Shrimp and Pasta Primavera

Recipe by Ma Field
READY IN: 30mins


  • 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.