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Spring Shrimp Pasta Primavera

This vibrant shrimp pasta primavera combines tender shrimp with crisp, colorful spring vegetables like snap peas, cherry tomatoes, and bell peppers. The dish is finished with a lightly herbed sauce and a squeeze of lemon, resulting in a fresh, lively texture with a glossy, colorful appearance. It’s quick to prepare, making it perfect for a bright and nourishing weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp, peeled and deveined preferably wild-caught
  • 12 oz spaghetti or linguine cook until just al dente
  • 1 cup cherry tomatoes halved
  • 1 cup snap peas trimmed
  • 1 red bell pepper bell pepper sliced into strips
  • 3 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup fresh basil roughly torn
  • salt to taste salt
  • pepper to taste black pepper

Equipment

  • Large pot for boiling pasta
  • Large skillet or frying pan
  • Slotted spoon
  • Sharp knife

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, heat half of the olive oil in a large skillet over medium heat. Add the shrimp and season lightly with salt and pepper. Sauté for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp and set aside.
  3. In the same skillet, add the remaining olive oil and stir in the minced garlic. Cook for about 30 seconds until fragrant, then add the sliced bell peppers and snap peas. Sauté for 3-4 minutes until vegetables are vibrant and slightly crisp, filling the kitchen with fresh green aromas.
  4. Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to burst, releasing their juices and brightening the dish with color and flavor.
  5. Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently, adding a splash of reserved pasta water to loosen the mixture and help it cling to the ingredients.
  6. Stir in the lemon juice and torn basil, allowing the flavors to meld for about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
  7. Remove from heat. Serve the pasta hot, garnished with extra basil if desired, and a drizzle of olive oil for shine and richness.

Notes

For extra flavor, sprinkle with grated Parmesan or add a pinch of red pepper flakes for some heat. Use fresh ingredients for the best brightness and texture.