Shrimp Pasta Primavera Recipe

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

Shrimp Pasta Primavera Recipe

Equipment

Ingredients

For the Pasta Primavera

For the Primavera Sauce

Instructions

Notes

Nutrition