Shrimp Pasta Primavera

There’s something incredibly satisfying about a bowl of Shrimp Pasta Primavera. It’s not just a meal; it’s a celebration of vibrant flavors and colorful vegetables that transport me to a sunlit terrace overlooking the sea. I remember the first time I made this dish; it was a warm spring evening, and I had a few friends over for dinner. As I sautéed the fresh vegetables and shrimp, the aroma filled my kitchen, and we couldn’t wait to dig into this delightful creation. Each bite of the perfectly cooked linguine, paired with tender shrimp and crisp veggies, felt like a hug from the inside. This recipe has since become a staple in my kitchen, perfect for any occasion, whether it’s a casual weeknight meal or a fancy dinner party.

Shopping List for Shrimp Pasta Primavera

Gathering the right ingredients is essential for crafting the perfect Shrimp Pasta Primavera. Each ingredient plays a vital role in achieving the desired taste and texture. The combination of fresh vegetables, succulent shrimp, and creamy heavy cream works harmoniously together, creating a dish that is satisfying on many levels. Let’s take a look at what you’ll need to whip up this delightful meal.

• 3 tablespoons salted butter
• 1 cup chopped fresh broccoli florets
• 1/2 red bell pepper, seeded and chopped
• 1/2 medium sweet or red onion, chopped
• 1 cup sliced mushrooms
• 6 asparagus spears, cut into 1-inch pieces
• 1 cup fresh or thawed frozen peas
• 1 ear corn, kernels cut off
• 1 plum tomato, chopped
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 pound medium to large fresh shrimp, peeled and deveined
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup fresh chopped basil
• 12 ounces cooked linguine

Putting Together Shrimp Pasta Primavera

Making Shrimp Pasta Primavera is a straightforward yet rewarding process. Let’s break it down into easy steps to follow so you can recreate this dish perfectly every time. Trust me, the joyful experience of cooking this dish is as satisfying as the delicious outcome!

1. In a large Dutch oven, melt butter over medium-high heat. Once it’s melted, watch for the bubbles to form and the butter to turn a light golden color, indicating it’s ready for the next step.
2. Add the broccoli, red bell pepper, onion, asparagus, and mushrooms to the pot. Stir them occasionally, allowing the vegetables to soften for about five minutes. You want them vibrant yet tender, maintaining a bit of crunch.
3. Introduce the peas, corn, tomato, and garlic to the mix. Cook everything together for another minute or two, enjoying the aromatic smells that waft through your kitchen.
4. Next, pour in the chicken broth, then add the heavy cream, salt, black pepper, and red pepper flakes. Stir to combine and let it come to a boil. The mixture should become creamy and fragrant.
5. Once boiling, add the shrimp. Stir everything gently, watching as the shrimp turns pink and opaque, which indicates they are cooked through. This usually takes no more than three to five minutes.
6. Finally, stir in the Parmesan cheese, basil, and the cooked linguine. Toss everything together until well combined, and let the cheese melt. The pasta should be coated with a lovely creamy sauce.
7. Serve the Shrimp Pasta Primavera hot, with extra Parmesan cheese sprinkled on top for a finishing touch. Enjoy the bright flavors!

Recipe Variations about Shrimp Pasta Primavera

There are countless ways to customize your Shrimp Pasta Primavera to suit your taste preferences. Here are a few fun variations that make this dish even more exciting!

• Add more protein: Consider incorporating other seafood like scallops or crab. You can also toss in some cooked chicken for added flavor.
• Make it spicy: If you enjoy a kick, increase the amount of red pepper flakes or add some diced jalapeños for heat.
• Use different pasta shapes: While linguine is traditional, feel free to switch to penne, fettuccine, or even zoodles for a low-carb option.
• Experiment with vegetables: Try using seasonal vegetables such as zucchini, carrots, or bell peppers; the possibilities are endless!
• Make it vegan: Replace shrimp with chickpeas or tofu and use coconut cream instead of heavy cream.

Serving Ideas for Shrimp Pasta Primavera

When it comes to serving Shrimp Pasta Primavera, there are countless delightful options to enhance your dining experience. Here are some ideas you might enjoy:

• Pair with a fresh salad: A light mixed greens salad with a lemon vinaigrette complements the richness of the pasta beautifully.
• Offer crusty bread: A loaf of warm, crusty bread is perfect for soaking up any leftover sauce on the plate.
• Enjoy as a light lunch: This dish can be served cold as a pasta salad, making it perfect for a picnic or a packed lunch.
• Garnish with fresh herbs: Adding some extra chopped basil or other herbs on top not only adds flavor but also makes for a beautiful presentation.
• Drink pairing: Serve with sparkling water or iced tea to keep the meal refreshing. A light white wine can also elevate the dining experience.
• Seasonal serving: In spring, serve it after a hearty outdoor activity to refuel, or during summer gatherings for a colorful feast.

FAQ

Conclusion

The Shrimp Pasta Primavera is a vibrant and satisfying dish that brings together fresh ingredients and delightful flavors. I encourage you to try this recipe in your kitchen, as it’s perfect for any occasion, from casual dinners to special gatherings. It’s not just food; it’s a way to bring joy and color to your table!

Shrimp Pasta Primavera

Craving a delicious and colorful meal? This Shrimp Pasta Primavera is packed with fresh vegetables and succulent shrimp. It's perfect for a quick weeknight dinner that brings the taste of spring to your table. Try it tonight!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Italian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons Salted Butter
• 1 cup Chopped Fresh Broccoli Florets
• 1/2 Red Bell Pepper Seeded and chopped.
• 1/2 medium Sweet or Red Onion Chopped.
• 1 cup Sliced Mushrooms
• 6 Asparagus Spears Cut into 1-inch pieces.
• 1 cup Fresh or Thawed Frozen Peas
• 1 ear Corn Kernels cut off.
• 1 plum Tomato Chopped.
• 2 Garlic Cloves Minced.
• 1 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Red Pepper Flakes
• 1 pound Medium to Large Fresh Shrimp Peeled and deveined.
• 1/2 cup Freshly Grated Parmesan Cheese Plus more for serving.
• 1/4 cup Fresh Chopped Basil
• 12 ounces Cooked Linguine

Equipment

• Saucepan
• Oven
• Wooden Spoon
• Peeler
• Grater
• Chef's Knife
• Large Pot

Method

 

1. Melt butter in a large Dutch oven over medium-high heat. Add broccoli, red bell pepper, onion, asparagus, and mushrooms. Cook until vegetables are getting soft stirring occasionally, about 5 minutes.
2. Add peas, corn, tomato, and garlic and cook another minute or two.
3. Add chicken broth, heavy cream, salt, pepper, and red pepper flakes. Bring to a boil and then add shrimp. Stir and simmer until shrimp are cooked through.
4. Stir in Parmesan cheese, basil, and pasta. Serve with additional Parmesan cheese.

Notes

• Storage: How to store leftovers: Keep the pasta in an airtight container in the fridge for up to three days.
• Freezing: Can you freeze this? Freezing is not recommended as the texture of the vegetables and pasta may change.
• Pairing: What to serve with this? Consider serving with garlic bread and a crisp salad.
• Experiment: Try adding different vegetables or swapping the shrimp for chicken or tofu.
• Make it your own: Add your favorite herbs or spices to enhance the flavor.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.