Ingredients
- For the Pasta:
- 10 ounces rotini pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 ½ cups asparagus, cut into 1-inch pieces
- 1 cup red bell pepper, julienned
- 1 cup zucchini, cut into chunks
- 1 cup cherry tomatoes, halved
- ½ cup frozen corn
- ½ cup frozen peas
- For the Sauce:
- 3 tablespoons butter
- 3 garlic cloves, minced
- 3 tablespoons flour
- 1 ¼ cups chicken broth, low sodium
- 1 chicken bouillon cube
- 1 ¼ cups half-and-half
- 1 cup grated parmesan cheese
- 1 teaspoon mustard powder
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
Instructions
- Cook the Pasta: Cook the rotini pasta to al dente according to the package directions. Drain and set aside.
- Cook the Shrimp: Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper. Cook for 3 minutes, flip, and cook for another 2-3 minutes until fully cooked. Remove the shrimp and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons olive oil. Add the asparagus, red bell pepper, zucchini, and cherry tomatoes. Cook for 5-6 minutes, until the vegetables reach your desired softness. Remove the vegetables and set aside with the cooked shrimp.
- Make the Sauce: In the same skillet, add 3 tablespoons butter and let it melt. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to make a roux. Slowly whisk in the chicken broth and chicken bouillon cube. Reduce heat to medium-low and whisk in the half-and-half until well combined. Let it simmer for 2-3 minutes to thicken.
- Finish the Sauce: Whisk in the parmesan cheese, mustard powder, Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Combine Pasta, Shrimp, and Veggies: Add the cooked pasta, shrimp, vegetables, corn, peas, and lemon juice to the sauce. Stir gently to combine and let everything simmer for another 2-3 minutes until heated through.
- Serve: Serve the Shrimp Pasta Primavera hot, garnished with extra parmesan if desired.
Notes
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- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 566
- Sugar: 7g
- Sodium: 835mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 160mg
