Shrimp Primavera
This easy Shrimp Primavera recipe is a one-pot meal that tosses shrimp, fresh vegetables, and pasta together in a light and zesty sauce. Well-balanced and ready in just 30 minutes, weeknight dinners don’t get much better than this!
Servings: 4
Ingredients
- 8 oz. pasta such as cavatappi or fusilli – cook in salted pasta water and reserve ⅓ cup if needed
- 1 lb. large shrimp peeled and deveined
- 1 tsp italian seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- 2 garlic cloves sliced
- 1 cup zucchini chopped (approx. 1 small zucchini)
- 1 cup green beans halved
- 1 cup grape tomatoes halved
- 1/2 cup frozen peas thawed
- 1/2 tsp salt plus more to taste
- 1/4 cup chicken broth
- zest from 1 lemon
- juice from 1/2 lemon
- pinch red pepper flakes optional
- 1/4 cup parmesan cheese
- fresh basil or parsley for garnish
Instructions
- Cook pasta according to package instructions.
- Cook the shrimp in a large skillet with the olive oil and Italian seasoning for 3 minutes, flip, and continue cooking for another 3 minutes on the other side. Remove shrimp from the skillet and set aside.
- Next, add butter to the same skillet and warm over medium heat. Add the garlic, zucchini, green beans, tomatoes, frozen peas, and salt. Saute for 3 minutes or until the vegetables start to soften (it’s ok if vegetables aren’t soft, they will soften as they simmer in the chicken broth).
- Add in the chicken broth, lemon zest, lemon juice, and red pepper flakes (optional) and simmer for 2-3 minutes.
- Then add the cooked pasta, shrimp, and parmesan cheese. Toss everything together and then garnish with fresh basil and parsley. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 434kcal | Carbohydrates: 51g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 162mg | Sodium: 1143mg | Potassium: 542mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 21mg | Calcium: 181mg | Iron: 2mg
