If you are looking for a dish that feels like a warm hug on a plate, then this Creamy Shrimp and Vegetable Pasta Primavera Recipe is exactly what you need. It perfectly balances succulent shrimp, crisp fresh vegetables, and tender fettuccine tossed in a silky Parmesan sauce that sings with bright lemon notes and vibrant basil. Imagine diving into a bowl where each bite is a joyful celebration of textures and flavors—a recipe that’s as impressive as it is approachable, making it a go-to for a weeknight dinner or a casual get-together with friends.
Ingredients You’ll Need
Getting the most out of this recipe is all about using simple, fresh ingredients that contribute big bursts of flavor, texture, and color. Each item plays a starring role in transforming humble pasta into a dish that feels special and comforting.
- Fettuccine (9-ounce package): This wide, flat pasta holds onto the creamy sauce beautifully for every bite.
- Olive Oil (4 tablespoons): Adds richness and helps sauté the shrimp and vegetables to perfection.
- Kosher Salt and Ground Black Pepper: Essential for seasoning and enhancing all the natural flavors.
- Large Raw Shrimp (1 pound): Peeled and deveined for quick cooking and a tender, juicy seafood element.
- Lemon Zest and Juice (from 1 lemon): Brings a fresh, zesty brightness that lifts the entire dish.
- Zucchini (2 medium, sliced): Adds a tender crunch and vibrant green color.
- Cherry Tomatoes (1 dry pint, halved): Their sweetness and slight acidity create a juicy burst in every mouthful.
- Garlic (2 cloves, minced): Provides a fragrant, savory depth that ties the ingredients together.
- Fresh Basil (1 bunch, chopped): Offers an herbaceous, aromatic note and freshness.
- Parmesan Cheese (1 cup shredded, plus extra): Gives the recipe its creamy, umami-rich finish that’s downright addictive.
How to Make Creamy Shrimp and Vegetable Pasta Primavera Recipe
Step 1: Cook the Pasta
Start by cooking the refrigerated fettuccine according to the package directions until just al dente. This will ensure it has the perfect bite and doesn’t get mushy when tossed with the sauce. Don’t forget to reserve half a cup of the pasta cooking liquid before draining—it’s liquid gold for bringing everything together later.
Step 2: Sauté the Shrimp
Heat 2 tablespoons of olive oil over medium-high heat in a spacious pan, and season the shrimp with kosher salt and black pepper. Sear them for about 2 minutes on each side until they’re pink, opaque, and slightly caramelized. Toss in the lemon zest and juice while they’re still in the pan to infuse the shrimp with bright citrus flavor, then remove them to rest. This step ensures the shrimp stay juicy and flavorful.
Step 3: Cook the Vegetables
Add the remaining olive oil to the same pan to soak up all those lovely shrimp drippings. Toss in the zucchini slices first, sautéing them until they soften just slightly but still maintain a bit of bite. Then, add the halved cherry tomatoes and minced garlic, cooking just until the tomatoes start to release their juices and the garlic becomes fragrant. This layering builds complexity while keeping the vegetables fresh and vibrant.
Step 4: Combine and Toss Everything
Return the cooked pasta to the pan with the vegetables, pouring in the reserved pasta water to create a silky sauce. Add the chopped fresh basil and shredded Parmesan cheese, tossing everything together to coat the noodles evenly. Gently fold the sautéed shrimp back in, letting the residual heat meld the flavors instantly. Serve immediately for the best experience.
How to Serve Creamy Shrimp and Vegetable Pasta Primavera Recipe
Garnishes
A sprinkle of extra Parmesan cheese on top adds a lovely salty finish, while a few fresh basil leaves make the dish look fresh and inviting. For an extra pop, you can also add a light drizzle of good-quality olive oil or a pinch of crushed red pepper flakes for a gentle kick.
Side Dishes
This dish is a star on its own, but pairing it with a crisp green salad dressed simply with lemon vinaigrette can brighten the meal. Garlic bread or a warm baguette are also fantastic for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a dinner party, serve this pasta in pretty shallow bowls so the colorful vegetables are front and center. Garnish each plate with a lemon wedge and a sprig of basil to give a professional touch. You can also serve it family-style in a large skillet straight from the stove for a cozy, rustic vibe everyone will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover creamy shrimp and vegetable pasta primavera recipe into an airtight container and keep it in the refrigerator for up to 3 days. The flavors deepen over time, but make sure to separate any garnishes before storing to maintain freshness.
Freezing
This recipe is best enjoyed fresh because seafood textures can change with freezing, but if you must freeze portions, store the pasta without the shrimp and add freshly cooked shrimp when reheating. Freeze in a sealed container or heavy-duty freezer bag for up to one month.
Reheating
Warm leftovers gently in a skillet over medium heat, adding a splash of water or chicken broth to bring back the creamy sauce’s luscious texture. Avoid microwave reheating to prevent the shrimp from turning rubbery and the pasta from drying out.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture that could dilute the sauce.
What’s the best pasta to use?
Fettuccine works beautifully here due to its broad ribbons that hold the creamy sauce well, but you could also experiment with linguine, tagliatelle, or even penne for a slightly different texture.
Can I make this recipe vegetarian?
Absolutely! Simply omit the shrimp and add more vegetables like asparagus, bell peppers, or mushrooms to keep it hearty and colorful.
How do I get the sauce creamy without using cream?
The creaminess comes naturally from the Parmesan cheese combined with the starchy pasta water, which creates a luscious coating on the noodles without needing any heavy cream.
Is this recipe suitable for meal prep?
Yes, it can be prepared in advance and stored, but best to keep shrimp separate if freezing and reheat gently to maintain the best texture and flavor.
Final Thoughts
There’s something truly special about a dish that brings together fresh vegetables, juicy shrimp, and a creamy Parmesan sauce to create a meal that feels both indulgent and wholesome. This Creamy Shrimp and Vegetable Pasta Primavera Recipe is one of those rare recipes that will quickly become a favorite, perfect for sharing with loved ones or enjoying solo with a glass of chilled white wine. Give it a try—you’ll wonder how you ever lived without it!
Print
Creamy Shrimp and Vegetable Pasta Primavera Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This vibrant Pasta Primavera features tender fettuccine tossed with sautéed shrimp, fresh zucchini, cherry tomatoes, garlic, lemon, and basil, finished with a generous sprinkle of Parmesan cheese. A perfect light and flavorful dish ready in just 35 minutes, ideal for a quick weeknight dinner or a casual gathering.
Ingredients
Pasta and Shrimp
- 1 (9-ounce) package refrigerated fettuccine
- 4 tablespoons olive oil, divided
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 pound large raw shrimp, peeled and deveined
- Zest and juice of 1 lemon
Vegetables and Flavorings
- 2 medium zucchini, sliced into thin rounds
- 1 dry pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 bunch fresh basil, chopped
Cheese
- 1 cup shredded Parmesan cheese, plus more for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the refrigerated fettuccine according to package directions. Reserve 1/2 cup of the pasta cooking liquid before draining the pasta.
- Sauté Shrimp: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Season the shrimp with salt and black pepper, then sauté them for about 2 minutes per side until pink and opaque. Add the lemon zest and juice to the pan to infuse the shrimp with citrus flavor, then remove the shrimp and set aside.
- Cook Vegetables: In the same pan, add the remaining 2 tablespoons of olive oil. Add the sliced zucchini and cook until tender, about 4-5 minutes. Then add the halved cherry tomatoes and minced garlic, cooking briefly until the garlic is fragrant, about 1-2 minutes.
- Combine and Toss: Return the cooked pasta to the pan with the vegetables. Pour in the reserved pasta cooking liquid to loosen the sauce, then add the chopped fresh basil and shredded Parmesan cheese. Toss everything well to combine and melt the cheese slightly.
- Finish and Serve: Add the cooked shrimp back into the pan, gently mixing them through the pasta. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Reserve pasta water to help create a light sauce that clings to the noodles and vegetables.
- You can substitute shrimp with grilled chicken or omit for a vegetarian version.
- If refrigerated pasta is unavailable, dried pasta can be used but adjust cooking time accordingly.
- Fresh basil adds brightness; if unavailable, substitute with fresh parsley or omit.
