Shrimp and Pasta Primavera

Total Time
Prep 15 mins
Cook 15 mins

This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 4 cups assorted fresh vegetables, chopped coarsely (I used zucchini, broccoli, red onion and yellow peppers)
  • 8 ounces shrimp, frozen cooked peeled and deveined (I used a lot less!)
  • 12 lemon, juice of
  • black pepper, to taste
  • salt, to taste
  • 4 ounces parmesan cheese (shredded or shaved)
  • 8 ounces cooked pasta (I used vermicelli)


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

This was a veggie dish I could really feel good about! I used a combination of bell pepper, carrots, onion, spinach, and artichoke hearts. I omitted the shrimp but served the pasta with broiled tilapia. I also subbed gluten free pasta with excellent results. The garlic and lemon were delish, but next time I think I'll shake a little Italian seasoning and maybe some red pepper flakes for some extra oomph. Thank you for posting!

DreamoBway April 14, 2010

This is a great pasta dish, and will certainly be very versatile re ingredients, tho I went with the original recipe this time! Colourful, fresh and full of flavour, I enjoyed the addition of lemon juice which added some zest! (Excuse the pun :)) Quick to make, ideal for mid-week suppers, I'll certainly be making this again. Thanks for sharing! Made for PAC Spring 2008

Karen Elizabeth April 24, 2008

Fantastic! I have been looking online for hours tonight for a Shrimp Pasta Primavera recipe. This one will be perfect for dinner tomorrow night. I like the fact that this recipe calls for "assorted" fresh veggies. I like to experiment so this will be perfect. Thank you.

Ruthey1954 February 10, 2010