Shrimp and Pasta Primavera

"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."
photo by loof751 photo by loof751
photo by loof751
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:


  • 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)


  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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
  3. I measured nothing, because this was a clean-out-the-fridge extravaganza. I used way more lemon juice, some lemon zest, and added red pepper flakes, Italian seasoning blend, black pepper, and some olive oil. Delicious!
  4. 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.
  5. Great flavor and very easy to make. I added a little red pepper and a 1/4 cup of reisling and that really made it pop. Serve with bread to soak up all the great flavors of the sauce.


40-something wife and Mom who's biggest kick is cookin' cheap and flavorful. A day of frugal living is only fun if you have a good dinner after! I tend not to post my recipes because I cook by the seat of my pants. No, not *on* the seat... I cook with what's available and draw liberally from my spice carousel. Just spin that thing like the money wheel on "The Price is Right"! My friend says I should open a restuarant. We've decided to call it "Whatchagot Cafe". <img src="" border="0" alt="Recipezaar Challenge 2008"></a> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" > <img src=""> <img src="" border="0" alt="Photobucket">
View Full Profile

Find More Recipes