Pasta Primavera & Shrimp

How to make Pasta Primavera and Shrimp.


  • 2 lbs large shrimp, peeled, deveined, tails left on
  • 12 ounces short tubular pasta
  • 6 ounces green beans, trimmed
  • 1 (10-ounce) bag broccoli florets
  • 1 pint multi-colored cherry tomatoes, sliced in half
  • 1 cup frozen green peas
  • 4 garlic cloves, thinly sliced
  • 2 1/2 teaspoons (or more) kosher salt
  • 3/4 teaspoon (or more) freshly ground black pepper
  • 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)


  1. Place the pasta in a large, wide-bottomed pot or large, wide, straight-sided pan.
  2. Add the garlic, salt, black pepper and 3 1/2 cups hot water.
  3. Cover and bring to a boil.
  4. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often.
  5. When 5 minutes remain on the timer, stir in the broccoli and green beans.
  6. Cover the pot and return to a boil.
  7. When 2 minutes remain on the timer, stir in the shrimp, tomatoes, peas and butter.
  8. Cover and continue to cook for 2 minutes, then uncover and cook, stirring, until the pasta is tender, shrimp are cooked throug, and water is almost completely evaporated, about 1 minute more.
  9. Remove from the heat.
  10. Stir in the lemon zest and 3/4 cup Parmesan and toss to coat.
  11. Season with more salt and pepper, if needed.
  12. Divide pasta among plates.
  13. Top with basil, additional Parmesan, and red pepper flakes, if using.
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