Shrimp Pasta Primavera ~ shrimp, fresh sauteed vegetables and pasta in a light, lemony-olive oil sauce topped with feta cheese. Quick and easy ~ ready in 30 minutes!
Shrimp Pasta Primavera is a simple meal that’s loaded with fresh sauteed vegetables and pasta. I added shrimp for protein and it all comes together with a light olive oil sauce flavored with garlic and a burst of lemon.
Not just for spring or summer – use any vegetables you happen to have on hand or what’s in season.
I originally posted this recipe years ago. It needed to be brought to the front again – it’s that good. I loaded it up with some of my favorite vegetables but feel free to swap them out for your favorites, what you have on hand already or what’s in season.
This versatile recipe works really well with practically every vegetable and it’s a great (and tasty!) way to make sure we’re getting enough of them.
What’s in shrimp pasta primavera?
- pasta (thin spaghetti used but short pastas work well too)
- reserved pasta water
- olive oil
- raw shrimp peeled and deveined
- onion
- small zucchini
- fresh asparagus
- garlic
- grape tomatoes
- fresh spinach
- whole lemon
- feta cheese
how to make shrimp pasta primavera:
Bring a pot of water to a boil then cook the the pasta according to package directions for al dente. Reserve 1/4 cup of pasta water then drain the pasta and set it aside.
Add one tablespoon of olive oil to a large skillet medium heat then gently place the shrimp in the skillet and season them lightly with salt and pepper. Shrimp only needs a minute or two per side depending on their size so be careful not to overcook them. Remove from the skillet and set aside.
In the same skillet drop in the chopped onions, zucchini, asparagus and grated the garlic. Add another tablespoon of the olive soil if the pan is too dry.
Season the vegetables with salt and pepper and sauté for 2-3 minutes or they’re beginning to soften. Add the halved tomatoes and spinach, season with salt and pepper and cook 2 minutes or until the spinach is wilted, stirring occasionally.
Return the shrimp to the skillet. In a small bowl, whisk the remaining olive oil, the juice and zest of 1/4 of the lemon and 2-3 tablespoons of the reserved pasta water. Add the pasta to the skillet then fold in the lemony olive oil, gently tossing to blend over low heat.
Crumble the feta cheese over the top and serve right away with extra lemon wedges.
additions and substitutions:
This is a really versatile recipe – go ahead and use up the last of those vegetables and wedges of cheese in the refrigerator – this dish shines with almost every one of them! Here are a few suggestions:
- match stick carrots
- broccoli florets
- bell pepper
- yellow squash
- parsley
- fresh basil
- parmesan cheese
- goat cheese
Looking for more seafood recipes?
Enjoy!
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Shrimp Pasta Primavera
Ingredients
- 8 ounces pasta thin spaghetti used but short pastas work well too
- 1/4 cup pasta water
- 1/4 cup olive oil divided
- 1/2 pound raw shrimp peeled and deveined
- 1 small onion diced
- 2 small zucchini sliced peel on
- 1 cup fresh asparagus cut in 1" pieces
- 3 cloves garlic grated
- 1 heaping cup grape tomatoes cut in half
- 1 cup fresh spinach rough chopped
- 1 whole lemon cut in 4 wedges
- 1/2 cup feta cheese crumbled
Instructions
- Bring a pot of water to a boil then cook the the pasta according to package directions for al dente. Reserve 1/4 cup of pasta water then drain the pasta and set it aside.
- Add one tablespoon of olive oil to a large skillet medium heat then gently place the shrimp in the skillet and season them lightly with salt and pepper. Cook 1-2 minutes per side, being careful not to overcook them. Remove from the skillet (before they're curled into a tight C shape) and set aside.
- In the same skillet drop in the chopped onions, zucchini, asparagus and grated garlic. Add another tablespoon of the olive oil if the pan is too dry.
- Season the vegetables with salt and pepper and sauté for 2-3 minutes or they’re beginning to soften. Add the halved tomatoes and spinach, season with salt and pepper and cook 2 minutes or until the spinach is wilted, stirring occasionally.
- Return the shrimp to the skillet. In a small bowl, whisk the remaining olive oil and the juice and zest of 1/4 of the lemon. Add the pasta to the skillet as well, then fold in the olive oil, gently tossing to blend over low heat. Crumble the feta cheese over the top and serve right away with extra lemon wedges.
This is my kind of dish!!! Sounds so good and healthy……need more healthy meals in my life. Hubby would like this with shrimp or maybe sliced grilled steak! Pinned. Thanks for sharing. Love the photos!
Mmmmm. . .Mary I think you’re onto something with the sliced grilled steak ~ I never thought of it but it’s definitely on my summer menu now thanks! And as always thank you for following along and your kind words. 🙂
I’m pinning this under “WOW!” This is how I like to eat when it’s just MY TASTE to consider, too. I like your style. Really glad I found you.☺
Hey Anna ~ your comments made my day! Thanks so much and I’m glad you found me too. Enjoy the day — and the pasta! ??