This creamy shrimp pasta primavera is loaded with colorful vegetables and tossed in a silky lemon Parmesan sauce. Made with light cream cheese instead of heavy cream, the sauce gives you all the richness of a traditional pasta primavera recipe, without weighing down the dish. Ready in about 35 minutes, this nutritious weeknight dinner delivers 30 grams of protein per serving and plenty of fresh, vibrant flavor. All for just under 400 calories.
A dish that feels elegant, but practical, indulgent but actually incredibly nutritious. And results that deliver due to a couple of basic cooking techniques that results in a flavorful glossy sauce that clings to the pasta. As well as perfectly cooked shrimp and crunchy, not soggy vegetables!
You are going to love this pasta primavera recipe and it will soon become a menu staple that you enjoy cooking any night of the week!
Jump to:
- Why you’ll love this shrimp primavera
- Ingredients Needed
- Step-By-Step Recipe Instructions
- Top Tip For Saving Pasta Water
- Recipe Tips for Perfect Shrimp Pasta Primavera Every Time!
- Recipe Storage and Reheating Instructions
- Pasta Primavera Recipe Variations
- More Delicious pasta Dishes!
- Shrimp Pasta Primavera Recipe
Why you’ll love this shrimp primavera
- Creamy, minus the heavy cream. Traditional pasta primavera calls for a rich, alfredo type of sauce, which is often too heavy and calorically dense. We create a silky creamy sauce with a mix of light cream cheese, chicken broth and reserved pasta water.
- A one-pot wonder made in about 35 minutes. Yes, you do have to boil the pasta in a separate stockpot, but once that is complete, everything else is made in a large, deep skillet.
- High in protein and fiber. Shrimp is one of the leanest, highest sources of protein out there, and we recommend increasing the protein content by using whole wheat or “protein” pasta. Load the dish up with antioxidant power and extra fiber with 5 fresh vegetables!
- Easy and simple cooking tips and techniques to ensure perfectly tender, not rubbery shrimp, and crunchy vegetables. Avoid the common pitfalls with “one pot” pasta dishes by following these simple steps.
Ingredients Needed
It will take about 15 minutes to prep the shrimp, assuming they need to be peeled, and gather your ingredients. We have divided the ingredient list into 2 sections, one for the pasta primavera ingredients, and a separate section for the light cream sauce.
Pasta primavera ingredients
- 12 ounces dried linguine or spaghetti, chickpea based “protein pasta” like Barilla or whole wheat preferred. Nutrition information is based off chickpea pasta. Also note that most pasta comes in 16 ounce packages. If you wish to cook the entire package, reserve ¼ of the cooked pasta for another use. Only add the suggested amount in this recipe.
- 1 pound large shrimp, peeled and deveined as well as tails removed. For the most cost effective option, purchase a 2 pound bag of frozen shrimp and divide in half.
- 2 tablespoons olive oil, divided
- About 1 teaspoon salt, divided for shrimp and vegetable prep.
- ¼ teaspoon freshly cracked black pepper
- 1 medium zucchini, sliced into ½″ half moons
- 1 red bell pepper, core and seeds removed and thinly sliced
- 1 cup asparagus, trimmed and cut into 1 inch pieces
- 1 cup (about 6 ounces) cherry tomatoes, halved
- 1 cup frozen peas or fresh peas such as the Trader Joe’s English peas.
- 3 cloves garlic, minced
Pasta primavera sauce
- ¾ cup low sodium chicken broth
- 1-2 tablespoons reserved pasta water, plus more as needed
- 4 ounces light (or ⅓ less fat) cream cheese, softened and cut into 4-6 squares for easier mixing
- ⅓ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons fresh basil, roughly chopped
Step-By-Step Recipe Instructions
- Step 1: Bring a large pot of water to a boil and season generously with salt. Add the linguine and cook according to package directions until al dente, about 9 to 11 minutes. Before draining, scoop out and save 1 cup of the starchy pasta water, then drain the pasta and set it aside.
- Step 2: While the pasta cooks, pat the shrimp dry with a paper towel and season with ½ teaspoon salt and the freshly cracked pepper.
- Step 3: Heat 1 tablespoon olive oil in a large deep skillet over medium high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Move the shrimp to a plate and set aside.
- Step 4: Add the remaining 1 tablespoon olive oil to the same skillet. Add the zucchini, bell pepper, and asparagus, and season with ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are just starting to turn tender but still have some bite, about 4 to 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Step 5: Stir the cherry tomatoes and frozen peas into the skillet, then pour in the chicken broth and 1 tablespoon of the reserved pasta water. Let everything simmer for about 2 minutes, until the tomatoes soften slightly and the peas are heated through.
- Step 6: Reduce the heat to low and add the light cream cheese to the skillet. Stir continuously until it melts completely into the broth and forms a smooth, creamy sauce, about 1 to 2 minutes. If the sauce looks too thick, splash in some of the reserved pasta water a little at a time until it reaches a consistency you like.
- Step 7: Stir in the Parmesan cheese, lemon juice, and lemon zest until the cheese melts in and the sauce turns glossy. Add the red pepper flakes if using.
- Step 8: Add the cooked pasta and shrimp back into the skillet and toss everything together gently until the pasta and shrimp are well coated in sauce. Cook for another minute just to heat everything through.
Remove the shrimp pasta primavera from the heat and stir in the fresh basil. Serve right away with extra Parmesan cheese sprinkled on top.
Top Tip For Saving Pasta Water
- To help yourself remember to reserve some pasta water, place a measuring cup in the bottom of your pasta strainer so you’ll see it before you drain the pasta.
Recipe Tips for Perfect Shrimp Pasta Primavera Every Time!
- Want a Thicker Sauce? For a thicker sauce, let it simmer for a few extra minutes uncovered, stirring often. For a faster fix, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Stir it into the simmering sauce, and cook another minute or two until it thickens.
- Broken Sauce? If your sauce ever looks broken or grainy, the heat was too high when the cream cheese was added. Simply pull the pan off the heat, and whisk in a splash of cold reserved pasta water. Then stir until it smooths back out.
- Avoid Rubbery Shrimp! Since shrimp continues cooking a bit even after it’s removed from the heat, pull it from the pan as soon as it turns pink and opaque. This will help to avoid a tough, rubbery texture.
Recipe Storage and Reheating Instructions
Storage: Store leftover shrimp pasta primavera in an airtight container in the fridge for up to 3 days.
Reheat/Warming: Reheat gently on the stovetop over low heat with a splash of broth or water, stirring often. Or warm in the microwave in 30 second bursts, stirring between each one.
Freeze/Thaw: Freezing is not recommended, since the cream sauce can separate and the shrimp and vegetables tend to turn mushy once thawed.
Meal Prep Tip: To meal prep this dish ahead of time, chop all the vegetables and store them in the fridge separately from the cooked pasta and shrimp. Then cook everything fresh the day you plan to eat it. The vegetables will stay crisp instead of turning soft and watery.
Pasta Primavera Recipe Variations
Cajun shrimp primavera – season the shrimp with Cajun seasoning instead of salt and pepper for a spicy kick.
Chicken primavera – swap the shrimp for diced, cooked chicken breast for a shellfish free version.
Dairy free primavera – replace the cream cheese with a plant based cream cheese alternative and use vegetable broth.
Extra green primavera – stir in a couple handfuls of fresh baby spinach at the very end for even more veggies.
More Delicious pasta Dishes!
- Light and Refreshing Lemon Orzo Salad
- Fennel and Sausage One Pan Pasta Dish
- Chilled Orzo Pesto Salad
- High Protein Pasta Salad
- Homemade Veggie Packed Minestrone Soup
Shrimp Pasta Primavera Recipe
This creamy shrimp pasta primavera is loaded with fresh vegetables and comes together in about 35 minutes, making it a perfect weeknight dinner that still feels a little special. The sauce gets its creaminess from a light cream cheese base instead of heavy cream, so you get all the comfort of a classic primavera without weighing down the dish.
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Servings: 6 servings
Equipment
Ingredients
For the Pasta Primavera
- 12 ounces Protein chickpea pasta may also use whole wheat
- 1 pound Large shrimp peeled, deveined and tails removed
- 2 tablespoon Olive oil divided
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- 1 medium Zucchini sliced into half moons
- 1 Red bell pepper thinly sliced
- 1 cup Asparagus trimmed and cut into 1 inch pieces
- 1 cup Cherry tomatoes halved
- 1 cup Frozen peas may also use fresh, uncooked
- 3 Garlic cloves minced
For the Primavera Sauce
- ¾ cup Chicken broth low sodium preferred
- 2 tablespoon Reserved pasta water and more as needed
- 4 ounces Light cream cheese softened and cut into 4-6 pieces
- ⅓ cup Parmesan cheese grated
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- ¼ teaspoon Red pepper flakes optional
- Salt and pepper to taste
- 2 tablespoon Fresh basil roughly chopped
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the linguine and cook according to package directions until al dente, about 9 to 11 minutes. Before draining, scoop out and save 1 cup of the starchy pasta water, then drain the pasta and set it aside.12 ounces Protein chickpea pasta
- While the pasta cooks, pat the shrimp dry with a paper towel and season with ½ teaspoon salt and the freshly cracked pepper.1 pound Large shrimp, 1 tsp Salt, ¼ tsp Black pepper
- Heat 1 tablespoon olive oil in a large deep skillet over medium high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Move the shrimp to a plate and set aside.2 tbsp Olive oil
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the zucchini, bell pepper, and asparagus, and season with ½ teaspoon salt or to taste. Cook, stirring occasionally, until the vegetables are just starting to turn tender but still have some bite, about 4 to 5 minutes.1 medium Zucchini, 1 Red bell pepper, 1 cup Asparagus
- Add the garlic and cook for another 30 seconds until fragrant.3 Garlic cloves
- Stir the cherry tomatoes and frozen peas into the skillet, then pour in the chicken broth and 1 tablespoon of the reserved pasta water. Let everything simmer for about 2 minutes, until the tomatoes soften slightly and the peas are heated through.1 cup Cherry tomatoes, 1 cup Frozen peas, ¾ cup Chicken broth, 2 tbsp Reserved pasta water
- Reduce the heat to low and add the light cream cheese to the skillet. Stir continuously until it melts completely into the broth and forms a smooth, creamy sauce, about 1 to 2 minutes. If the sauce looks too thick, splash in some of the reserved pasta water a little at a time until it reaches a consistency you like.4 ounces Light cream cheese
- Stir in the Parmesan cheese, lemon juice, and lemon zest until the cheese melts in and the sauce turns glossy. Add the red pepper flakes if using.⅓ cup Parmesan cheese, 1 tbsp Lemon juice, 1 tsp Lemon zest, ¼ tsp Red pepper flakes
- Add the cooked pasta and shrimp back into the skillet and toss everything together gently until the pasta and shrimp are well coated in sauce. Cook for another minute just to heat everything through and season to taste with additional salt and freshly cracked black pepper.Salt and pepper to taste
- Remove from the heat and stir in the fresh basil. Serve right away with extra Parmesan cheese sprinkled on top.2 tbsp Fresh basil
Notes
Most spaghetti comes in 16 ounce packages. If you wish to cook the entire package, reserve ¼ of the cooked pasta for another use and only add ¾ of the cooked pasta. Using the entire package will be too much for the sauce.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 43g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 1159mg | Potassium: 447mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1511IU | Vitamin C: 50mg | Calcium: 185mg | Iron: 7mg
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