Creamy Shrimp Pasta Primavera is a quick and easy one pot meal that is full of flavor and color.
What is Pasta Primavera?
Pasta Primavera is a pasta dish that consists of a savory cream sauce and fresh seasonal vegetables. Sometimes a protein is added for extra heartiness.
What Makes Creamy Shrimp Pasta Primavera Special?
The special ingredient in my Creamy Shrimp Pasta Primavera is the pesto I add to the recipe. It gives the dish an extra dimension of taste and texture. Plus, it gives the dish added color to the already colorful vegetables.
Also, Creamy Shrimp Pasta Primavera is made in one pot. Have all the ingredients ready to go, simmer for about 12 minutes and you are ready to serve with a salad and a loaf of bread for a complete meal.
What Do I Need to Make Creamy Shrimp Pasta Primavera?
You will need a large skillet with a lid or dutch oven, cutting board, measuring cups, measuring spoon, knife, spoon, grater and the following ingredients:
Mama Fawn’s Tips. . .
- Depending on the size of the shrimp is how long you will need to cook them. I used small shrimp in this recipe but if you are using larger shrimp they will cook longer. As long as they are all pink in color, they will be cooked.
- Do not overcook the shrimp or you will have a chewy shrimp.
- You can substitute frozen broccoli for fresh if that is what you have on hand. Make sure you thaw and drain in excess water from the frozen broccoli.
- Any pasta can be used for this recipe just follow the directions of the box on how long to cook it and adjust your cooking time.
- The fresher your ingredients are, the tastier your dish will be.
- Definitely can substitute chicken for this dish, just make sure the chicken is cooked all the way through.
- I use fresh parmesan in this recipe but you can use grated parmesan, if you desire.
- The sauce will thicken as it sets so don’t be concerned if the sauce seems to be runny at first.
- Want to go meatless? Omit the shrimp and start with the mushrooms.
Creamy Shrimp Pasta Primavera
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutesIngredients
1 lb shrimp, peeled, deveined, with tails removed
4 tbsp butter, divided
8 oz. mushrooms, sliced
1 pint grape tomatoes, halved
2 garlic cloves, minced
1 tsp salt
2 cups broccoli florets
1 cup uncooked ziti
2 cups chicken broth
1 7 oz. container pesto
½ cup heavy cream
½ cup shredded parmesan
Directions
- Melt 2 tablespoons of butter in a large skillet (with lid) or dutch oven over medium high heat. Add shrimp and cook for 3-4 minutes, stirring occasionally. Remove shrimp when fully cooked.
- Add remaining 2 tablespoons of butter and sliced mushrooms. Saute for about 5 minutes, stirring occasionally.
- Stir in the grape tomatoes, minced garlic and salt and cook for 2 minutes.
- Add the broccoli florets, ziti and chicken broth. Bring to a boil, cover, and cook for 12 minutes, stirring occasionally.
- Turn down the heat to low and remove the lid. Add the pesto and stir well. Pour in the cream and stir until the cream is fully incorporated. Sprinkle the parmesan over the pasta and stir. Simmer for 3-4 minutes. Enjoy!
