Shrimp Primavera Pasta

Indulge in the vibrant flavors of Shrimp Primavera Pasta, a perfect fusion of succulent shrimp, crisp veggies, and a creamy Parmesan-infused sauce. This colorful dish features tender spaghetti tangled with sautéed zucchini, red bell peppers, broccoli florets, and juicy cherry tomatoes, creating a delightful medley of textures and flavors. Fresh garlic and a touch of zesty lemon juice elevate the rich cream sauce, while a sprinkle of red pepper flakes adds optional heat. Ready in just 40 minutes, this crowd-pleaser is quick enough for weeknights yet elegant enough for special occasions. Don’t forget to top it with fresh parsley and extra Parmesan for the ultimate finish!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz spaghetti (or your choice of pasta)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1.5 cups cherry tomatoes, halved
• 1 medium zucchini, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tbsp lemon juice
• 0.5 tsp red pepper flakes (optional)
• 2 tbsp parsley, chopped (for garnish)
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the pan and set aside.

Step 3

In the same skillet, add the remaining olive oil and butter. Reduce heat to medium and add the minced garlic. Sauté for about 1 minute, being careful not to burn the garlic.

Step 4

Add the cherry tomatoes, zucchini, red bell pepper, and broccoli florets to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 5

Stir in the heavy cream, Parmesan cheese, and lemon juice. Simmer gently for 2-3 minutes until the sauce thickens slightly. Add the reserved pasta water, a little at a time, if the sauce needs thinning.

Step 6

Return the cooked shrimp to the skillet and mix to combine. Season with additional salt, black pepper, and red pepper flakes (if using) to taste.

Step 7

Add the cooked pasta to the skillet and toss until everything is well coated in the sauce.

Step 8

Remove from heat and garnish with chopped parsley and additional grated Parmesan, if desired.

Step 9

Serve warm and enjoy!

Nutrition Facts

Serving size	(1635.5g)

Amount per serving	% Daily Value*
Calories	2661.2

Total Fat 163.8g	0%
Saturated Fat 77.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1199.3mg	0%
Sodium 3678.6mg	0%
Total Carbohydrate 132.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 14.9g
Protein 153.1g	0%

Vitamin D 0IU	0%
Calcium 910.2mg	0%
Iron 7.9mg	0%
Potassium 2309.8mg	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: 56.3%

Protein: 23.4%

Carbs: 20.3%