipe for using up whatever your garden produces.

Shrimp Pasta Primavera with lots of fresh vegetables in a creamy sauce.

 

Once they begin to get soft, add the peas, corn, chopped tomato, and garlic. Instead of using a plum tomato, try using cherry tomatoes.

Next add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring it to a boil and add the shrimp. They only need about 3 minutes to cook. Make sure you stir the mixture frequently so that they cook evenly.

Next stir in the Parmesan cheese, basil, and cooked pasta.

And there you have it. A wonderful, filling pasta meal with lots of fresh veggies and shrimp.

Shrimp Pasta Primavera with lots of fresh vegetables

More Shrimp Recipes

4 from 1 vote
Shrimp Pasta Primavera
Shrimp Pasta Primavera
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Shrimp Pasta Primavera is full of fresh veggies and shrimp in a creamy sauce flavored with Parmesan cheese and fresh basil. Can be made in under 30 minutes!

Course: Main Dish
Servings: 6
Ingredients
  • 3 tablespoons salted butter
  • 1 cup chopped fresh broccoli florets
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 medium sweet or red onion, chopped
  • 1 cup sliced mushrooms
  • 6 asparagus spears, cut into 1-inch pieces
  • 1 cup fresh or thawed frozen peas
  • 1 ear corn, kernels cut off
  • 1 plum tomato, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 pound medium to large fresh shrimp, peeled and deveined
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh chopped basil
  • 12 ounces cooked linguine
Instructions
  1. Melt butter in a large Dutch oven over medium-high heat. Add broccoli, red bell pepper, onion, asparagus, and mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes,

  2. Add peas, corn, tomato, and garlic and cook another minute or two. 

  3. Add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring to a boil and then add shrimp. Stir and simmer until shrimp are cooked through.

  4. Stir in Parmesan cheese, basil, and pasta. Serve with additional Parmesan cheese.

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