Today’s shrimp primavera recipe is a straightforward guide to a flavorful and satisfying pasta dish with colorful sautéed vegetables and juicy plump shrimp. Not only is it simple, it’s also suitable for any occasion.
What Is Primavera?
“Primavera” means spring (as in the season) in Italian. As part of this dish’s name, it indicates the display of a flavorful pasta dish that’s loaded with colorful, fresh spring vegetables and juicy plump shrimp.
There are countless variations of shrimp primavera, as there’s no single set veggie combination, making it easy to customize to personal interest. Some commonly used vegetables in shrimp primavera are mushrooms, asparagus, green beans, tomatoes, zucchini, etc.
Is Shrimp Primavera Healthy?
Each serving of this shrimp primavera contains 475 calories, giving plenty of room for side dishes. We also kept the sodium and saturated fat content within healthy limits (577.4 mg and 5.5 g, respectively) while still ensuring the overall savoriness.
Shrimp, like many other marine creatures, are a great source of vitamins and minerals, such as iodine, selenium, and vitamin B12. They’re also an excellent source of healthy fats as they provide high amounts of omega-3 and omega-6 fatty acids.
The remaining ingredients in this stir-fried dish are fresh produce and pantry spices. When combined in the skillet, they add more nutrients, earthiness, and diverse textures to our dish without piling up the calories.
Main Ingredients for Shrimp Primavera
We chose medium-sized tail-on shrimp for this recipe. Having said that, there are no hard and fast rules when it comes to shrimp in a shrimp primavera, so feel free to go for any size you want.
Peeling shrimp can be a challenging job, so look for pre-peeled and deveined packaged shrimp to save time and energy on preparation. They are often located in the frozen foods section of the supermarket.
While fresh shrimp is preferable, if you only have access to frozen shrimp, they work too. Make sure you defrost them thoroughly then pat them dry with a paper towel to remove any excess moisture.
We opted for a mix of mushrooms, asparagus, green beans, cherry tomatoes, yellow zucchini, green peas, and red onion for today’s dish.
As previously mentioned, this shrimp primavera is versatile and customizable. You can load your dish with your favorite vegetables or whatever varieties are in the season.
This recipe works well with pasta of any size and shape. We prefer long-tubed pasta, but you can also make it with short-tubed pasta like penne. Feel free to go for whatever your heart desires!
How to Make Shrimp Primavera
Our shrimp primavera recipe is a fool-proof guide to a one-skillet stir-fried dish with al dente pasta, colorful veggies, and juicy plump shrimp. Just follow these simple steps:
Sauté minced garlic in heated olive oil.
Sauté shrimp with spices until they turn pink.
Add butter to sauté with the shrimp, then remove to a bowl and set aside.
Add olive oil and mushrooms to sauté.
Add asparagus and green beans to sauté.
Add tomato and zucchini to sauté.
Add green peas and butter. Stir quickly.
Add more spices.
Add the cooked pasta and stir to combine.
Return the cooked shrimp to the skillet. Stir quickly then turn off the heat.
Garnish with cheese and basil. Enjoy it hot.
How to Store and Reheat the Leftover
Refrigerate the remaining shrimp primavera in airtight containers or Ziploc bags in portions for up to 2–3 days. Although we do not recommend freezing this dish due to the possibility of the pasta drying out after reheating, the leftovers can still last well in the freezer for up to 3 months.
Shrimp primavera is best reheated in a skillet with an added splash of cooking oil or liquid to prevent the shrimp and pasta from drying out. Cook them over medium-low heat until they are warmed through and ready to serve.
You can also zap the leftovers quickly for 2-3 minutes in the microwave if you’re short on time and need them heated in a flash.
For frozen portions, let the leftover portions first thaw overnight in the fridge. Reheat them as instructed above the next day (day of serving).
Shrimp primavera cannot withstand repeated freezing and thawing cycles. Therefore, once warmed, it should be consumed within a day of serving to preserve the texture and flavor.
What to Serve With Shrimp Primavera
We believe this shrimp primavera is best enjoyed with a light salad and a simple fruit juice on the side. Here are our choices to create a delicious and hearty full meal:
- Burrata Salad: A 10-minute tasty salad made with fresh summer veggies and bread cubes, served with a tangy balsamic vinaigrette. It complements this savory shrimp primavera perfectly and provides a more balanced flavor profile for the meal.
- Lemonade: A simple and refreshing lemonade loaded with vitamin C will round out this rich meal wonderfully. Plus, it takes just 5 minutes to whip a large pitcher full while adding an invigorating taste to reset your palate.
|Shrimp Primavera||Main Dish||475||5.5 g||577 mg|
|Burrata Salad||Side Dish||213||4.0 g||253 mg|
|Lemonade||Beverage||55||0.0 g||9 mg|
|Total||743||9.5 g||839 mg|
More Easy Shrimp Recipes To Try
We also have these four shrimp recipes, dedicated to shrimp and pasta lovers. The recipes are easy to follow and complied with our healthy eating standards:
- Shrimp Alfredo Recipe
- Chicken and Shrimp Carbonara Recipe
- Instant Pot Shrimp Recipe
- Healthy Shrimp Scampi Recipe
Shrimp Primavera Recipe
- 12 oz raw shrimp peeled and deveined, tails on, equals 24 oz whole
- 2 tbsp olive oil divided
- 1 tbsp garlic minced
- 1/2 tsp salt divided
- 1/4 tsp paprika
- 1/2 tsp ground black pepper divided
- 2 tbsp unsalted butter divided
- 6 oz white mushrooms sliced
- 4 oz asparagus chopped
- 3 oz green beans chopped
- 4 oz cherry tomatoes halved
- 2 oz yellow zucchini chopped
- 2 oz green peas
- 1/2 tsp garlic powder
- 1 oz red onion sliced
- 14 oz cooked pasta
- 0.5 oz grated parmesan cheese
- 2 tbsp basil chopped
- In a cast-iron skillet, heat 1 tbsp olive oil over medium heat and sauté 1 tbsp minced garlic for 30 seconds.
- Add 12 oz raw shrimp, 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp ground black pepper. Sauté quickly until the shrimp turn pink.
- Add 1 tbsp unsalted butter and sauté with the shrimp for 4 minutes. Remove the cooked shrimp to a bowl and set aside.
- Add 1 tbsp olive oil and 6 oz white mushrooms. Sauté for 3 minutes.
- Add 4 oz asparagus and 3 oz green beans. Sauté for 2 minutes.
- Add 4 oz cherry tomatoes and 2 oz yellow zucchini. Sauté for 2 minutes.
- Add 2 oz green peas and 1 tbsp unsalted butter. Stir quickly.
- Add 1/4 tsp salt, 1/4 tsp ground black pepper, 1/2 tsp garlic powder, and 1 oz sliced red onion. Stir.
- Add 14 oz cooked pasta. Stir for 1 minute until well combined.
- Return the cooked shrimp to the skillet. Stir quickly for 1 more minute then turn off the heat.
- Garnish with 0.5 oz grated parmesan cheese and 2 tbsp chopped basil. Enjoy it hot.