Food and Recipes Pasta Pasta Primavera With Shrimp 4.7 (3) 2 Reviews A vegetable-forward way to enjoy a favorite pasta dish. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 20, 2023 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox Active Time: 20 mins Total Time: 30 mins Servings: 4 Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Shrimp Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn't heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp. Ingredients 2 tablespoons olive oil, divided 1 pound peeled and deveined raw medium shrimp 3/4 teaspoon kosher salt, divided 1 large red bell pepper, chopped (about 1 1⁄4 cups) 5 ounces snap peas, diagonally halved crosswise (about 1 1⁄4 cups) 1/4 cup chopped shallot (about 1 medium shallot) 10 ounces uncooked gemelli pasta 4 cups unsalted chicken stock 4 ounces baby spinach (about 4 cups) 1 1/2 cups chopped Broccolini (about 4 oz.) 2 tablespoons white wine vinegar 1/2 ounce pecorino Romano cheese, shredded (about 2 Tbsp.) 1/2 teaspoon crushed red pepper Directions Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Sprinkle shrimp with 1⁄4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour off any remaining drippings from Dutch oven. Add remaining 1 tablespoon oil. Add bell pepper, snap peas, and shallot, and cook, stirring often, until vegetables are tender, about 4 minutes. Add bell pepper mixture to shrimp; cover to keep warm. Add pasta, stock, and remaining 1⁄2 teaspoon salt to Dutch oven; bring to a boil over medium-high. Boil pasta, stirring occasionally, until pasta is almost tender and stock is almost absorbed, about 9 minutes. Add spinach and Broccolini; cook until spinach is wilted, 1 to 2 minutes. Stir in shrimp mixture and vinegar. Remove from heat. Divide mixture evenly among 4 bowls; top with cheese and red pepper. Rate it Print