Pasta with Shrimp Primavera

Elevate your weeknight dinner with this vibrant Pasta with Shrimp Primavera, a light yet satisfying dish bursting with fresh flavors and colors. Tender spaghetti or linguine is tossed with juicy shrimp, a medley of sautéed vegetables—like zucchini, yellow squash, and sweet cherry tomatoes—and a bright, zesty lemon-Parmesan sauce. A hint of red pepper flakes adds subtle heat, while baby spinach and a sprinkle of fresh parsley provide a pop of freshness. Ready in just 35 minutes, this easy shrimp pasta recipe is perfect for busy weeknights or elegant entertaining. Serve with a side of crusty bread and prepare to impress everyone at the table! Keywords: shrimp pasta recipe, easy primavera pasta, lemon Parmesan sauce, 30-minute dinner ideas.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 red bell pepper, sliced into thin strips
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1.5 cups cherry tomatoes, halved
• 2 cups baby spinach
• 1 lemon, zested and juiced
• 1 cup Parmesan cheese, grated
• 0.5 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.

Step 2

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

Step 3

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

Step 4

Add the sliced red bell pepper, zucchini, and yellow squash to the skillet. Sauté for 4-5 minutes until the vegetables begin to soften.

Step 5

Stir in the cherry tomatoes and cook for another 2 minutes until they start to soften and release their juices.

Step 6

Add the baby spinach to the skillet and cook for 1-2 minutes until wilted. Season the vegetables with the remaining salt and black pepper.

Step 7

Return the shrimp to the skillet, along with the cooked pasta. Toss to combine.

Step 8

Add the lemon zest and juice, along with 1/2 cup of reserved pasta water, to create a light sauce. If necessary, add more pasta water 1 tablespoon at a time until the desired consistency is reached.

Step 9

Stir in the grated Parmesan cheese and toss until evenly coated.

Step 10

Serve immediately, garnished with chopped fresh parsley, more Parmesan cheese (if desired), and a drizzle of olive oil.

Nutrition Facts

Serving size	(1537.6g)

Amount per serving	% Daily Value*
Calories	2027.7

Total Fat 95.1g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 4.7g
Cholesterol 1003.1mg	0%
Sodium 4448.4mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 14.5g
Protein 168.9g	0%

Vitamin D 4.5IU	0%
Calcium 1402.8mg	0%
Iron 10.0mg	0%
Potassium 2708.5mg	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: 41.3%

Protein: 32.6%

Carbs: 26.1%