How To Make Shrimp Pasta Primavera

To make this buttery and creamy Shrimp Pasta Primavera, start by melting some butter in a Dutch oven. You’ll want to go ahead and have your pasta cooked at this point and ready to add to the sauce.

Add all of your veggies that take a little longer to cook to the Dutch oven. I use broccoli, red bell pepper, onion, asparagus and mushrooms. But zucchini, yellow squash, carrots, eggplant, and sugar snap peas would work well too. This is a great recipe for using up whatever your garden produces.

Once they begin to get soft, add the peas, corn, chopped tomato, and garlic. Instead of using a plum tomato, try using cherry tomatoes.

Next add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring it to a boil and add the shrimp. They only need about 3 minutes to cook. Make sure you stir the mixture frequently so that they cook evenly.

Shrimp Pasta Primavera with lots of fresh vegetables in a creamy sauce.

Next stir in the Parmesan cheese, basil, and cooked pasta.

And there you have it. A wonderful, filling pasta meal with lots of fresh veggies and shrimp.

Variations and Substitutions

Use a different pasta. Rotini or penne also work well.
Reduce red pepper flakes to make it less spicy or add more to make it spicier.
Sun-dried tomatoes are another great addition.
Sprinkle with toasted pine nuts for a little crunch.
To make vegetarian, omit the shrimp and use vegetable broth.
Leave any of the vegetables out.

Recipe Tips

The key to flavorful pasta is to salt the water well. Add at least a tablespoon of salt to the water.
Be careful to not overcook the shrimp. Shrimp only take a few minutes to cook and will continue to cook a little once you remove them from the heat. They are done when they turn opaque and feel firm.