Go Back

Shrimp Pasta Primavera

Shrimp Pasta Primavera is a vibrant dish that combines tender shrimp with seasonal vegetables like bell peppers and cherry tomatoes. The recipe involves sautéing the ingredients in olive oil and tossing them with cooked pasta, resulting in a colorful, textured dish with a light, fresh flavor. The final appearance is bright and inviting, with a glossy sauce coating each strand of pasta and the vegetables still crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lb large peeled and deveined shrimp thawed if frozen
  • 12 oz spaghetti or linguine al dente
  • 2 bell peppers red and yellow bell peppers julienned
  • 1 cup cherry tomatoes halved
  • 3 cloves garlic minced
  • 2 tablespoons extra virgin olive oil
  • 1 lemon lemon zest and juice
  • 1 tablespoon fresh basil or parsley chopped, optional
  • Salt and pepper to taste
  • 1/4 cup Parmesan cheese grated, optional

Equipment

  • Large skillet
  • Large pot
  • Colander
  • Wooden Spoon

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, saving a cup of the starchy pasta water.
  2. While the pasta cooks, prepare your vegetables: julienne the bell peppers, halve the cherry tomatoes, and mince the garlic. Keep everything ready for quick sautéing.
  3. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the shrimp, season lightly with salt and pepper, and sear for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
    1 pound lb large peeled and deveined shrimp
  4. In the same skillet, add another splash of olive oil if needed. Toss in the minced garlic and sauté for about 30 seconds until fragrant, then add the julienned bell peppers. Cook for 3-4 minutes until they start to soften and become vibrant.
    1 pound lb large peeled and deveined shrimp
  5. Add the halved cherry tomatoes to the skillet and cook for another 1-2 minutes until they begin to burst and release their juices.
    1 pound lb large peeled and deveined shrimp
  6. Return the cooked shrimp to the pan, squeeze in the lemon juice, and add the lemon zest. Toss everything gently to coat and let cook for another minute until heated through.
    1 pound lb large peeled and deveined shrimp
  7. Add the cooked pasta to the skillet, tossing well to combine. If the mixture seems dry, drizzle in some reserved pasta water to create a glossy sauce. Taste and adjust seasoning with salt and pepper.
  8. Finish by sprinkling chopped basil or parsley and grated Parmesan cheese over the top. Give everything one last gentle toss to distribute flavors evenly.
    1 pound lb large peeled and deveined shrimp
  9. Serve immediately while hot, with an extra squeeze of lemon and a sprinkle of herbs for freshness.

Notes

For extra flavor, marinate the shrimp in a little lemon juice and garlic for 15 minutes before cooking. You can also swap out vegetables based on what's seasonal or available, such as zucchini or snap peas. Don't overcook the vegetables—they should stay bright and crisp for the best texture.