Shrimp Pasta Primavera
With lots of healthy veggies and a rich and creamy sauce, this Shrimp Pasta Primavera is the perfect all-in-one dinner!
Servings 6
Calories 566kcal
Equipment
Ingredients
- 10 ounces rotini pasta
- 1 pound large shrimp peeled and deveined
- 4 tablespoons olive oil divided
- Salt and pepper
- 1 1/2 cups asparagus cut into 1 inch pieces
- 1 cup red bell pepper julienned
- 1 cup zucchini cut into chunks
- 1 cup cherry tomatoes halved
- 1/2 cup frozen corn
- 1/2 cup frozen peas
For the sauce
- 3 tablespoons butter
- 3 garlic cloves, minced
- 3 tablespoons flour
- 1 1/4 cups chicken broth low sodium
- 1 chicken bouillon cube
- 1 1/4 cups half n half
- 1 cup grated parmesan cheese
- 1 teaspoon mustard powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 2 tablespoons lemon juice
Instructions
- Cook pasta to al dente according to the pkg directions, drain and set aside.
- Heat a 12-inch skillet on medium-high heat and add 2 tablespoons olive oil. Add the shrimp and cook for 3 minutes flip and cook another 2-3 minutes. Remove to a plate.
- Add the remaining olive oil and then add in the asparagus, bell pepper, and zucchini, cherry tomatoes and cook for 5-6 minutes or until desired softness. Remove to the same plate as the cooked shrimp.
- Add in the butter to melt then add in the minced garlic and cook 30 seconds. Whisk in the all-purpose flour and cook for another minute.
- Then whisk in the chicken stock and bouillon cube until smooth, reduce the heat to medium-low and whisk in the half n half until combined. Let simmer on low 2-3 minutes to thicken.
- Whisk in the parmesan cheese, mustard powder, Italian seasoning, salt, pepper and red pepper flakes.
- Fold in the cooked pasta, shrimp, cooked veggies, corn, peas and lemon juice and let simmer on low 2-3 minutes until heated through.
- Serve!
Video
Notes
Any shortcut pasta will work!
Tails can be left on or removed, but they generally add flavor to the shrimp while cooked.
Other vegetable substitutions: Broccoli florets, carrots, spinach, mushrooms.
Half n half can be made with 1/2 heavy cream and 1/2 whole milk. You can also just use whole milk for a lighter version but the sauce may be a little thinner.
Substitute the shrimp for diced chicken or leave the meat out all together.
Nutrition
Serving: 1serving | Calories: 566kcal | Carbohydrates: 54g | Protein: 27g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1136mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1961IU | Vitamin C: 51mg | Calcium: 293mg | Iron: 3mg
