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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.

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.

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.

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.

More Shrimp Recipes

• Spicy Shrimp and Tomato Cream Pasta
• Avocado, Shrimp, and Tequila Fettuccine
• Buttery Broiled Shrimp
• Bubba Gump Copycat Shrimp

Shrimp Pasta Primavera

Course: Main Dish

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 6

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!

Print Recipe

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

• 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,
• Add peas, corn, tomato, and garlic and cook another minute or two. 
• 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.
• Stir in Parmesan cheese, basil, and pasta. Serve with additional Parmesan cheese.

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