Shrimp Pasta Primavera
When you're too tired to chop a mountain of veggies but still want a real dinner.
On those evenings when the couch is calling your name and your energy is spent, this Shrimp Pasta Primavera is your secret weapon. It provides that satisfying 'fancy dinner' feel without requiring an hour over the stove or complex techniques. The magic lies in the quick sear of the shrimp and the way the pasta absorbs all that garlicky, buttery goodness. You can use a bag of pre-washed baby spinach to cut down on prep even further if you’re feeling extra drained. It smells like a rustic Italian garden the moment it hits the pan, offering a comforting, savory hug in bowl form. Serve it straight from the pot for a low-friction win when you just need something delicious and nourishing right now.
Ingredients
- 1 lb shrimp — peeled and deveined
- 0.5 lb pasta — fusilli or penne work great
- 2 cup mixed vegetables — frozen peas, sliced carrots, and green beans
- 1 cup baby spinach
- 3 unit garlic — minced
- 4 tbsp butter
- 2 tbsp olive oil
- 0.5 cup pasta water — reserved from boiling pasta
- 1 tsp dried oregano
- 0.5 tsp salt — to taste
- 0.25 tsp black pepper — freshly cracked
- 1 tsp lemon juice — fresh is best for that zing
Method
- 1 Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- 2 While the pasta cooks, heat the olive oil and 2 tbsp of butter in a large skillet over medium-high heat.
- 3 Add the shrimp to the skillet. Season with salt, pepper, and oregano. Sear for 2-3 minutes per side until pink and opaque.
- 4 Toss in the garlic and the mixed vegetables. Sauté for 4-5 minutes until the veggies are tender-crisp.
- 5 Drain the pasta (reserve about a half cup of the starchy water) and add the pasta directly into the skillet with the shrimp.
- 6 Stir in the remaining butter, baby spinach, and lemon juice. Toss everything together for 1-2 minutes until the spinach wilts.
- 7 If the sauce feels too thick, splash in a bit of the reserved pasta water. Serve immediately.
Variations
- Vegetarian Swap — Swap the shrimp for a can of drained chickpeas or some cubed firm tofu.
- Speedy Version — Use a pre-cooked pasta pouch and a bag of frozen 'medley' veggies to cut prep time down to 10 minutes.
Notes
If you can't find fresh lemon, any bottled lemon juice works just fine—the goal here is ease!
Equipment that helps
- Large Skillet — Allows you to sear the shrimp and toss the pasta all in one pan for less cleanup.
Find more dinners like this
More like this
