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Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: seafood
Keyword: pasta primavera, shrimp pasta seafood pasta
Servings: 4
Calories:

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.