Pasta Primavera with Shrimp and Sugar Snap Peas

Elevate your dinner table with this vibrant Pasta Primavera with Shrimp and Sugar Snap Peas—a dish that’s as stunning as it is delicious. This recipe pairs tender penne pasta with succulent shrimp, crisp sugar snap peas, and a medley of fresh vegetables like zucchini, cherry tomatoes, and red bell peppers, all enveloped in a rich, creamy parmesan sauce. A hint of lemon zest and fresh basil adds a zesty, herbaceous finish to this easy yet elegant meal. Perfect for a quick weeknight dinner or special occasion, this 40-minute recipe delivers hearty, restaurant-worthy pasta that showcases the best of seasonal produce. Serve it hot, garnished with extra parmesan and basil, and watch it disappear from the table! Keywords: pasta primavera, shrimp pasta, creamy parmesan sauce, sugar snap peas, weeknight dinner recipe.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Penne pasta
• 1 lb Shrimp, peeled and deveined
• 1 cup Sugar snap peas
• 1 cup Cherry tomatoes, halved
• 1 Red bell pepper, thinly sliced
• 1 Zucchini, halved lengthwise and sliced
• 3 cloves Garlic, minced
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 cup Heavy cream
• 1 cup Grated parmesan cheese
• 1 tsp Lemon zest
• 2 tbsp Fresh basil, chopped
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 tsp Red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Add the red bell pepper, zucchini, and sugar snap peas to the skillet, cooking for 4-5 minutes or until the vegetables are tender-crisp. Stir occasionally.

Step 5

Lower the heat to medium-low and pour in the heavy cream. Stir to combine, then gradually add the parmesan cheese, stirring constantly until the sauce is smooth.

Step 6

Stir in the lemon zest, cherry tomatoes, basil, and a pinch of red pepper flakes (if using). Season with the remaining salt and pepper to taste.

Step 7

Return the shrimp to the skillet, then add the cooked pasta. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.

Step 8

Serve hot, garnished with additional parmesan cheese and fresh basil if desired. Enjoy!

Nutrition Facts

Serving size	(1712.7g)

Amount per serving	% Daily Value*
Calories	3459.2

Total Fat 167.9g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1267.8mg	0%
Sodium 3610.5mg	0%
Total Carbohydrate 291.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 18.2g
Protein 195.3g	0%

Vitamin D 0IU	0%
Calcium 1179.9mg	0%
Iron 18.3mg	0%
Potassium 2811.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 22.6%

Carbs: 33.7%