Best Shrimp Pasta Primavera Recipes

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SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

ONE-POT PASTA PRIMAVERA WITH SHRIMP



One-Pot Pasta Primavera with Shrimp image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Categories     22-Minute Meals     Quick and Healthy     Quick & Easy     Spring     Pasta     Garlic     Broccoli     Green Bean     Shrimp     Tomato     Pea     Parmesan     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 14

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Steps:

  • Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
  • Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
  • Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

CREAMY SHRIMP PASTA PRIMAVERA



Creamy Shrimp Pasta Primavera image

This is a fun recipe that me and my family developed ourselves. It is really flexible and you can swap out ingredients and change measurements to your liking.

Provided by Littlechef

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 4

Number Of Ingredients 15

½ (8 ounce) package spaghetti
3 tablespoons olive oil
¼ cup chopped onions
1 large clove garlic, minced
⅓ cup sliced fresh mushrooms
¼ cup chopped red bell pepper
1 pound uncooked medium shrimp, peeled and deveined
1 splash white wine
1 pinch dried oregano
½ cup heavy cream, or to taste
3 tablespoons butter
1 tablespoon all-purpose flour
1 pinch salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste
1 tablespoon chopped fresh basil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
  • Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 495.4 calories, Carbohydrate 26 g, Cholesterol 237.3 mg, Fat 31.6 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 14.3 g, Sodium 332.8 mg, Sugar 1.9 g

SHRIMP AND PASTA PRIMAVERA



Shrimp and Pasta Primavera image

This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

Provided by Ma Field

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 tablespoon olive oil
1 tablespoon garlic, minced
4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
1/2 lemon, juice of
black pepper, to taste
salt, to taste
4 ounces parmesan cheese (shredded or shaved)
8 ounces cooked pasta (I used vermicelli)

Steps:

  • Cook pasta according to package directions. Drain and keep warm.
  • Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
  • Saute garlic for about 1 minute.
  • Add vegetables and saute until just crisp-tender.
  • Add shrimp and saute until just heated through.
  • Season lightly with salt and pepper.
  • Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
  • Remove from heat.
  • Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

SHRIMP PRIMAVERA PASTA WITH ASPARAGUS, PEAS, AND LEEKS



Shrimp Primavera Pasta With Asparagus, Peas, and Leeks image

Make and share this Shrimp Primavera Pasta With Asparagus, Peas, and Leeks recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 15

salt
1/2 lb spaghetti
1 leek
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
1/2 lb shiitake mushroom, stemmed and sliced
1 cup chicken stock or 1 cup vegetable stock
2 teaspoons lemon zest
1/2 lb shrimp, peeled and deveined (medium or large shrimp)
3/4-1 lb asparagus, trimmed to 4 inches then cut into thirds
1 cup frozen peas
2 tablespoons butter, cut into small pieces
black pepper
1 cup grated romano cheese
chopped fresh flat leaf parsley

Steps:

  • Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
  • While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
  • Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
  • Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
  • Add in the leeks and shiitakes; cook 3-4 minutes until tender.
  • Add in the stock; increase heat a little and bring it up to a bubble.
  • Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
  • Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
  • Season with a little pepper and more salt if needed; garnish with cheese and parsley.

Nutrition Facts : Calories 1092.8, Fat 42.1, SaturatedFat 17.4, Cholesterol 221.3, Sodium 1549.1, Carbohydrate 123.4, Fiber 14, Sugar 15.4, Protein 58

PESTO PASTA PRIMAVERA WITH SHRIMP



Pesto Pasta Primavera With Shrimp image

Make and share this Pesto Pasta Primavera With Shrimp recipe from Food.com.

Provided by JackieOhNo

Categories     European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces long fusilli
2 tablespoons pine nuts
2 tablespoons olive oil
1 lb shrimp, preferably extra-large, peeled and deveined
8 ounces yellow squash, halved lengthwise, diagonally cut into 1/4-inch-thick slices
1 (7 ounce) container pesto sauce, about 3/4 cup
1 (8 ounce) package frozen sugar snap peas, thawed
12 ounces cherry tomatoes, halved, about 1-1/2 cups
8 ounces bocconcini, halved (small mozzarella balls)
1 cup fresh basil, coarsely chopped

Steps:

  • Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
  • In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.

PASTA PRIMAVERA WITH SHRIMP



Pasta Primavera with Shrimp image

Kimberly Wagner of Castle Rock, Colorado added shrimp to a simple, easy primavera, and the result was a timely and fabulous dinner bursting with flavor in every bite. Kimberly's Pasta Primavera with Shrimp capitalizes on summer's bounty with five different types of fresh vegetables in a dish that's perfect for special summer occasions.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 package (16 ounces) linguine
1 pound uncooked medium shrimp, peeled and deveined
2 cups chopped fresh broccoli
1 cup sliced fresh carrots
1 cup fresh green beans, cut into 2-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium sweet red pepper, julienned
2 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
3/4 cup chicken broth
1/4 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes. , Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Drain linguine mixture and return to the pan. Add cream sauce; toss to coat.

Nutrition Facts : Calories 575 calories, Fat 22g fat (13g saturated fat), Cholesterol 218mg cholesterol, Sodium 682mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein.

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

Wonderful pasta recipe made with shrimp and veggies makes hearty dinner ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 8

1 package (10 ounces) rotini pasta
1 cup Progresso™ chicken broth (from 32 oz carton)
2 cups broccoli flowerets
1/4 pound mushrooms, cut in half
6 ounces feta cheese, crumbled
1 cup fresh basil leaves, thinly sliced
4 roma (plum) tomatoes, coarsely chopped
3/4 pound cooked, peeled, deveined large shrimp or 1 package (12 ounces) frozen cooked, peeled, deveined shrimp, thawed and drained

Steps:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
  • Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 135 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 620 mg

PASTA PRIMAVERA WITH SHRIMP



Pasta Primavera with Shrimp image

Make this tasty Pasta Primavera with Shrimp. This traditional seafood delight is not only delicious, but can also be made in 30 minutes. Order up!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, about 1-1/2 cups each

Number Of Ingredients 10

3 cups whole grain penne pasta (10 oz.)
1/2 lb. fresh green beans, trimmed, halved
1/2 cup KRAFT Lite Balsamic Parmesan Asiago Vinaigrette Dressing
3 cloves garlic, minced
zest and 2 Tbsp. juice from 1 lemon
1/4 tsp. crushed red pepper
1/2 lb. uncooked deveined peeled medium shrimp
1 pkg. (5 oz.) baby spinach leaves
2 cups cherry tomatoes, halved
3/4 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup of the cooking water.
  • Mix dressing, garlic, lemon zest, juice and crushed pepper until blended. Heat 2 Tbsp. dressing mixture in same saucepan on medium heat. Add shrimp; cook and stir 2 min. Add pasta mixture and reserved cooking water along with the spinach, tomatoes and remaining dressing mixture; cook and stir 3 to 4 min. or until tomatoes are softened, spinach is wilted and shrimp turn pink.
  • Stir in 1/2 cup cheese; spoon onto platter. Sprinkle with remaining cheese.

Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 20 g

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS



Pasta Primavera with Shrimp and Sugar Snap Peas image

This is a recipe that I got out of Cooking Light magazine. Yummy creammy sauce. It is lighter than you would think. Prep and cooking are approximent.

Provided by Kaccy G.

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 cups baby carrots, trimmed (about 6 ounces)
2 cups sugar snap peas
3 cups uncooked cavatappi pasta or 3 cups penne pasta (about 8 ounces)
1 teaspoon olive oil
1 lb peeled and deveined medium shrimp
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese (1 ounce)
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 cups trimmed arugula
2 tablespoons chopped green onions

Steps:

  • Bring 2 quarts of water to a boil in a stockpot.
  • Add carrots and sugar snap peas; cook 3 minutes.
  • Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions,omitting salt and fat.
  • Drain.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add shrimp; saute 2 minutes.
  • Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stirwell to coat.
  • Remove from heat; stir in basil and remaining ingredients.

Nutrition Facts : Calories 519.4, Fat 13.5, SaturatedFat 6.4, Cholesterol 205.4, Sodium 900.4, Carbohydrate 60, Fiber 5.4, Sugar 5, Protein 36.2

PASTA WITH SHRIMP PRIMAVERA



Pasta With Shrimp Primavera image

This is very similar to my favorite primavera at a local restaurant. I favor primavera without the cream sauce - just some lemon juice, olive oil and a little white wine. Oh yeah, a lot of garlic. Times are just a guess.

Provided by TXOLDHAM

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb shrimp, peeled and deveined
1/4 lb snow peas, strings removed
1 medium red bell pepper, cut into thin slices
6 large mushrooms, cut into 1/2-inch thick slices
1 small tomatoes, cut into chunks
4 large garlic cloves, minced
1/2 lemon, juice of
2 tablespoons dry white wine
2 teaspoons dried basil (or 2 tablespoons fresh)
2 tablespoons olive oil
salt and pepper
12 ounces linguine
2 tablespoons olive oil
4 large garlic cloves, minced
salt and pepper
parmesan cheese, freshly grated for garnish

Steps:

  • Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
  • Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
  • Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
  • Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
  • Serve immediately, passing the parmesan cheese.

Nutrition Facts : Calories 599.1, Fat 16.4, SaturatedFat 2.5, Cholesterol 220.9, Sodium 264.6, Carbohydrate 73.1, Fiber 5, Sugar 5.3, Protein 37.7

SHRIMP PASTA PRIMAVERA



Shrimp Pasta Primavera image

A special dinner for two. This a well-seasoned pasta dish that has lots of flavor, yet it is not going to wreck your budget. This comes from Taste of Home. Prep & Cook times are approximate.

Provided by keen5

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

4 ounces uncooked angel hair pasta
8 large shrimp, peeled and deveined
6 fresh asparagus spears, cut into 2-inch pieces
12 cloves garlic, minced
1/4 cup olive oil
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled,seeded and diced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
  • Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
  • Drain pasta.
  • Add the pasta and seasonings to skillet; toss to coat.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 585.5, Fat 32.4, SaturatedFat 6.3, Cholesterol 53.9, Sodium 738.4, Carbohydrate 53.7, Fiber 4.2, Sugar 3.2, Protein 21.3

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