Pasta Primavera with Shrimp – GypsyPlate

This Pasta Primavera recipe is a perfect dinner when you’re looking for something light, yet satisfying.

Your favorite pasta is tossed in a delicate cream sauce with plenty of fresh veggies. Today, we’re taking it up just a notch with the addition of shrimp.

This versatile dish is perfect for spring and summer when the vegetable seasons are at their peak, but you’re going to want this treat all year long…

We’ve been going pasta crazy lately, with out Lamb Ragu, Ground Turkey Pasta and Jambalaya Pasta, among others.

This time we wanted something on the lighter side. So we headed down to the local produce market and loaded op on plenty of fresh veggies, and made this classic primavera.

Invented around 1975, pasta primavera consists of fresh vegetables and pasta in a creamy sauce.

Though it’s a pasta dish, it rose to fame at the French restaurant Le Cirque, in Manhattan. It took the city by storm and is considered one of the signature developments of American cuisine in the 1970’s.

One of the best things about primavera is how versatile it is. Just about any vegetable will go great in primavera, and you can use any of your favorite pasta shapes.

It can be a light meatless dinner, or you can add in protein like chicken, shrimp or scallops.

Again, pasta primavera is a very versatile dish, but this is what we used today:

• Pasta – Bowtie today, but just about any shape will do.
• Veggie- Mushrooms, bell peppers, asparagus, peas, and cherry tomatoes.
• Sauce – Cream, butter, chicken broth and parmesan cheese.
• Flavor enhancers – Garlic, Italian seasoning, red chili flakes, salt, pepper and fresh basil.
• Shrimp- To add some protein and flavor.
• olive oil

First, cook pasta al dente, according to the directions on the package.

Heat some olive oil in a skillet over medium high heat. Sear the shrimp one minute per side, then remove to a plate.

Add more olive oil, then mushrooms, peppers, Italian seasoning, salt and pepper. Sauteed 4-5 minutes. Add garlic and cook one more minute.

Stir in broth, cream, butter, cherry tomatoes, asparagus and peas. Simmer 4-5 minutes.

Stir in parmesan cheese. Once melted, add pasta and shrimp. Cook for 2-3 minutes.

Serve and garnish with fresh basil leaves, red chili flakes and more parmesan cheese.

With the added shrimp, pasta primavera is a great standalone meal. That being said, we always love some bread alongside pasta. Our No Knead Bread goes great, and takes very little effort.

For even more veggie power, you can pair it with a salad like our Cucumber Avocado Tomato Salad with Pesto.

You can refrigerate this shrimp primavera in an airtight container for up to 3 days. To reheat it, heat the leftovers in a pan on the stove over medium heat until warm. We recommend adding a splash of cream, broth or just a little water to make it saucier again.

You can also reheat pasta primavera in the microwave.

We do not recommend freezing it, due to the cream-based sauce.

Make the most of those fresh summer veggies and cook this easy shrimp primavera recipe. Get creative and play with different veggies, whatever you have on hand will go great in this pasta.

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Try these other great pasta recipes!
Clam Linguine
Spaghetti with Meat Sauce
Shrimp fra Diavolo
Salmon Pasta
Scallop Pasta
rasta pasta
Ground Chicken Pasta