Let me tell you about my absolute favorite weeknight lifesaver: shrimp and mixed veggie pasta primavera. This dish hits that perfect sweet spot between “I’m starving” and “I don’t want to spend hours cooking.” It’s become such a staple in our house that my kids actually cheer when they smell the garlic hitting the pan.
The magic happens in under 30 minutes, seriously! Fresh shrimp (none of that rubbery frozen stuff, please) gets all cozy with crisp-tender veggies in a garlicky olive oil bath. Toss it with al dente pasta and a shower of parmesan, and boom, dinner is served. My husband claims he’d eat this three times a week if I let him.
What I love most is how forgiving this recipe is. Out of zucchini? Toss in some asparagus. No parsley? Basil works beautifully. It’s the kind of dish that feels fancy but comes together with whatever you’ve got in the fridge. Just wait until you see how those sweet shrimp and bright veggies make the simplest ingredients sing.
Why You’ll Love This Shrimp and Mixed Veggie Pasta Primavera
This dish has become my go-to for so many reasons. Let me count the ways you’ll adore it:
- Speed demon: From fridge to table in 25 minutes flat, faster than pizza delivery!
- Flavor fireworks: The garlicky shrimp plays perfectly with sweet veggies and tangy lemon.
- Kitchen chameleon: Swap any veggie you like. I’ve used everything from broccoli to sugar snap peas.
- Healthy-ish indulgence: Packed with lean protein and colorful veggies, but still feels like comfort food.
- Clean plate guarantee: My picky eater actually asks for seconds, that’s saying something!
Trust me, this recipe will become your new weeknight superhero. It’s saved my sanity more times than I can count when the hunger strikes and the clock’s ticking.
Ingredients for Shrimp and Mixed Veggie Pasta Primavera
Okay, let’s talk ingredients, and I mean the good stuff! Here’s exactly what you’ll need to make this pasta primavera shine:
- 8 oz pasta: Any shape you love works, but I’m partial to linguine or penne for catching all that garlicky goodness.
- 1 lb shrimp: Peeled and deveined, please! Medium size (31-40 count) gives the perfect bite.
- 2 cups mixed veggies: My trifecta is colorful bell peppers, zucchini, and carrots, sliced thin so they cook fast.
- 3 cloves garlic: Minced fine, we want flavor in every forkful!
- 2 tbsp olive oil: The good extra virgin kind for sautéing.
- 1/2 tsp salt: Kosher salt works best for even seasoning.
- 1/4 tsp black pepper: Freshly cracked adds nice warmth.
- 1/4 cup grated parmesan: Pack it lightly, and yes, the real stuff makes a difference!
- 1 tbsp lemon juice: Freshly squeezed, none of that bottled stuff.
- 2 tbsp fresh parsley: Chopped right before serving for maximum freshness.
Pro tip: Measure everything before you start cooking. This dish moves fast once the shrimp hits the pan!
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this shrimp pasta primavera. Just grab these kitchen basics:
- Large skillet or sauté pan: Big enough to hold all those shrimp and veggies comfortably.
- Colander: For draining that pasta water (but save a cup just in case!).
- Chef’s knife: My trusty sidekick for quick veggie chopping.
- Wooden spoon: Gentle enough not to tear up the shrimp while stirring.
- Measuring spoons: Because eyeballing lemon juice never works out for me.
That’s it! See? I told you this was an easy one. Now let’s get cooking!
How to Make Shrimp and Mixed Veggie Pasta Primavera
Alright, let’s get cooking! I promise this shrimp and veggie pasta comes together faster than you can say “al dente.” Just follow these simple steps, and you’ll have a restaurant-worthy meal in no time.
Cooking the Pasta
First things first, get your pasta going! Bring a large pot of salted water to a rolling boil (it should taste like the sea). Add your pasta and cook for 1 minute less than the package says; we want it perfectly al dente with a little bite. Drain it in a colander, but here’s my secret: reserve about ½ cup of that starchy pasta water before you dump it all out. You’ll thank me later when the sauce clings beautifully to every noodle.
Sautéing the Shrimp and Veggies
While the pasta cooks, heat your olive oil in that big skillet over medium-high heat. When it shimmers, toss in the minced garlic and listen for that magical sizzle. The moment that heavenly garlic aroma hits your nose (about 30 seconds), add the shrimp in a single layer. Don’t crowd them! Cook for just 2 minutes per side until they turn pink and slightly curled; any longer and they’ll get rubbery. Scoop them out temporarily, then add all your colorful veggies to that same garlicky oil. Stir-fry for 3-4 minutes until they’re crisp-tender; you want some crunch left for texture.
Combining Everything
Now for the grand finale! Toss the cooked pasta into the veggie pan along with the shrimp. Sprinkle over the salt, pepper, and parmesan, then drizzle with that bright lemon juice. Use tongs to gently combine everything; the cheese will melt into the most luscious “sauce.” If it looks dry, add a splash of that reserved pasta water to bring it all together. Finish with a generous shower of fresh parsley, and prepare for your family to swoon.
Tips for Perfect Shrimp and Mixed Veggie Pasta Primavera
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness!” levels:
- Dry those shrimp: Pat them thoroughly with paper towels before cooking; wet shrimp steam instead of searing.
- Veggie uniformity: Cut everything about the same size so they cook evenly. I aim for ¼-inch slices.
- Heat control: Medium-high works best, too low and veggies get soggy, too high and garlic burns.
- Don’t overcook: Shrimp cook lightning fast, as soon as they curl into C-shapes, they’re done!
- Taste as you go: The lemon and salt balance is key; adjust to your preference.
Trust me, these little touches make all the difference between “meh” and “more please!”
Variations for Shrimp and Mixed Veggie Pasta Primavera
One of my favorite things about this dish is how easily it adapts to whatever I’ve got on hand. Here are some delicious twists I’ve tried:
- Protein swap: No shrimp? Chicken or scallops work beautifully, just adjust cooking times.
- Gluten-free: Use your favorite GF pasta; I find brown rice noodles hold up well.
- Veggie overload: Toss in mushrooms, asparagus, or cherry tomatoes when they’re in season.
- Spice it up: A pinch of red pepper flakes adds nice heat without overpowering.
- Herb garden: Swap parsley for basil or thyme, depending on your mood.
The possibilities are endless, this recipe is more like a delicious guideline than strict rules! If you’re looking for other great shrimp recipes, check out this garlic butter shrimp pasta recipe.
Serving Suggestions
Oh, let me tell you how I love to serve this shrimp pasta primavera, it’s all about creating that perfect meal vibe! A crusty loaf of garlic bread is non-negotiable in our house, perfect for soaking up every last bit of that garlicky oil. When I’m feeling fancy, I’ll toss together a simple arugula salad with lemon vinaigrette to balance the richness.
Now, if we’re really celebrating (or just surviving Wednesday), I’ll pour a crisp Pinot Grigio or Sauvignon Blanc. The citrus notes play so nicely with the lemon in the dish. For non-alcoholic options, sparkling water with lime wedges keeps things refreshing. Honestly though? This pasta shines bright enough to stand alone when you’re in a hurry! For more great weeknight ideas, visit familytastes.com.
Storing and Reheating Shrimp and Mixed Veggie Pasta Primavera
Now let’s talk leftovers, because yes, sometimes we miraculously have some! Store any extra pasta in an airtight container in the fridge for up to 2 days. The shrimp stays surprisingly tender if you reheat it gently on the stovetop with a splash of water or broth to keep things moist. I don’t recommend freezing this one though; the shrimp gets rubbery, and the veggies turn mushy when thawed.
Here’s my reheating trick: warm it in a skillet over medium-low heat with a drizzle of fresh olive oil. Give it a quick toss until just heated through, about 3 minutes. If it looks dry, add a squeeze of lemon juice to wake up all those flavors again. Trust me, it’ll taste almost as good as when it first hit the table! If you prefer a one-pot version, try this one pot shrimp orzo primavera recipe.
Nutritional Information
Okay, let’s talk numbers, but remember, these are just estimates based on my exact ingredients. Your mileage may vary depending on pasta shape, shrimp size, and how generous you are with that parmesan (no judgment here!). One hearty serving clocks in at about 350 calories, packing 25g of protein from those plump shrimp and 5g of fiber from all those colorful veggies.
The olive oil gives us healthy fats, while the lemon juice keeps things bright without adding sugar. But honestly? When something tastes this good and comes together this fast, I’m not counting calories, I’m counting the minutes until I can make it again! For another quick shrimp meal, consider this shrimp garlic butter linguine recipe.
Frequently Asked Questions
I get so many questions about this shrimp pasta primavera, let me answer the ones that pop up most often!
Can I Use Frozen Shrimp?
Absolutely! Just thaw them overnight in the fridge or under cold running water. Pat them super dry before cooking, frozen shrimp release extra moisture that can make your dish watery. I still prefer fresh, but frozen works in a pinch!
How Do I Prevent Soggy Veggies?
The trick is high heat and speed! Get your pan nice and hot before adding veggies, and don’t overcrowd them. Stir-fry just until they’re bright and crisp-tender, about 3 minutes max. They’ll keep cooking slightly from residual heat, so err on the underdone side.
Can I Add Cream to This Dish?
Sure thing! If you want it creamier, stir in 1/4 cup of light cream or half-and-half at the end. But honestly? I think the simplicity of olive oil and Parmesan lets the shrimp and veggies shine!
Got more questions? Drop them in the comments, I’m happy to help troubleshoot your pasta primavera adventures!
Okay friend, now I want to hear from you! Did you make my shrimp pasta primavera? Snap a pic of your masterpiece and tag me, I live for those golden-brown shrimp shots! Leave a comment below with your twists or tips, and don’t forget to rate the recipe. Nothing makes my day like seeing your kitchen wins!
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Print
25-Minute Shrimp and Mixed Veggie Pasta Primavera You’ll Love
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and flavorful shrimp and mixed veggie pasta primavera that’s perfect for weeknight dinners.
Ingredients
- 8 oz pasta: your choice of shape
- 1 lb shrimp: peeled and deveined
- 2 cups mixed veggies: bell peppers, zucchini, carrots
- 3 cloves garlic: minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp fresh parsley: chopped
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp and cook for 2 minutes per side until pink.
- Add mixed veggies and cook for 3-4 minutes until tender.
- Toss in cooked pasta, salt, pepper, lemon juice, and parmesan cheese.
- Garnish with fresh parsley and serve immediately.
Notes
- Use fresh shrimp for best results.
- Substitute any veggies you prefer.
- Add red pepper flakes for extra heat.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg