Description
Let me share one of my favorite springtime pasta dishes that never fails to impress! This Shrimp Primavera combines succulent shrimp with a rainbow of fresh vegetables in a light, garlic-kissed sauce that clings perfectly to al dente pasta. It’s the kind of meal that makes you feel like you’re dining at a charming Italian restaurant, even on a busy weeknight.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (I prefer 16–20 count for this recipe)
- 1 pound fettuccine or linguine pasta
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 medium zucchini, cut into half-moons
- 1 red bell pepper, julienned
- 2 cups cherry tomatoes, halved
- 1 cup fresh asparagus, cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 1/2 cup white wine (I love using Pinot Grigio here)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Meanwhile, pat the shrimp dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp for about 2 minutes per side until just pink. Don’t overcook them – they’ll finish cooking in the sauce later! Remove to a plate and set aside.
- In the same pan, add the remaining olive oil and sauté the garlic until fragrant, about 30 seconds. Add the zucchini, bell pepper, and asparagus. Cook for 3-4 minutes until the vegetables start to soften but remain crisp-tender.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly. This is where the magic happens – the wine adds such wonderful depth of flavor!
- Add the cherry tomatoes and peas, then pour in the heavy cream. Simmer for 3-4 minutes until the sauce starts to thicken.
- Meanwhile, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Return the shrimp to the pan and add the cooked pasta. Toss everything together, adding pasta water as needed to create a silky sauce. Stir in the Parmesan cheese and basil.
- Season to taste with salt, pepper, and red pepper flakes if using. Serve immediately with extra Parmesan and basil on top.
Notes
- The key to perfect primavera is timing – have all your vegetables prepped before you start cooking!
- Feel free to swap in any seasonal vegetables you have on hand
- For a lighter version, you can use half-and-half instead of heavy cream
- The pasta water is crucial for achieving that restaurant-quality sauce, so don’t forget to reserve some
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Cuisine: Italian