Shrimp Pasta Primavera { Gamberetti Pasta Primavera }

Shrimp Pasta Primavera is a healthy option for pasta lovers who want to lower their calories. This shrimp primavera recipe contains nutritional vegetables, juicy shrimp, and a light sauce that isn’t as heavy or calorie-dense as jarred sauces or cream-filled versions.

While this shrimp primavera recipe is easy and budget-friendly for a quick and delicious family meal, it’s also visually appealing as a special dinner when hosting. Pair your linguine primavera with crusty Italian bread and chilled white wine!

❤️ Why I love this recipe

• Shrimp pasta primavera is budget-friendly - perfect as a midweek family meal while appealing enough to serve as a special dinner.
• Pasta primavera with shrimp can easily be adapted and has been made with a light sauce that’s lower in calories and won’t overwhelm the shrimp and veggies.
• Once the shrimp and vegetables have been cleaned and prepared, this dish comes together in 15 minutes!

The fresh herbs in this shrimp primavera recipe give this fresh springtime dish an extra flavor boost!

🛒 Ingredients

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Note: The full list of this springtime spaghetti and shrimp with vegetable recipe ingredients and their amounts and options are in the recipe card below.

• Shrimp -- uncooked peeled and deveined
• Pasta - your choice
• Asparagus
• Mushrooms -- may use the white or brown variety
• Tomatoes -- Roma tomatoes
• Green Onions
• Garlic
• Fresh herbs -- oregano, Italian parsley, basil, thyme
• Fresh Lemon
• Unsalted butter
• White wine and chicken broth -- may substitute vegetable broth or chicken broth for wine
• Olive oil
• Red Pepper Flakes
• Salt -- sea salt
• Pepper -- freshly ground

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

1. Cook the pasta. While the pasta is cooking, season the shrimp. Heat the pan with oil and butter and saute the shrimp for 2-3 minutes (or until pink).
2. Transfer the shrimp with a slotted spoon to a plate and keep them warm.
3. In the same skillet, add oil and butter, then sauté the asparagus, mushrooms, and garlic, followed by the tomatoes and green onions. Continue to sauté until vegetables are crisp and tender.
4. Transfer the veggies to the plate of shrimp. Combine wine, broth, and lemon juice in the pan and cook for 3-4 minutes. Add the fresh herbs and heat for 1 minute.

5. Add the shrimp and vegetables back to the pan.
6. Add the cooked and drained pasta and toss it with grated Parmesan cheese and lemon zest. Cook for another 1-2 minutes and serve!

🔪 Equipment

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You’ll need the following items to make this recipe successfully.

• Sharp knife
• Cutting board
• Liquid measuring cup
• Pasta pot or deep pan for cooking pasta
• Large skillet
• measuring spoons

🤔 FAQs

These are the questions we are most frequently asked about making Primavera pasta with shrimp recipe.

👩🏻‍🍳 Tips

• Use fresh ingredients for this shrimp primavera recipe for the best flavor. 
• Cooking the shrimp separately from the other ingredients is important as shrimp can overcook quickly. Keep them warm on a plate while cooking the vegetables and making the sauce. 
• It’s important to cook the pasta al dente as it will continue to cook once added back to the pan with the rest of the ingredients. 
• Harder vegetables like asparagus require more time to saute, although they should still be slightly crunchy.

📚 Variations

• Add other vegetables, such as bell peppers and zucchini, to this springtime pasta dish. Kale and spinach can also be added but add them later so that it doesn’t wilt too much.
• Linguine, fettuccine, or penne can be used in this dish.
• I’ve used a light sauce for this pasta primavera with shrimp, but you can make a richer sauce by adding heavy cream or coconut milk to the sauce mixture.
• For an extra kick of heat, increase the red pepper flakes.
• Chicken can be added to this dish instead of shrimp.

🥫 Storage

Store leftover shrimp pasta primavera in an airtight container in the fridge for 2-3 days. For longer storage, freeze this shrimp pasta primavera for up to 3 months and thaw overnight in the fridge to reheat on the stovetop with a splash of water, broth, or cream.

📗 Related Recipes

• Pasta Primavera - A vegetarian twist to this shrimp pasta primavera, combining asparagus, leeks, and spinach. A little cheese is added for extra flavor!
• Pasta With Chickpeas And Spinach - This is another nutritious vegetable-rich pasta dish with plant-based protein.
• Shrimp Rasta Pasta - This Caribbean-Italian shrimp dish combines vegetables, fire-roasted tomatoes, a slightly spicy and creamy sauce, al dente pasta, and succulent shrimp!
• Italian Stir Fry-- A stray from the usual Asian flavors but delicious nonetheless as it captures the essence of the Italian taste.
• Creamy Garlic Butter Tuscan Shrimp—This dish is a taste of Italy right at home, with juicy shrimp in a garlic sauce, spinach, and sun-dried tomatoes.
• One-Pan Lemon-Tarragon Shrimp Scampi With Orzo Pasta – If you love shrimp scampi, this recipe adds a twist and is full of flavor.
• Italian Summer in a Skillet: Easy Bombolotti Pasta Estiva – This vibrant summer pasta is loaded with colorful veggies and smoky kielbasa sausage, then finished with gooey mozzarella and fresh basil.

🍽 Serve with

Enjoy this Shrimp Pasta Primavera with lots of Italian bread. It’s perfect for soaking up all that extra sauce and pasta juices. This practice is called “scarpetta,” which means “little shoe” in Italian.

📞 Chiacchierata (chat)

What better way to welcome warmer days than by making this easy and budget-friendly Shrimp Pasta Primavera? 

I love my vegetarian Pasta Primavera, but my husband needs meat with every meal. So, I added some juicy seasoned shrimp with a light sauce. It turned out incredibly delicious! This dish is perfect for a midweek family meal or a special dinner for any occasion.

Tutti a tavolo, è pronto!

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📝 Recipe Card

Shrimp Pasta Primavera is bursting with vegetables and the queen in this dish is the asparagus. A light lemon wine sauce dresses the pasta recipe that let the flavors of the vegetables shine through.

Another quick, easy, and satisfying shrimp recipe that will make you feel like the culinary maestro you were born to be is our Easy Creamy Shrimp Risotto recipe with fresh basil and parsley.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

Shrimp in Pasta Primavera {Gamberetti in Pasta Primavera}

A very easy meal that has all the fresh taste of spring. It comes together quickly and yet the asparagus, shrimp and mushrooms make it special enough for company.

5 from 18 votes

Print Pin Rate

Course: Main Course, seafood main dish

Cuisine: American-Italian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 642kcal

Author: Marisa Franca @ All Our Way

As An Amazon Associate I earn from qualifying purchases.

Ingredients

• 1 lb. pasta of your choice we used our own fresh pasta
• 1 lb. uncooked large shrimp peeled and deveined
• 1 tsp. sea salt
• ½ tsp. crushed red pepper flakes or more if you like it hot
• 4 tablespoons olive oil divided
• 4 tablespoons unsalted butter divided
• 1 pound fresh asparagus spears trimmed and cut into 2-inch pieces
• ⅚ ounce container sliced fresh mushrooms - I prefer Baby Porcini
• 1 cup chopped seeded peeled Roma tomatoes -- about 4 --depending on their size
• 10 garlic cloves minced
• ¾ cup chopped green onion
• 1 cup white wine and 1 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 ½ tablespoons each minced fresh basil oregano, Italian parsley and thyme
• Zest from 1 lemon
• 1 cup grated Parmesan cheese

Get Recipe Ingredients

Instructions

• Cook pasta according to package directions. Do not overcook --it should be al dente. Meanwhile sprinkle shrimp with salt and pepper flakes. Heat 2 tablespoon oil and 2 tablespoons butter in a large skillet; sauté the shrimp for 2-3 minutes or until pink. With a slotted spoon, transfer the shrimp to a plate and keep them warm.
• In the same skillet add the other tablespoons oil and butter, then sauté the asparagus, mushrooms, garlic for 2 ½ minutes then add the tomatoes and green onions. Sauté for another 2 minutes or until vegetables are crisp tender.
• Transfer the veggies to the shrimp plate and keep warm.
• Add wine and broth and lemon juice to the skillet and cook for about 3 to 4 minutes -- it will cook down a bit but that is what you want.
• Add the basil, oregano, parsley and thyme. Heat for one minute.
• Return the shrimp and veggies to the pan. Drain pasta; add to shrimp mixture and toss with the Parmesan cheese and lemon zest.
• Cook and stir for 1-2 minutes or until heated through.
• Sprinkle with additional Parmesan cheese and serve immediately.

Notes

• A white wine such as a Chardonnay or Pinot Grigio would go well with this dish.

TIPS:

• • Use fresh ingredients for this shrimp primavera recipe for the best flavor. 
  • Cooking the shrimp separately from the other ingredients is important as shrimp can overcook quickly. Keep them warm on a plate while cooking the vegetables and making the sauce. 
  • It’s important to cook the pasta al dente as it will continue to cook once added back to the pan with the rest of the ingredients. 
  • Harder vegetables like asparagus require more time to saute, although they should still be slightly crunchy.

Nutrition

Serving: 6g | Calories: 642kcal | Carbohydrates: 65g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 1180mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1308IU | Vitamin C: 15mg | Calcium: 352mg | Iron: 5mg

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The first time we tasted

This Shrimp Pasta Primavera is easy on the budget but it certainly presents itself nicely enough to serve as a special dinner for your family or company.

If you don't want to serve the pasta with shrimp you can easily substitute chicken. The sauce is very tasty,! Be sure to have plenty of Italian bread ready to soak up any of the extra juices left on the plate.

In Italy, the bread used to soak up the last of the pasta juices is called scarpetta  { little shoe}.

I do have an interesting story that I'll post at a later date about the scarpetta and Naples.

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