Pasta Primavera with Shrimp Recipe

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Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta 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.

Pasta Primavera with Shrimp
Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox
Active Time:
20 mins
Total Time:
30 mins
Yield:
4 serves

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

  1. 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.

  2. 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.

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