Best Shrimp Pasta Primavera Recipes

SHRIMP PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.

ONE-POT PASTA PRIMAVERA WITH SHRIMP

Steps:

• Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
• Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
• Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

CREAMY SHRIMP PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in mushrooms and bell pepper; cook until bell pepper has softened and mushrooms are lightly browned, 3 to 5 minutes. Add shrimp, white wine, and oregano. Cook until shrimp are almost cooked through and turning pink, 3 to 5 minutes.
• Add cream and butter. Simmer, stirring constantly, for 8 minutes. Add cooked spaghetti, mix to combine, and turn off heat. If cream sauce is too thin, thicken with flour. Season with salt and pepper and sprinkle with Parmesan cheese and basil.

SHRIMP AND PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

SHRIMP PRIMAVERA PASTA WITH ASPARAGUS, PEAS, AND LEEKS

Steps:

• Place a large covered pot of water on the stove; bring to a boil; salt water and cook spaghetti to al dente.
• While the pasta is cooking, trim the tough green tops and the roots from the leek; halve the leek lengthwise and dice it thin.
• Place leeks in a colander and rinse them vigorously to release any grit; drain leeks well.
• Heat olive oil in a large, deep skillet over med-high heat; add in the garlic; cook for 1 minute.
• Add in the leeks and shiitakes; cook 3-4 minutes until tender.
• Add in the stock; increase heat a little and bring it up to a bubble.
• Once the stock bubbles, add in the zest and shrimp; cook 2 minutes, then add the asparagus and peas to the pan; cook 2 minutes.
• Melt the butter into the sauce; add the drained pasta to the pan; toss to combine the shrimp and vegetables with the pasta.
• Season with a little pepper and more salt if needed; garnish with cheese and parsley.

PESTO PASTA PRIMAVERA WITH SHRIMP

Steps:

• Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
• In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.

PASTA PRIMAVERA WITH SHRIMP

Steps:

• In a Dutch oven, cook linguine according to package directions, adding shrimp and vegetables during the last 4 minutes. , Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth. Add the cheese, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Drain linguine mixture and return to the pan. Add cream sauce; toss to coat.

SHRIMP PASTA PRIMAVERA

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat broth to boiling in 2-quart saucepan; reduce heat. Stir in broccoli and mushrooms. Cover and simmer about 6 minutes or until broccoli is crisp-tender; remove from heat.
• Stir in cheese and basil until cheese is melted. Stir in tomatoes and shrimp. Cook uncovered over medium heat, stirring occasionally, just until heated through. Toss with pasta.

PASTA PRIMAVERA WITH SHRIMP

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup of the cooking water.
• Mix dressing, garlic, lemon zest, juice and crushed pepper until blended. Heat 2 Tbsp. dressing mixture in same saucepan on medium heat. Add shrimp; cook and stir 2 min. Add pasta mixture and reserved cooking water along with the spinach, tomatoes and remaining dressing mixture; cook and stir 3 to 4 min. or until tomatoes are softened, spinach is wilted and shrimp turn pink.
• Stir in 1/2 cup cheese; spoon onto platter. Sprinkle with remaining cheese.

PASTA PRIMAVERA WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Bring 2 quarts of water to a boil in a stockpot.
• Add carrots and sugar snap peas; cook 3 minutes.
• Remove with a slotted spoon.
• Add pasta to boiling water; cook according to package directions,omitting salt and fat.
• Drain.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add shrimp; saute 2 minutes.
• Add carrots, peas, salt, pepper, and garlic; saute 2 minutes.
• Stir in wine, scraping pan to loosen browned bits.
• Stir in cream and juice; cook 1 minute.
• Add pasta and cheese; stirwell to coat.
• Remove from heat; stir in basil and remaining ingredients.

PASTA WITH SHRIMP PRIMAVERA

Steps:

• Place all ingredients for Shrimp Primavera into a bowl. Combine well and let marinade for approximately 30 minutes. Meanwhile bring a large pot of water to a boil.
• Place shrimp mixture in a stir-fry grill pan or wok over high heat. Stir-fry just until shrimp turns pink. Keem warm until use.
• Cook pasta according to package directions for al dente. Drain, keeping a little of the pasta water.
• Saute the garlic in olive oil just until softened. Pour over linguine; add salt and pepper to taste. Stir the shrimp mixture into the pasta.
• Serve immediately, passing the parmesan cheese.

SHRIMP PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
• Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
• Drain pasta.
• Add the pasta and seasonings to skillet; toss to coat.
• Sprinkle with Parmesan cheese.