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Close up of a spoonful of pasta primavera with shrimp.
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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!
Course Entrees
Cuisine American, Italian
Keyword pasta and vegetables, shrimp, shrimp pasta
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 566kcal
Author Wendie

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!

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