Shrimp Pasta Primavera
A bright, garlicky one pot shrimp pasta primavera dish loaded with colorful vegetables, perfect for quick weeknight dinners.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb Medium or large shrimp, peeled and deveined Tail on is pretty, tail off is easier to eat.
- 8 oz Short pasta (like penne or rotini) Spaghetti can also be used.
- 4 cups Chicken or vegetable broth Water can be used, but broth adds flavor.
- 1 cup Parmesan cheese, grated For saltiness and finishing touch.
- 1 lemon Lemon, for squeezing Wakes up the flavors.
Vegetables
- 1 bell pepper Bell pepper, chopped Use any color.
- 1 cup Zucchini, chopped Cut into bite-sized pieces.
- 1 cup Cherry tomatoes, halved Add near the end of cooking.
- 1 cup Frozen peas Add near the end of cooking.
Flavor Base
- 1 medium Onion, chopped For flavor base.
- 3 cloves Garlic, minced Adds aromatic flavor.
Seasonings
- 1 tbsp Italian seasoning For Italian flavor.
- 1/2 tsp Red pepper flakes Optional for heat.
- to taste Salt and black pepper Season to taste.
Optional Ingredients
- 1/4 cup Cream or half and half Optional for a creamy sauce.
Instructions
Cooking Steps
- In a large pot or deep skillet, warm a little olive oil or butter. Add chopped onion and cook for a couple of minutes, then add garlic for about 30 seconds.
- Pour in broth (or broth plus a little water), then add the pasta. Stir to submerge, bring to a gentle boil, and then lower to a simmer.
- Add harder vegetables (like broccoli and peppers) halfway through the pasta cooking time, and add softer ones (like peas and tomatoes) near the end.
- When the pasta is almost done, stir in the shrimp. Cook until they turn pink and firm.
- Turn off the heat and stir in parmesan cheese, a splash of cream if desired, and a squeeze of lemon. Taste and adjust seasoning.
Notes
To avoid rubbery shrimp, add at the end and monitor cooking closely. If too dry, add more broth or water as needed.